about the slide: cake types characteristic features ingredients to preparation of different type of cakes learn more information about types of cakes

1. cakes

2. • It is the most important product
next to bread in our bakery industry
• Cakes may be served as snacks or as
desserts

3. Ingredients and their
functions
• Flour
• Sugar
• Fat
• Eggs
Optional ingredients
 Salt
 Milk
 Water
 Leaveningagents
 Flavour
 Improver
 fruits

4. Flours
• Builds structure
• Affects the shelf life of the cake
• Adds nutritional value
• Acts as a binding and as an absorbing
agent
• Holds other ingredients together and
evenly distributes it into the cake
mixture

5. Sugar
• Is used as sweetener
• Helps get soft texture and crust colour
• Helps retain the moisture
• Improves the shelf life
• Makes the product tender
• Has a mellowing or tenderizing capacity
• Gives flavour

6. Fat
• Makes the product tender
• Retains moisture for a longer time
• Improves the shelf life
• Improves the flavour
• Gives softness
• Gives nutritional value
• Increases the eating quality
• Helps retain air during creaming operation

7. Eggs
• Provides structure
• Gives moisture andcolour
• Improves the flavour, taste, andvolume
• Gives nutritional value
• Improves the grain andtexture quality
• Gives softness
• Lecithin present in the yolk acts as an emulsifier
• During beating egg entraps air andbecome an aerating
agents

8. Functions of optional ingredients

9. Salt
• Gives the flavour and taste
• The crust colour of the cake is improved by
lowering the caramelization temperature of
the sugar
• Keeps the cake moist
• Certain cakes have more sugar in the
formula. Here salt helps cut down the
excessive sweetness
• Enhances the natural flavour of other
ingredients

10. Milk
• Helps buildthe structure
• Helps bindthe flour proteins
• Keeps the cake tender
• Helps retain the moisture
• Improves the taste andflavour
• Improves the nutritional value
• Contains lactose which helps give crust colous
• Improves the keeping qualities, grain and texture

11. water
• Combines all the dry ingredients
together
• Builds structure of cakes
• Helps maintain the batter consistency
• Retains moisture in the cake
• Gives moistness to the products
• Improves the keeping quality
• Helps control the batter temperature
• Helps distribute the raw materials
equally in the batter

12. Leavening agents
• Increase the volume of the products
• Make the product tender and lighter
• Enhance the crumb colour, softness of the
texture, taste and smell (aroma)
• Improves the digestion quality

13. Flavour
• Removes the unwanted flavour
from the raw materials
• Increase the cake taste and
flavour

14. Methods
• Sugar batter method
• Flour batter method (two -sponge method )
• Blending method
• Boiled method
• Sugar water method
• All – in – process method
• Foaming method (sponge method)

15. Sugar batter method
Fat
Fruits Fold
Flour Fold
Liquid (egg, milk or
water, essence and
colour
Sugar
Creaming
Creaming
Creaming
Until it gets light white colour
Until it gets bright white colour
Until it gets velvetty appearance

16. Flour batter method (two -sponge
method )
Stage 1 Stage 2
Egg and equal
quantity of sugar
Fat and equal
quantity of flour
Mix stage 2 with stage 1
Add the remaining sugar with liquids (water or milk
Add the remaining flour with chemicals

17. Blending method
Stage 1
Fat, flour baking
powder and salt
Stage 2
Sugar, milk and liquids
(except eggs)
Mix stage 2 with stage 1
Eggs

18. Boiled method
Butter or fat
and water
Egg and sugar
Flour 2/3 Colour and essence
Mix stage 2 with stage 1
Remaining flour
Stage 2Stage 1
Heat
Add
Beat
Mix

19. Sugar water method
Sugar + half the quantity of
water then sugar
Remaining ingredients
except egg
egg
Dissolve
Add
Add

20. All – in – process method
Mix all the ingredients
(except oil)
Oil
Beat
Add

21. Foaming method (sponge method)
Egg
Sugar
Essence and colour
Flour + baking powder
Beat
Add and beat till
it gets forthy
Mix
Fold carefully

22. Characteristics of cake or scoring of
cake
External characteristics
i. Volume
ii. Color of crust
iii. Symmetry of form
iv. Crust character and
v. Bloom

23. Internal characteristics
i. Grain
ii. Crumb color
iii. Aroma
iv. Taste
v. Texture and
vi. Shelf life

24. External cake fault and their causes
Crust too dark
Too small cakes
A spot on cake
Shrinkage of cake
Cakes burst on top
Cakes peak on top
Cakes crack on top
Cakes too thick
Crust too pale

25. Internal cake fault and their causes
Uneven texture
Holes and tunnels
Coarse and irregular grain
Poor flavour
Sinking of fruit
Fruit cake crumbles when cut
Pale crumb color
Dense
Poor keeping qualities
Quick staling

26. Sponge cake
Fatless sponge
Genoese sponge
Butter sponge
Gel sponge

27. Principles involved in sponge cake
preparation
• Use quality ingredients and measure accurately
• The beating bowl should be free from water and oil grease
• Separate the eggs carefully
• Use granulated sugar only
• Sieve flour with dry ingredients (like baking powder, soda, and cocoa power)
• Beat the eggs in a fixed speed and in the same direction
• Fold genoese sponge, the fat or butter should be melted and cooled before use
• During folding , the fingers should be wide and the speed should be carried
equally. it minimizes the possibility of air to escape
• Oil should be mixed carefully
• Do not beat the batter after adding flour and oil
• Use correct size of tray or mould
• Sponge mould should be greased and dusted with flour or lined with butter paper
• Bake sponge immediately, Do not allow standing out too long before beaking
• The oven door should be closed during baking.