12.2 Shortened Cake – Conventional Method
Objectives
- To illustrate the function of gluten in another baked product.
- To demonstrate the effect of increased sugar and fat on gluten development by preparing a shortened cake by the conventional method.
Laboratory Problem
- Prepare a Yellow Shortened Cake by the Conventional Method
Yellow Cake
| ¾ cup sifted cake flour | 1 tbsp vegetable shortening |
| ¾ tsp baking powder | ¼ tsp vanilla |
| 1/16 tsp salt | ¼ cup + 2 tbsp sugar |
| 1 tbsp butter | ½ egg (2 tbsp) |
| ¼ cup milk |
Heat oven to 375°F.
Line bottom of 6×3¼ -inch loaf pan with waxed paper; lightly grease paper.
Sift cake flour, baking powder, and salt together three times. Set aside.
Measure vanilla flavoring, butter and vegetable shortening into a small bowl; mix well using an electric mixer. If fats get too soft, chill the bowl in ice.
Creaming:
Add measured sugar by teaspoons to butter and shortening with an electric mixer, creaming each time until light and fluffy. After all the sugar is added, beat about 200 strokes, or one minute with electric mixer.
Wash mixer beaters and in another small (5½“ – 1½ pt.) bowl, beat egg about 3-5 minutes at high speed with an electric mixer until thick and foamy. Add egg by thirds to creamed sugar, butter and shortening, beating 100 strokes, or ½ minute with electric mixer, after each addition.
Alternate additions of flour and milk:
Add ¼ of the flour mixture; hand stir (don’t beat) just until the flour is blended, about 10-15 strokes.
Add ⅓ of the milk and hand stir just until the milk is blended, approximately 8-10 strokes. Repeat alternate additions of flour and milk.
After the final flour addition, stir batter 100 strokes.
Immediately push batter into cake pan and snap the pan. (Raise pan 6 inches from table top, then set it down sharply.)
Bake at 375°F until cake springs back when touched lightly in the center, about 25-30 minutes.
Cool on rack 10 minutes, then remove from pan. Do not cut until cake has cooled to room temperature.
Characteristics of a Standard Product for Cake:
| Appearance | Texture | Flavor |
|---|---|---|
|
Uniform golden brown. Slightly rounded top with a smooth, fine-grained surface. Fine, uniform grain evidenced by small air cells with thin cell walls. |
Very tender crumb – practically no resistance when bitten. Smooth, light mouthfeel. |
Mild, sweet flavor. |
Evaluation:
| Yellow Cake | |
|---|---|
| Appearance | |
| Texture | |
| Flavor | |
