the different classification of cakes.pptx

CLASSIFICATION OF
THE DIFFERENT
TYPES OF CAKES

A. HIGH-FAT OR SHORTENED
CAKES
type of cake which contains a
high percentage of fat or
shortening.
EXAMPLES: Butter Cake, Bundt
Cake, Pound Cake, Chocolate
Fudge Cake

Characteristics of Shortened Cakes:
APPEARANCE
 Slightly rounded or flat top, free of cracks
 Uniform, characteristic color throughout crust and crumb
 Thin crust
 High volume
 Soft, velvety crumb
 Even grain
 Small, thin-walled air cells
TEXTURE
 Free of tunnels
 Moist, smooth mouthfeel
 Not sticky Light — but not crumbly
TENDERNESS
 Handles easily, yet breaks apart without difficulty
 Seems to “melt in the mouth,” offers no resistance when
bitten
FLAVOR
 Delicate, sweet flavor
 Well blended

B. LOW-FAT OR FOAM-TYPE
CAKES
– also known as un-shortened cake which contains
less than 5% fat.
EXAMPLES: Sponge, Genoise, Angel Food Cake,
Chiffon, and some flourless cakes
Types of Foam-type Cakes
A.Yellow Sponge Cakes B.White Angel Cake
• Usually uses whole eggs.
• Spongy and springy to the
touch
• Uses egg whites only.
• Springy and moist to the
touch

Characteristics of Unshortened Cakes:
APPEARANCE
 Thin,
 Golden brown crust, uniform crumb color, rough,
slightly cracked top, symmetrical, optimum volume
TEXTURE
 Light in weight, in proportion to size,
 Well aerated, finer, even, oval-shaped cells
TENDERNESS
 Moist, soft crust and crumb that is easily broken
apart
FLAVOR  Pleasant, well blended, not eggy

C. MODIFIED SPONGE CAKE
combination of shortened cake and foam-type cake.
EXAMPLES: Orange Chiffon Cake,Vanilla Chiffon Cake,
Orange Jelly Roll
• It is a chiffon type of cake.
• Uses liquid shortening.
• Egg whites are separated to egg yolks.
• Beating, cutting, and folding are methods of mixing used.

TEMPERATURE USE FOR
DIFFERENT TYPES OF CAKES
CAKE TYPE
TEMPERATURE
(F)
TEMPERATURE
(C)
MINUTES
CUPCAKE 360-375 177-190 15-25
LAYER CAKE 360-375 177-190 20-35
LOAF CAKE 350 177 45-60
ANGEL FOOD
AND SPONGE
CAKE
350 177 50-60

PRE-HEATING
Is preparing the oven for baking goods.
It is turning on your oven so one can
reach the proper and required
temperature.

IMPORTANCE OF PRE-HEATING
AN OVEN:
• Pre-heating is important before baking especially
when you use leavening agents which usually react to
heat.
• Cakes or other food will cook faster in preheated
oven.
• Preheating allows you to reach the correct
temperature before cooking.

IMPORTANCE OF PRE-HEATING
AN OVEN:
• Fluctuations on temperature can be avoided in
preheating an oven.
• Preheating can prevent a heavy and uncooked mess
result.
• Preheating oven is done for 10 minutes to 20 minutes.

A. CREAMING METHOD
(For Shortened Cakes)
It is known as conventional
method.
It is the standard method for
mixing high-fat cakes.

A. CREAMING METHOD
Procedure:
1. Place the butter or shortening in the mixing
bowl and beat slowly using paddle attachment.
2. Add sugar and beat moderately for about 8 to
10 minutes until fluffy.
3. Add egg at a time and beat until it is absorbed
before adding more.
4. Scrape down the sides and add sifted dry
ingredients by alternating with the liquids.

B. TWO-STAGE METHOD
It is simpler that creaming
method.
It produces a smooth batter and
bakes into fine-grained, moist
cake.

B. TWO-STAGE METHOD
Procedure:
1. Blend the flour and other dry ingredients with
shortening.
2. Mix at low speed until smooth. Observe correct
mixing times.
3. Start adding liquid ingredient in stages.
4. Stop the machine and scrape down the sides
during mixing. Mix well the batter.

C. ONE-STAGE METHOD
(Liquid Shortening)
It is basically mixing all ingredients
in one bowl.
It produces a smooth and fine-
textured batter.

C. ONE-STAGE METHOD
Procedure:
1. Combine all the ingredients including the
liquid shortening in a mixing bowl.When using
butter, it should be melted.
2. Mix at low temperature for 30 seconds until all
dry ingredients are moistened.
3. Mix at high speed for 4 minutes, stop the
machine and scrape down the sides of the bowl
and continue mixing at medium speed for 3
minutes.

D. FLOUR-BATTER METHOD
It is used for only a few specialty
items.
It produces a fine-textured cake.

D. FLOUR -BATTER METHOD
Procedure:
1. Sift the flour and other dry ingredients except for
sugar.
2. Add fat to dry ingredients and blend together until
smooth.
3. Whip the sugar and eggs together until thick and
light. Add liquid flavorings.
4. Combine the flour-fat mixture to sugar-egg mixture
and mix until smooth.
5. Gradually add water or milk (if any) and mix.

E. SPONGE METHODS
Many types of sponge method cakes have one
characteristic in common: they are 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.
Sponge cake batter is made in two basic steps:
1. Eggs and sugar are whipped to a thick foam, and
2. 2. Sifted flour is folded in.

E. PLAIN 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. PLAIN SPONGE METHOD
Procedure:
4. 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. 8
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. ANGEL FOOD METHOD
Cakes base on egg white foams and
contain no fat.
It should not be overwhipped as it may
lose its capability to expand and to leave
the cake.
It must be in soft peaks as it may stretch
more during baking and allow the cake to
rise.

