BREAD AND PASTRY

PRODUCTION NC II
PREPARE SPONGE AND
CAKES
Learning Competencies (Essential Competencies)
1.3 Prepare sponges and cakes according to recipe specifications,
techniques
and conditions and desired product characteristics.
1.4 Use appropriate equipment according to required pastry and bakery
products standard operating procedures.
1.5 Cool sponges and cakes according to established standards and
procedures. (TLE_HEBP9-12TC-IIIa-f-7)
Objectives
At the end of the lesson, the students should be able to:
1. identify the different methods of mixing cake batters.
2. perform the techniques in preparing cakes.
3. perform the different steps in baking cakes.
4. familiarize and give importance to the methods, techniques, and steps in
preparing cakes.
 CAKES –Is a sweet food with high proportions of fat, sugar, and eggs. They are leavened by air,
steam or carbon dioxide produced by baking powder and baking soda. They are made richer by
icings or frostings and with the addition of nuts, fruits, chocolates, and confectioners’ sugar.
● TORTE (tortes) – a German word for cakes. It is a rich multi-layered cake filled with whipped
cream, butter cream, mousse, jams, or fruits.
● GATEAU (gateaux) – a French word for cakes - a small light cake or pastry with fillings like
custard, fruits, or nuts.
● PETIT FOUR – a small baked-product or confectionery taken as dessert.
CLASSIFICATION OF CAKES
1. UNSHORTENED CAKES
● They do not have fats.
● They are spongy and light due to the incorporation of air brought about by the beaten egg whites.
● They are called foam cakes
● The two kinds of unshortened cakes are white sponge and yellow sponge cake.

Example: ANGEL FOOD CAKE- this is an airy white sponge cake made without egg yolks or any fat. It
gets its volume from stiffly beaten egg whites.
2. SHORTENED CAKES
● They contain fats or shortening
● They are richer than the unshortened cakes due to their fat content
● The two types of shortened cakes are pound cake and butter cake.
a. POUND CAKES
⮚ Leavened by air, which is incorporated during the creaming of butter and sugar, by steam that expands
the product as it is being baked.
⮚ It is called as the mother of all shortened cakes
⮚ The name pound comes from the use of one pound each of butter, sugar, eggs,and flour.
b. BUTTER CAKES
⮚ Are slightly compact but light, tender and velvety in texture.
⮚ It is leavened by carbon dioxide which comes from adding baking powder and baking soda.
⮚ There are many variations of butter cakes brought about by changes in the following:
● Addition of more eggs
● Addition of more fats and butter
● Addition of more flavorings like coffee, chocolates, nutmeg, and sour cream and spices like
cinnamon, cloves and all-spices.
● Addition of raisins, nuts and dried fruits
● Addition of fresh fruits like bananas, oranges, peaches, pineapples, mangoes, etc.
● Addition of alcoholic beverages like rum, brandy, cherry, or bourbon whiskey
● Use of special sugars like honey, glucose, corn syrup, maple syrup, molasses, and caramel.
3. HYBRID CAKES
● It is a combination of shortened and unshortened cakes.
● They are light and spongy like unshortened cakes but contain oil that is a characteristic of shortened
cakes.
● EXAMPLE: CHIFFON CAKES
METHODS OF MIXING CAKE BATTERS
1. Conventional Method
● Fat is creamed, and sugar is added gradually
● Eggs are added one at a time to the creamed mixture
● Sifted flour and other dry ingredients are added alternately with
liquids

2. Muffin Method
● The dry ingredients are sifted together in a bowl
● In another bowl, fat/ oil is added gradually to the beaten eggs
● Then add gradually the dry ingredients
3. One-Bowl Method
● Sifted dry ingredients are placed in a bowl
● A well is made at the center
● Liquids are placed in the well and then blended
● Egg whites are beaten separately
● Blended with the batter
● Mixing directions is one way to follow the incorporation of air

4. Modified Conventional Method

● Similar to conventional
● Except egg yolks are separated from egg whites
● Egg whites are beaten too stiff with the addition of sugar
● The meringue is added to the batter
C CHARACTERISTICS OF A GOOD QUALITY CAKE

1. OUTSIDE CHARACTERISTICS
● Shape is uniform, free from cracks and peaks
● Size is uniform, light in weight in proportion to size
● Color is golden brown

2. INSIDE CHARACTERISTICS
● Color is even all over
● Grain is fine, round, thin-walled, and evenly distributed
● Texture is tender, moist, and velvety
● Flavor is pleasing and well-blended HARACTERISTICS OF A GOOD QUALITY
CAKE
1. OUTSIDE CHARACTERISTICS
● Shape is uniform, free from cracks and peaks
● Size is uniform, light in weight in proportion to size
● Color is golden brown

