Variations of rich cakes.

VARIATIONS OF RICH CAKES

Rich cakes? Now what is so rich about it??

A rich cake is a type of cake that uses of a huge amount of fats which includes butter and sugar.

That is why it is called a rich cake!

It is rich in fat.

See, cakes are generally divided into two groups: the cake with fats VS the cake with little or no fats.

Rich cakes belong to a the group known as butter cakes or creamed cakes. Along in the group includes white cakes, fruit cakes, coffee cakes, banana cakes.

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However for all you cake-lovers out there that wants a less fattening cake, a sponge cake is deeply recommended.














The sponge cakes belongs to another group of cakes called Foam cakes. These include the angel cake and chiffon cake.
A sponge cake uses very little fat which is a far-off then the fat-fulling rich cake.
The difference in baking between sponge cakes and rich cakes is that sponge cakes uses the whisking method while rich cakes uses the creaming method.
It also tends to use more eggs.









By the way, just so you know, our local favourites delight, bahulu also happens to be a smaller modified sponge cake type.















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Another variation of rich cake is the Pound cake.


The origin of rich cakes actually originated from the Pound cake which was firstly used in the Britain and evolved to what it is now.

The pound cake found its name as pound cake as it uses one pound of flour, egg, sugar and butter. (the four main ingredients in baking.

*1kg = 2.2 pounds

marbled pound cake.





Resoursce:

http://whatscookingamerica.net/History/Cakes/PoundCake.htm

http://www.calorie-charts.net/cakes/2333

http://www.joyofbaking.com/CakeMaking.html


All pictures taken from:
www.flickr.com

Differences in Chemical Changes in the two variations.

Differences in Chemical Changes


Chemical changes occurs in some of the stages in baking.

The first stage is Creaming.

Here, the butter and sugar is being beaten by a wooden spoon. This is to break the molecular bonds between the two compounds and formed links between them. This will help formed the creamy desired mixture.

This occurs in both variations.


The second stage is Addition of the Flour and eggs.

At this stage, there is a difference in both variations due to the different proportions of wheat proteins (gliadins and glutenins) in the flours.

Eggs white contains six types of proteins.


During whipping, two proteins, ovomucin and ovoglobulin will denature and form bonds with other proteins such as wheat proteins and also among themselves.
This is done through the unfolding of the proteins to spread out in the liquid part of the mixture.

Two other proteins, ovalbumin and conalbumin will be distributed also at the liquid part of the mixture.

The third stage is BAKING.

At this stage, a permanent solid mixture will start to form .

This is as the ovalbumin and conalbumin that was distributed earlier on, will start to denatured annd form bonds with other egg proteins.

Due to the fat in the egg and sugar which inhibits excess gluten network from forming during baking, both variations will be achieved a very tender mouthfeel

However, due to the higher amount of glutenins and gliadins in wholemeal flour, the wholemeal variation will tend to be harder due to more gluten network formed.

The plain flour variation will seem softer in comparison.

Maillard browning reaction will also start to occur here as proteins from the eggs and sugar are heated at a high temperature in the oven.

This is a non-enzymatic browning reaction. This reaction occurs in three stages :

Condensation: Reducing sugar and amine sources from protein condenses into a compound called glycosylamine

Rearrangement: Glycosylamines will now rearrange itself into colourless intermediates.

Polymerization: These colourless intermediates will then polymerize into a brown-coloured polymers called melanoidins.


As the wholemeal flour consists of higher amount of protein than the plain flour, maillard browning reaction is faster.

It will change from colourless to golden to reddish brown and to dark brown.


The plain flour will achieve a golden brown colour due to its lower amount of protein and thus, a slower rate of maillard reaction.





Resources:

website: www.nutritionandeggs.co.uk/eggs_nutrition/nutrition1

Books:

Foods: Experimental Perspectives,6th Ed by McWilliams,M

Understanding Food: Principles and Preparation by Amy Brown

Nutritional Comparison between plain flour and wholemeal variation.

Nutritional Comparison between the plain-flour variation and the whole-wheat variation.


The basic difference between these variations are the type of flour used.
Therefore the nutritional differences between these two products depends on each flour used.


Characteristic about plain flour:

- It is made only from endosperm.

This is as its bran and germ has been removed during processing.

- only 75% of the grain is used for processing
This would result in less fibre in the flour.


Nutrition (values per 100g)

Energy : 339kcal

Protein : 10.0g

Carbohydrate : 73.1g

Fat : 1.6g

Saturated fat : 0.3g

Fibre :4.5g

Sodium : trace


Characteristic of Wholemeal flour:

-It is made from the entire grain.
This means the germ, endosperm and bran were not removed during processing.

-Its extraction rate is 100%

-low in fat and has a higher amount of fiber.

