Grade

TLE - HE
BREAD AND PASTRY PRODUCTION
QUARTER 3 – MODULE 1
PREPARE SPONGES AND CAKES
FOR GATEAUX, TORTES AND
CAKES

Prepared by:
JANICE E. TULIO
JHS Teacher
Introduction:

This module is all about the preparation of Sponges and Cakes according to recipe
specifications, techniques and conditions and desired product characteristics.

Prepare Sponges and Cake for Gateaux,

Lesson Tortes and Cakes

Definition of Terms
Term Explanation
Agar Agar  Setting agent derived from seaweed. Much stronger than
gelatine and harder to use. More stable.
 Vegetarian alternative to gelatin.
Allergen  A substance that is foreign to the body and can cause an
allergic reaction in certain people.
Compound  A bakers chocolate made with cocoa mass and vegetable
chocolate fat.
 Can be used without tempering.
 Not as flavoursome but cheaper and very practical to use.
Couverture  A good quality chocolate made with cocoa mass and cocoa
chocolate butter.
 Need to be tempered before using as garnish. Expensive
and best flavour.
Daquoise  A cake sponge made with a meringue and nuts folded
through.
Fillings  An ‘insert’ in between of the cake to enhance the taste and
the layering of the cake.
French Pastries  Individual cake/pastries’ with approximate size of 5 to 6 cm,
a term commonly used as ‘assorted French Pastries’ in the
Industry.
Ganache  A chocolate paste/filling made from boiling of cream and
stirring it into the chocolate.
Gateau  French name given to structured layered cake interspersed
with flavoured cream or mousse, décor applied to sides.
Gelatine  Setting agent derived from animals bones and skins, used
to stabilise creams.
Jellying Agent  An agent used to set (soft solid food), e.g. Gelatine, Agar-
agar, Pectin.
Joconde Sponge  A thin sponge sheet made from almond or marzipan past.
Kahlua  Coffee liqueur.
Marzipan  Almond paste made from icing sugar and almonds.
Mascarpone  A cream cheese that has tartaric acid added to give a sour
cheese flavour.
 Fat content will range from 25% to 75 %, depending on
manufacturer. Used in Tira Misu Dessert.
Petit Gateaux  Small individual cakes of the larger variety.
Tempering  Process of heating, cooling and warming up chocolate to
appropriate temperature to align the cocoa butter crystals
thus setting the chocolate.
Torte  Similar to gateau but of Austrian, German, Italian and
Eastern European origins.
 The name can be applied to either.
 Tortes can have pastry layers and more fruit and nuts tend
to be used in some structures.
1
 Trimoline  Invert sugar – mixture of dextrose and fructose in
approximately equal proportions, created by treating
sucrose with an enzyme –
Sucrose + Water = Dextrose + Fructose

Traditionally Gateaux and Tortes are described as a cake or sponge soaked with a
syrup or liqueur and layered with fillings such as butter creams, fresh creams, mousses,
ganache, custards, fruits and jellies and can include pastries such as puff pastry, short
pastry, choux pastry and meringue based baked goods.
It is also interpreted as individual decorated wedge of a layered cake.
Gateaux in France refer to all Cakes and Pastries of a certain size, usually bigger than
one portion.
Modern Gateaux and Tortes finishing includes products which are:
• Glazed, Masked, Sprayed, Covered or Coated
• With chocolate, marzipan, fresh cream, icings or butter creams.
Decorations should be suited to the texture of the cake, so that the customer can experience:
• Creamy
• Crispy or crunchy
• Fruity.
Traditionally Gateaux and Tortes were decorated by the slice.
Due to high labour cost and introduction of plated design and decorations when serving
cakes or gateaux this is no longer required.
Nevertheless some traditional cakes may require individual slice decorations.
Today the terms are interchangeable and are grossly used to market the product – the
specialty cake.
Like most of products in patisserie eye appeal and flavour of the product are vital to
the success of selling and customer satisfaction.
There are endless possibilities to create new textures, flavours and combinations and
individuality is recognised by the consumer.
Gateaux can also be produce in slab and slice individually, or produced in small sizes
(approximately 5 – 6cm).
The smaller sizes are commonly called French Pastries (individual portion size
cakes).
Ingredients required for Gateaux and Tortes are the same as for cakes and pastries.