2. INSIDE CHARACTERISTICS
● Color is even all over
● Grain is fine, round, thin-walled, and evenly distributed
● Texture is tender, moist, and velvety
● Flavor is pleasing and well-blended
3. FILLINGS AND TOPPINGS
● Just the right amount of fillings for the cake
● Has the right consistency, neither flowing, not too tough
or solid nor too runny
● Contains the characteristic flavor of the kind of fillings or
toppings used
4. OVERALL APPEARANCE
● Appropriate design used
● Decors are appropriate for the occasion
● Decors and trimmings are neatly arranged
● Good color combination
● Size and amount of decors are appropriate to the size of cake
BUTTER CAKES
SPONGE CAKE OR UNSHORTENED
CAKE
CHIFFON CAKE OR HYBRID CAKE
TORTE CAKES
CHOCOLATE CAKES WITH
CHOCO FROSTING
GATEAUX
CAKES
STEPS IN BAKING CAKES
1. Read the Recipe
● It includes the title, measurement of the ingredients, step by step
procedures
and number of servings.
● To know what to do and how to do it.
2. Assemble the Ingredients
● Measure the ingredients correctly and arrange them in order of when to use.
3. Set out the Tools
● Arrange the tools and equipment needed
● Assemble in order of use
4. Preheat the Oven
● Turn on the oven and set the required temperature
5. Choose the Correct Pan
● Use the specific pan size indicated in your recipe
● Some recipes call for ungreased and floured, some require lining using
parchment paper

6. Work Properly with the Ingredients as Prescribed in the Recipe

● It is important to know how to properly execute the different techniques in
working with the ingredients especially in measuring the dry and liquid
ingreidents
● Should be done correctly with the use of appropriate tools
7. Fill the Pan
● Pour the batter in the prepared pan about 2/3 to ¾ full.
8. Heating and Cooling
● Place the cake in the middle of the oven to bake
● Check the doneness of cake by inserting a cake tester, knife, or toothpick; if
comes out clean, it is done
● To loosen the cake, run a spatula around the sides of the pan
● Using a potholder, hold the pan and a plate together then insert the cake
into
the plate
● Let it cool completely
THE BAKING QUARTER IN BAKING
The baking of a cake can be checked by dividing the required time into 4
quarters.
a. 1ST QUARTER
● Cake begins to rise (bubbles at the surface)
b. 2ND QUARTER
● Cake continues rising and begins to brown
● Critical to open
c. 3RD QUARTER
● Cake is finished rising and continues to brown
d. 4TH QUARTER
● Cake is finished browning and shrinks from the side of the pan
● Safest in opening the oven
Be careful not to move the cake during the rising period.
COOLING OF THE CAKES
1. When the cake is done, place it with its right side up on a cooling rack. This allows
the
air to circulate beneath the cake preventing a moist bottom
2. To remove the cake from the pan, loosen the edge with spatula. Then insert it on a
rack or plate to allow the cake to cool for an hour before attempting to remove it
from
the pan.
3. Butter cakes can be removed after 10 minutes when cool; it can be frosted and
stored
until it is served.
4. Fruit cake should be wrapped in wax paper and a towel to be stored.
5. The cutting of a cake has much to do with the appearance and a sharp knife and a
steady hand.
Testing Doneness
1. Use a cake tester to determine the doneness of a cake by inserting it at the
center of
the cake. When the cake tester comes out clean, the cake is baked.
2. When pressed, the cake springs back on top and sides.
3. The cake shrinks away from the side of the pan.
EXAMPLE OF PRODUCT PERFORMANCE
Directions: Read and understand the recipe and follow the steps provided. Ask your mother
or other adults in your house to assist you in doing the task. You can substitute the ingredients
available in your kitchen but make sure you follow the correct procedure.
Yellow Butter Cake
https://www.youtube.com/watch?v=1qe5ErPVTGg&feature=emb_title
Ingredients
● 2 sticks (1 cup/227 g) unsalted butter, room temperature, plus more for pans
● 1 1/2 cups (195 g) all-purpose flour, plus more for pans
● 1 1/2 cups (180 g) cake flour
● 1 tbsp (14 g) baking powder
● ½ tsp salt
● 1 ¾ cup sugar
● 4 pcs. large eggs
● 2 tsp vanilla extract
● 1 ¼ cup milk (fresh/ evaporated)
Procedures:
1. Preheat the oven to 300 degrees Fahrenheit. Line the bottom of two 9-by-2-inch
round
springform pans with parchment paper. Butter parchment paper and dust with flour,
tapping
out excess. Set aside. In a medium bowl, sift together the all-purpose flour, cake flour,
baking powder and salt. Set aside.

2.Cream the butter and sugar until light and fluffy for 3 to 4 minutes, scraping down
the sides
of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. Add the flour
mixture
in three parts, alternating with the milk. (Your sequence must begin and end with the
flour.)
Beat until combined after each addition.
3. Divide batter between the prepared pans, and smooth with an offset spatula.
Bake at 300°F
for 30 to 35 minutes, rotating the pan halfway through, until cake is golden brown,
and a cake
tester inserted into the center comes out clean. Transfer the pan to a wire rack to
cool for 20
minutes. Invert the cake onto the rack. Peel off the parchment. Invert the cake and
let it cool
completely, top side up.

Note: You can watch the steps or procedures in preparing and baking the Yellow
Butter
cake with the link given above. You may modify the recipe by adding fruits, nuts, or
flavorings such as Pandan, Orange, Strawberry or Yam.