10.3 Foam Products – Cakes
Objectives
- To continue to develop skill in the preparation and evaluation of various foam products.
- To compare characteristics of three different foam cakes as related to their ingredient combinations.
- To determine the relationship of manipulative techniques in both preparing the foam and incorporating the flour to the characteristics of the final product.
Laboratory Problem
- Prepare a Foam Cake — Angel, Sponge, or Chiffon
Angel Cake
| ⅓ cup sifted cake flour | ½ cup egg whites |
| ⅛ tsp. salt | ½ tsp. cream of tartar |
| ¼ cup sugar | ¼ cup sugar |
| ½ tsp. vanilla flavoring | ¼ tsp. almond extract |
Preheat oven to 375°F. Sift together flour, salt, and ¼ cup sugar three times; set aside.
In a medium (7” – 1½ qt.) bowl, beat egg whites and cream of tartar to beginning of soft peak stage. Add vanilla and almond flavorings. Gradually add remaining ¼ cup sugar, 2 tsp. at a time, and continue beating to upper limits of the soft peak stage.
Sift one-fourth of the flour-sugar mixture over meringue; fold in gently until flour just disappears. Repeat 3 times. Gently push batter into ungreased 7⅜ X 3⅝-inch loaf pan. Bake at 375oF until the cake springs back when lightly touched, about 25 minutes. Invert pan and let cake hang until cool. Cut cake with serrated knife.
Sponge Cake
| ⅓ cup sifted cake flour | ¼ tsp. lemon extract |
| ⅓ cup sugar, divided into three equal parts | ⅛ tsp. salt |
| 2 egg yolks | 1⅓ tbsp. cold water |
| ¼ tsp. grated lemon zest | ¼ cup egg whites |
| ¼ tsp. cream of tartar |
Preheat oven to 375°F. Separate eggs; putting yolks in small (5½“ – 1½ pt.) bowl, and measure egg whites into a medium (7” – 1½ qt.) bowl.
Sift together flour and one-third of sugar (about 2 tbsp.) three times. Set aside.
Beat egg yolks, zest, extract, salt, and water until very thick and lemon-colored. Gradually add one-third of sugar, beating until thick enough to mound.
Beat egg whites and cream of tartar to the beginning of the soft peak stage. Gradually add remaining one-third of sugar and continue beating to upper limits of the soft peak stage.
Sift flour mixture one-fourth at a time over yolks, folding gently until flour just disappears after each addition. Spread yolk-flour mixture over egg whites and fold in gently until well blended. Pour into ungreased 7⅜ X 3⅝-inch loaf pan. Bake at 375°F until cake springs back when lightly touched, approximately 20 minutes. Invert cake and let hang until cool. Cut with serrated knife.
Lemon Chiffon Cake
| ½ cup sifted all-purpose flour | 3 tbsp. cold water |
| 2 tbsp. sugar | ½ tsp. vanilla |
| ¾ tsp. baking powder | ½ tsp. grated lemon zest |
| ¼ tsp. salt | ¼ cup egg whites |
| 2 tbsp. vegetable oil | ⅛ tsp. cream of tartar |
| 1 egg yolk | ¼ cup sugar |
Preheat oven to 350°F. Sift first four dry ingredients into a medium mixing bowl; make a well in dry ingredients. Add vegetable oil, egg yolk, water, vanilla, and grated lemon zest in order given.
Beat with a wood spoon until smooth. Beat egg whites and cream of tartar, in a medium bowl, to beginning of soft peak stage. Gradually add ¼ cup sugar and beat to upper limits of soft peak stage. Fold flour mixture into meringue. Bake in ungreased 7¾ X 3⅝-inch loaf pan at 350oF until cake springs back when lightly touched, approximately 25-30 minutes. Invert cake and let hang until cool. Cut with serrated knife.
Characteristics of the Standard Product for Foam Cakes:
Angel Cake:
| Appearance | Grain | Eating Quality |
|---|---|---|
|
Dark golden brown crust, flat or slightly rounded surface, may be cracked. Volume approximately 1½ times that of batter. |
Small to medium-size air cells with thin cell walls. | Tender, moist. |
Sponge and Chiffon Cakes:
| Appearance | Grain | Eating Quality |
|---|---|---|
|
Golden brown flat or slightly rounded surface, may be cracked. Volume approximately 1½ times that of batter. Uniform color throughout. |
Uniform structure of small air cells with thin cell walls. |
Tender, slightly springy, moist. Delicate flavor. |
Evaluation:
| Appearance | ||||
| Foam Cakes | Volume | Grain (Cell & Cell Wall Size, & Uniformity) | Tenderness | Flavor & Mouth Feel |
| Angel | ||||
| Sponge | ||||
| Chiffon | ||||
