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Baking Beautiful Cakes
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Baking Great Cakes
Cakes come in two main groups. Butter cakes are in the first group, as are pound cakes, layer and fruit and nut cakes. These cakes are made with fats. The second groups of cakes are made without fat, such as sponge and angel food cakes.
Baking Ingredients
Fats add richness and moisture to cakes. Butter is best for flavor, but margarine, shortening and vegetable oil are also used.
Most cakes are prepared with all-purpose flour, but cake flour will give a more delicate result. You should use cake flour only when called for. If cake flour is not at hand, you can substitute 1 cup less 2 tablespoons of all-purpose flour for each cup of cake flour. Sifting the flour to remove lumps is usually not necessary unless you are baking a very light cake.
Eggs are used to leaven. When baking with whites only, the final product is a light and airy cake. Cakes baked with whole eggs are richer.
Not only for sweetening, sugar also adds a golden color to cakes. Liquids such as milk and fruit juice will give the cake desired moisture and flavor.
Cake Pans
Available in all shapes and sizes, cake pans range from flat sheet pans to decorative molds. For most cake baking, aluminum pans with a dull finish are the best. If you are using a glass or a dark metal pan, reduce the oven temperature by 25 F so that the cake will not bake too quickly.
Before you mix the batter, prepare the pans for baking as the recipe directs. Using a crumpled piece of waxed paper, generously grease your pans with shortening, not butter as it tends to burn. For heavily patterned cake pans grease especially well. Sprinkle with flour, or for a darker cake use sifted cocoa so that the cake will not have a white coating. Tip the pan to spread the flour evenly. Tap out the excess.
Using the correct size baking pan is very important. If your pan is too small the batter could overflow before it sets. If your pan is too large, your cake will be flat. To allow for rising, only fill you pan no more than two-thirds full.
Mixing Cake Batter
For light textured cakes, thoroughly cream the butter and sugar until they are light and fluffy. Add eggs one at a time, beating well after each addition, before adding the flour. Stop often to scrape down the sides of the bowl.
Mix the batter well so that the ingredients are thoroughly moistened and no lumps remain. Do not over beat once the flour has been added, or the cake will loose its lightness. If you are dividing the batter between two pans, use a measuring cup, pouring batter between pans. You can also weigh them.
Sponge and angel food cakes rely on beating egg whites for leavening. For maximum volume, bring the egg whites to room temperature before beating them. Beat egg whites until stiff, but not dry peaks form and then gently fold in remaining ingredients, to prevent deflating the egg whites.
Baking
Preheat the oven about 15 minutes ahead of time, so that the cake rises properly. Bake the cake in the center of the oven. If baking more than one layer at a time, stagger the baking pans on the racks so that one is not directly below the other. Do not let the pans touch each other or the oven walls or door.
Avoid opening the door before the minimum baking time, or the cake may fall. The cake is done when it shrinks slightly from the sides of the pan, the top springs back when lightly pressed and a toothpick inserted in or near the center of the cake comes out clean.
Cool the cake in the pan(s) on a wire rack for 15 minutes, or as the recipe directs. Loosen the cake from the sides of the pan and then turn out onto the rack. Cool the cake completely before frosting or storing.
Tips
• Thoroughly cream butter and sugar together for at least 8 – 10 minutes. This helps to blend in air bubbles, adding to the lightness of the cake. Always let the butter soften to room temperature before hand. If time is an issue, cut the butter into small pieces, or microwave without the wrap for about 10 seconds on high.
• Beat the eggs one at a time until mixture id smooth and well combined. Add the remaining dry ingredients as directed by the recipe; usually by alternating liquid and flour, starting and ending with flour. This step helps to incorporate the flour mixture into the egg mixture quickly without over beating the batter. It’s now ready to pour into the pan(s).
• Bake the cake until a toothpick or cake tester inserted in or near the center comes out clean. For most cakes if the tester comes out with batter clinging to it should be returned to the oven for a few more minutes. As a second test press the top of the cake lightly with your fingertips. The cake should spring back immediately. If an imprint remains, the cake is not done.
• Most cakes are cooked in the pan on a wire rack for 15 minutes. After cooling, loosen the edges of the cake with a thin spatula and turn the cake out onto a wire rack to cool completely. If the cake sticks, place a damp cloth over the top of the pan and try again.
Source
Great American Home Baking
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