INTRODUCTION

Cake is often served as a

celebratory dish on ceremonial
occasions, such as
weddings, anniversaries, and birthdays.
There are countless cake recipes;
some are bread-like, some are rich and
elaborate, and many are centuries old.
 INTRODUCTION
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 of cooks may bake a cake.
 LEARNING OBJECTIVES
1.Demonstrate deep appreciation and
understanding for cake production.
2.Discuss and describe differences of kinds of
cakes.
3.Demonstrate the procedures of cake
production following the correct methods of
mixing the batter.
Lesson 17:
Types and
Kinds
of Cakes
THE BASIC WHISKED
SPONGE CAKE DOES NOT
CONTAIN ANY FAT. IT IS
MADE BY WHISKING EGGS
AND CASTER SUGAR AND
GENTLY FOLDING IN FLOUR.
THIS TYPE OF CAKE IS ALSO
CALLED FOAM CAKE,
DEPENDING ON AERATION
OF EGGS AND HEAT TO RISE.
TO MAINTAIN THE MOISTURE OF
THE CAKE IT IS SOMETIMES
MADE WITH POTATO
FLOUR. ALTHOUGH SPONGE
CAKE IS USUALLY MADE
WITHOUT BUTTER, ITS FLAVOR
IS OFTEN ENHANCED
WITH BUTTERCREAM, PASTRY
CREAM OR OTHER TYPES
OF FILLINGS AND FROSTINGS.
 STEP-BY-STEP PROCEDURE (SPONGE CAKE)
1. Pre-heat
the oven.
Separate the
egg white, beat
the egg white
till it foams.
Add Vanilla
essence to the
liquid
 STEP-BY-STEP PROCEDURE (SPONGE CAKE)

2. Shift the
flour with
baking powder
and salt and
keep it aside.
 STEP-BY-STEP PROCEDURE (SPONGE CAKE)

3. Get the
butter to room
temperature.
Cut into slabs.
 STEP-BY-STEP PROCEDURE (SPONGE CAKE)

4. Using a
spatula, beat it
in a bowl.
Continue
beating till the
butter turns
soft
 STEP-BY-STEP PROCEDURE (SPONGE CAKE)

5. Add icing
sugar at this
stage and
continue
beating it.
 STEP-BY-STEP PROCEDURE (SPONGE CAKE)

6. See the way

it turns thick at
this stage so
continue
beating it in
one direction.
 STEP-BY-STEP PROCEDURE (SPONGE CAKE)

7. Continue
beating till you
see this look
this way.
 STEP-BY-STEP PROCEDURE (SPONGE CAKE)

8. At this stage add the egg whites

and gently fold in. Slowly fold in the
egg and mix in one direction.
 STEP-BY-STEP PROCEDURE (SPONGE CAKE)

9. Mix in the
flour and
gently stir.
Continue doing
it with egg and
flour.
 STEP-BY-STEP PROCEDURE (SPONGE CAKE)

10. Grease the

cake pan. And
sprinkle with flour
thinly.
 STEP-BY-STEP PROCEDURE (SPONGE CAKE)

11. Pour in the

batter into the an.
Pat the batter
down. Don’t use
any spoon to level
the batter.
 STEP-BY-STEP PROCEDURE (SPONGE CAKE)

