Standard Cakes in a

Bakery
By Olivia Nelson and Kaitlyn Dally
Key Terms

● Low Ratio - Either equal parts sugar to flour or less sugar than flour.
● High Ratio - (1) Term referring to cakes and cake formulas mixed by a special method and
containing fore sugar than flour. (2) the mixing method used for these cakes. (3) Term referring
to certain specially formulated ingredients used in these cakes, such as shortening.
● Chiffon - A cake-mixing method that involves the folding of whipped egg whites into a batter
made of flour, egg yolks, and oil.
● Batter - A semiliquid mixture containing flour or other starch, used for the production of such
products as cakes and breads and for coating products to be deep fried.
● Sponge Cake - A type of cake made by whipping eggs and sugar to a foam, then folding in flour
Types of Cakes
Batter-Type Cakes
● Known as high-fat or shortened cakes
● Can be prepared according to multistage
or single-stage mixing methods
○ Multistage: Fats and sugars are creamed
together first, followed by the addition of
liquid eggs and dry ingredients.
○ Single-stage: All ingredients are mixed
at once.
Examples include:
● Creaming Method:
○ Fat/sugar is creamed until light and fluffy, eggs
are added one at a time, and liquids and sifted dry
ingredients are added in an alternating fashion
○ Also known as the ‘conventional method’
● Two-Stage Method:
○ Sifted dry ingredients and fats are creamed
together, followed by the addition of the liquids
○ Developed for use with high-ratio shortenings
● One-Stage Method:
○ Liquids ingredients are added to the bottom of the
bowl with the dry ingredients sifted on top.
○ A far more simplified procedure.
 Chiffon-Type Cakes

● A mix between emulsion and egg foam Examples include:

○ Mixed stability; more stable than egg foam-
based cakes but less stable than emulsion-
based cakes
● Based on egg white foams
● A batter containing flour, egg yolks, oil, and water is
folded into egg whites ● Chiffon method:
● Their fat content is almost as high as some two-stage
cakes
● Genoise method:
○ Dry flour mixture is folded into an egg
foam
○ Eggs and sugar are whipped into a thick
foam
○ Sifted flour is folded in
○ Fat/oil mixture is folded into egg whites
○ Oil content makes fat content as high as
some 2-stage cakes
○ Based on egg foams, just like sponge cake
Foam-Type Cakes

● Mainly composed of flour, sugar, and Examples include:

eggs ● Angel Food Method:
● Also mixed by either multistage or single- ○ Dry ingredients are folded into beaten
stage egg whites
○ Contains no fat
● High-ratio is egg white
○ Leavened with the proteins in egg whites
● Low-ratio is egg yolk
 Emulsion-Based Batter CAKE Foam-Based Batter

BATTER TYPE CHIFFON TYPE FOAM TYPE

LOW RATIO HIGH RATIO LOW RATIO HIGH RATIO

WHOLE WHOLE WHOLE WHOLE EGG

EGG WHITE
EGG EGG EGG EGG WHITE

POUND CHIFFON
CAKE WHITE YELLOW CAKE ANGEL
SPONGE
LAYER LAYER FOOD
CAKE
CAKE CAKE CAKE
CREAM GENOISE
CAKE CAKE

Gisslen, Wayne. Professional Baking.

Wiley, 2017.
Purposes of Cakes
Batter-Type Cakes

● Structurally sound Examples include:

● Moist and dense
● American layer cakes
● Most common
● Sculpted cakes
● Sachertorte
Chiffon-Type Cakes

● Lighter and more airy than their Examples include:

emulsified counterparts
● Jelly Rolls
● Typically paired with mousses and/or
● Luttéce
other light fillings
● Genoise
Foam-Type Cakes

● Typically drier than most other cakes Examples include:

● Built for absorbing high amounts of
● Swiss Roll
dessert syrup
● Angel Food Cake
● Flexible enough for rolling
● Charlotte Russe/Charlotte Royale
● Light and airy
● Separate mixing methods for whole egg
and egg white
Sources

● Gisslen, Wayne. Professional Baking. Wiley, 2017.

● Godefroidt, Thibault, et al. “Ingredient Functionality During Foam-Type Cake Making: A Review.”
Comprehensive Reviews in Food Science and Food Safety, vol. 18, no. 5, Sept. 2019, pp. 1550–1562.,
doi:10.1111/1541-4337.12488.