PINEAPPLE (BAR) CAKE

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PINEAPPLE (BAR) CAKE

These bar cakes should be baked in wooden frames so as to have a smooth top surface. 

Recipe

Note :- 

1. Follow sugar-batter method. 

2. Baking is done at 165-170 deg. C for about 90 min. 

3. Orange cake I or strawberry cake can be made with the same recipe and changed flavouring agents. 

4. Ribbon cake can be made by placing three layers of different coloured batter in baking frame. 

5. Size of wooden frame, Inner dimensions 47 cms. x 17 cms. x 7 cms. 

* See preface to recipes. 

Sugar – batter method

In this method, all the fat and sugar is creamed together. Shortenings used for cake making should be plastic in nature. Granular fats should be avoided which have very poor Whipping quality. Very often a combination of fats like hydrogenated shortening, butter or margarine is used in order to acquire specific characteristics in cakes. It is very necessary that all the fats are at room temperature i.e. 70 to 75 deg. F. Very hard shortenings will not cream up well, while too soft shortenings will not be able to retain aeration. If cold and hard fat is creamed with soft fats, the hard fat will break into small pieces which will be scattered in the whole mix. These hard lumps will be difficult to break and will adversely affect the process of aeration. Shortenings used for cake making should not melt by the heat produced due to friction during creaming process. In practice, all the fats should be first blended together {either by machine or by hand} thoroughly. Then sugar is added gradually continuing the creaming process. All the sugar should not be added to fat at a time as this will adversely affect the aeration process and it may take extra time to achieve the desired results. When adequate aeration is achieved, the mixture becomes very light, fluffy and brighter in appearance.

When adequate aeration is achieved in the fat-sugar mixture, eggs are added gradually. Eggs should be at room temperature (70 to 75 deg. F) at the time of adding to the cream. For small batches mixed by hand, it is good practice to whip the eggs to a stiff consistency before adding to the creamed mixture, although, while using a mixer, it is not necessary. Although cake shortenings are emulsified type, emulsifiers in the form of gels can be used for better results. These can be added after about half of the total egg is added or even earlier if the batter shows any signs of curdling.

When eggs are added to the creamed mixture little at a time and mixed just sufficiently, the air cells of whipped eggs either diffuse into the air cells already present or increase the numb.er of air cells in the cream and the liquid part of egg is evenly distributed in the mixture giving it a smooth, velvety appearance. 

However, if the eggs are stale, or too much egg is added at a time or after each addition of egg, it is not mixed properly, the perfect blending does not take place and the fat is broken into small fragments separated by liquid component of egg. If too cold eggs are used, the fat will solidify soon as it comes in contact with eggs and perfect amalgamation of fat and egg will not take place. In this case also, the fat will break down into small lumps which will be coated with egg. The break down of fat into small fragments separated by egg is known as “Curdling” of batter. Whenever and for whatever reason the batter is curdled, there is loss of aeration which results in low volume and poor texture of cakes. Whenever, signs of curdling are apparent the following remedial measures should be taken immediately. When batter is curdled due to low temperature of eggs, the mixture should be slightly warmed over a pot of hot water, taking care that the bowl containing mixture does not touch hot water. Direct heating of mixture is not advisable as the fat will melt or egg may coagulate. In both the cases there will be loss of aeration. If the batter is curdled due to poor quality or improper mixing of egg, an adequate quantity of flour should be added and mixed quickly. This flour will absorbed the excessive moisture and the mixture will again become smooth. When all the egg is, amalgamated, the mixture should have a smooth, light and velvety appearance.

A part (one half to two third) of liquids such as liquid sugars, water, milk, fruit juices, fruit pulp etc. along with essences, colour, and salt can be added at this stage. This is done in order to have sufficient moisture in the mix to prevent toughening of gluten while mixing flour. Next stage is to incorporate flour in the mixture. Flour should be sifted with other dry ingredients such as baking powder, corn flour, sodium propionate etc. in order to ensure its thorough dispersal. Incorporation of flour in the cream is an important stage in cake making and even slight mishandling of the mixture will spoil the cake. Whether flour is mixed by hand or by machine, the operation should be carried out in a fashion that the flour is evenly mixed with minimum possible of mixing action in order to avoid toughening of Gluten. Flour should not be added all at once, but it should be divided into two or three portions and each portion should be added with minimum possible movements of hand or machine. Each portion of flour should be added alternately with water at low speed any fruits are to be mixed, these should be added alternately with our. When all the flour is mixed, the remaining liquid is added. This liquid brings the batter to a definite level of fluidity which is necessary for even and gradual rise of cake during baking operation. ‘his liquid also serves an important function of easing the strains on gluten which are affected during mixing operation and which, otherwise, may cause toughening of cake. Precisely, for this reason,’ yen during earlier stages when the flour is being mixed, if the mixture appears to be tough, little water should be added to avoid toughening gluten. The batter is now ready for panning and baking.