Information Sheet 4.1.

1
Kinds of Sponge Cake and Bases
Learning Objectives:
After reading this Information Sheet, you must be able to:
1. Identify the types and kind of sponge and bases.
2. Distinguish sponge and bases.

Sponge and Foam Cakes

These are notable more for what they are missing than for what they contain:

They usually do not include fat, such as butter or oil, and they do not

incorporate leaveners, like baking powder. Instead, volume is created

by whipping the eggs or egg whites. The air whipped into the eggs expands

during baking, causing these cakes to rise on their own without baking

powder. However, the success of this method depends on not deflating the eggs

after whipping them. To this end, dry ingredients are usually sifted over and

gently folded in, and fat is often avoided, as it would weigh down the foamy

batter. This method produces extremely light, airy cakes with a spongy texture

but generally less flavor and moisture than butter and oil cakes.

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 The basic types of sponge and foam cakes
Angel food cake Angel Food Cake: This type is made
with egg whites alone and no yolks. The
whites are whipped with sugar until very
firm before the flour is gently folded in,
resulting in a snowy-white, airy, and
delicate cake that marries beautifully with
fruit. Most angel food cakes have a spongy,
chewy quality derived from their relatively
high sugar content and the absence of egg
yolks. Baked in ungreased two-piece tube
pans, angel food cakes are cooled by being
inverted, since this type of cake would
collapse if cooled right-side-up in the pan or
if removed from the pan while still warm

Genoise This type of sponge cake is made

with whole eggs rather than just egg whites,
which gives it a richer flavor than angel
food cake. The eggs are combined with
sugar and gently heated over simmering
water, then whipped (heating the eggs
allows them to be whipped to a greater
volume). Genoise lacks much assertive
flavor of its own, but it is often used to
construct layered or rolled cakes when a
lighter texture than a butter cake is desired.
To add flavor and moisture, genoise cake
layers are always moistened with a flavored
syrup, and they are often sliced into thin
horizontal layers and stacked with rich
fillings such as buttercream. These layer
cakes, common in the coffeehouses of
Europe, are called "European-style" to
distinguish them from American-style butter
layer cakes, which generally have fewer,
thicker layers.

Biscuit This type of sponge cake contains both egg

whites and yolks, but, unlike in genoise, the
whites and yolks are whipped separately
and then folded back together. This
creates a light batter that's drier than a
genoise but holds its shape better after
mixing. For this reason, it's often used for
piped shapes such as ladyfingers. If baked in

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 a tube pan like an angel food cake, it makes
a very chewy sponge cake that was popular
in the early 20th century but has since fallen
out of favor. However, it's still known in a
slightly different form as the classic
Passover sponge cake, in which the flour is
replaced by matzoh cake meal and potato
starch.

Chiffon Cake This fairly recent American creation was

invented by a salesman who sold the recipe
to General Mills, which spread the recipe
through marketing materials in the 1940s
and 1950s. A classic chiffon cake is kind of
a cross between an oil cake and a sponge
cake. It includes baking powder and
vegetable oil, but the eggs are separated and
the whites are beaten to soft peaks before
being folded into the batter. This creates a
cake with a tender crumb and rich flavor
like an oil cake, but with a lighter texture
that's more like a sponge cake. Chiffon
cakes can be baked in tube pans like angel
food cakes or layered with fillings and
frostings.

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 Kinds of bases
Sponge Sponge cake is a cake based
on flour (usually wheat flour), sugar, and eggs,
sometimes leavened with baking powder which has a
firm, yet well aerated structure, similar to a sea
sponge. A sponge cake may be produced by the batter
method or the foam method

.
Cake Cake is a form of bread or bread-like food. In its
modern forms, it is typically a sweet baked dessert. In
its oldest forms, cakes were normally fried breads
or cheesecakes, and normally had a disk shape.
Determining whether a given food should be classified
as bread, cake, or pastry can be difficult

