Bread and Pastry 

Production 
Quarter 1 – Module 5- LO1: 
Prepare and Produce Cakes and 
Fillings 
(Prepare Sponge and cakes) 
 
 
 
 
 

 
Bread and Pastry Production – Grade 11 
Alternative Delivery Mode 
Quarter 1 – Module 1: Preparing and Producing Cakes and Fillings 
First Edition, 2020 
 
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impose as a condition the payment of royalties. 
 
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names,  trademarks,  etc.)  included  in  this  book  are  owned  by  their  respective 
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Published by the Department of Education 
Secretary: Leonor Magtolis Briones 
Undersecretary: Diosdado M. San Antonio 
 

 
 
Printed in the Philippines by ________________________  
 
Department of Education – Region IV-A (CALABARZON)
 
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Bread and Pastry 
Production 
Quarter 1 – Module 5- LO1: 
Prepare and Produce Cakes and 
Fillings 
(Prepare Sponge and cakes) 

 
 
 

 
Introductory Message 
For the facilitator: 
Welcome  to  the   Bread  and  Pastry  Production  11    Alternative  Delivery 
Mode (ADM) Module on ​ Prepare and Produce Cakes and Fillings​! 
This  module  was  collaboratively  designed,  developed  and  reviewed  by 
educators  both  from  public  and  private  institutions  to  assist  you,  the  teacher  or 
facilitator  in  helping  the learners meet the standards set by the K to 12 Curriculum 
while overcoming their personal, social, and economic constraints in schooling.  
This  learning  resource  hopes  to  engage  the  learners  into  guided  and 
independent  learning  activities  at  their  own  pace  and  time.  Furthermore,  this  also 
aims  to  help  learners  acquire  the  needed  21st  century  skills  while  taking  into 
consideration their needs and circumstances. 
In  addition  to  the  material  in  the  main  text,  you  will  also  see this box in the 
body of the module: 
 
 
 
 
 
 
As  a  facilitator  you  are  expected  to  orient  the  learners  on  how  to  use  this 
module.  You  also  need  to  keep  track  of  the  learners'  progress  while  allowing  them 
to  manage  their  own  learning.  Furthermore,  you  are  expected  to  encourage  and 
assist the learners as they do the tasks included in the module.   
 
 
 
 
 
 
 
4 
 
 
For the learner: 
Welcome  to  the  Bread  and  Pastry  Production  11  Alternative  Delivery  Mode 
(ADM) Module on ​ Prepare and Produce Cakes and Fillings​! 
The  hand  is  one  of  the  most  symbolized  part  of  the  human  body.  It  is  often 
used  to  depict  skill,  action  and  purpose.  Through  our  hands  we  may  learn,  create 
and  accomplish.  Hence,  the  hand  in  this  learning  resource  signifies  that  you  as  a 
learner  is  capable  and  empowered  to  successfully  achieve  the  relevant 
competencies  and  skills  at  your  own  pace  and  time.  Your  academic  success  lies in 
your own hands! 
This  module  was  designed  to  provide  you  with  fun  and  meaningful 
opportunities  for  guided  and  independent  learning  at  your own pace and time. You 
will  be  enabled  to  process  the  contents  of  the  learning  resource  while  being  an 
active learner. 
This module has the following parts and corresponding icons: 
  This  will  give  you  an  idea  of  the  skills  or 
What I Need to Know   competencies  you  are  expected  to  learn  in 
the module.  
 
  This  part  includes  an  activity  that  aims  to 
What I Know   check  what  you  already  know  about  the 
lesson  to  take.  If  you  get  all  the  answers 
correct  (100%),  you  may  decide  to  skip  this 
  module.  
  This  is  a  brief drill or review to help you link 
What’s In  the current lesson with the previous one. 

 
  In  this  portion,  the  new  lesson  will  be 
What’s New  introduced  to  you  in  various ways such as a 
story,  a  song,  a  poem,  a problem opener, an 
activity or a situation. 
 
  This  section  provides  a  brief  discussion  of 
What is It  the  lesson.  This  aims  to  help  you  discover 
and understand new concepts and skills. 
 
  This  comprises  activities  for  independent 
practice  to  solidify  your  understanding  and 

5 
 
 skills  of  the  topic.  You  may  check  the 
What’s More  answers  to  the  exercises  using  the  Answer 
Key at the end of the module. 
 
  This  includes  questions  or  blank 
What I Have Learned  sentence/paragraph  to  be  filled  in  to 
process what you learned from the lesson. 
 
  This  section  provides  an  activity  which  will 
What I Can Do  help  you  transfer  your  new  knowledge  or 
  skill into real life situations or concerns. 
 
  This  is  a  task  which  aims  to  evaluate  your 
level  of  mastery  in  achieving  the  learning 
  Assessment  competency.  
 
  In  this  portion,  another  activity will be given 
to  you  to  enrich  your  knowledge  or  skill  of 
  Additional Activities  the  lesson  learned.  This  also  tends 
retention of learned concepts. 
 
  This  contains  answers  to  all  activities in the 
module. 
  Answer Key 
 
 
At the end of this module you will also find: 
References  This  is  a  list  of  all  sources  used  in 
developing this module. 
 
