QUARTER Three
PREPARE & PRESENT
GATEAUX, TORTES,
AND CAKES
LESSON 3
TEMPERATURE
USE FOR
DIFFERENT AND
TIME
Baking Temperature
and Time
Cake Types Temperature Temperature Minutes
(F) (C)
Cupcake 350-375 177-190 15 to 25
Layer Cake 350-375 177-190 20 to 35
Loaf Cake 350 177 45 to 60
Angel Food & 350 177 50 to 60
Sponge
Importance of Pre-heating
an Oven
• Baked items depend on the
correct oven temperature to help
them rise properly.
• Place the oven racks at the
proper levels first, and then set
the temperature stated in the
recipe.
Classification of
Cakes
• High-fat or shortened Cakes
• Low-fat or Foam-type Cakes
• Modified Sponge Cakes
Classification of
Cakes
a type of cake
1. High-fat or shortened which contains a
Cakes high percentage of
2. Low-fat or Foam-type
fat or shortening.
Cakes
1. Modified Sponge
Cakes
Classification of
Cakes
also known as
1. High-fat or shortened unshortened cake
Cakes
2. Low-fat or Foam-type
which contains less
than 5% fat.
Cakes
1. Modified Sponge
Cakes
Classification of
Cakes
combination of
1. High-fat or shortened shortened cake and
Cakes
2. Low-fat or Foam-type
foam-type cake.
Cakes
1. Modified Sponge
Cakes
MIXING METHODS USED
FOR CAKES
1. Creaming method
2. Two-Stage method
3. One-Stage method
4. Flour-Batter
5. Sponge method
6. Angel Food method
7. Chiffon method
8. Combination
method
A. Creaming method
• The creaming method, also
called the conventional
method, was for a long time
the standard method for
mixing high-fat cakes.
A. Creaming method
(Procedure)
1. Scale ingredients accurately. Have all ingredients at room
temperature (70°F/21°C).
2. Place the butter or shortening in the mixing bowl. With the paddle
attachment, beat the fat slowly, until it is smooth and creamy.
3. Add the sugar; cream the mixture at moderate speed until the
mixture is light and fluffy. This will take about 8 to 10 minutes.
1. Creaming method
(Procedure)
4. Add the eggs a little at a time, after each addition, beat until the
eggs are absorbed before adding more. After the eggs are beaten in,
mix until light and fluffy. This step will take about 5 minutes.
5. Scrape down the sides of the bowl to ensure even mixing.
6. Add the sifted dry ingredients (including the spices), alternating
with the liquids. The reason for adding dry and liquid ingredients
alternately is the batter may not absorb all the liquid unless some of
the flour is present.
A. Creaming method
(Procedure)
B. Two-Stage method
• The two-stage mixing method
is a little simpler than the
creaming method, and it
produces a smooth batter that
bakes up into a fine-grained,
moist cake
B. Two-Stage method (rules and
procedure)
1. Blend the flour and other dry ingredients with shortening. When
the mixture is smooth, the liquids (including eggs) are added in
stages.
2. Mix at low speed and observe correct mixing times. This is
important to develop proper texture.
3. Stop the machine and scrape down the sides of the bowl
frequently during mixing. This is important to develop a smooth,
well-mixed batter.
2. Two-Stage method (rules and
procedure)
C. One-Stage method
• This method involves adding
the liquid ingredients to the
bowl first which simplifies the
procedure. In this way, there is
less chance for moistened flour
to coat the bottom and sides of
the bowl, making scraping
down difficult.
C. One-Stage method (rules and
procedure)
1. Scale all ingredients accurately. Have all ingredients at room
temperature.
2. Combine all liquid ingredients, including high-ratio liquid
shortening, in the mixing bowl.
3. Sift the dry ingredients together on top of the liquid ingredients
in the bowl.
C. One-Stage method (rules and
procedure)
4. With the paddle attachment, mix at low speed for 30 seconds
until the dry ingredients are moistened. (The purpose of mixing
slowly until the dry ingredients are moistened is to keep them from
being thrown out of the bowl).
5. Mix at high speed for 4 minutes. Stop the machine and scrape
down the bowl and beater. Mix at medium speed for 3 minutes.
