Different kind of Cakes

Different kind of cakes. We explain in tables about the cakes their needed ingredients and their different methods/characteristics. These are just a few examples. For more examples please contact us by clicking on the icon in the right corner. 

Warm method Sponge & Wiener

Method

• Eggs, Sugar and Lemon Zest
• Aerate in highest speed
• Sieved flour

Wiener

•                 Melt the butter
• Warm to 37 degrees
• 3-6 min normally, then 1-2 minutes in 2^nd speed to distribute aircells
• Butter requires to be 60 degrees, otherwise lumping might occur and irregular cell structure
• Sponges are use in various forms and shapes, to be filled with cream, fruits, etc.
• Wiener will dry out less, usage is same
• More sugar will make it less light and foamy.

Duchesse

Method

• Eggs, Sugar and Lemon Zest
• Aerate in highest speed
• Sieved flour
• Melt the butter
• Warm to 37 degrees
• 3-6 min normally, then 1-2 minutes in 2^nd speed to distribute aircells
• Butter requires to be 60 degrees, otherwise lumping might occur and irregular cell structure
• Higher yolk will make it less airy, so temp control is important. More butter makes it more soft, gives better shelf life, but also reduces airyness

Cold methods for sponges

Method

• Egg whites and 2/3 sugar to soft peak
• Egg yolks and 1/3 sugar aerated
• Egg whites folding into egg yolks
• Sieved flour

Muffin

Method

• All liquids, oil and sugar are stirred
• Flour is blended in
• Milk or water
• Flour mixing time is short as possible to avoid gluten formation

Pound Cake

Method

• All liquids, oil and sugar are stirred
• Flour is blended in
• Traditional is warm
• Densities are medium (850 gram/ltr or higher