The following are some reminders in using this module: 
1. Use  the  module  with  care.  Do  not  put  unnecessary  mark/s  on  any  part  of 
the module. Use a separate sheet of paper in answering the exercises. 
2. Don’t  forget  to  answer  ​What  
I Know  before  moving  on  to  the  other  activities 
included in the module. 
3. Read the instruction carefully before doing each task. 
4. Observe  honesty  and  integrity  in  doing  the  tasks  and  checking  your 
answers.  
5. Finish the task at hand before proceeding to the next. 

6 
 
 6. Return this module to your teacher/facilitator once you are through with it. 
If  you  encounter  any  difficulty  in  answering  the tasks in this module, do not 
hesitate  to  consult  your  teacher  or  facilitator.  Always  bear  in mind that you are 
not alone. 
We  hope  that  through  this  material,  you will experience meaningful learning 
and gain deep understanding of the relevant competencies. You can do it! 
   

7 
 
 What I Need to Know 
 
Welcome  to  the  module  in  Preparing  and  Producing Cakes and Fillings. This 
module contains training materials and activities for you to complete. 
The module is composed of the following: 
Unit of Competency: ​Prepare and Present Gateaux, Tortes and Cakes 
Module Title: ​Preparing and Producing Cakes and Fillings  
Learning Competencies: 
Learning Outcome 1: ​Prepare Sponge and Cakes 
Learning Outcome 2: ​Prepare and Use Fillings 
 
Upon completion of this module, you must able to: 
 
1. Understand culinary terms related to sponge and cakes 
2. Identify basic ingredients for sponge and cakes 
3. Follow the proper measurement of ingredients 
4. Classify  different  types  of sponge and cakes, mixing methods and specific 
temperature for different types of sponge and cakes 
5. Identify fillings appropriate in a specific types of cakes 
6. Assemble a layer cake with fillings 
 
   

8 
 
 What I Know 
 
Pretest 

Choose  the  letter  of  the  best  answer.  Write  the  chosen  letter on a separate sheet of 
paper. 
 
1. Unshortened cakes are also called:  
a. Batter  
b. Sponge  
c. Foam  
2. It is a small light cake or pastry with fillings like custards, fruits, or nuts. 
a. tortes  
b. gateaux  
c. petit four 
3. If  the  crust  of  the  cake  becomes  thick,  hard,  and  dark  in  color,  this  means 
that the baking temperature is: 
a. high 
b. medium 
c. low 
4. The  mixing  method  for  cakes  wherein dry ingredients are sifted together in a 
bowl and all liquid ingredients are poured is called: 
a. Conventional method 
b. muffin method 
c. one bowl method 
5. If volume is the goal in making a cake, then use the:  
a. Creaming 
b. Blending 
c. Stirring  
6. A thick white foam made of whipped egg whites and sugar 
a. Batter 
b. Meringue 
c. Cake 
7. Sucrose is fine crystalline form of: 
a. Confectioner’s sugar 
b. Granulated sugar  
c. Brown sugar  
8. A  mixing  method  that  begins  with  the  blending  of  fat  and  sugar  used  for 
cakes, cookies, and similar items. 
a. One bowl method 
b. Creaming method 

9 
 
 c. Sponge method 
9. A fine, white flour made from soft wheat: 
a. All-purpose flour 
b. Bread flour 
c. Cake flour 
10.A  semi-liquid  mixture  made  of  flour or other starch used for the production of 
cakes and breads; also used for coating products to be fried.  
a. Batter 
b. Meringue 
c. Cake flour 
 
B. True or False 
11.  Ovens  should  be  turned  on  only  if  you  are  about  to  put  baked  products 
inside. 
12. Usually the baking temperature for most cakes is 475 degrees Fahrenheit. 
13.  Read  all  the  procedures  first  and  prepare  the  tools  to  be  used  and 
ingredients needed.  
14. Measure all ingredients accurately based on what is needed in the recipe. 
15.  The  best  thing  to  do  before  measuring  a  flour  or  other  dry  ingredients  is  to 
sift it first.  
 

10 
 
   
Learning 
Outcome 
1  Prepare Sponge and cakes 
It is important that in pursuing a career in baking, one must be familiar with 
the  different  terms  commonly  used  and  that  will  come  across  in  the  process. 
Baking  Ingredients  must  be  identified  and  functions  or  role  of  each  ingredient  to 
the  baked  products  must  be  enumerated  and  understood.  It  is  important  to 
understand  very  well  the  processes,  techniques  and  the  right  tools  or  materials  to 
attain  success  in  baking.  Cakes  are  the  most  delightful  and  presentable  baked 
products that are much sought after in most parties and other social gatherings. 

What’s In 
 
Alphabet Game: 
Teacher  will  flash  out  a  letter  and  students  will  give  a  word,  term  or  phrase  about 
baking. 

 
   

11 
 
 What’s New 
 
Do  you  think  it  is  important  to  understand  well  the  different  terms  in 
baking? Why? 
Form  a  group  of  2  with 5 members each. Each group will market ingredients 
on  the  buffet  table.  Market  as  many  as  you  can  based  on  the  checklist  of 
ingredients. 
Tell something about what they have on their basket. 
Activity. Get Me 
Student will get 1 kilo of sugar (white/brown), 1 kilo of flour (cake flour), 1 bottle 
(500ml) water, 1 bar butter, 1 sachet of baking powder 
How many cups is there in one kilo of flour? 
How about 1 kilo of white sugar? Is it the same with 1 kilo of brown sugar?  
Why do we need to measure it properly? 
Let  us  sing  “Happy  Birthday”.  What  is  the  significance  of  the  song?  What 
food is always present that signifies a birthday? 
 

