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Cakes recipes |
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Types of cakes
Cakes are grouped into three classes;
those made with shortening (conventional and quick-mix), those made
without shortening (angel and sponge), and combination angel and
shortening types (chiffon). General cake baking
For a shortening-type cake, grease and
lightly flour bottoms of pans, or line bottoms with waxed paper.
Pans for angel, sponge, and chiffon cakes should not be greased,
unless specified. A shortening-type cake is done when a cake tester or wooden pick inserted in the center comes out clean. The cake also will shrink slightly from the sides of the pan. Angel, sponge, and chiffon cakes are done when the cake springs back when touched lightly with your finger.
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