F. ANGEL FOOD METHOD
Procedure:
1. Scale all ingredients that is at room temperature. Egg white
may be slightly warmed to achieve better volume.
2. Sift the flour with half the sugar.
3. Using whip attachment, beat the egg whites and add salt or
cream of tartar. Beat until they form sift peaks.
4. Gradually beat into egg white mixture the other half of
sugar until form soft, moist peaks. Add the flavorings.
5. Fold in the flour-sugar mixture just until it is thoroughly
absorbed.

G. CHIFFON METHOD
It is also base on egg-white foams.
In this method a batter containing
flour, egg yolks, vegetable oil and
water is folded into the whites.
It contains baking powder as
leavening agent.

G. CHIFFON METHOD
Procedure:
1. Scale all ingredients that is at room temperature. Note: use
quality, flavorless vegetable oil.
2. Sift dry ingredients and half of sugar and mix with the
paddle at medium speed.
3. Gradually add oil, egg yolks, vegetable oil and liquid
flavorings slowly. Mix until smooth but do not overmix.
4. Whip the egg whites until you reach the soft peaks, add
cream of tartar and sugar and whip to firm, moist peaks.
5. Fold in flour-mixture to whipped egg whites.

H. COMBINATION CREAMING/SPONGE
METHOD
It is also known as flour-batter method.
It is often used for making old-fashioned pound
cake.
Some are begun by using the creaming method. In
other words, butter is creamed with sugar until the
mixture is light. However, instead, whipped egg
whites are folded into the batter, as for some sponge
cakes.

H. COMBINATION
CREAMING/SPONGE METHOD
Procedure:
1. Cream the butter and
sugar.
2. Add the egg yolks a little at
a time.
3. Mix well after each
addition
4. Whip the egg whites and
sugar until they form soft
peaks, as for angel food
cake.
5. Fold the meringue into the
butter mixture.
6. Sift the dry ingredients
together
7. Fold in the sifted dry
ingredients.
8. Pour the batter in prepared
pans
9. Level the top of the batter
with a plastic.

BASIC STEPS IN BAKING:
1. Read the recipe carefully to know if you
have all the ingredients and the utensils
needed and if you understand the entire
procedure.
2. Check all the necessary ingredients gather
and arrange them according to the sequence
of their preparation.

3. Prepare all the utensils needed for
measuring, mixing, and baking.
4. Preheat the oven. Set the oven knob at the
desired temperature.

5. Prepare the pan/pans needed; make sure to
use the correct pan size. If it needs greasing,
brushing the pan bottom with a little shortening.
For baking purposes, don’t use butter or
margarine for greasing because these easily
burn and will produce a very brown crust.
6. Measure the ingredients using correct utensils
according to the amounts required in the recipe.

7. Mix the batter or dough when filling pans,
makes sure you don’t overfill. Fill about 2/3 full to
give an allowance for the rising.
8. Bake in the preheated oven. Put the pan at the
center rack.

9.Test for doneness. For butter cakes, prick the
center of the cake with a toothpick. If it comes
out clean then it is done. For chiffon and sponge
cakes press lightly with fingers. If it springs back
then it is done. Pies and pastries are done when
the crusts have turned golden brown, crisp and
flaky.

10.Cool the baked products. For butter cakes, put
the pan on a wire rack and leave to cool for 10
minutes. Afterwards, invert pan to remove the
cake and cool it completely. For sponge and
chiffon cakes, invert pans at once in wire racks.
Then, decorate.

BAKING GUIDELINES:
1. Preheat oven to desired or
prescribed temperature.
2. Check oven racks are
properly placed.
3. Arrange baking pans of
similar shapes inside the oven
one inch apart from all sides.
4. Follow oven temperature
results to poor volume,
texture, form, and color.
5. Avoid opening the oven
while baking.
6. Cool cakes by using a cake
rack.To remove cakes from
the pan, slide a spatula around
the pan and turn upside down.

TESTING FOR DONENESS:
1. Use a cake tester to determine doneness of a
cake by inserting at the center of the cake.When
the cake tester comes out clean, the cake is baked.
2.The cake springs back on top and sides when
pressed.
3.The cake shrinks away from the sides of the pan.

CHARACTERISTICS OF AN IDEAL CAKE:
Should be moist enough and not wet too much.
Should be light weight.
Good shape and good texture.
Eye catching or aesthetically good by using proper
color scheme.
Smells should resemble the flavor of the cake.
Cake balance should be equally from all the sides.

COMMON CAKE PROBLEMS AND ITS CAUSES:
Problem Causes
Volume and Shape Poor Volume
• Too little flour
• Too much liquid
• Too little leavening
• Oven too hot
Uneven shape
• Improper mixing
• Batter spread unevenly
• Uneven oven heat
• Oven racks not level
• Cake pans warped
Crust Too dark
• Too much sugar
• Oven too hot
Too light
• Too little sugar
• Oven not hot enough
Burst or cracked
• Too much flour or flour too strong
• Too little liquid
• Improper mixing
• Oven too hot

Problem Causes
Soggy
• Under baked
• Cooling in pans or with not enough ventilation
• Wrapping before cool
Texture Dense or heavy
• Too much sugar
• Too much shortening
Coarse or irregular
• Too much leavening
• Too little egg
• Improper mixing
Crumbly
• Too much sugar
• Wrong kind of flour
• Improper mixing

Problem Causes
Tough
• Under baked
• Cooling in pans or with not enough ventilation
• Wrapping before cool
Poor Flavor
• Too much sugar

 Directions:Write your personal reflection about your insights and learning on the module
using the guide phrases below.
I have learned that
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I have realized that
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I will apply
__________________________________________________________________________________
__________________________________________________________________________________
________________________________________________________________________________

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