Definition of Commodity
A commodity is an item that is required to meet a need of the end user. For the pastry
cook making Gateaux and Tortes the list below is what they will be looking to acquire.

Gateaux and Tortes are a compilation of the following:

• Cake base
• Pastry base
• Sponge base
• Meringue base
• Japonaise base.

These are combined with flavoured fillings that are then decorated and presented for
sale.
2
Fillings: Creams, Mousses, Fruits and Jams

Décor: Fruit, Nuts (sliced or ground; Roasted), Chocolate motif or shapes moulded or cut to
specific designs and Glazes applied to: Add flavour and Stimulate the product visually to the
potential customer.
These products are normally very elaborate and have several stages to their
production.
It can take several days to produce just one product and it is just because the
professional pastry cook or patissier has the storage capacity to produce and store these
components that they are sold at a very competitive price.
Some gateaux are traditional but modern day interpretation offers a much wider
selection to the consumer.
A gateau was normally based on sponge cakes that had three layers of sponge and
layers of cream and flavoured syrup. The syrup was to replace moisture in the sponge that
was lost due to staling.

Tortes where originally pastry based with a filling inside and another mixture might act as a
topping over the filling.

Staling is a term that describes loss of moisture from starch based product such as bread
and cake:
• It does not mean it is not up to standard
• It does not mean it is old.

It just means it is not as moist as it was when it was first produced.

Some products mature in flavour as they age. Good quality fruit cake is normally 4 weeks old
before it is put up for sale.

Prepare Sponges and Cakes According To Recipe Specifications, Techniques and

Conditions and Desired Product Characteristics

The Production Methods

The aim of each of the production method is to form an emulsion, where all ingredients
are dissolved and evenly dispersed and able to incorporate air.
Cake Products:
• Sugar batter method. is based on the emulsion of oil in water with air bubbles being
trapped in the fat phase while other ingredients are dissolved in the water phase. The fat
and sugar are creamed dependent on the temperature and creaming quality of the fat to
produce a light mix.

• Flour batter method. Equal quantity of flour and fat are creamed together. The weight of
broken eggs and its equivalent weight of sugar is taken. Egg is beaten while adding
sugar gradually till it is light and frothy. This is added to creamed mixture lightly avoiding
over beating. Example recipe is Chocolate cake

• Blending method. When you do the one bowl method you mix the dry ingredients
together in the bowl of a mixer, then add the softened fat plus some of the liquid. All that
is mixed together until the dry ingredients are well coated with fat. Then the remainder of
the liquid goes in and done!

3
• Two stage method. In the two-stage mixing method, after blending your dry ingredients–
flour, salt, sugar, leaveners– you are mixing in a limited amount of liquid (milk) in the
presence of sugar. Sugar inhibits gluten formation by stealing some of the liquid that
would usually activate the gluten. Example recipe is yellow cake.

• Three stage method. This involves mixing all the dry ingredients first, then beating in
cold, but softened butter. Then, the eggs and liquid ingredients are slowly added. Mixing
this way guarantees a smooth batter that doesn't separate, thus making for a light and
delicate baked cake.

• All in method. In this method dry ingredients are sieved, placed in the bowl with the
other ingredients and blended slowly for two minutes. The mixture is then beaten at
medium speed for about four minutes and finally on slow speed for a further two minutes.
The finished batter should be thick and smooth but still pourable.

• Boiling method. When liquids boil, bubbles caused by water vapor rush to the surface
of the liquid and pop. It is a vigorous process that works best for sturdier foods; anything
delicate can get damaged.