D. Flour-Batter
method
• The flour-batter method is used
for only a few specialty items.
It produces a fine-textured
cake, but there may be some
toughening due to the
development of gluten. Flour-
batter cakes include those
made with either emulsified
shortening or butter or both.
D. Flour-Batter method
(Procedure)
1. Scale all ingredients accurately. Have all ingredients at room
temperature.
2. Sift the flour and other dry ingredients except the sugar into
the mixing bowl. Add the fat. Blend together until smooth and
light.
3. Whip the sugar and eggs together until thick and light. Add
liquid flavoring ingredients, such as vanilla
D. Flour-Batter method
(Procedure)
4. Combine the flour-fat mixture and the sugar-egg mixture and
mix until smooth.
5. Gradually add water or milk (if any) and mix smooth.
D. Flour-Batter method
(Procedure)
E. Sponge method
• made with egg foam that
contains yolks. These are
usually whole-egg foams but,
in some cases, the base foam
is yolk foam, and egg white
foam is folded in at the end of
the procedure.
E. Sponge method
(Procedure)
1. Scale all ingredients accurately.
2. Combine the eggs, sugar, and salt in a stainless steel bowl.
Immediately set the bowl over a hot-water bath and stir or beat with
a whip until the mixture warms to a temperature of about 110°F
(43°C) The reason for this step is that the foam attains greater
volume if warm.
3. With a wire whip or the whip attachment of a mixer, beat the eggs
at high speed until they are very light and thick. This may take as
long as 10 to 15minutes if the quantity is large.
E. Sponge method
4.(Procedure)
If any liquid (water, milk, liquid flavoring) is included, add it now.
Either whip it in, in a steady stream, or stir it in, as indicated in the
recipe.
5. Fold in the sifted flour in 3 or 4 stages, being careful not to deflate
the foam. Many bakers do this by hand, even for large batches. Fold
gently until all the flour is blended in. If any other dry ingredients are
used, such as cornstarch or baking powder, sift them first with the
flour.
6. Immediately pan and bake the batter. Delays will cause loss of
volume.
E. Sponge method
(Procedure)
F. Angel Food method
• Angel food cakes are based on
egg-white foams and contain
no fat. Angel food method
should be whipped until they
form soft, not stiff, peaks.
F. Angel Food method
(Procedure)
1. Scale ingredients accurately. Have all ingredients at room
temperature. The egg whites may be slightly warmed in order to
achieve better volume.
2. Sift the flour with half the sugar. This step helps the flour mix
more evenly with the foam.
3. Using the whip attachment beat the egg whites until they form
soft peaks. Add salt and cream of tartar near the beginning of the
beating process
F. Angel Food method
(Procedure)
4. Gradually beat in the portion of the sugar that was not mixed
with the flour. Continue to whip until the egg whites form soft;
moist peaks. Do not beat until stiff. Beat in the flavorings.
5. Fold in the flour-sugar mixture just until it is thoroughly
absorbed.
6. Deposit the mix in ungreased pans and bake immediately.
F. Angel Food method
(Procedure)
G. Chiffon method
• Chiffon cakes and angel food
cakes are both based on egg-
white foams, but here the
similarities in the mixing
methods end. In angel food
cakes, a dry flour-sugar
mixture is folded into the egg
whites. In the chiffon method, a
batter containing flour, egg
yolks, vegetable oil, and water
is folded into the whites.
G. Chiffon method
(Procedure)
1. Scale all ingredients accurately. Have all ingredients at room
temperature. Use a good-quality, flavorless vegetable oil.
2. Sift the dry ingredients, including part of the sugar, into the
mixing bowl.
3. Mixing with the paddle attachment at second speed, gradually
add the oil, then the egg yolks and the water and liquid flavorings,
all in a slow, steady stream.
G. Chiffon method
(Procedure)
4. Whip the egg whites until they form soft peaks. Add the cream
of tartar and sugar in a stream and whip to firm, moist peaks.
5. Fold the whipped egg whites into the flour-liquid mixture.
6. Immediately deposit the batter in ungreased center tube pans
(like angel food cake pans) or in layer pans with only the bottoms
greased and dusted, not the sides (like sponge layers).
G. Chiffon method
(Procedure)
