Semi Detailed Lesson Plan in

Technology and Livelihood Education, Bread and Pastry Production

Domalandan Center Integrated School

I. Objectives
At the end of the Lesson the student should be able to:
a. Identity the Types of Cake formula
b. Practice the mixing method for Cakes
c. Value the importance of developing skills in making a cake
II. Subject Matter
Topic: Types of Cake Formula.
Subtopic: Recipe specifications, techniques and conditions and desired product
characteristic.
Reference:
 BPP-Ruth Estrada Javier- Reyes
 Baking Handbook for Quick Breads, Yeast, Cookies, Cakes, Yeast Breads, Cookies,
Cakes, Pies, and Pastries
III. Learning Activities
A. Preparatory Activity
1) Routine Activity
a) Prayer
b) Greetings
c) Classroom Management
d) Checking of Attendance
e) Review of past lesson
2) Motivation
(Jumbled Letters)
 The students will be divided into 2 groups and each group will have 3
members to participate
 The teacher will write and disarranged the words on the board
1. Acke - Cake
2. KingBa - Baking
3. Mingreca - Creaming
4. Ttbaer - Batter
5. Lenbingd – Blending

Guide Question:

 What have you notice in this activity?

IV. Presentation
Types of Cake Formula
1) Batter-type Cake – it is depends upon highly percentage of fat for structure.
3 Mixing methods in Batter-type cake
 Creaming Method
 Blending Method
 Single- stage Method
2) Foam-type Cake – These also known as “cakes without shortening”
 Angel food cake types – it is a cake type which make use of the egg
white protein of an egg. ( Also known as Meringue)
 Sponge-type cakes – Using either whole egg, yolks, or a
combination of both.
Chiffon-type Cake – These is a combination of batter and Foam and the resulting
cake has a modified foam type grain and texture.

Ways to tell when cake is done

1. The cake should spring back when you gently press it with your finger.
2. The size of the cake should pull away from the pan
3. A cake tester wouldn’t skewer or a thin knife when inserted into the
center of the cake should come out clean and free of crumbs or batter.

Causes of poor quality

Outside Appearance

 Pale Color
 Too Brown
 Sunken