30 Cake Batters

Angel food cake is only leavened with air from the meringue. To form a stable meringue, whip the egg whites with half the sugar. Gently and quickly fold in the remaining sugar and the dry ingredients without deflating the meringue. For the best volume, bake immediately after portioning into ungreased pans.
Using melted butter to prevent incorporating air, thoroughly mix in the powdered sugar, then the sifted flour, avoiding lumps. Add the egg whites last, in stages, to maintain the emulsion of the batter, control its consistency and avoid forming lumps. Pate a decor should be the consistency of molasses.
Similar to the separated egg sponge method but containing nut flour, biscuit viennois is only leavened with air from the egg foam. Avoid deflating the foam by first gently and quickly folding the medium-stiff peak meringue into the whipped yolk mixture, then the sifted, dry ingredients
Since chiffon cakes are leavened with air from the meringue as well as baking powder, avoid deflating the meringue when gently and quickly folding it into the egg yolk mixture. Stop folding when well combined. It may appear slightly streaky but will even out when spread in an ungreased pan.
Sponge cakes are only leavened with air from the whipped egg foam, so to avoid deflating the foam, gently and quickly first fold in the dry ingredients, then the melted butter. Stop folding when well combined. The batter may appear slightly streaky but will even out when spread in an ungreased pan.
Gently fold the meringue into the whipped egg yolk mixture, then fold in the dry ingredients, without deflating the foam. Spread the batter in a lined baking pan, using a minimal number of strokes. Avoid going back over already spread batter as this will deflate the batter.
For a uniform mixture, scrape the bowl throughout mixing. After incorporating the eggs, alternate adding portions of the dry and wet ingredients to avoid forming lumps and to maintain the emulsion and consistency of the batter. End with dry ingredients to absorb any remaining liquid in the batter.
Mixing the fat and sifted dry ingredients until sandy to coat the dry ingredients with fat before slowly adding the liquid ingredients and sugar creates a cake with a tender crumb. Scrape the bowl regularly for a smooth, uniform mixture. Mixing until the color lightens adds air for extra leavening.
The added stabilizers and emulsifiers in liquid shortening disperse quickly and easily throughout the cake batter, resulting in a moist, tender cake with a long shelf life. This cake is leavened by chemical leavening agents as well as air from whipping the batter on high and medium speeds.
Evenly layer light- and dark-colored batters in an oiled baking pan. Using a knife blade, gently marble the two batters using a swirling action, with the blade touching the bottom of the pan so the cake is marbled throughout. Level the top before baking so the cake rises evenly.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
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