12. With pre-

heated oven at
185 ◦ C, bake the
cake with 30
minutes.
ARRANGE THE STEP-BY-STEP PROCEDURE (SPONGE CAKE)
INSTRUCTION: PUT NUMBER IN EACH IMAGES.
CHIFFON A chiffon cake is a very
light cake made
CAKE with vegetable
oil, eggs, sugar, flour, baki
ng powder, and flavorings.
Its distinctive feature is
from the use of vegetable
oil, instead of the
traditional fat which is
solid at room temperature,
such
as butter or shortening.
This makes it difficult to
directly beat air into the
batter.
CHIFFON As a result, chiffon
CAKE cakes (as well as angel
cakes and other foam
cakes) achieve a
fluffy texture by
having egg whites
beaten separately until
stiff and then folded into
the cake batter before
baking. Its aeration
properties rely on both
the quality of
the meringue and the
chemical leavener.
CHIFFON A chiffon cake combines
CAKE methods used
with sponge cakes and
conventional cakes. It
includes baking
powder and vegetable
oil, but the eggs are
separated and the whites
are beaten before being
folded into the batter,
creating the rich flavor
like an oil cake, but with
a lighter texture that is
more like a sponge cake.
CHIFFON Ingredients
• 2 cups (240 g) of cake flour
CAKE • 1 1/2 cups (300 g) of
granulated white sugar, divided
• 2 teaspoons (8 g) of baking
powder
• 1/2 teaspoon (2 g) of salt
• 7 whole eggs plus 1 egg white,
at room temperature
• 1⁄2 cup (120 ml) of vegetable,
corn, canola, or safflower oil
• 1⁄2 cup (120 ml) of water
• 2 teaspoons (9.9 ml) of vanilla
extract
• 1/2 teaspoon (2 g) of cream of
STEP-BY-STEP IN MAKING 1. Separate the eggs and
CHIFFON CAKE bring them to room
temperature. Get out 2
bowls and 8 whole eggs.
Crack each egg and separate
the white from the yolk so the
whites are in 1 bowl and the
yolks are in the other bowl.
Discard 1 of the egg yolks or
save it to use in another
recipe. Then leave the egg
whites and yolks at room
temperature for about 30
minutes. Room-temperature
eggs will mix into the batter
easier, which will improve the
texture of the cake.
STEP-BY-STEP IN MAKING 2. Preheat the oven to
CHIFFON CAKE 325 °F (163 °C) and get
out a tube pan. Choose
a 10 in (25 cm) tube pan
that comes apart in 2
pieces. These are often
sold as angel food cake
pans. Although Bundt
pans are a type of tube
pan, they're coated with a
non-stick surface. This
will prevent the chiffon
cake from rising in the
Tip: There's no need to grease the tube pan when you make a
chiffon cake since a greased pan will prevent the cake from rising
pan, so avoid using a
as it bakes. Bundt pan.
 STEP-BY-STEP IN MAKING 3. Whisk the flour, baking
powder, salt, and 1 cup
CHIFFON CAKE (200 g) of the sugar. Put 2
cups (240 g) of cake flour
into a large mixing bowl
along with 2 teaspoons (8 g)
of baking powder, 1/2
teaspoon (2 g) of salt, and 1
cup (200 g) of the
granulated white sugar.
Whisk the dry ingredients
for about 30 seconds so the
baking powder is thoroughly
Tip: To make your own cake flour, whisk together 1 3/4 cups (219
g) of all-purpose flour with 1/4 cup (27 g) of cornstarch.
mixed into the flour.
STEP-BY-STEP IN MAKING 4. Add the egg yolks, oil,
water, and vanilla to the
CHIFFON CAKE dry ingredients. Use a
spatula to make a well in the
center of the dry ingredients.
Then put the 7 room-
temperature eggs that you
already separated into the
well. Add 1⁄2 cup (120 ml) of
oil, 1⁄2 cup (120 ml) of water,
and 2 teaspoons (9.9 ml) of
vanilla extract. Use any
neutral-tasting oil, such as
vegetable, corn, canola, or
safflower oil.
STEP-BY-STEP IN MAKING 5. Beat the mixture for 1
minute on medium
CHIFFON CAKE speed. Turn a stand or
hand mixer to medium
and beat the wet
ingredients into the dry
ingredients. Keep mixing
until the batter is smooth
and pale yellow. Then set
the batter base aside.
Stop the mixer
occasionally so you can
scrape down the sides of
STEP-BY-STEP IN MAKING
6. Beat the 8 egg whites
CHIFFON CAKE until they're foamy. Get
out a clean mixing bowl
and a clean whisk
attachment. Pour the 8
room-temperature egg
whites into the bowl and
beat them with the whisk
attachment on low speed
until they're foamy. This
should take about 1
It's important to use a completely clean bowl and whisk. If
minute
there's any grease on the bowl or whisk, or if there are
any bits of yolk in the egg whites, the whites won't whip.
STEP-BY-STEP IN MAKING 7. Add cream of tartar
and beat the whites until
CHIFFON CAKE they make soft
peaks. Put 1/2 teaspoon
(2 g) of cream of tartar
into the egg whites and
beat them on medium
speed until you can see
the tracks of the whisk in
the bowl. Turn off the
mixer and lift the whisk
attachment up so you can
see if the whites form soft
Did You Know? The cream of tartar will stabilize the egg
whites so they keep their volume. If you can't find cream peaks
of tartar, substitute 1⁄2 teaspoon (2.5 ml) of lemon juice.
 STEP-BY-STEP IN MAKING 8. Beat in the
CHIFFON CAKE remaining 1/2 cup
(100 g) of sugar until
stiff peaks form. Turn
the mixer to high speed
and add the remaining
sugar 1 spoonful at a
time. The sugar will
dissolve as you beat
the whites. Keep
beating for 1 to 2
To test if the egg whites are finished beating, rub a little of
the egg white mixture between your fingers. You shouldn't minutes or until the egg
feel any gritty sugar. If you do, beat the mixture for 30
more seconds and check again whites hold stiff peaks
STEP-BY-STEP IN 9. Fold the egg whites
MAKING CHIFFON CAKE into the batter
base. Spoon about 1/3 of
the stiff egg white mixture
into the bowl with the
batter base. Then hold a
spatula or whisk and use a
twisting motion with your
wrist to fold the batter base
up and over the whites.
Keep folding the egg
• The chiffon batter will now be light, fluffy, and high in whites into the base in
volume.
• Be gentle when you fold in the egg whites since you don't batches so you can't see
STEP-BY-STEP IN 10. Spread the
MAKING CHIFFON CAKE batter into the tube
pan. Carefully
spoon the chiffon
batter into the
ungreased tube pan.
Use the back of a
spoon or rubber
spatula to spread
the batter so it's
The batter will begin to deflate soon after you've finished
making it, so it's important to get it into the pan and bake it
level
immediately.
STEP-BY-STEP IN 11. Bake the chiffon
MAKING CHIFFON CAKE cake for 55 to 60
minutes. Put the tube
pan into the preheated
oven and bake the
cake until it's golden
brown. The cake will
rise to the top of the
tube pan and if you
stick a skewer into the
cake, it should come
out clean.
STEP-BY-STEP IN 12. Cool the cake upside
MAKING CHIFFON down for 60 to 90
CAKE minutes. Turn off the oven
and remove the chiffon cake
from the oven. Leave the
cake in the pan and turn the
pan upside down. Then set
the center of the tube pan on
top of an overturned glass.
This will raise the cake up so
air can circulate under the
cake and cool it faster.
STEP-BY-STEP IN 13. Remove the chiffon
MAKING CHIFFON cake and set it on a
CAKE rack. Run an offset spatula or
butter knife between the
sides of the pan and the
cake. Keep the pan turned
upside down and push down
gently on the center piece.
Then run the spatula between
the top of the cake pan and
lift away the second piece
CHIFFON CAKE
13. FROST OR SERVE THE CHIFFON
CAKE. IF YOU WANT TO SERVE A SIMPLE
CHIFFON, DUST IT GENTLY WITH
POWDERED SUGAR AND SLICE IT INTO
PIECES. FOR A FANCIER PRESENTATION,
COAT THE CAKE WITH YOUR
FAVORITE GLAZE, FROSTING, WHIPPED
CREAM, OR MERINGUE. THEN SLICE
AND SERVE THE CAKE.
• USE A SERRATED KNIFE TO SLICE THE
CHIFFON CAKE.
•TO STORE LEFTOVER CHIFFON CAKE,
PUT IT IN AN AIRTIGHT CONTAINER AND
KEEP IT AT ROOM TEMPERATURE FOR
UP TO 2 OR 3 DAYS. YOU CAN ALSO
REFRIGERATE THE CAKE FOR UP TO 5
DAYS.
 POUND CAKE IS A TYPE OF
CAKE TRADITIONALLY
POUND MADE WITH A POUND OF
EACH OF FOUR
CAKE INGREDIENTS: FLOUR, BUT
TER, EGGS, AND SUGAR.
POUND CAKES ARE
GENERALLY BAKED IN
EITHER A LOAF PAN OR
A BUNDT MOLD, AND
SERVED EITHER DUSTED
WITH POWDERED SUGAR,
LIGHTLY GLAZED, OR
SOMETIMES WITH A COAT
OF ICING.
Lesson 18:
Mixing
Methods
for Cakes
 Creaming Method
Creaming Method (for shortened cakes)
The creaming method, also called the conventional
method, was for a long time the standard method for
mixing high-fat cakes. The development of
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
Creaming Method Procedure
● 1. Scale ingredients accurately. Have all 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.
 Creaming Method
● 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 in, 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
 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 originated from the
practice of adding the liquids are added in two
stages.
Two-Stage Method Procedure
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 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.
 One-Stage Method
(Liquid Shortening)
● 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.
 One-Stage Method
(Liquid Shortening)