What is It 
 
Definition of terms: 
Bake – ​to cook food in a dry heat method inside an oven 
Batter  –  a  semi-liquid  mixture  made  of  flour  or  other  starch  used  for  the 
production of cakes and breads; also used for coating products to be fried 
Beating​ - a method used if air is needed to be introduced in a mixture like eggs  
Boiled icing​ – Italian meringue used as cake icing 
Butter  cream  ​–  an  icing  made  of  butter  and/or  shortening  blended  with 
confectioner’s sugar or sugar syrup, other ingredients may also be added 
Cake flour​ – a fine white flour made from soft wheat 
Cocoa butter – ​a white or yellowish fat found in natural chocolate 

12 
 
Creaming  method  –  A  mixing  method  that  begins  with  the  blending  of  fat  and 
sugar, used for cakes, cookies and similar items 
Custard​ – A liquid that is thickened or set by coagulation of egg protein  
Drop batter​ – A batter that is too thick to pour but will drop from a spoon in lumps 
Fondant  –  A  type  of  icing  made  of  boiled  sugar  syrup  that  is  agitated  so  that  it 
would crystallize into a mass of extremely small white crystals  
Gateaux​ – French word for cake 
Genoise  –  A  sponge  cake  made  by  whipping  whole  eggs  with  sugar  and  folding  in 
flour and sometimes, melted butter 
Glace​ – Glaced coated with icing; frozen 
Glaze  –  A  shiny  coating  such  as  syrup  applied  to  a  food;  to  make  a  food  shiny  or 
glossy by coating it with a glaze or by browning it under a broiled or in a hot oven 
Marzipan  –  A  paste  or  confection,  icing  or  filling  made  of  meringue  and  gelatin  (or 
other stabilizers) 
Meringues​ – A thick, white foam made of whipped egg whites and sugar 
Mise  En  Place  –  a  French  term  which  means  “put  in  place”  that  includes 
assembling  all  the  necessary  ingredients,  equipment,  and  tools  and  serving  pieces 
needed to prepare food 
Mix  –  to  combine  ingredients  in  any  way  that  make  distribution  of  ingredients 
evenly 
Muffin  method  –  A  mixing  method  in  which  the  mixed  dry  ingredients  are 
combined with the mixed liquid ingredients 
Petit fours​ – A delicate cake or pastry small enough to be eaten in one or two bites 
Pre-heat –​ to heat the oven prior to baking to achieve the required heat 
Sponge  –  A  batter  or  dough of yeast, flour and water that is allowed to ferment and 
is then mixed with more flour and other ingredients to make a bread dough 
Turntable – A pedestal with a flat rotating top used for holding cakes while they are 
being decorated 
Whip  –  to  beat  rapidly  and  continuously  to  aid  incorporation  of  air  as  in  whipping 
egg whites to make meringue and cream 
Baking Ingredients and their functions 
I. FLOUR 
Wheat flour is unique among cereal flours in that, when mixed with 
water in the correct proportions, its protein component forms elastic network 
capable of holding gas and developing a firm spongy structure when baked. 
The proteinaceous substances contributing these properties are known 
collectively as gluten. The suitability of a flour for a given purpose is 
13 
 
 determined by the type and amount of its gluten content. These 
characteristics are controlled by the genetic constitution and growing 
conditions of the wheat from which the flour is milled, as well as the milling 
treatment applied. 
Low – protein, soft-wheat flour is appropriate for cakes, pie crusts, 
cookies (sweet biscuits), and other products not requiring great expansion 
and elastic structure. High-protein, hard-wheat flour is adapted to bread, 
hard rolls, soda crackers, and Danish pastry, all requiring elastic dough and 
often expanded to low densities by the leavening action. 
 
Commonly Used Flour in Baking 
 
a. Bread Flour –​ this flour has the greatest amount of protein and 
thus has high gluten strength. Strength in flour is the ability of the 
flour to produce a large loaf brought by the presence of protein of 
sufficient quantity and quality to retain gas and to produce sugar 
to uniform gas production. 
 
b. All-purpose flour – ​the name suggests that it can be used for all 
purposes in home cooking, after slight modification to suit a 
particular need. It is of medium gluten strength and is made from a 
combination of bread flour and cake flour sources. 
 
c. Cake flour –​ this is sometimes called soft or weak flour. It has the 
weakest gluten strength. It is best used for cakes, cookies, crackers 
and other specialty products such as noodles. 
 
