Cakes Flashcards
Why are pound cakes called pound cakes?
Theyre traditionally made with lb butter, lb sugar, lb flour, lb eggs
What originally made Red Velvet red?
It was originally made with raw cocoa powder which contains high levels of anthocyanin, a bright pigment that turns foods blue, purple, or red in the presence of an acid. First cakes were baked with buttermilk, which has enough acid to interact with the anthocyanin and produce a distinct burgundy hue. In WWI, bakers had to turn to grated beets or baked juice when eggs and milk were in short supply. In 1930s Adams Extract company used a Red Velvet recipe to promote its red coloring.
What’s Red Velvet Cake?
Lightly cocoa-based cake that uses vinegar, baking soda, and buttermilk
Why’s it called Black Forest?
Sour cherry brandy called Kirsch developed in the Black Forest region of Germany was used to soak the layers. In Europe 2016, it can only be called Black Forest cake if the kirsch is derived from the Black Forest region of Germany.
What’s Black Forest topped with?
Traditionally, whipped cream. German variation uses buttercream, Austrians use whipped cream.
2 Broad Categories of Cakes
Butter cakes (shortened cakes) and Foam Cakes. Distinction is in the fat content. Foam have little to no fat and more eggs for light, airy texture. Butter contain shortening giving dense, moist cakes.
Sponge cake is technically any recipe with
no baking powder or soda, but lots of whipped eggs or egg whites.
A traditional sponge cake has just 3 ingredients:
flour, sugar, eggs. No butter.
Difference between Sponge and Genoise Cake
Genoise often uses butter
4 Types of Sponge Cake:
Biscuit, Genoise, Angel Food, Chiffon
Biscuit (bees-kee) Sponge
Contains: both egg white and yolks, but they’re whisked separately.
Raising Agent: eggs
Texture: A bit dryer than most sponges, but holds shape. Usually moistened with syrup, juice, or liquor.
Often used for piped shaped like ladyfingers.
Genoise Sponge
Contains: whole eggs (no separation). Eggs and sugar are heated over simmering water then whipped. fold melted butter then flour.
Raising Agent: eggs
Texture: light, airy, bit moist. Usually moistened with syrup.
Angel Food Cake
Contains: egg whites alone, no yolks. sugar whipped in, flour folded.
Raising Agent: egg whites
Texture: fairly dry. Can be moistened with syrup.
Chiffon Cake
Cross between a sponge and an oil, referred to as a sponge that “cheats”.
contains: both a fat and chemical raising agent: oil and baking powder. eggs separated, whites beaten. All others into smooth pancake batter, folded.
Texture: light sponge, but with rich flavor.
Jaconde Sponge
A type of biscuit sponge used more by pastry chefs. Baked into a thin rectangle with added almond flour. Add sugar syrup to keep moist.
