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Light - Moist - Sweet: Characteristics of Standard Butter Cakes

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Joshua Cadiogan

The document describes the characteristics of a standard butter cake. It should have a rounded top without cracks, a uniform color throughout the crust and crumb. The texture should be soft and velvety with a small, thin-walled air cell structure without tunnels. It should be moist and tender, breaking apart easily without being sticky or crumbly. The flavor should be delicate and sweet.

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Light - Moist - Sweet: Characteristics of Standard Butter Cakes

Uploaded by

Joshua Cadiogan
160 views2 pages
The document describes the characteristics of a standard butter cake. It should have a rounded top without cracks, a uniform color throughout the crust and crumb. The texture should be soft and velvety with a small, thin-walled air cell structure without tunnels. It should be moist and tender, breaking apart easily without being sticky or crumbly. The flavor should be delicate and sweet.

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Cake

Original Title

Cake

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The document describes the characteristics of a standard butter cake. It should have a rounded top without cracks, a uniform color throughout the crust and crumb. The texture should be soft and velvety with a small, thin-walled air cell structure without tunnels. It should be moist and tender, breaking apart easily without being sticky or crumbly. The flavor should be delicate and sweet.

Copyright:

© All Rights Reserved
Download as DOCX, PDF, TXT or read online from Scribd
Download as docx, pdf, or txt
160 views2 pages

Light - Moist - Sweet: Characteristics of Standard Butter Cakes

Uploaded by

Joshua Cadiogan
The document describes the characteristics of a standard butter cake. It should have a rounded top without cracks, a uniform color throughout the crust and crumb. The texture should be soft and velvety with a small, thin-walled air cell structure without tunnels. It should be moist and tender, breaking apart easily without being sticky or crumbly. The flavor should be delicate and sweet.

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-light

-moist
-sweet
The Chiffon Cake is its most well-known member of the foam cake family, although it is a
considered a hybrid of shortened and unshortened cakes. Fat, from vegetable oil and egg
yolks, are combined with flour (cake), chemical leaveners (baking powder), and sugar to
make a batter. Beaten egg whites with sugar are folded in at the end, and the recipe is then
baked, giving it a texture that is light and airy, while at the same time richer and denser than
other foam cakes. The fat coats the flour proteins, much like a raincoat, which protect them
against the moisture and from forming gluten when mixed, helping make a tender
cake. Since oil is always liquid at room temperature, a chiffon cake stays soft and moist,
making it a better keeper than other foam type cakes.

Characteristics of standard butter cakes:

Rounded top, free of cracks


Appearance
Uniform, characteristic color
throughout crust and crumb

Thin crust
High volume

Soft, velvety crumb

Even grain

Small, thin-walled air cells


Texture Free of tunnels
Moist, smooth mouthfeel

Not sticky

Light — but not crumbly

Handles easily, yet breaks apart

without difficulty
Tenderness
Seems to “melt in the mouth,”
offers no resistance when bitten

Delicate, sweet flavor


Flavor
Well blended

Victoria sponge cake

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