II. LIQUID USED IN BAKING 
 
Water, fruit juices or milk are the liquids used in baking. The 
functions of each in baking are the following: 
 
A. Water 
● Transforms the protein flour into gluten 
● Controls dough consistency 
● Dissolves salts and distributes non-flour ingredients 
● Moistens and swells starch to render it digestible 
 
B. Milk 
● Milk acts as strengthening agent to flour proteins because 
of its casein content 
● Milk dough are more tolerant to over mixing 
● With milk as liquid used in the dough, fermentation takes 
longer and the dough acidity is reduced 
● The contents of milk contribute to the golden crust color of 
baked products 
14 
 
 ● Milk improves the grain of the bread and its texture 
● Milk improves flavor and eating quality of bread 
 
 
C. Fruit Juices 
 
● Fruit Juices not only improve the nutrient content of the baked product, 
but also give its characteristic flavor 
 
D. SUGAR 
 
Most commonly used sugars: 
● Granulated Sugar 
● Confectioner’s sugar or powdered sugar or icing sugar 
● Brown sugar 
Functions: 
✔ Sugar increases the development of dough 
✔ Sugar gives a richer color of the crust 
✔ Sugar improves flavor, aroma and nutrition 
✔ Sugar is not a softening agent but by developing crust color quickly, it 
shortens baking time, and retains more moisture in the bread. 
Increased moisture retention means longer shelf life for baked 
products 
 
E. EGGS 
 
Eggs are the costliest ingredients in baked products, especially of cakes and 
rich sweet dough. 
 
The differences between yolks and whites must be recognized in considering 
the effect of eggs on bakery products. Yolks contain about 50 percent solids of 
which 60 percent or more is strongly emulsified fat, and are used in bakery foods 
for their effect on the color, flavor and texture. 
 
Egg whites containing only about 12 percent solids, primarily protein, and 
no fat are important primarily for their texturing function and gives foam of low 
density and good stability when beaten. When present in substantial amounts, they 
tend to promote small, uniform cell size and relatively large volume. 
 
Meringues and angel food cakes are dependent on egg white foams for their 
basic structure. Although fats and oils greatly diminish its foaming power, the 
white still contributes to the structure of layer cakes and similar confections 
containing substantial amounts of both shortening and egg products. 
 
Each of the components of eggs has its own specific characteristics which 
affect their performance in baked products. 
 
For example, in egg whites, we find the protein called mucin which is 
responsible for the gel characteristics of the egg whites. Ovalbumin, another protein 
15 
 
found in egg whites, coagulates and is the material involved both in heat 
coagulation and whipping. 
 
The egg yolk is important because of its emulsifying property brought about 
by the presence of lecithin. This is however, the portion of the egg yolk that causes 
spoilage when whole eggs are stored at warm temperature. 
 
Egg  products  are  available  to  bakers  in  frozen  or dried form. Few 
commercial  bakers  break  fresh  eggs  for  ingredients  because  of  labor 
costs,  unstable  market  conditions,  and  sanitary  considerations.  Many 
bakers  use  dried  egg  products  because  of  their greater convenience and 
superior  storage  stability  over  frozen  eggs.  Processed  and  stored 
correctly,  dried  egg  products  are  the  functional  equivalent  of  the  fresh 
material  over,  although  flavor  of  the  baked  goods  may  be  affected 
adversely at very high usage levels. 
 
Functions: 
1. As leavening agents 
2. Gives color to the baked product 
3. Egg yolk contains fats that give richness to the baked products 
4. Flavor 
5. Nutritive value 
 
 
III. SHORTENING 
 
Fats  and  oil  are  essential  ingredients in nearly all bakery products. Shortenings 
have  a  tenderizing  effect  in  the  finish  product  and  often  aid  in  the manipulation of 
dough.  When  gluten  in  wheat  flour  is  shortened,  the  resulting  product  is  tender. 
Any  fat  that  increases  the tenderness of a baked product by preventing the sticking 
together  of  gluten  strands  during  mixing  is referred to as shortening. In addition to 
modifying  the  mouth  feel  or  texture,  they  often  add  flavor  of  their  own  and  tend to 
round off harsh notes in some of the spice flavors. 
Common Shortening Used in Baking 
A. Lard, or fat from a hog 
B. Butter used in some premium and specialty products as a 
texturizer and to add, but its high cost precludes extensive 
use. 
1. Hydrogenated vegetables oil 
2. Butter oil 
3. Vegetable oil 
4. Cottonseed oil and soybean oil are the most common 
processed vegetable oil used  
5. Compound lard 
6. Edible tallow 

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IV. LEAVENING AGENTS 
 
Functions of leavening agent:  
 
● To make baked products light and easy to chew 
● To facilitate digestion of baked products 
● To make the baked products more palatable and appetizing 
 
Three Types of Leavening Agents: 
 
1. Air 
2. Water vapor (steam) 
3. Carbon Dioxide 
 
These leavening agents fall under three classifications or 
groupings: 
 
1. Physical Leaveners​ – air, water vapor or steam are physical leaveners. 
Manipulation of the flour mixtures such as creaming butter and sugar together, 
cutting in or folding ingredients as in sponge and chiffon cakes, leavening the 
batter by incorporating air into it. 
 
2. The Biological Leaveners – ​yeast is a tiny one – plant that is present all around 
us. Yeast cells feed on sugars and starches. They change the starch of bread 
dough into sugar, which they then digest. As they do this, they give off carbon 
dioxide as a waste product. This chemical change is called fermentation. 
 
3. The Chemical Leavening Agents​ - there are two common types chemical 
leavening agents used for baking: 
 

17 
 
● Baking soda ​– is known chemically as sodium bicarbonate and is sold in 
grocery stores under the name “bicarbonate of soda”. Baking soda liberates 
carbon dioxide, but in the process a residue of washing soda remains in the 
cake which imparts a dark color and unpleasant taste to the cake. To 
counteract this, an edible acid ingredient is normally added which reacts with 
the soda and produces an edible, pleasant tasting residue. Some acid 
ingredients normally used are lemon juice or vinegar. 
 
