BATTERS

BATTERS AND CAKES
Names : Malik Neil Sheraldo Pringle

Teacher: Ms. Golaub
Subject: Food, Nutrition and Health
What is a Batter?
Batter is a thin dough that can be easily poured into a pan. Batter is used mainly
for pancakes, light cakes, and as a coating for fried foods. The word batter comes
from the French word battre which means to beat, as many batters require
vigorous beating or whisking in their preparation. Batter is the basic combination of
eggs, milk, flour and water. Batters can also be made by soaking grains in water
and grinding them wet. Often a leavening agent such as baking powder is included
to aerate and fluff up the batter as it cooks, or the mixture may be
naturally fermented for this purpose as well as to add flavor. Carbonated water or
another carbonated liquid such as beer may instead be used to aerate the batter in
some recipes. The liquid mixture churned and frozen in order to produce ice cream
is also referred to as batter, although it does not contain any dry flours or grains.
TYPE OF BATTERS
THIN/POUR BATTER
THICK /DROP BATTER
THIN BATTER
Thin batters are about the consistency of thin cream; thick batters are like
thick cream; still thicker batters are stiff enough to keep their shape when
dropped from a spoon.
Some examples are:
Pancake Batter
INGREDIENTS AND QUANTITIES FOR THE

RECIPE:
 1 cup flour
 1 teaspoon sugar
 1 pinch salt
 2 eggs
 1 1/4 cup milk
 1 tablespoon oil
 butter (for the pan)
Fish Beer Batter
INGREDIENTS AND QUANTITIES FOR THE

RECIPE:
 1 cup self-raising flour

 1/2 teaspoon salt
 1 cup (250ml) soda water, or beer (cold)
 1000ml vegetable oil, for deep frying
 4 (1kg) boneless fish fillets, halved
WHAT IS A CAKE?
Cake is a pastry. Cake is a form of sweet food made from flour, sugar, and
other ingredients, that is usually baked. In their oldest forms, cakes were
modifications of bread, but cakes now cover a wide range of preparations
that can be simple or elaborate, and that share features with other
desserts such as pastries, meringues, custards, and pies. The most
commonly used cake ingredients include flour, sugar, eggs, butter
or oil or margarine, a liquid, and leavening agents, such as baking
soda or baking powder. Common additional ingredients and flavorings
include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as
vanilla, with numerous substitutions for the primary ingredients. Cakes
can also be filled with fruit preserves, nuts or dessert sauces (like pastry
cream), iced with buttercream or other icings, and decorated
with marzipan, piped borders, or candied fruit.
TYPES OF CAKES
Cake is often served as a celebratory dish on ceremonial occasions, such

as weddings, anniversaries, and birthdays. There are countless cake
recipes; some are bread-like, some are rich and elaborate, and many are
centuries old. Cake making is no longer a complicated procedure; while at
one time considerable labor went into cake making (particularly
the whisking of egg foams), baking equipment and directions have been
simplified so that even the most amateur of cooks may bake a cake.
Cakes are broadly divided into several categories, based primarily on
ingredients and mixing techniques.
Although clear examples of the difference between cake and bread are
easy to find, the precise classification has always been elusive. For
example, banana bread may be properly considered either a quick
bread or a cake.
BUTTER CAKES
Butter cakes are made from creamed butter, sugar, eggs, and flour. They
rely on the combination of butter and sugar beaten for an extended time
to incorporate air into the batter. A classic pound cake is made with a
pound each of butter, sugar, eggs, and flour. Baking powder is in many
butter cakes, such as Victoria sponge. The ingredients are sometimes
mixed without creaming the butter, using recipes for simple and quick
cakes.
SPONGE CAKES
Sponge cakes (or foam cakes) are made from whipped eggs, sugar,
and flour. They rely primarily on trapped air in a protein matrix
(generally of beaten eggs) to provide leavening, sometimes with a bit
of baking powder or other chemical leaven added as insurance.
Sponge cakes are thought to be the oldest cakes made without
yeast. An angel food cake is a white sponge cake that uses only the
whites of the eggs and is traditionally baked in a tube pan. The
French Génoise is a sponge cake that includes clarified butter.
Highly decorated sponge cakes with lavish toppings are sometimes
called gateau, the French word for cake.
CHIFFON CAKES
A chiffon cake is a very light cake made with vegetable
oil, eggs, sugar, flour, baking powder, and flavorings.
Its distinctive feature is from the use of vegetable oil, instead of the
traditional fat which is solid at room temperature, such
as butter or shortening. This makes it difficult to directly beat air into
the batter. As a result, chiffon cakes (angel cakes and other foam cakes)
achieve a fluffy texture by having egg whites beaten separately until
stiff and then folded into the cake batter before baking. Its aeration
properties rely on both the quality of the meringue and the chemical
leavener.
CHOCOLATE CAKES
Chocolate cakes are butter cakes, sponge cakes, or other cakes flavored
with melted chocolate or cocoa powder.[14] German chocolate cake is a
variety of chocolate cake. Fudge cakes are chocolate cakes that
contain fudge.
COFFEE CAKES
Coffee cake is generally thought of as a cake to serve with coffee or tea

at breakfast or a coffee break. Some types use yeast as a leavening agent
while others use baking soda or baking powder. These cakes often have a
crumb topping called streusel or a light glaze drizzle.
YEAST CAKES
Yeast cakes are the oldest and are very similar to yeast bread. Such
cakes are often very traditional in form and include such pastries
as babka and stollen.
Some varieties of cake are widely available in the form of cake mixes,
wherein some of the ingredients (usually flour, sugar, flavoring, baking
powder, and sometimes some form of fat) are premixed, and the cook
needs add only a few extra ingredients, usually eggs, water, and
sometimes vegetable oil or butter. While the diversity of represented
styles is limited, cake mixes do provide an easy and readily available
homemade option for cooks who are not accomplished bakers.

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BATTERS AND CAKES

Names : Malik Neil Sheraldo Pringle

INGREDIENTS AND QUANTITIES FOR THE

INGREDIENTS AND QUANTITIES FOR THE

 1 cup self-raising flour

Cake is often served as a celebratory dish on ceremonial occasions, such

Coffee cake is generally thought of as a cake to serve with coffee or tea

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