TLE- LECTURE 1

is a sweet food made by baking a mixture of flour egg sugar and fats in an oven .

classified based on the presence of fats

these are types of cakes that do not have fats. their spongy and light

these types of cakes contains fats and shortening.

it is leavened by air . also called mother of all shortened cakes

leavened by carbon dioxide. slightly compact but are light tender and velvety in texture

similar to unshortened cakes but contain oil. all varieties of chiffon cakes belong to this type.

fat is creamed and sugar is added gradually. egg yolks are added one at a time. sifted flour and other dry ingredients and liquid ingredients are added gradually. egg whites are separated and bitten until slightly stiff and butter is folded into the egg mixture.

dry ingredients are sifted in one bowl in another bowl fat or oil is added gradually to the beaten eggs.

sifted dry ingredients are placed in one bowl. a well or hole is made at the center. the liquid ingredients are placed in the well and then blended. egg whites are beaten separately and then blended with the batter to create a better volume of the product.

similar and conventional method except that egg yolks is separated from egg whites. the egg whites are bitten stiff and 1/2 sugar is added to it. slightly similar to sponge method.