Reflective journaling for aeration &emulsification

Reflective journaling for aeration &emulsification


[All sense of my week]

I‘ve had so much fun on our cake week, I’m sweet tooth, one of my favorite desert is cake, when I was little girl, my grandma told me, cake means happiness, happiness is sharing, she always right, when I sharing cake with my family and friends, it makes me feel like living in paradise. Otherwise, since we learning aeration and emulsification, the lab work becomes more interesting, air raising cake, and emulsification means two or more lonely, immiscible, independent cool stuff get together to be one thing! Just like science.

Before I take baking class I can’t image how difficult to make a cake, even a simple sponge cake, if you missed one step or one detail, you can’t get a sponge cake. This is a sweet job, also is a serious job too. These three concepts of cake-mixing method are we learned.

  • Creaming method

Creaming method usually for high fat cakes, they containing greater amounts of sugar and fat, first of all, we have to scale ingredients accurately, and their must be in room temperature, too cold ingredients can’t foaming well; then we use the paddle beat the butter slowly until it creamy, put sugar in it, until the mixture fluffy add liquid; one of the most important thing is scrape down the sides of the bowl, at the end, add the sifted dry ingredients in, remember one word” alternating” it means successive change from one thing to another and back again, so, alternating with the liquids is necessary. We used creaming method for yellow butter cake, chocolate butter cake.

  • Sponge method

Sponge method usually for low fat cakes, they are made with egg foam, whatever you make, first thing you need to do is scale all ingredients accurately, for sponge method, we just combine the eggs and sugar in a bowl, put bowl in hot water for warm the mixture to around 43°C, cause warm temperature gives the cake nice volume, then, pour the mixture into the mixer, whipping it at high speed, when the mixture thick fold in the sifted flour, we did this process by hand, gently fold until no dry flour in it. When everything done, you can’t leave the batter in outside so long, you’ll loss the volume of cake.

  • Angel food method

Angel food method also for low fat cakes, not like sponge cake, it just use egg whites, that’s why angel food cake shows white, airy and lightness, so people call this cake for angel food, the procedure is have scaled ingredients in room temperature, then, beat the egg whites until they foam soft peak, add in cream of tartar and salt near the beginning of the beating process, after that sift the dry ingredients and fold until they blend well, but don’t spend so long time to fold, the same reason with sponge cake, it will loss the volume of cake. Finally, deposit the mixture in pan and bake it immediately, for angel food cake we use the ungreased pan, because when the cake baked, we’ll upside down the cake for hold the shape.

The creaming method reminds me think about another creaming method for cookie, which we learned before, their procedure pretty alike, but different part is cake is moisture, it contain more water than cookie, so, we alternately add water with the flour when we make cake, we usually add all water at once when we make cookie.

There are some challenges to me, but all about details, for addressing those challenges, what can I do is pay more attention when I baking. Focus on three main field, environment, method and ingredients; I’ll try my best to familiar with every kind of product, more practice and thinking.


So far, I know something about aeration is blend air in, to rising cake and give it texture without chemical leavener. In particular is some tiny, mini, petty, puny bubble of air, they are created by whisking or beating, then make the batter of cake foaming.

There are three factors contribute to stable air cell development.

  • Correct temperatures of ingredient, if ingredient too cold is difficult to form air cells, too hot either.
  • Correct mixing speed, middle speed is fine, if in high speed, you can’t get evenly air cells, you have to low down speed to blend for several minuets to consistency the mixture.
  • Granulated sugar is perfect choice, too fine or too coarse is not good to produce air cells.

In lab, we used creaming method, two-stage method and one-stage method for high fat cakes, for low fat cake, we used sponge method, angel food method, those methods are working and successful, cause we follow the rule to do every steps, for example, when we made sponge cake, we whipping eggs and sugar, the mixture had correct temperatures which around 38°C, at beginning, we used high speed, the final stage we low down the speed to keep air cells.

[Cake type]

For this week we learned so many different types of cake, they belong to two big parts:

  • High fat cakes: yellow butter cake, chocolate butter cake,
  • Low fat or egg foam cakes: yellow sponge cake, chocolate sponge cake, angle food cake, jelly roll sponge, chocolate jelly roll sponge.

From make those cakes by hands I understand the theory of aeration and emulsification intensively.

Especially making angel food cake, the theory ask for clean egg whites and mixing bowl, no any fat contain, if not, it won’t foaming, so, we treat angel food cake carefully to make sure it successful.

Certainly, different type cake, I use different method, it depend on what is I making.

For high fat cakes, we use:

  • Creaming method
  • Two-stage method
  • One-stage method

For low fat or egg foam cakes, we use:

  • Sponge method
  • Angel food method
  • Chiffon method

I am so exciting to look forward to next week, way to go!!!










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