This sweet, bread like dessert is a favorite American food that has become an integral part of many celebrations. What would a birthday party or wedding reception be without the traditional cake?
Cakes are made from a combination of flour, sugar, eggs, leavening, liquid, fat, and flavoring.
Flour gives the cake structure by building a framework. Both cake flour and all purpose flour are used in cakes. Cake flour produces a larger, softer, more velvety cake than all purpose. However, all purpose is more nutritious. When a recipe does not specify which type to use, assume all purpose is to be used. If a substitution is necessary, use the formula, one cup of cake flour equals one cup minus two tablespoons of all purpose flour.
Recipes usually call for a cup measure of sifted flour. To measure this correctly, sift the flour, spoon it lightly into an individual measuring cup, and level off with a spatula or the flat side of a knife. Never pack the sifted flour or shake the cup. This will result in too much flour in the cup and thus a poor cake.
Cakes are sweetened by granulated, brown, or confectioners' sugar. Generally, granulated sugar is used unless stated otherwise. Measure all of these in individual measuring cups and level off. Brown sugar should be packed into the cups and confectioners' sugar should be sifted.
Another major ingredient, eggs, adds flavor and richness as well as giving volume to cakes. Use medium or large eggs since this is how most recipes are tested. Whites and yolks can be beaten to incorporate air which leavens the cake.
Leavening, the substance which causes a food to rise, makes the cake lighter, more digestible, and more palatable. Baking powder is normally used, but air incorporated in eggs, steam from liquid in the cake, and the reaction of baking soda and acid in a liquid also leavens the cake.
Milk, water, fruit juice, buttermilk, and sour milk are the liquids generally used in a cake. Always measure a liquid in a glass measuring cup placed on a level surface. Bend down to eye level to see if the liquid reaches the correct line.
There are several fats that can be used in a cake - shortening, butter, margarine, and salad oil. Each will give flavor and tenderness. Measure shortening in individual measuring cups and make sure all air bubbles are pressed out.
A second method of measuring shortening is water displacement. This can be used when the water that clings to the shortening will not affect the product. To measure, pour cold water into a glass cup to the mark which will equal one cup when the desired amount of fat is added. For example, if one fourth cup of shortening is needed, pour three fourths cup of water into the cup. Add enough shortening to the water to make the water level rise to the one cup mark, making sure that the shortening is entirely covered with water. Then, drain off the water.
Butter and margarine come in conveniently marked wrappers so that the exact amount can be cup off. Salad oil should be measured in glass cups like other liquids.
After following these basic ingredients for making your cake, you can then use your imagination to add flavor. You can use fruits, spices, and even some vegetables can make a delicious cake.