● 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.
 One-Stage Method
(Liquid Shortening)

● 4. With the paddle attachment, mix at low speed for

30 seconds until the dry ingredients are moistened.
(The purpose of mixing slowly until the dry ingredients
are moistened is 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
 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 both.
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
 Flour Batter Method
Procedure:
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.
 Flour Batter Method
Procedure:
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.
 Match the definition in column A with the terms in column B. Write
your answer in your answer sheet.
A B
A. It also called the conventional 1. Sponge Method
method and the standard method
for mixing high-fat cakes.
B. A type of cake which contain high 2. One-Stage Method
percentage off at or shortening.
C. A butter containing flour, egg yolks, 3. Creaming Method
vegetable oil, and water is folded into
the whites.
D. Butter is creamed with sugar until the 4. Chiffon Method
mixture is light then; whipped egg
whites are folded into the butter. 5. High-fat or Shortened
E. All in one step. It is adding the liquid Cakes
ingredients to the bowl first.
Instructions:

1. Watch the video on how to

make steamed chiffon cake.
2. Get and copy the ingredients,
tools, materials and equipment to
be used.
3. Prepare available tools,
materials and cooking equipment.
4. Follow the procedure while
observing safety measures and
precautionary measures in baking.
5. Wear hairnet and apron.
6. Document your home-based
laboratory.
REFERENCE:

BREAD AND PASTRY PRODUCTION, K-12 DEPED, PAGES 150-158

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