Senior High School

Technical-Vocational
Livelihood
Home Economics
Bread and Pastry Production
Quarter 2 – Module 1
Prepare and Present Gateaux,
Tortes and Cakes (TC)
 COPYRIGHT 2021

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Development Team of the Module

Writer: Juliet A. Tan

Editor: Leonila J. Floria
Reviewers: Grace E. Relliquete, Maria Linda D. Enario, Ruby V. Domiquel,
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 Senior High School

Technical-Vocational
Livelihood
Home Economics
Bread and Pastry Production
Quarter 2 – Module 1
Prepare and Present Gateaux,
Tortes and Cakes (TC)

i
Introductory Message
For the facilitator:

Welcome to Technical-Vocational Livelihood 12 Self-Learning Module on

Prepare and Present Gateaux, Tortes and Cakes (TC)!
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 in 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:

Notes to the Teacher

This contains helpful tips or strategies that will help

you in guiding the learners.

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 learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

For the learner:

Welcome to Technical-Vocational Livelihood 12 Self-Learning Module on

Prepare and Present Gateaux, Tortes and Cakes (TC)!
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.

ii
 Prepare and Present Gateaux,
Tortes and Cakes (TC)
CONTENT STANDARD
The learner demonstrates understanding of the core concept and underlying
theories in preparing and presenting gateaux, tortes and cakes.

PERFORMANCE STANDARD
The learner demonstrates competencies in preparing and presenting
gateaux, tortes and cakes.

LEARNING COMPETENCY:
LO 1. Prepare sponge and cakes TLE_HEBP9- 12TC-IIIa-f-7

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 and standard operating procedures
1.6 Cool sponges and cakes according to established standards and
procedures

LEARNING OBJECTIVES:
Cognitive
• Estimate and compute portion, yields, weight and sizes of cakes and
sponges
• Classify oven temperature for Different types of cakes
Affective
• Follow correctly the mixing methods and steps in baking
Psychomotor
• Identify common cake problems and their causes
• Prepare and bake butter cake

1
INTRODUCTION

Welcome to the Bread and Pastry Production Grade 12 Self-Learning Module

(SLM) on Prepare sponge and cakes.

This module was designed to provide varied and relevant activities for guided
and independent learning at your own pace and time. You will enable to process the
content of the learning resource while being an active learner.

This lesson will give you knowledge on the Types, Kinds and Classification of
Cakes, its method of preparation and the common cake problems and their causes.

Most of all, this module will give you an experience on Hands-On activity to
make every activity more interesting, enjoyable and satisfying on the part of the
learners.

PRE-TEST
Let us determine how much you already know about preparing and presenting gateau,
tortes and cakes. Take this test.
Direction: Read and analyze the statement carefully. Choose the best answer and
write the letter only in your answer sheet.
1. It refers to dry heat cooking which usually takes place in the oven.
A. Baking
B. Broiling
C. Grilling
D. Stewing

2. It is a fine white flour made from soft wheat which contains 7-9% protein.
A. All-purpose flour
B. Bread flour
C. Cake flour
D. Pastry flour

3. Which of the following is a light cake made of meringue and flour?

A. Angel food cake
B. Batter cake
C. Chiffon cake
D. Sponge cake

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4. Which refers to getting the right number of serving from a recipe and serving
the right amount?
A. Mark-up
B. Portion control
C. Weight
D. Yield

5. It is a method of dividing cake into uniform pieces before serving.

A. Counting
B. Cutting
C. Measuring
D. Weighing

6. What sweet soluble organic compound belongs to the carbohydrate group of

foods?
A. Flour
B. Milk
C. Shortening
D. Sugar

7. This very fine sugar dissolves faster and is perfect for making meringue.
A. Caster sugar
B. Confectioner’s sugar
C. Granulated sugar
D. White sugar

8. Which of these is a basic ingredient in baking that helps attain tenderness by

preventing cohesion of gluten strands?
A. Leavening
B. Liquid
C. Shortening
D. Sugar