● Baking powder​- the leavening agent produced by mixing soda and an acid salt. 
Flour or starch is used to stabilize the mixture. 
 
 
V. FLAVORINGS –  
 
Ingredients that are used in small amounts are referred to as minor baking 
ingredients. In terms of their effects on the sensory qualities and physical 
characteristics of the products, they are frequently quite important 
ingredients. They are even indispensable. 
 
1. Salt 
2. Flavorings like extracts 
3. Cocoa, chocolate, coffee and spices 
4. Other materials like peanuts, casuy, dessicated coconut, ube and 
bananas. 
 
Measuring Ingredients 
Proper  measurement  plays  a  vital  role  in  the  baking  process.  To  attain 
success  in  baking,  correct  measurement  of  ingredients  is  one  of  the  keys.  One 
should  not  only  select  and  follow  the  amount stated in the recipe but also measure 
them  in  the  right  way.  The  best  way  to  measure  is  by  weighing,  either  liquid  or 
solid  ingredients.  Most  beginners  make  mistakes  because  of using measuring cups 
and  spoons.  One  good  example  is  the  flour;  we  all  know  that  flour  is  the  basic 
structure  of  most  cakes  and  breads.  All  purpose  flour  and bread flour are 120-125 
grams  per  cup,  now  if  we  sift  flour  and  measure by cup, you get only 110 grams or 
less,  so  your  cake  will  sink  in the middle. If you didn’t sift it and just measure it by 
cup,  you’ll  get  150  grams  and  your cake will be too high and sometimes crack. It is 
important to sift first before measuring. 
In  the  absence  of  scale,  as  in  the  case  of  home  cooking,  we  use  measuring 
cups  and  spoons.  Each  time  you  bake,  the  end  product  will  sometimes  be  slightly 
different  from  that  of  measured  by  weight.  In  this  case,  the  following  must  be 
observed in measuring: 
✔ Dry  ingredients  like  flour  and  sugar  are  measured  in  nested 
measuring cups in a set of 4 (1 cup, ½ cup, 1/3 cup, 1/4cup). Sugar 
and  all-purpose  flour  are  measured  by  dipping  the  cup  into  the 
ingredient until filled then leveling it off with a spatula. For cake flour 
and  confectioner’s  sugar,  ingredients  are  spooned  onto  the  cup  then 
leveled off. 
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 ✔ Liquid  ingredients  are  poured  into  spouted  glass  measuring  cups  placed  on 
a flat surface. Measurement is read at eye level. 
✔ Shortening is measured by pressing down firmly into the measuring 
cup to make sure there are no air spaces. Brown sugar is also packed firmly 
to ensure proper measurement. When the cup is inverted the measured 
sugar should retain the shape of the cup. 
✔ Small quantities of dry and liquid ingredients are measured using spoons 
measuring 1 tablespoon, ½ tablespoon, 1 teaspoon,1/2 teaspoon or ¼ 
teaspoon. Dry ingredients are leveled off with a spatula. 
✔ Butter need not be measured in cups. One bar of butter is already 1 cup so 
if you need ½ cup just divide the bar into 2, for 1/3 into 3, and so on. 
 
General Types of Cakes 
 
1. Batter type cakes 
2. Foam type cakes 
3. Chiffon type cakes 
4. Cake specialty 
 
Classification of Cakes According to Ingredients or Contents 
1. Shortened  cakes  or  cakes  with  fat.  Examples  are  batter  type  cakes  like 
pound cakes and butter cakes. 
2. Unshortened  cakes  or  cakes  without  fat.  Examples  are  foam  type  cakes  like 
angel’s food cake and sponge cake. 
3. Modified  sponge  cake  or  a  medium  of  both  shortened  and  unshortened 
cakes. 
 
 
A. BATTER TYPE CAKES 
This  type  of  cake  contains  a  high  percentage of fat and depends upon 
eggs,  flour,  and  milk  for  structure.  Baking  powder  is  responsible  for  the 
volume  of  the  finished  product.  This  type  of  cake  is very rich and practically 
dissolves in the mouth when eaten. 
 
The  most  common  mixing  methods  employed  in  batter  type  cakes  are  the 
following: 
1. Creaming  –  ​fats (shortening) and sugar are creamed until fluffy. Eggs are 
gradually  added  while  creaming  continues.  Liquid  is  added  alternately 
with flour. This process starts with flour and ends with flour. 
2. Blending  -  ​flour  and  shortening  are  blended  together  in  a  mixing  bowl 
until  the  flour  is  coated  with  fat.  Dry  ingredients  and  portions  of  liquid 
are added and mixed. 
3. Single  stage  method  –  all ingredients are placed into the mixing bowl all 
at  one  time.  Mixing  time  determines  the  characteristics  of  the  mixture. 
Much labor and time are saved with the single method. 
 
Qualities of a Well-made Batter Type Cakes 

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 1. The inside characteristics show that 
● the grains are fine, evenly distributed, and are free from tunnels 
● the texture is velvety and moist, not crumbly 
● the taste is free from bitterness 
 
2. The outside characteristics show that 
●  the  layer  of  the  cakes  is  uniform,  with  slightly  rounded  top  (not peaks) 
and are free from cracks 
● the crust is moist and tender, but not wet to the touch 
 
Failure in batter type cake making 
  
1. Inadequate creaming of fat and sugar​ which results in coarse grains of cakes. 
2. Inaccurate  technique  used  in  mixing liquid and flour into the creamed sugar 
fat  egg  mixture.  Liquid  and  flour  should  be  gradually  added  alternately  to  the 
creamed  mixture  and  should  start  with  the flour and end with the flour. Watery 
mixture results if this starts with milk (liquid) and ends with milk. 
3. Too hot an oven​ – which results in peaks on the top of the cake  
4. Too much sugar​ – which results in making the top of the cake wet. 
 
