5. Cream of Tartar
Acid - potassium hydrogen tartrate
Egg whites whiter
Cake texture finer
Increase volume
Used in cakes, cookies, &
meringue
Make sure it is free of
yolk!
7. Shortened Cake
Butter Cake
6 large egg yolks
1 cup milk
2 teaspoons pure vanilla extract
3 cups) sifted cake flour
1 1/2 cups granulated white sugar
1 tablespoon + 1 teaspoon baking
powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room
temperature and cut into pieces
Conventional Method of Mixing
Grease and flour the pan.
10. Grandmother Paul's Sour
Pound Cake Cream Pound Cake
1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
http://pauladeenthebutterqu
een.blogspot.com/2008/05/
grandmother-pauls-sour-
cream-pound-cake.html
Does not always
have leavening.
11. Chiffon Cake
Cross between sponge and shortened–
leavened with eggs, but contains fat
(liquid shortening)
ORANGE CHIFFON CAKE
1-1/8 cup (1 cup plus 2 tbsp) sifted flour
3/4 cup sugar
1-1/2 teaspoon salt
Make a well and add in order:1/4 cup vegetable
oil
2 beaten egg whites
juice 1 orange plus water to make 3/8 cup (1/4
cup plus 2 tablespoons)
grated rind of orange (1 tablespoon)
17. Cooked Frosting
May be purchased
then rolled.
Fondant
1 Tbsp of unflavored gelatin
1/4 cup of cold water
1 tsp of almond extract
1/2 cup of light corn syrup
1 Tbsp of glycerin
2 lbs 10X confectioners’ sugar
1/2 tsp of white vegetable shortening
21. Royal Icing
Makes Hard Decorations
Royal Icing
5 tablespoons meringue powder
(found in cake decorating stores)
1/2 cup minus 2 tablespoons
water
OR
2 egg whites*, at room
temperature
1/2 teaspoon cream of tartar
2 teaspoons water
1 pound confectioners' sugar