Sponge Products:
• Traditional Process. The classic baking methods for sponge products are the following:
1. Creaming method. This type of recipe will say things like “cream” the butter and sugar
or “beat the butter and sugar till pale and creamy”. Cakes made using this method will
first cream the butter together with the sugar, and then the eggs are added one by one,
and finally the flour (which is usually added alternatively with a liquid).
2. Rub in method. This method is often used in bread and pastry making. The recipe will
begin with the instruction to “run the butter into the flour”.
3. Hot milk method. This type of recipe calls for the butter and liquid to be boiled together
before being added to the flour. Cupcakes and old fashioned hot milk puddings are
made using this method.
4. Blind bake method
5. All in One method
6. Sieve method
7. Folding method
8. Separate eggs method

• Genoese is a sponge cake that is leavened naturally with eggs using the foaming
method which is the gentle warming of the eggs with sugar and beating them until they
are foamy and thick. Place the eggs and sugar in a large mixing bowl, or the bowl of your
stand mixture.

• Emulsified Process. To emulsify means to combine two ingredients together which do

not ordinarily mix easily. The ingredients are usually a fat or an oil, like olive oil, and a
water-based liquid like broth, vinegar, or water itself.

• The delayed soda process. Once the soda neutralizes the acid, the dough or batter
quickly becomes alkaline and the release of gas is reduced. Mixes and doughs leavened
with baking soda must be handled without delay, or the release of the gas may be almost
exhausted before the product reaches the oven.

• Separated Sponges

4
Cakes are made many ways.
• It does not matter what type of cake, sponge or base
product that you make for the Gateaux or Torte.
• It does not matter what flavour cream or filling that is
used.
• It does not matter how it is decorated.
• If it is manufactured from ingredients that are fit for human consumption then it can be
used to manufacture the product.
• The only other requirement is that you need to find customers that will purchase the
product that you have made.
• It is easier to sell a product if it can be linked to a festival season or event.
• Seasonality and ethnic diversity also can be taken into account.

ACTIVITY PROPER

ACTIVITY 1:
Directions: Read and analyze each word. Underline the word that does not belong to the
group. Write your answer on your test notebook/paper.
1. (Pastry, Meringue, Japonaise, Mousses)
2. (Glazed, Masked, Sprayed, Sponged)
3. (Creams, Fruits, Jams, Nuts)
4. (Chocolate, Nuts, Fruit, Creams)
5. (Creamy, Fruity, Crispy, Pastry)

ACTIVITY 2:
Matching Type: Each statement to Column B corresponds to Column A. Choose the letter of
the correct answer. Write your answer on your test notebook/paper.

A B
1. Allergen
2. Appearance
3. Emulsified Process
4. Flour batter method
5. French pastries
6. Gateaux
7. Joconde sponge
8. Sponge sheets
9. Tempering
a. Smaller sizes or individual portion size cakes.
b. Process of heating, cooling and warming up chocolate to
appropriate temperature.
c. Pastry based with a filling inside and another mixture might
act as a topping over the filling.
d. In France, refer to all cakes and pastries of a certain size,
usually bigger than one portion.
e. An item that is required to meet a need of the end user.
f. A substance that is foreign to the body and can cause an
allergic reaction in certain people.

10. Tortes g. Equal quantity of flour and fat are creamed together.
h. These can be baked at 220ºC – 230ºC for approximately 7
minutes.
i. A thin sponge sheet made from almond or marzipan past.
5
 j. Is about form and shape.
k. means to combine two ingredients together which do not
ordinarily mix easily.

ACTIVITY 3: Word Hunt

Directions: Find the baking terms listed below. Write your answer on your test
notebook/paper.