9. It refers to heating the oven to attain the required baking temperature before
baking.
A. Baking
B. Proofing
C. Preheating
D. Broiling

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10. This type of cake contains a high percentage of fat or shortening.
A. Batter type cake
B. Chiffon cake
C. Foam type cake
D. Shortened cake

11. It is a combination of shortened and foam type cake.

A. Batter type cake
B. Chiffon cake
C. Foam type cake
D. Modified sponge cake

12. Which contains less than 5% fats?

A. Batter type cake
B. Chiffon cake
C. Foam type cake
D. Unshortened cake

13. Which is the correct sequence for Sponge method?

I. Scale all ingredients accurately.
II. Beat the eggs at high speed until they are very light and thick.
III. Fold the sifted flour in 3 or 4 stages.
IV. Add the liquid ingredients before dry ingredients.
V. Combine the eggs, sugar and salt.
VI. Pour the mixture in the pan and bake immediately.
A. V,II,III,VI,1,IV
B. VI,III,IV,I,II,V
C. I,V,II,IV,III,VI
D. III,I,V,II,VI,IV

14. Which of the following is a rich cream made of chocolate and heavy cream?
A. Butter cream
B. Custard
C. Ganache
D. Syrup

15. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days
B. 4 days
C. 5 days
D. 6 days

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PRESENTATION OF THE NEW MODULE
Cakes are usually eaten during special occasions such as birthdays, weddings,
anniversaries, and other celebrations. They are sweet, made from a combination of
liquid batters, and with high fat and sugar contents. After baking, they are often
decorated. They can be of different shapes and sizes, and decorated with a variety of
toppings like fruit, candy, and frosting.

Definition of terms:
Angel food cake Type of cake made of meringue and flour.
Appropriate suitable or proper under the given circumstances.
Assembling fitting together the component parts of a certain dish or
food.
Bake cook food in a dry heat method inside an oven.
Batter semi-liquid mixture of one or more flours combined with
liquids such as water, milk or eggs used to prepare various
foods.
Beating introducing air into the mixture thru mechanical agitation
as in beating eggs.
Blend to combine ingredients and produce a homogeneous
mixture.
Boiled icing sugar and egg white icing for cakes; Sugar is first cooked
on the stovetop to form syrup, and then the hot syrup is
beaten into whipped egg whites. As the mixture is beaten
it becomes smooth, fluffy, and glossy.
Italian meringue used as cake icing.
Brown sugar regular granulated sucrose containing various impurities
that give distinctive flavor.
Butter cream icing made of butter and/or shortening blended with
confectioner’s sugar or sugar syrup, other ingredients may
also be added.
Cake flour fine, white flour made from soft wheat.
Chemical leavener leaveners such as baking soda, baking powder, or baking
ammonia, which releases gases produced by chemical
reactions.
Chiffon cake light cake made following the chiffon method – cake mixing
method involving the folding.
Choux pastry or pate a choux (pä-tä-ˈshü) light pastry dough for making profiteroles,
croquembouche and eclairs.
Cocoa powder dry powder made from ground cocoa solids

Cocoa butter white or yellowish fat found in natural chocolate

Commis junior chef

5
Confectioner’s sugar sucrose ground in to fine powder and mixed with a little
cornstarch to prevent caking.

Consistency the way in which a certain substance, typically liquid, holds

together; (2) thickness or viscosity.
Creaming rubbing butter and sugar until light and fluffy.

Creaming method mixing method that begins with the blending of fat and
sugar, used for cakes, cookies and similar items.
Dark chocolate sweetened chocolate consists of chocolate liquor and
sugar.
Dust to sprinkle the surface with flour to avoid mixture to stick
on it.

Filling edible mixture used to fill pastries, sandwiches, or cakes.

Filling, coating, topping quantity of material that fills or is used to fill something, or
is used to coat, or is used to design the top of food.
Foaming continuously beat egg white to incorporate air until it
becomes light and fluffy.
Fondant type of icing made of boiled sugar syrup that is agitated so
that it would crystallize into a mass of extremely small
white crystals.