B. FOAM TYPE CAKES 
Foam  type  cakes  depend  upon  the  incorporated  air  in  the  beaten  egg 
whites  for  the  bulk  of  the  structure  of  the  finished  volume,  and  with some 
exceptions,  can  be  regarded  as  being  “​cakes  without  shortening”​.  Foam 
type  cakes  are  of  two  kinds,  depending on which part of eggs is used. They 
are:  
1. Meringue or Angel’s food cake 
Cakes using the egg white protein of eggs. The egg whites are beaten 
to  soft  peaks  with  part  of  the  sugar  in  the  recipe.  Cream  of  tartar is 
used to stabilize the foam. 
 
  2.  Sponge  type  cake  –  cakes  using  either  whole  eggs  or  yolks  of  eggs 
only.  The  sugar  and  egg  whites  may  be  beaten  together  or  the  egg  yolk  may 
be whipped then added to the beaten egg whites. 
  In  foam  type cakes, the walls of every bubble of the beaten egg 
whites  serve  as  the  structure  that  keeps  the  air  inside,  thus  giving  the 
cake  its  volume.  Because  of  this,  it  is  necessary that the egg whites used 
are  fresh.  Egg  whites  from  fresh  eggs  form  more  bubbles  that  form  the 
soft peaks needed for this type of cake. 
  When  the  cake  is  done,  this  should  be  put  upside  down  on  a 
cake  rack,  or  invert  the  pan  on  its  legs  and  allow  cake  to  cool 
thoroughly  before  serving.  Removing  the  cake  from  the  pan while still 
hot will cause it to collapse. 
 
20 
 
 Qualities of a Well-made Foam Type Cakes 
 
1. The shape is uniform and free from cracks on top. 
2. The volume is as expected in relation to the baking pan used. 
3. The crust is tender, free from spots or wet, shiny appearance 
4. The grains are small and uniform with no large air spaces 
5. The texture is tender, moist, and light, not compact or soggy 
6. The flavor is pleasing and delicate 
 
Common Causes of Failure with Foam Type Cakes 
1. Use  of  not-so-fresh egg whites – Beaten egg whites become watery and 
not  stiff.  This  condition  can  also  be  caused  by  the  inclusion  of  a  few 
drops  of  egg  yolk,  water,  egg  white  or  flour.  Use of this kind of beaten 
egg whites results to soggy and small volume cake. 
2. Use  of  very  hot  oven  –  Exposure  of  cake  mixture  to  sudden high (hot) 
temperature  of  the  oven  will  cook  the  surface  of  the  cake,  but  the 
middle portion would be uncooked. 
3. Removing  cake  from the pan while the cake is still hot. This will cause 
the collapse of the volume of the cake. 
 
C. CHIFFON TYPE CAKE 
The  egg  yolk,  oil,  sugar  and  liquid  (water  or  fruit  juice)  and  flavorings  are 
placed  in  a  bowl  together  and  blended  well  to  form  the  batter.  The egg whites 
are  beaten  with  cream  of  tartar  until  they  develop  peaks.  Sugar  is  then 
gradually  added  and  further  beaten  until  stiff.  Then  the  egg  whites  are folded 
into  the  batter.  The  volume  of  the  cake  depends  on  the  amount  of  air 
incorporated into the egg whites during the beating. 
 
Chiffon  type  cakes  use  cooking  oil  in  its recipes. Chiffon type cakes, like foam 
type  cakes,  should  be  allowed  to  cool  off  completely  before  removing  from the 
pan. 
Tube pans are the preferred pans for chiffon type cakes. 
 
Qualities of Well- made Chiffon Type Cakes 
1. No cracks on its slightly rounded top 
2. The size is light, in proportion to its large volume  
3. It is uniformly golden brown 
4. There are no large air spaces in its uniform grain 
5. There are no compact layers of grains. 
6. The texture is tender, feathery, moist, light not soggy 
7. The flavor is delicately pleasing 
 
Common Causes of Failures are: 

21 
 
 1. Sudden  hot  temperature  when  the  cake  mixture  has  just  started  to  cook. 
This  will  prematurely  brown  the  top  while  the  center  portion  is  still 
uncooked. 
2. Insufficient beating of the egg whites results in soggy texture of cakes. 
3. Removal  of  the  baked  cake  from the pan before it has completely cooled off 
will  cause  the  reduction  of  its  volume.  This  is  because  the  hot  walls  of  the 
bubbles of the egg whites need to cool off before they become stiff. 
4. Too  much  beating  of  the  mixture  results  in  reduced  volume  and  soggy 
texture. 
 
