CAKE (CN#4)

“Gateau” in French word means cake; in German language it is called

“torte”.

 This baked product is the richest and the sweetest of all.

 Favorite dessert of many people, be it men and women; young and
old and most especially the children.
 Cake is always present in all special occasions.
 In its oldest forms, cakes were modifications of breads but now cover
a wide range of preparations that can be simple or elaborate and
share features with other desserts such as pastries, meringues,
custards and pies.

Cake

Gateau

Tortes
 Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid,
and leavening agents, such as baking soda and/or baking powder.
Common additional ingredients and flavorings include dried, candied or
fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous
substitutions for the primary ingredients. Cakes can also be filled with fruit
preserves or dessert sauces (like pastry cream), iced with buttercream or
other icings, and decorated with marzipan, piped borders, or candied fruit.

Cake is often served as a celebratory dish on ceremonial occasions,

for example weddings, anniversaries, and birthdays. There are countless
cake recipes; some are bread-like, some rich and elaborate, and many are
centuries old. Cake making is no longer a complicated procedure; while at
one time considerable labor went into cake making (particularly the
whisking of egg foams), baking equipment and directions have been
simplified so that even the most amateur cook may bake a cake.

Cakes are frequently described according to their physical form.

Cakes may be small and intended for individual consumption. Larger cakes
may be made with the intention of being sliced and served as part of a
meal or social function.

Common shapes include:

• Bundt cakes

• Cake balls
• Conical

• Cupcakes and madeleines, which are both sized for a single

person

• Layer cakes, frequently baked in a spring form pan and

decorated

• Sheet cakes, simple, flat, rectangular cakes baked in sheet

pans
• Swiss rolls

Types of Cake Formula:

1. Batter type (shortened cakes) – they contain high fat

ingredients. These types of cakes are heavy and has velvety
texture. Examples are butter cake and pound cake.

Pound Cake Butter Cake

2. Foam type (unshortened cakes) – they contain high fat or

little fat. They are leavened by air, which is into beaten eggs,
and by steam that forms during baking. These types of cakes
are light and fluffy. Examples are angel food cake and sponge
cake (genoise).
Angel Food Cake Sponge Cake
3. Chiffon type (modified sponge cake) – they contain
vegetable oil blended into the egg yolk batter then fold into
beaten egg whites. It is a cross between shortened and
unshortened cakes.

Cake Ingredients:
1. Flour
2. Sugar
3. Eggs
4. Liquid
5. Salt
6. Fat
7. Leavening Agent
8. Cream of Tartar
9. Flavorings
10. Nuts and seeds