Appearance Gateaux Mousse

Buttercream Genoise Sponge
Chocolate Japonaise Tortes
Creaming Kneading Trimoline

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

ANSWER KEY

Activity 1 Activity 2
1. Mousses 1. f 6. d
2. Sponged 2. j 7. i
3. Nuts 3. k 8. h
4. Creams 4. g 9. b
5. Pastry 5. a 10. c

6
Activity 3
C K
H N
M O U S S E G C R E A M I N G
C E A A
O N D P
L O I P
A I N T E
T S G R A
B U T T E R C R E A M I R
M A
X S O N
U P L C
A J A P O N A I S E
E N N
T O R T E S G E
A E
G

References:
Bread and Pastry Production NCII –
Tourism_CBLM_BPP_Prepare_and_Present_Gateaux_Tortes_and_Cakes, Edition 2012
POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC.

7
SUMMATIVE EVALUATION

Name: _________________________________ Date: ___________

Grade & Section: _________________________ Score: __________
I. MULTIPLE CHOICE:
Directions: Read each statement carefully. Choose the correct letter of the answer that
corresponds to each statement. Write your answer on a separate paper.

1. Which of the following statements best described gateaux and tortes?

a. Described as a cake or sponge soaked with a syrup or liqueur and layered with fillings
such as butter creams, fresh creams, mousses, ganache, custards, fruits and jellies.
b. Can include pastries such as puff pastry, short pastry, choux pastry and meringue based
baked goods.
c. Individual decorated wedge of a layered cake.
d. All of these
2. What does this statement describes, “Loss of moisture from starch based product such as
bread and cake?”
a. Stallen b. Staling c. Stalling d. Stating
3. Which of the following is another term for coffee liqueur?
a. Kahlua b. Kalhua c. Kallua d. Kalua
4. How long of individual slices of gateaux to produce a small portion or sizes?
a. 4-5cm b. 5-6cm c. 6-7cm d. 7-8cm
5. What is the use of Décor to the gateaux and torte?
a. adds flavor and stimulate the product visually c. no use at all
b. it is a requirement d. just for fun

6. Which is an item that is required to meet a need of the end user?

a. Commodity b. Community c. Communication d. none of these

7. Which of the following process is this. "Once the soda neutralizes the acid, the dough or
batter quickly becomes alkaline and the release of gas is reduced”.
a. allergen process c. delayed soda process
b. boiling process d. separated process

8. What is the common term for the smaller sizes - individual portion size cakes?
a. American Pastries c. Canadian Pastries
b. French Pastries d. German Pastries

9. What is the name of a sponge cake that is leavened naturally with eggs using the foaming
method which is the gentle warming of the eggs with sugar and beating them until they are
foamy and thick?
a. Genevieve b. Gennoesse c. Genoese d. Genosse

10. Which of the following method is this, When liquids boil, bubbles caused by water vapor
rush to the surface of the liquid and pop?
a. Boiling method b. Creaming method c. Melting method d. Whisking method

8
II. IDENTIFICATION
Directions: Read each statement carefully. Choose the answer inside the box that
corresponds to each statement. Write your answer on your test notebook/paper.

_________ 1. This technique is used until the ingredient is lighter and fluffier due to the air
being incorporated into the ingredient.
_________ 2. Cupcakes and old fashioned hot milk puddings are made using this method.
_________ 3. The classic baking methods for sponge.
_________ 4. This involves mixing all the dry ingredients first, then beating in cold, but
softened butter.
_________ 5. This technique is done to egg whites to make meringue, mixing of cream so
the fat globules begin to adhere together and air is trapped inside allowing
cream to be piped.

Creaming Boiling Whisking

Traditional Process Three Stage Method Hot Milk Method

III. ESSAY (5 points each)

Directions: Read each question carefully. Answer briefly and clearly. Your answer will be
scored using the rubrics below. Write your answer on your test notebook/paper.

Q1: What is the difference between Modern and Traditional gateaux, tortes and cakes?

A1: ______________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

Q2: What is the goal of production methods?

A2: ______________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________