Basic Types of Cake

Basic
Types of
Cake
Submitted by:
Joize C. Villaluna
Submitted to:
Russell Buslay
Chiffon Cake
Chocolate Chiffon Cake
1. In a bowl, combine cocoa and
water until smooth; cool for
20 minutes.
2.In a mixing bowl
combine flour, sugar, baking
soda and salt. Add oil, egg yolks, vanilla and cocoa
mixture; beat until smooth.
3. In another mixing bowl, beat egg whites and cream of
tartar until stiff peaks form; gradually fold into egg yolk
mixture. Pour into an ungreased 10-in. tube pan.
4. Bake on lowest rack at 325° for 60-65 minutes or until
cake springs back when touched. Invert pan to cool;
remove cake from pan.
2. For icing, melt butter in medium saucepan. Remove
from heat; stir in sugar, chocolate and vanilla. Stir in
enough water until desired consistency; drizzle over cake.
Sprinkle with nuts. Yield: 16-20 servings.
Very Vanilla Chiffon Cake
1.Preheat the oven to 325F.
Take out a 10-inch tube pan,
but do not grease it.
In a medium bowl, sift together
cake flour, 3/4 cup of sugar, baking powder and salt.
2.In a large bowl, whisk together the egg yolks, milk, vegetable
oil, vanilla extract and almond extract until well combined. Add
in the dry ingredients and whisk until ingredients are well
combined and batter is smooth.
3.In another large bowl, using an electric mixer, beat the egg
whites until foamy. With the mixer on high speed, gradually
blend in the remaining 3/4 cup of sugar
4.Once the egg whites have reached stiff peaks, gently whisk 1/4
of the egg whites into the vanilla batter to lighten it. 5.Pour into
the ungreased tube pan and bake for 50-55 minutes
6.Invert cake over a bottle and let cool completely. Once cooled,
run a knife around the edges and turn cake out onto a serving
platter. Store in an airtight container.
Mocha Chiffon Cake

1.Preheat oven to 160° C (325° F).
Dissolve coffee powder or
granules in hot water; cool
to room temperature. In a
large bowl, combine flour, sugar, baking powder, and salt; stir
until well mixed.
2. Make a well in center; add oil, egg yolks, vanilla and cooled
coffee. Beat with a wooden spoon until smooth.
3. In another large bowl, use electric mixer to beat egg whites
and cream of tartar until stiff but not dry. Pour batter over egg
whites; fold in carefully, adding grated chocolate towards the
end.
4.Spoon batter into an ungreased 10 inch (25 cm) tube pan. Bake
60 to 70 minutes, or until cake springs back when lightly
touched.
5.Turn pan upside down and let cake hang until cool. Remove
from pan.
Shortened
Cake
APPLE BATTER CAKE

1.eheat oven to 350º. Grease
a large ceramic or glass
baking dish with butter and
put apples into dish in
an even layer.
2. Put into a ixing bowl, add baking powder, and stir until
completely dissolved. Add eggs, flour, sugar, and heavy cream
and whisk until batter is smooth.
3.ur batter evenly over apples, smoothing with a rubber spatula.
Gently shake dish to settle batter, exposing some apples.
Transfer to oven and bake until a toothpick inserted into batter
comes out clean and a golden brown crust has formed, about 50
minutes. Set aside to let cool for at least 10 minutes before
serving. Serve warm or at room temperature.
Basic Vanilla Cake