Frost cover cakes with icing.

Ganache (gä-ˈnäsh) rich cream made of chocolate and heavy
cream.
Garnishing decorate or embellish something, especially food.
Gateau (gä-ˈtō) French word for cake.
Gateau, torte rich cake, typically one containing layers of cream or fruit

Genoise (zhā-ˈnwäz) sponge cake made by whipping whole eggs

with sugar and folding in flour and sometimes, melted
butter
Glaze (glāz) 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.
Granulated sugar sucrose in a fine crystalline form.
Grease brush pan with shortening.
Gum paste type of sugar paste of pastillage made from vegetable
gum.

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Petit four (pə-ˌtē-,-ˈfu̇r) small confectionary or savory appetizer
means “small oven” in French
Pre-heat heat the oven prior to baking to achieve to achieve the
required heat.
Scrape to remove sticky ingredients from the side of the mixing
bowl.
Sift to pass the flour though the sieves to make it finer and light
Sponge 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.
Sponge cake type of cake made by whipping eggs and sugar to a foam
then folding in flour.
Sweet paste sweet doughy candy or confection.
Tortes (ˈtort) German for various type of cakes, usually layer
cakes.
Turntable 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 in cream

ACTIVITY – Word Search!

Directions: Locate and encircle 10 words from the grid horizontally, vertically, or
diagonally.

C A K E U R W W S R F U A
G L A M B I A T P E F Y B
A L E D A C B F O O D H S
T I A A K I P O N R E M F
E U W Z E N T Y G W T N Q
A M N W E G A N A C H E G
U U B O T L R W E S G A S
Y S P O N G E N U Q T V T
V I E W C H I F F O N G Y
W C O E Z H L G A S S F U
A N G E L C A K E N S D I

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ANALYSIS – Share It!
Imagine if you have 1 layer of round chiffon cake and you have 16 visitors how will you
divide it equally? Show the proportion by dividing the circle.

ABSTRACTION
Cake is one of the most commonly baked products and are usually eaten during
special occasions such as birthdays, weddings, anniversaries, and other celebrations.
They are sweet, made from a combination of liquid batters, and with high fat and sugar
contents. After baking, they are often decorated. They can be of different shapes and
sizes, and decorated with a variety of toppings like fruit, candy, and frosting. Tortes,
on the other hand, are a type of cake that use higher quality, ingredients, which
generally makes them more expensive. Their name is derived from the German word
“torte”, which means cake.

Portion Control, Yields, Weights and Sizes

Portion Control means getting the right number of servings from a recipe and
serving the right amount. It requires following the standardized recipes exactly. It
involves planning menus carefully, purchasing an adequate amount of food, preparing,
storing, and serving food.

Importance of Portion Control:

1. It provides the correct serving size to meet the nutritional needs.
2. It helps control costs.
3. It helps minimize waste.
4. It helps to guide the ordering and preparation of food.
5. It is a contributing factor in giving a consistent yield and portion size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size

Methods of Portion Control:

• Cutting- a method of dividing food into uniform pieces before it is placed on the
serving line.
Examples: sheet cakes, rolls, or brownies

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Cake Cutting Guide
• Weighing- a technique that makes use of a food
scale to create portions based on weight.
• Measuring- a method of portioning food on the
serving line that involves the use of scoops or
ladles.
• Counting- name or list (the units of a group or
collection) one by one in order to determine the
total number.

Suggestions for Controlling Portions

1. Follow the recipes accurately when measuring and weighing ingredients.
2. Be sure the servers know the planned portion size for each baked product to
be served.
3. Prepare the sample tray or plate before serving to visualize the amount to
serve.
4. Use the correct type and the correct size portion control tool for each food item.