 
D. SPECIALTY CAKES 
These  are  cakes  that  use  modified  basic  recipes  of  cakes  for  attractiveness 
for  special  occasions  and  for  variation.  Sometimes  we  get  tired  of  the  same recipes 
of  cakes  baked  in  the  conventional  layer  pans,  loaf  pans,  rectangular  pans,  and 
even the tube pans. So, we deviate from what is usually done by: 
1. Presenting new shapes of cakes 
2. Varying the recipes through the addition of cake fillings. 
3. Introducing varied flavors with the inclusion of fruits, nuts, creams, etc. 
Baking Temperature and Time 
Cakes with fat  Oven Temperature  Baking Time 
Cup   350 F – 375 F  15-25 min. 
Layer  350 F – 375 F  20-35 min. 
Loaf  350 F   45-60 min. 
Cakes without fat     
Angel Food Cake  350 F – 375 F  30-45 min. 
 

What’s More 
 
Independent Activity 1. Say (explain the meaning) and Do (act the process) 
1. Cream  
2. Beat 
3. Whip 
4. Fold 

22 
 
 5. Mix 
Get samples of flour, distinguish the types of flour based on the color, odor, 
texture. Fill up the table below. 
Types of Flour  Color  Odor  Texture 
1. Cake flour       
2. Bread flour       
3. All purpose flour       
 
From  your  own  kitchen,  get  the  measuring  cups  and  spoons  and  the  available 
ingredients such as:  
1. Brown sugar 
2. Oil 
3. Flour  
4. Salt 
5. Baking powder 
6. Powdered milk 
 
Practice  the  proper  way  of  measuring.  Send/submit  your  video  presentation  at 
_________________________________  (email  address  of  teacher).  Observe  orderliness, 
cleanliness  and  over  all  safety.  Personal  Protective  Equipment  should  be  worn  all 
times when performing the activity. 
How did you find the activity? (3-5 sentences) 
Activity  1.  ​Watching  video  on  baking  batter  type  cake,  sponge  cake  and  chiffon 
type cake  
Individual assessment 1​. Making a project plan  
Project plan 
I. Name of project/recipe 
II. Objectives (specific) 
III. Tools, materials, and ingredients 
IV. Procedure  
V. Sketch/Design of the project 
VI. Evaluation (see Rubrics) 
 
 

What I Have Learned 

 
 
Understanding  culinary  terms  or  definition of terms is important to understand the 
process  and  making  sure  that  what  you  are  doing is correct and appropriate to the 
recipe. 

23 
 
 Example: 
Beating  means  a  method  used  if  air  is  needed  to  be  introduced in a mixture 
like  eggs  while  whipping  is  used  to  beat  rapidly  and  continuously  to  aid 
incorporation of air . 
 
How will you now differentiate folding from mixing? 
Ingredients  plays  a  vital  role  in  the  baked  products.  Answer  the  following 
questions. 
1. What ingredient served as the framework in the baked product? 
2. Which among the types of flour has the weakest gluten strength? 
3. Among  the  liquid  ingredients,  which  one  acts  as  strengthening  agent  to 
flour proteins because of its casein content? 
 
The  success  of  baking  activity  depends  on  the  ingredients  and  tools  used, 
the  process  and  most  especially  the  accuracy  in  measurement.  Practice  makes 
work  perfect  so  if  you  are  not  satisfied  with  your  work/measurement,  repeat  the 
process until you get the right one.  
 
 

What I Can Do 

 
Given  the  tools,  materials  and  ingredients, demonstrate the process using the right 
tools and materials 
Tools and materials  Equipment  Ingredients 
fork  Oven  Butter 
Mixing bowl    Egg 
Wooden spoon    Sugar 
Electric mixer    milk 
Task: 
1. Cream​ the butter 
2. Beat​ the egg whites until frothy 
3. Pre – heat​ the oven 
4. Mix​ together milk and sugar 
Get your partner. Present to the class 2 baking ingredients and their functions. 
Each  one  will  do  the  measurement  process  of  liquid  and  dry  ingredients. 
Convert it into cups 
1 kl of brown sugar = ______ cup/s 
1 kl of white sugar = ______ cup/s 
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 1 kl of cake flour = _____ cup/s 
1 8 oz. water = ___ cup/s 
1 bar butter = ___cup/s 
Each  group  with  3  members  will  bake  batter  type,  sponge  type  and  chiffon  type 
cake 
After the activity, they will have to do the product cost worksheet 
Quantity/Unit  Ingredients  Specification  Cost/Unit  Amount 
         
         
         
         
         
      Total cost   
      Yield   
      Cost per piece   
Note:  To  sustain  laboratory  activities  and  to  generate  income,  students  were 
advised  to  sell  their  products.  Practice  “Produkto  ko,  Benta  ko”  or  look  for 
SAMARITAN, a person who will sponsor for their activity to lessen financial burden.  
 
 
 

Assessment 
 
Multiple  Choice.  Choose  the  letter  of  the  best  answer.  Write  the  chosen  letter  on  a 
separate sheet of paper. 
1. To heat the oven prior to baking to achieve required heat (a. bake  
a. b. pre -heat c. grill) 
2. To cook food in a dry heat usually in an oven (a. bake  
a. b. pre -heat c. grill) 
3. To beat rapidly and continuously to aid in incorporation of air as in whipping 
egg whites to make meringue and cream (a. bake b. whip c. creaming) 
4. A French word for cake (a. ganache b. gateaux c. genoise) 
5. A thick, white foam made of whipped egg whites and sugar (a. glaze 
a. b. margarine c. meringue) 
Fill in the blanks. Supply the missing word/s to complete the statement. 

