{"id":80,"date":"2020-04-27T08:32:24","date_gmt":"2020-04-27T12:32:24","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=80"},"modified":"2021-04-15T15:42:04","modified_gmt":"2021-04-15T19:42:04","slug":"cake","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-4-cake-or-pate-a-choux\/cake\/","title":{"rendered":"Cake"},"content":{"rendered":"

Cake<\/span><\/p>\n

You will be making two 9×2 inch round cakes using the same ingredients but combining those ingredients with different methods. The way the ingredients are combined impacts the amount of gluten formation and the quantity of air bubbles in the cake batter. \u00a0 <\/em><\/span><\/p>\n

Materials\u00a0<\/em><\/span><\/p>\n

These materials will be used two times – once for each type of cake.\u00a0<\/em><\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n
Medium and Large mixing bowl<\/span><\/td>\nOven (and oven thermometer, if available)<\/span><\/td>\n<\/tr>\n
Liquid measuring cup<\/span><\/td>\nHot gloves\/oven mitts<\/span><\/td>\n<\/tr>\n
Dry measuring cups<\/span><\/td>\nParchment paper\u00a0<\/span><\/td>\n<\/tr>\n
Measuring spoons<\/span><\/td>\nRubber scraper\/spoonula<\/span><\/td>\n<\/tr>\n
Electric Hand mixer or stand mixer with\u00a0paddle attachment<\/span><\/td>\ncooling rack<\/span><\/td>\n<\/tr>\n
9 x 2 inch round cake pan<\/span><\/td>\n<\/tr>\n
Wire mesh strainer or whisk<\/span><\/td>\nIce <\/span><\/td>\n<\/tr>\n
Bake-Even strip<\/a>\u00a0(also called a “cake strip” with metal binder clip (optional)<\/span><\/td>\nruler and scissors<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Ingredients<\/em><\/span><\/p>\n

These ingredients make one cake. You will need two batches of these ingredients for the two types of cake.\u00a0<\/em><\/span><\/p>\n\n\n\n\n\n\n\n\n\n
1 and \u2153 cups sugar<\/span><\/td>\n\u00bd cup buttermilk at room temperature (65\u02daF)<\/span><\/td>\n<\/tr>\n
Non-stick cooking spray with <\/em>flour<\/span><\/td>\n1 teaspoon pure vanilla extract<\/span><\/td>\n<\/tr>\n
Parchment paper<\/span><\/td>\n\u00bc lb (1 stick) unsalted butter at room temp (65\u02daF)<\/span><\/td>\n<\/tr>\n
1 \u00bd cups cake flour (a low protein flour)\u00a0<\/span><\/td>\n2 large eggs at room temperature (65\u02daF)<\/span><\/td>\n<\/tr>\n
1 \u00bd teaspoons baking powder<\/span><\/td>\n3 large egg yolks at room temperature (65\u02daF)<\/span><\/td>\n<\/tr>\n
\u00bd teaspoon salt<\/span><\/td>\n\u2153 cup vegetable oil<\/span><\/td>\n<\/tr>\n
Digital thermometer<\/span><\/td>\nWooden toothpick<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Instructions<\/em><\/span><\/p>\n

When you see text in boldface blue font<\/strong><\/span>. You should document that step with a photo within the narrative on your blog.<\/em><\/h3>\n

Tall and Light\u00a0Cake – Version 1<\/span><\/p>\n

The sugar and butter are creamed together to incorporate air bubbles into the fat for maximum cake volume; remaining ingredients are added in turn, beating with each step to get maximum volume. Baking powder enlarges bubbles already present in the batter. Cake is tall, with a light, velvety texture from many evenly distributed air cells and a some\u00a0gluten formation.<\/em><\/span><\/p>\n

1. Place your large mixing bowl and beaters in the freezer for 20 minutes. Do this first, so you can set up everything else while waiting.<\/span><\/p>\n

2. Ensure the butter, eggs and buttermilk are out at room temperature.<\/span><\/p>\n

3. Place a rack in the lowest position in the oven and preheat the oven to 350\u00b0F. It is important that the oven temperature be constant.\u00a0<\/span><\/p>\n

4. Grease your cake pan by spraying it with the non-stick cooking spray with<\/em> flour. Cut out a 9 inch circle of parchment paper so it fits in the bottom of the pan without wrinkles or extra paper coming up the sides, then lightly spray it with the non-stick cooking spray with<\/em> flour.<\/span><\/p>\n

Measuring:<\/strong><\/span><\/h3>\n

5. Measure out the flour, baking powder and salt into your medium mixing bowl \u2013 sift through a wire mesh strainer or whisk to mix thoroughly.\u00a0It is important to measure the flour correctly.\u00a0<\/em><\/span><\/p>\n