Temperature Use for Different Types of Cakes

Baking Temperature and Time
Cakes Types Temperature (F) Temperature ( C ) Minutes

Cupcake 350-375 177-190 15 to 25

Layer Cake 350-375 177-190 20 to 35
Loaf Cake 350 177 45 to 60
Angel Food and 350 177 50 to 60
Sponge
Philippine Home Economics Baking Basics by Nancy Cameros Gonzales

Importance of Pre-Heating an Oven

It is important to preheat your oven before baking. Baked items depend on the
correct oven temperature to help them rise properly. All baked recipes are tested in
preheated ovens. Place the oven racks at the proper levels first, and then set the
temperature stated in the recipe.

Classifications of Cakes
• High-fat or Shortened Cakes- a type of cake which contains high percentage of
fat or shortening.
• Low-fat or Foam-type Cakes- also known as unshortened cake which contains
less than 5% fat.
• Modified Sponge Cake- combination of shortened cake and foam-type cake.

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Mixing Methods used for cakes

A. Creaming Method (for shortened cakes)

The method, is also called the traditional method, was for a long time the
standard method for mixing high-fat cakes. The development emulsified,
or high-ratio, shortening sled to the development of simpler mixing
methods for shortened cakes containing greater amounts of sugar and
liquid.

Creaming method Procedure

1. Scale the ingredients accurately. Have all the ingredients at room temperature
(70 °F/21°C).
2. Place the butter or shortening in the mixing bowl. With the paddle attachment,
beat the fat slowly, until it is smooth and creamy.
3. Add the sugar; cream the mixture at moderate speed until
the mixture is light and fluffy. This will take about 8 to 10
minutes.
Some bakers prefer to add the salt and flavorings with the
sugar to ensure uniform distribution. If melted chocolate is
used, it may be beaten during creaming.
4. Add the eggs a little at a time. After each addition, beat
until the eggs are absorbed before adding more. After the
eggs are beaten, mix until light and fluffy. This step will
take about 5 minutes.
5. Scrape down the sides of the bowl to ensure even mixing.
6. Add the sifted dry ingredients (including the spices),
alternating with the liquids. The reason for adding dry and
liquid ingredients alternately is the batter may not absorb
all the liquid unless some of the flour is present.

B. Two-stage Method
The two-stage mixing method is a little simpler than the creaming method,
and it produces a smooth batter that bakes up into a fine-grained, moist
cake. The name which is originated from the practice of adding the liquids
are added in two stages. The first step in making high-ratio cakes is to blend
the flour and other dry ingredients with shortening. When this mixture is
smooth, the liquids (including eggs) are added in stages.
Throughout this procedure, it is important to follow two rules
1. Mix at the low speed and observe correct mixing times. This is
important to develop proper texture.
2. Stop the machine and scrape down the sides of the bowl frequently
during mixing. This is important to develop a smooth, well-mixed batter.

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C. One-stage (Liquid Shortening) Method
This method involves adding the liquid ingredients to the bowl first which
simplifies the procedure. In this way, there is less chance for moistened flour
to coat the bottom and sides of the bowl, making scraping down difficult. Mix
at low speed until the dry ingredients are moistened, to prevent dry flour
from being thrown from the bowl. Mix for a period at high speed, followed by
a period at medium speed, to properly develop air cells and create a smooth,
fine-textured batter.

1. Scale all ingredients accurately. Have all ingredients at

room temperature.
2. Combine all liquid ingredients, including high-ratio liquid
shortening, in the mixing bowl.
3. Sift the dry ingredients together on top of the liquid
ingredients in the bowl.
4. With the paddle attachment, mix at low speed for 30
seconds until the dry ingredients are moistened to keep
them from being thrown out of the bowl).
5. Mix at high speed for 4 minutes. Stop the machine and
scrape down the bowl and beater. Mix at medium speed
for 3 minutes.