Shortbread Shortbread is a type of biscuit traditionally made from

one part white sugar, two parts butter, and three parts
flour (by weight). The use of plain white (wheat)
flour is common today, and other ingredients like
ground rice or cornflour are sometimes added to alter
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 the texture. Also, modern recipes often deviate from
the pure three ingredients by splitting the sugar portion
into equal partsgranulated sugar and icing sugar
(powdered sugar in American English) and many
further add a portion 

Pastry Pastry is a major type of bakers' confectionery. It

includes many of the various kinds of baked
products made from ingredients such
as flour, sugar, milk, butter, shortening, baking
powder, and eggs. Small tarts and other sweet baked
products are called pastries. Common pastry dishes
include pies, tarts, quiches and pasties.

Chocolate Chocolate  is a typically sweet, usually brown, food

preparation of Theobroma cacao seeds, roasted and
ground, often flavored, as with vanilla. It is made in
the form of a liquid, paste or in a block or used as a
flavoring ingredient in other sweet foods. Cacao has
been cultivated by many cultures for at least three
millennia in Mexico and Central America.

Marzipan Marzipan is a confection consisting primarily

.  of sugar or honey and almond meal, sometimes
augmented with almond oil or extract. It is often made
into sweets; common uses are chocolate-covered
marzipan and small marzipan imitations of fruits and
vegetables. It is also rolled into thin sheets and glazed
for icing cakes, primarily birthday and wedding
cakes and Christmas cakes

Choux pastry Choux pastry, or pâte à choux (pronounced: [pɑt a

ʃu]), is a light pastry dough used to
make profiteroles, croquembouches, éclairs,
French crullers, beignets, St. Honoré cake, Indonesian
kue sus, and gougères. It contains only butter,
water, flour, and eggs. LikeYorkshire
Pudding or David Eyre's pancake, instead of a raising
agent it employs high moisture content to create steam
during cooking to puff the pastry.

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 Date Developed: Document No.
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 Self Check 4.1.1
Written Test

Multiple Choices:

Choose the best answer. Write the letter of your choice to your answer sheet.

1. What kind of cake that is extremely light, airy cakes with a spongy texture

but generally less flavor and moisture than butter and oil cakes.

a) Sponge Cake
b) Butter Cake
c) Chiffon Cake

2 In making Angel Cake what are the results when whites are whipped with
sugar until very firm before the flour is gently folded?
a) Resulting in a snowy-white, airy, and delicate cake
b) Resulting in a snowy-white, dry, and delicate cake
c) Resulting in a snowy-white, hard, and delicate cake

3. It is a kind of sugar that is also called icing sugar.

a) Castor/Caster sugar
b) Confectioner sugar
c) Granulated sugar

4. A kind of base that is sweet and best for gifts giving of lovers.
a) Chocolate
b) Candy
c) Bubblegum
5. It is a type of biscuit traditionally made from one part white sugar, two
parts butter, and three parts flour (by weight).
a) Cookies
b) Choux pastry
c) Shortbread

6. The ingredients that makes the bake product soft and tender.
a) Milk
b) Shortening
c) Egg

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7. Marzipan is used as base in preparing petit fours, It primarily consist of?

a) Egg and Sugar

b) Sugar and almond meal/extract
c) Sugar and chocolate

8. This type of sponge cake is made with whole eggs rather than just egg
whites.
a) Angel Cake
b) Genoise
c) Chiffon Cake

9. It is a major type of bakers' confectionery.

a) Pastry
b) Biscuit
c) Bread

10. This type of sponge cake contains both egg whites and yolks, but, unlike in
genoise, the whites and yolks are whipped separately and
then folded back together.
a) Sponge
b) Genoise
c) Biscuit

Date Developed: Document No.

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Answer Key 4.1-1

1. A
2. A
3. C
4. A
5. C
6. C
7. B
8. B
9. A
10. C

Date Developed: Document No.

BREAD AND PASTRY October 2020 Issued by:
NC II Date Revised:
USM-KCC Page |9
PREPARE AND Developed by:
DISPLAY PETITS DANNAH LEI RAMA
FOURS Revision # 00