1. preheat oven to 350
degrees F. Butter two
9-inch-round cake pans
and line the bottoms with
parchment paper; butter the parchment and dust the pans with
flour, tapping out the excess.
2. whisk 3 s flour, the baking powder and salt in a bowl until
combined. Beat 2 sticks butter and the sugar in a large bowl with
a mixer on medium-high speed until light and fluffy, about 3
minutes. Reduce the mixer speed to medium; beat in the eggs,
one at a time, scraping down the bowl as needed. Beat in the
vanilla. (The mixture may look separated at this point.) Beat in
the flour mixture in 3 batches, alternating with the milk,
beginning and ending with flour, until just smooth.
3. Divide between the prepared pans. Bake until the cakes are
lightly golden on top and a toothpick inserted into the middle
comes out clean, 30 to 35 minutes. Transfer to racks and let cool
10 minutes, then run a knife around the edge of the pans and
turn the cakes out onto the racks to cool completely. Remove the
parchment. Trim the tops of the cakes with a long serrated knife
to make them level, if desired.
Chocolate Cake
Pre-heat oven to 350 degrees.
Grease and flour three 6"
X 1 1/2" round cake pans.
Mix together flour, cocoa
powder, baking powder and baking soda.Set aside.
In a large bowl, beat butter, eggs and vanilla.
Gradually add sugar.
Beat on medium to high speed for about 3-4 minutes until well
mixed
Alternately combine in flour mixture and milk to batter while
beating.
Continue to beat until batter is smooth.
Pour equal amounts of batter into greased and floured round
cake pans.
Bake 30 to 35 minutes.
Check with a toothpick to se if it is done. Bake a few minutes
more, if needed.
Remove from oven and allow cakes to cool in pans for a few
minutes.
Place cakes on a wire rack, to them allow to completely cool.
Sponge Cake
ITALIAN CREME CAKE

1.Cream 1/2 cup margarine or
butter, sugar and oilin mixer bowl until
light and fluffy.
2Add egg yolks, beat well.Sift
in flour and soda;mix well.
3.Add buttermilk and 1 tsp vanilla; mix well.Fold in egg whites,
coconut and 1 cup pecans.
4.Pour into 3 greased and floured 8" round cake pans.
5.Bake at 350 degrees for 15 to 20 minutes or until cakes test
done.
6.Remove to wire rack to cool.
7.Combine 1/4 cup butter or margarine, cream cheese and
confectioner's sugar in a bowl; beat well.
8.Stir in 1 tsp vanilla and 1 cup pecans.
9.Spread between layers and over top and sides of cake.
Italian Sponge Cake

1.Take the eggs out of the
refrigerator ahead of time
as the eggs need to be at
room temperature or soak
them for a few minutes in a bowl of warm water.
2.Preheat the oven to 170 degrees C (338 degrees F).
3.Butter and flour a 20 cm (8 inches) pan.
4.Put the eggs, sugar, salt, and lemon zest in the bowl of your
stand mixer.
5.Beat the eggs until very fluffy and pale yellow. To test that it
has been beaten enough, let a small amount of batter fall into the
bowl.
6.Sift the flour on top of the egg mixture, a little at a time, and
fold it gently with a wooden spoon.
7.Pour the batter into the prepared pan. Don't smooth the top or
bang the pan on the counter, leave it as it is
8.Bake for 40 minutes or until a toothpick inserted into the
center comes out clean9.Turn off the oven but leave the cake
inside
10.Remove the sponge cake from the oven, let it cool for 10
more minutes, then loosen around the edges
Almond Cake with Pears and Crème Anglaise

1.eheat the oven to 350°.
Butter and flour a 10-inch
springform pan. In a large
bowl, whisk the almond flour
with the all-purpose flour, grated orange zest, a pinch of salt
and 1/2 cup of the sugar. Add the eggs and whisk well.
2. a large bowl, using a handheld mixer, beat the egg whites
with a pinch of salt until soft peaks form. Gradually beat in the
remaining 1/2 cup of sugar and beat until the egg whites are firm
and glossy, about 2 minutes
3.rape the batter into the prepared pan and bake for about 30
minutes, until the cake is puffed and golden brown on top and a
toothpick inserted into the center comes out with a few moist
crumbs still attached
4. a large skillet, melt the butter with the sugar over moderate
heat, stirring to dissolve the sugar. Arrange the pear wedges in
the skillet in an even layer.
5.Using large serrated knife, cut the cake into two layers. Spoon
the pears and their sauce over the bottom layer of cake and cover
the pears with the top layer of cake.

Basic Types of Cake

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Basic Types of Cake

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Basic

Mocha Chiffon Cake

APPLE BATTER CAKE

Basic Vanilla Cake

ITALIAN CREME CAKE

Italian Sponge Cake

Almond Cake with Pears and Crème Anglaise

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