D. Flour-Batter Method
The flour-batter method is used for only a few specialty items. It produces a
fine-textured cake, but there may be some toughening due to the
development of gluten. Flour-batter cakes include those made with either
emulsified shortening or butter or broth.
Flour-batter method procedure
1. Scale all ingredients accurately. Have all ingredients at room
temperature.
2. Sift the flour and other dry ingredients except the sugar into the
mixing bowl. Add the fat. Blend together until smooth and light.
3. Whip the sugar and eggs together until thick and light. Add liquid
flavoring ingredients, such as vanilla.
4. Combine the flour-fat mixture and the sugar-egg mixture and mix until
smooth.
5. Gradually add water or milk (if any) and mix smooth.

E. Sponge Methods
Many types of sponge method cakes have one characteristic in common:
they are made with egg foam that contain 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.

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 Sponge cake batter is made in two basic steps:
1. Eggs and sugar are whipped to a thick foam, and
2. Sifted flour is folded in.

Plain Sponge Method

1. Scale all ingredients accurately.
2. Combine the eggs and 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 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 15 minutes if the quantity is large.
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.
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.

F. Angel Food Method

Angel food cakes are based on egg-white foams and contain no fat. Angel
food method should be whipped until they form soft, not stiff, peaks. Over
whipped whites lose their capability to expand and to leave the cake. This
is because the protein network in stiffly beaten whites has already stretched
as far as it can. If the whites are whipped to soft peaks instead, they can
stretch more during baking, allowing the cake to rise.

Angel Food Method Procedure

1. Scale ingredients accurately. Have all ingredients at room
temperature. The egg whites may be slightly warmed in order to
achieve better volume.
2. Sift the flour with half the sugar. This step helps the
flour mix more evenly with the foam.

12
 3. Using the whip attachment beat the egg whites until they form soft
peaks. Add salt and cream of tartar near the beginning of the beating
process.
4. Gradually beat in the portion of the sugar that was
not mixed with the flour. Continue to whip until the
egg whites form soft; moist peaks. Do not beat until
stiff. Beat the flavorings.
5. Fold in the flour-sugar mixture just until it is
thoroughly absorbed.

6. Deposit the mix in ungreased pans and bake

immediately.

G. Chiffon Method
Chiffon cakes and angel food cakes are both based on egg-white foams,
but here the similarities in the mixing methods end. In angel food cakes, a
dry flour-sugar mixture is folded into the egg whites. In the chiffon method,
a batter containing flour, egg yolks, vegetable oil, and water is folded into
the whites. Egg whites for chiffon cakes should be whipped until they are a
little firmer than those for angel food cakes, but not so much that they
become dry. Chiffon cakes contain baking powder, so they do not depend
on the egg foam for all their leavening.

Chiffon Method Procedure

1. Scale all ingredients accurately. Have all ingredients at room
temperature. Use a good-quality, flavorless vegetable oil.
2. Sift the dry ingredients, including part of the sugar, into the mixing
bowl.
3. Mixing with the paddle attachment at second
speed, gradually add the oil, then the egg yolks
and the water and liquid flavorings, all in a
slow, steady stream. While adding the liquids,
stop the machine several times to scrape down
the bowl and the beater. Mix until smooth, but
do not over mix.
4. Whip the egg whites until they form soft peaks.
Add the cream of tartar and sugar in a stream and
whip to firm, moist peaks.
5. Fold the whipped egg whites into the flour-liquid
mixture.
6. Immediately deposit the batter in ungreased center tube pans (like
angel food cake pans) or in layer pans with only the bottoms greased
and dusted, not the sides (like sponge layers).

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 H. Combination Creaming / Sponge Method
Some 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.
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.

The three main goals of mixing cake batters are

1. Combine all ingredients into a smooth, uniform batter.
2. Form and incorporate air cells in the batter.
3. Develop the proper texture in the finished product.

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Basic Steps in Baking
1. Read the recipe carefully to know if you have all the ingredients and the utensils
needed if you understand the entire procedure.
2. Check all the necessary ingredients gathered 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, brush the pan bottom with a little shortening. For baking purposes,
don’t use the 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, make sure you don’t overfill. Fill about
2/3 full to give an allowance for 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 to 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 / prescribed temperature.
2. Check if oven racks are properly placed.
3. Arrange baking pans of similar shapes inside the oven one inch apart from all
sides.
4. Follow correct oven temperature prescribed by the recipe. Incorrect 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 it 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.