25 
 
 
1. _______  ingredients  are  used  in  small  amounts  which  often  referred  to  as 
minor baking ingredients. 
2. The  ______  is  the  most  costly  ingredients  in  baked  products  especially  of 
cakes and sweet rich dough. 
3. ______ is sometimes called soft or weak flour. 
4. Ingredient  that  acts  as  strengthening  agent  to  flour  proteins  because  of  its 
casein content is the _____. 
5. ______ is the leavening agent produced by mixing soda and an acid salt. 
 
6.The best way to measure is by _________, either liquid or solid ingredients. 
7.If you need ½ cup of butter, divide the butter into ___________. 
8.Dry ingredients are levelled off with a ________.  
9.Liquid ingredients are poured into ____________ measuring cups placed on a 
flat surface. 
10.Brown sugar is packed firmly to ensure ____________.  
 
 
 
 

Additional Activities 
 
Create a mini dictionary for culinary terms used in baking 
Study  the  table  of  measurement  and  their  equivalents  below  using  the  3 system of 
measurements. 
American  Metric  Imperial 
1 teaspoon  5 ml.  1/6 fl. oz. 
1 dessertspoon  10 ml.  1/3 fl. oz. 
1 tablespoon  15 ml.   ½ fl. oz. 
¼ cup   60 ml.  2 fl. oz. 
1 cup  250 ml.   8 fl. oz. 
2 cups  500 ml.  16 fl. oz 
4 cups  1 liter  32 fl. oz. 
 
 
Read and understand the ​General Guidelines and Principles​ in Baking.  
1. Be familiar with the kinds of flour and their specific uses. 
● Cake flour​ – ideal for cakes 
● Bread flour – practically for all breads 
● All-purpose flour – for cookies and pastries 
2. The  ​frequency  ​and  intensity  of  mixing  flour with other ingredients differ 
from each product. General rule: 
● Breads need thorough kneading for highly develop gluten 

26 
 
 ● Cakes ​need just enough mixing 
● Pastries require special technique 
3. Ingredients  combined  in  a  product  react  differently  at  various 
temperature.  At  higher  temperature,  sugar  becomes  soluble,  fat  spreads 
faster, and flour absorbs water rapidly. 
4. The  rate  at  which  the  boiling  temperature  inside  the  product  is  reached 
depends  on  oven  temperature,  ingredients,  size  and  shapes  of  baking 
pans. 
5. Baked  products  that  are  crisp  or  brittle  require  temperature  higher  than 
the  boiling  point,  while  those  that  are  soft  and  spongy  ,  do  not  require 
above boiling point temperature. 
6. When  the  oven  temperature  is  too  high,  crust  is  formed  too  fast,  limiting 
its  expansion,  thus  producing  a  product  that  is  cracked  and  lower  in 
volume.  Too  low  temperature,  product  usually  falls  and  does  not  rise  in 
volume  therefore  good  quality  product  is  the  result  of  the  right  baking 
temperature. 
7. To  start  right,  check  all  ingredients,  baking  procedure,  tools,  and 
equipment  needed.  Pre-heat  your  oven.  Set  the  thermostat  at  the  right 
temperature as prescribed in the recipe. 
8. Do the mise en place before mixing. 
9. Follow  the  procedures  and  techniques  in  measuring  dry  and  liquid 
ingredients. 
10.Know and execute properly the different processes involved in baking. 
11.Use the right size of baking pan. 
Factors for successful cake baking 
1. Pre-heat the oven first before putting cake batter in pans.  
2. The size of pans must be right for the cake type and amount. Too small 
baking pans tend to cook the top of cakes without cooking the middle part. 
Too big baking pans will cook the cake quickly thus making cakes dry and 
thin.  
3. To allow cake expansion, batter must be placed in pans up to 2/3 full only.  
4. Baking time varies form one cake to another. Baking time will also be 
affected with the size and type of baking pans.  
5. Do not over bake the cake. The test of a cake is to lightly press the middle 
part of the cake. If the cake springs back then the cake is done. You may 
also insert a toothpick in the middle part of the cake. If it comes out clean, 
with no batter clinging, then the cake is done.  
6. As soon as done, cake must be allowed to cool on a cooling rack. If one uses 
a tube pan, invert the pan immediately. Without the cooling racks, the 
bottom part will steam and will make the bottom part wet.  
 
Look for orders​ ​so you can continue with the practice of your skills in baking.  
Create your activity journal.  
 
 
 

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Answer Key 
  

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References 
Basbas, L. D. (2016). ​Bread and Pastry Production Volume I.​ Manila, Philippines: 
Rex Printing Company Inc. 
Kong, A. S., Arcos, C. M., Domo, A. P., & Dogelio, M. A. (2016). 
Technical-Vocational-Livelihood Home Economics: Bread and Pastry 
Production Manual.​ Pasig CIty, Philippines: Sunshine Interlinks Publishing 
House, Inc. 
Robles, C. N., & Palmez, A. B. (1981). ​Philipine Home Economics Baking Basics. 
Manila, Philippines: US Wheat Associates. 
Santos, R. d., Miñano, J. R., Arellano, J. G., Teodoro, M. C., & Frialde, V. B. (2010). 
Technology and Livelihood Education III.​ Manila, Philippines: Futurebuilder 
Publications Inc. . 

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