Nutrition (values per 100g)

Energy :319kcal

Protein: 14.0g

Carbohydrate: 64.3g

Fat: 2.4g

Saturated fat: 0.4g

Fibre: 10.6g

Sodium: 0.05g


PLAIN FLOUR VS WHOLEMEAL FLOUR

Plain flour
-provides more energy
-contains more carbohydrate
- higher saturated fat


Wholemeal flour contains:
-higher dietary fibre
-higher protein
-more fat due presence of bran
-more minerals such as potassium and iron
-vitamin B

Addition of Eggs in both variations enhance the nutritional value:

- increase in protein content
- increase in fat soluble vitamins
-increase in fat and cholestrol content
-increase in B-vitamins


References:
www.nutrition.org.uk/home.asp?siteId=43§ionId=422&parentSection=322&which=undefined

www.practicallyedible.com/edible.nsf/pages/ed.2356

wwww.dovesfarm.co.uk/detail.html?itemId=304&categoryId=133

Books: UNDERSTANDING FOOD -Principles & preparation; third edition byAmy brown.

Sensory Evaluations

SENSORY EVALUATIONS

Appearance-wise, the plain flour variation is obviously lighter and the wholemeal variation obtained a darker appearance.

The plain flour variation looks more cake-y and softer with its orangey-yellow colour compared to the chocolate-coloured wholemeal-variation.

This variation that uses plain flour have a very soft texture. It is very smooth to the touch and tends to be crumbly.
It has a very sweet rich moist taste which melts easily in the mouth and a very soft mouthfeel. It also has a distinct sweet smell.



This rich cake which is bases on wholemeal flour has a very gritty texture to it. It has a rough surface and does not crumble easily.
It has a very grainy and nutty taste and a gritty mouthfeel.
Smell-wise, it has it own very cake-y aroma.

Let's Get Started.

Rich cakes can be made using different types of flour.

As seen on the right picture, the darker rich cake is made from wholemeal flour.
The lighter rich cake on the left is made from plain white flour.

To start everything off, firstly ensure that all ingredients and most materials are available and dry.

Butter and sugar are being creamed with a wooden spoon. It is however preferred to use a hand-held electric beater for more beating consistency. However wooden spoon makes a good alternative too.

Butter and sugar are creamed till light and creamy mixture is achieved.

Two beaten eggs were gradually added into the mixture. (Note. Careful not to put too much amount of egg at one time as this will allow the eggs to curdle and a consistent batter will not be achieved.)

Eggs were fully beaten into the butter-sugar mixture, creating a fluffy, smooth batter.

100g of plain white flour was weighed.

The weighed flour was then sifted.

The sifted flour was added into the creamed mixture.

The flour has been carefully folded into the mixture to avoid knocking out the air incorporated into the creamed mixture. A dropping consistency should be achieved.

(Note. A metal spoon should be used instead of a wooden spoon)

1/2 a teaspoon of vanilla essence was then added into the mixture.

Cake tin was then greased to prevent the cake from sticking to the tin and to allow easy removal after baking. The cake mixture was then poured into the tin cake and left to bake in the oven for 20-25minutes at 180C.

(Note. The middle shelf of the oven has the best temperature for a well-risen and evenly brown cake)

Standard Recipe Of Basic Rich Cake

100g butter/margarine
75g castor sugar
2 eggs, beaten
100g plain flour
1 level teaspoon vanilla essence
1/4 cup raisins (optional)

Methods

1) Preheat the oven to 180C.

2) Cream the butter (or margarine) and sugar with a wooden spoon
or a hand-held electric beater until mixture is light and creamy.

3) Add the egg gradually to the creamed mixture, beating with each
addition until all eggs are added.

4) Sift the flour and baking powder together into a clean and dry bowl.

5) Fold in the flour mixture with a metal spoon until the cake
mixture achieves a dropping consistency.

6) Add the vanilla essence and raisins to the mixture and mix well.

7) Pour the cake mixture into a greased cake tin.

8) Bake for 20-25 minutes.


Quote of the post :
When baking, follow directions. When cooking, go by your own taste - Laiko Bahrs

What is a basic rich cake?

A basic rich cake is known as one of the most common type of cake consumed.
It is a flour-based food which uses a large amount of butter fats, sugar and eggs.
These ingredients are also the basic ingredients found in most baked product.
The methods used in baking rich cakes are creaming method, melting method and rubbing -in method, although we will focus on the usage of creaming method here.
Types of rich cakes includes banana cakes, fruit cakes, lemon rich cake etc...


Quote of the post:

Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them into good friends. - Jasmine Heiler


Sources cited:
http://www.recipezaar.com/Rich-Lemon-Cake-1647.
http://www.finestquotes.com/select_quote-category-Eating-page-2.htm