15
Common Cake Problem and their 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 much sugar
Too Dark 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
Soggy Underbaked
Cooling in pans or with not enough
ventilation
Wrapping before cooling
Texture Too little leavening
Dense or heavy Too much liquid
Too much sugar
Too much shortening
Oven not hot enough
Coarse or irregular Too much leavening
Too little egg
Improper mixing
Crumbly Too much leavening
Too much shortening
Too much sugar
Wrong kind of flour
Improper mixing
Tough Flour too strong
Too much flour
Too little sugar or shortening
Over mixing
Poor flavor Poor-quality ingredients
Poor storage or sanitation
Unbalanced formula

16
Suggested Projects for Different Types of Cake:

Cake Roll (Swiss Roll)

Ingredients:
• ¾ cup cake flour
• ½ tsp baking powder
• ¼ tsp salt
• 4 egg yolks
• ¼ cup sugar
• 4 egg whites
• ¼ cup sugar
• 1 tsp vanilla
• 3 tbsp water
• 1 tsp lemon extract
Butter cream filling and frosting:
• 1 cup butter
• ¾ cup confectioner’s sugar
• ½ cup evaporated milk
• ½ tsp lemon extract
Procedure:
1. Prepare all ingredients.
2. Mix all dry ingredients in a bowl (flour, baking powder, ¼ cup sugar and salt)
3. Beat egg yolks. Add dry ingredients gradually alternate with water until all dry
ingredients are added.
4. Add vanilla and lemon extract. Set aside.
5. In a separate bowl, beat egg whites until stiff. Add the remaining ¼ cup sugar.
Beat until sugar dissolve.
6. Cut and fold the flour mixture with the egg white mixture.
7. Pour in rectangular pan line with wax paper.
8. Bake at 300°F at 10-15 minutes.
9. If done, sprinkle with confectioner’s sugar and invert.
10. Roll loosely with the help of wax paper or cheese cloth. Allow to cool.
11. Prepare filling/frosting.
12. Unroll and fill in with filling.
13. Roll again and place in a half roll pan.
14. Cover and decorate with icing.
15. Place in half roll box.
Procedure for Butter Icing:
1. Beat butter until soft and creamy.
2. Alternately add powder sugar and milk
3. Add lemon extract.

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Chiffon Cake
Ingredients:
• 1 ½ cup cake flour
• ½ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• 5 egg yolks
• 6 tbsp oil
• 6-7 tbsp water
• 1 tsp lemon/orange/pineapple extract
• 1 tsp vanilla
• 5 egg whites
• ½ cup sugar
• ½ tsp cream of tartar
Procedure:
1. Mix all dry ingredients in a bowl (flour, ½ c sugar, baking powder, salt).
2. Make a well at the center of the dry ingredients.
3. Pour in all the liquid ingredients (egg yolks, water, oil, vanilla extract).
4. Blend/mix thoroughly dry and liquid ingredients.
5. Set aside.
6. On a separate bowl, beat egg whites and cream of tartar until stiff. Add ½ cup
sugar gradually while beating. Beat until sugar is dissolve.
7. Cut and fold the flour mixture and the egg white mixture until blended.
8. Pour in a prepared baking pan line with parchment paper.
9. Bake at pre-heated oven for 30-45 minutes.
10. Allow to cool.
11. Place on a cake board.
12. Cover with boiled icing.

