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•Closely related to angel food method except whole egg is used

•Steps:

•Whip egg yolks & ½ sugar to full volume; will be pale yellow

•Fold in sifted flour & other dry ingredients

•Whip the egg whites & remaining sugar until a meringue with medium to stiff peaks forms

•Gently fold into yolk mixture a small amount at a time

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•Based on egg white foam; will have a high-volume foam

•Steps:

•Whip egg whites with ½ the sugar, salt, & cream of tartar; sugar needs to be gradually added to reach full volume

•Sift the remaining sugar with flour; fold mixture into the egg white foam just until absorbed

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•Leavening is produced by the beaten eggs

•Greater foam is formed when ingredients are at room temp.

•Steps:

•Melt butter & set aside

•Heat sugar & eggs in double boiler, stirring constantly to about 110

•Beat eggs on high until they are thick & fluffy

•Sift all dry ingredients; fold into the foam—by hand

•Fold in melted butter; DO NOT OVER MIX!

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•Also called the 2-stage method

•Produces a smooth batter

•Also uses high amounts of sugar& liquids

•Steps:

•Blend sifted flour, sugar, chemical leavening agents & other dry ingredients

•Add oil & ½ the liquids; mix on low until ingredients are moistened

•Increase speed to medium; scrape down the sides & add remaining liquid

•Blend on low for about 3 minutes

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•All ingredients should be at room temperature

•Produces a thick, creamy batter

•Steps:

•Cream butter &/or shortening, sugar, & salt.  Cream the mixture on medium until light & fluffy

•Add eggs and other liquid ingredients gradually in small amounts.

•Add the sifted, dry ingredients and mix on low speed to incorporate all ingredients.

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Mixing Unshortened Cakes
•Ingredients should be at room temperature

•Stiffly beaten egg whites are folded in to batter

•Angel food has no fat

•Chiffon contains oil

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Mixing shortened cakes steps
•Combine shortening and/or butter (fat) with sugar until creamed

•Add eggs one at a time

•Add dry & liquid ingredients; beginning & ending with dry

Beat just until mixed

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it enhances all the other flavors in the recipe. Without it, cookies and cakes tend to taste flat and bland.

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acts as a stabilizer in recipes that require whipped egg whites, such as meringue, angel food cake, and soufflé.

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They add flavor and color, contribute to structure, incorporate air when beaten, provide liquid, fat, and protein, and emulsify fat with liquid ingredients.

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contributes tenderness, moistness, and a smooth mouthfeel to baked goods. Fats enhance the flavors of other ingredients as well as contributing its own flavor

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Liquids contribute moistness to the texture and improve the mouthfeel of baked products.

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enhance the flavor of the other ingredients. Its presence perks up the depth and complexity of other flavors as the ingredients meld.

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substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda.

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It not only sweetens but also helps keep the cake moist and creates tenderness.

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Flour is what binds ingredients to form dough or batter.