INFORMATION SHEET NO.
7
CAKE
Learning Outcomes:
After reading this Information Sheet, you must be able to:
1. define cake;
2. identify the different types of cake;
3. give the classification of cake ingredients;
4. know the stages of whipping egg;
5. demonstrate method of mixing and techniques in baking; and
6. apply the importance characteristics of ideal cake and the guidelines to
remember in making cake. .
Introduction
In this lesson, you will learn the basic of cake and icing making. You will
bake several cakes and frost them. A cake is always a special treat whether
there is a celebration or not. Cake ranges from simple, unadorned loaves or
elegant creations made from layers of feather-light cake filled and frosted with
a variety of sweet things. You can use a lot of imagination to decorate the cake.
An important thing to know in cake making is that once you have learned how
to make the basic cake types then you can create your own cakes by simply
varying the frosting, and flavoring as well as presentation.
CAKES
Gateau – ga-toe in French word
Torte – in German langauge are baked products usually made from soft dough
or batter. they may or may not be filled or frosted, but an elegant frosted cake is
pride of any baker
TYPES OF CAKE
1. Shortened cake – this contain shortening (butter, margarine, etc.)
examples: Butter cake and Banana cake
2. Unshortened cake – this does not contain shortening in their batter mixture.
examples:
Angel food cake – the eggwhite is beaten with a part of sugar. The remaining
sugar are sifted with the flour and dry ingredients and folded into the merigue
Sponges type cake – the eggs are use whole or separated. The sugar and egg
whites may be beaten together or the yolk and sugar may be whipped together
then added to the beaten egg whites.
Egg whites are beaten sufficiently before folding into the mixture.
Published On: Document No.:
Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2
3. Chiffon type cake – this is the combination of shortened and shortened cake
batter. The shortened portion contains oil.
Yolks improve the eye appeal or attractiveness.
4. Specialty cake – this is the combination of the first of three types.
example: Swiss roll, loaf cake
2 CLASSIFICATION OF INGREDIENTS
Major ingredients in cake making
1. Flour – form structure to the cake.
2. Sugar – gives sweetness to the cake.
3. Shortening – tenderdizes the gluten and helps retain the moisture in the cake.
4. Liquid – Adds moisture and help ingredients blend together, develop protein
in flour and helping give structure to the cake.
5. Eggs – improves flavor and color and it leavens/volume the cakes through
entrapped air during whipping.
6. Leavening agent – raises the cake to become porous and light.
Minor ingredients
Salt – accentuates or bringing out the taste of other ingredients.
Chocolate and cocoa powder
Flavoring – gives unpleasant aroma of eggs and specific taste of the cake.
Cream of tartar – whitens the egg whites and act as stabilizing agent.
Nuts and seeds – provide crunchy texture to the cake.
STAGES OF WHIPPED EGG WHITES
First stage
Frothy – large uneven are bubbles.
Published On: Document No.:
Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2
Second stage
Begins to hold shaped – fine air bubbles
develop to each other.
Third stage
Soft peaks – white will stand in peak but
will bend over.
Fourth stage
Almost stiff – sharply pointed peaks but
are still soft.
Fifth stage
Soft but not dry – stands in sharply;
pointed peaks; uniform white color
and shiny.
Published On: Document No.:
Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2
Sixth stage
Stiff and dry – stands in still sharp peaks
but not shiny speck with white spot.
METHODS OF MIXING CAKE
A. Creaming – the conventional method of cream fat and sugar until light and
fluffy, and then beat eggs one at a time to incorporate air. Example: banana cake
B. Blending (flour-butter method) - the flour and fat are mixed well.
C. Single stage method (one bowl method) – is the quick mix method by
mounding all dry ingredients in mixing bowl.
D. Two stage method – combines all dry ingredients in liquid ingredients and
mixed well.
TECHNIQUES IN BAKING
Measuring dry ingredients Whipping
Measuring liquid ingredients Cut and fold
Sifting Caramelizing
Separating eggs Dissolving
Beating Cutting-in
Folding Kneading
CHARACTERISTICS OF IDEAL CAKE
a. Uniform and symmetrical shape.
b. Uniform color.
c. Without cracks, sags, or indentation.
d. Crust is thin and tender.
e. Bottom crust is not burned.
f. Cake crumb is medium-sized with a fine even grain.
g. Moist and smooth but not soggy.
h. The flavor should be balance with no forien or off-flavor or after taste.
GUIDELINES TO REMEMBER IN MAKING CAKE
1. Pre heat the oven for 15-20 minutes.
2. Prepare the bsking pan.
Published On: Document No.:
Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2
3. Prepare the ingredienst and it should be at room temperature.
4. When cooking chocolate, be sure to cool it before adding other ingredients.
5. In making meringue, be sure there are no oil and egg yolks on the egg whites.
6. Do not over beat cake batter mixture tp avoid gluten development.
7. The freshest egg gives the high volume.
8. Sifted flour or dry ingredients have more corporate air so the resulting cake is
lighter.
9. In adding the flour mixture to the batter mixture, divide the flour into three
parts and the liquid mixture into two parts. Be sure to start with the flour and
ends with the flour mixture.
10. Place the baking pan at the center of the oven.
11. Do not open oven door at least 10-15 minutes.
12. Use cake tester to check the cake.
13. Rest the cake 5-10 minutes before removing from the pan.
Test for Doneness of Cake
1. Insert a toothpick or cake tester in the center of the cake. If it comes
out clean it is done.
2. Press with fingertips lightly on the center of the cake; if it springs back
showing no hallow the cake is done.
The Baking of Cakes
The baking of cake can be checked by dividing the reqired baking time
onto fourths.
1st Quarter – the cake should begin to bubble and rise.
2nd Quarter – the cake should continue to rise and form a crust.
3rd Quarter – the cake finish rising and begin to brown.
4th Quater – the cake should finish browning and shrink from sides of
pan.
Note: if no oven thermometer is available, watch the deviation of time very carefully and
reduce the oven temperature if the cake is cooking too quickly. Be careful not to move the
cake during rising period, 2nd and 3rd quarter
https://en.wikipedia.org/wiki/Cake
Published On: Document No.:
Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2