Chocolate Cake
Ingredients
• ¾ cup all-purpose flour
• 1 ¾ cup brown sugar
• ¼ cup cocoa powder
• 1 ½ tsp baking soda
• 1 tsp salt

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Procedure:
1. Combine together and make a well at the center and place the liquid
ingredients.
2. Blend thoroughly.
3. Pour in a prepared round pan 7” or 8” diameter.
4. Bake at 300°F for 25-30 minutes.
Liquid Ingredients
• 1 cup buttermilk (1 tbsp. white vinegar + 1 cup fresh milk)
• ½ cup oil
• 3 large eggs or 4 medium eggs
• 1 cup brewed coffee (or black coffee; last to incorporate)
Icing
• 1 cup all-purpose cream
• ½ cup semisweet chocolate chips
• 1 tsp instant coffee
Boil all-purpose cream and chocolate until chocolate melt. Add instant coffee.

APPLICATION

Activity 1- A portion of sweetness!

You are attending the 18th birthday of your classmate. After dinner she asked you to
slice the cake for her 28 visitors, making it sure that everyone has their share of slice.
How will you divide the cake? Illustrate your computation.

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Activity 2- Match me in!
Classify the following kinds of cake according to each baking temperature and time.
Mark only with (/)
Cakes Temperature Temperature Minutes Minutes Minutes Minutes
Types (F) (F) 15 to 25 20 to 35 45 to 60 50 to 60
350 350-375
Cupcake
Layer
Cake
Loaf
Cake
Angel
Food
and
Sponge

Activity 3- Follow the Sequence!

Arrange the procedure in Sponge Method by putting the numbers accordingly from #
1 -9.

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Activity 4- Problem Solved!
Analyze the statement concept carefully. Match column A with column B. Write your
answer on the space provided.
A B
____1. Cake is under baked A. Burst or cracked
____2. Too much flour or flour is too strong B. Crumbly
____3. Batter spreads unevenly C. Dense or heavy
____4. Too much sugar: oven too hot D. Soggy
____5. Too much leavening; too much shortening E. Too dark
F. Uneven shape

Activity 4- Let Us Try!

Enhance your skill in baking by preparing one recipe of Butter Cake. In your previous
module you have learned the traditional method of baking a cake in case you have no
oven at home. Be innovative! If there’s a will there’s a way. Make sure to take pictures
of your output. Enjoy! (You have the option to prepare a half recipe)
Butter Cake
Ingredients:
• 3 ½ cups cake flour
• 1 ½ tablespoon baking powder
• ¾ butter or margarine
• 1 ¼ cups sugar
• ½ tsp salt
• 4 eggs
• ¾ cup evaporated milk
• ½ cup water
• 1 ½ teaspoon vanilla

Procedure:

1. Sift together flour and baking powder. Set a side

2. Cream butter and sugar. Blend eggs one at a time, until sugar is dissolve
3. In another bowl, combine milk, water and vanilla
4. Add the flour mixture and the milk mixture, starting and ending with flour.
5. Pour into the prepared Baking temperature: 350℉
Baking Time: 45 minutes to 1 hour

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Standard Score Sheet for Butter Cake
Very
Excellent Good Fair Poor
Characteristics Good
5 3 2 1
4
Outer
1. Shape: Sponge cake-
uniform; free from cracks;
chiffon cake slightly
rounded top
2. Size: Very lightweight in
proportion size
3. Color: Chiffon cake-
uniform golden brown;
Sponge cake-light brown
4. Crust: tender, free from
spots or moist, shiny
appearance (sponge);
cracked on surface
(chiffon)

Inside
1. Color: Uniform;
characteristics of a kind of
cake
2. Grain: Small uniform, thin
walled cells; no large air
spaces, or compact layer,
sparingly crumb
3. Texture: tender; velvety
moist; light; not compact
or soggy
4. Flavor: Pleasing; delicate;
uniform
Score:
Comments:

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REFERENCES
• Kong, Anecita S. etal. TVL-Home economics Bread and Pastry Production
Manual CBLM
• http://www.francinesmanila.com/debut--anniversary.html

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Surigao del Norte

Peñaranda St., Surigao City
Surigao del Norte, Philippines 8400
Tel. No: (086) 826-8216
Email Address: surigao.delnorte@deped.gov.ph

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