BY THE END OF THE SLIDES YOU WILL GET TO LEARN ABOUT SPONGES AND DIFFERENT TYPES OF CAKE AND ITS COMPOSITION

1. BASIC SPONGES AND CAKES
SPONGE IS A LIGHT AND AIRY CAKE THAT CONTAINS
THREE BASIC INGREDIENTS- EGGS, SUGAR AND FLOUR

2. BASIC TYPES OF SPONGES
FATLESS SPONGE:
• DOES NOT CONTAIN ANY FAT
• THIS TYPE OF SPONGE IS GENERALLY USED TO MAKE LAYERED CAKES
GENOESE SPONGE:
• SIMILAR TO BASIC SPONGE
• MELTED FAT THAT IS BUTTER IS ADDED BEFOREE BAKING
• THIS TYPE OF SPONGE ARE RICH AND LESS CRUMBLY THAN FATLESS
SPONGE

3. INGREDIENTS USED IN CAKE MAKING
• EGGS – WHICH ACT AS A LEAVENING AGENT IN THE SPONGE MAKING
• SUGAR – CASTRO SUGAR IS USED AS IT DISSOLVE EASILY
• FLOUR – SOFT FLOUR(ONE WITH LOW GLUTEN) IS USED
• BAKING POWDER – IS USED TO AERATE THE CAKE
• FAT – MORE THE FAT, HEAVIER WILL BE SPONGE
• EMULSIFIER – AVAILABLE IN POWDER FORMS OR EVEN GEL FORMS,
WHICH ACTS AS A STABILISERS
• FLAVOURING AGENTS – DIFFERENT TYPE OF FLAVOURING AGENTS
ARE ADDED WHICH SUBSTITE 20% OF THE FLOUR WITH COCOA
POWDER, COFFEE POWDER

4. PRINCIPLES OF SPONGE MAKING
• COMBINIG OF THE INGREDIENTS- A SPONGE MIXTURE HAS TO HAVE
A UNIFORM EMULSION. CURDLING CAN OCCOUR DUE TO:
INCORRECT MEASURING OF BUTTER
INGREDIENTS TOO COLD
QUICK MIXING OF INGREDIENTS
QUICK ADDING OF LIQUIDS
INCORRECT PREPARING OF MOULDS
• FORMATION OF AIR CELLS- THE AIR TRAP IN THE BATTER, WHEN
SUBJECTED TO HEAT ACTS AS A NATURAL LEAVENER

5. • FORMULA BALANCING- INGREDIENTS AND QUANTITIES CAN BE
CHANGED ONLY TO A CERTAIN EXTENT. IT CAN BE CLASSIFIED INTO
FOLOWING FOUR FUNCTIONS:
TOUGHENERS: PROVIDE STRUCTURE TO THE CAKE. FOR EXAMPLE
FLOUR AND EGGS
TENDERISERS: CREATE A SOFT TEXTURE IN THE CAKE. FOR EXAMPLE
SWEETNERS, FATS AND CHEMICAL LEAVENING AGENT
DRIERS: ABSORBS MOISTURE. FOR EXAMPLE FLOURS AND STARCHES,
COCOA POWDER AND MILK SOLIDS
MOISTENERS: PROVIDES MOISTURE. FOR EXAMPLE WATER, EGGS AND
LIQUID SUGAR

6. BAKING AND COOLING OF SPONGES
• PRE-HEAT THE OVEN. COOL OVEN RESULTS IN DRY AND CRUMBLY
DISHS
• MAKE SURE THAT THE OVEN SHELVES ARE EVEN
• DO NOT LET THE BAKING TRAY TOUCH EACH OTHER
• BAKE AT CORRECT TEMPERATURE
• DO NOT THE OPEN THE OVEN DOOR AND DISTURB THE SPONGE. IT
MAY LEAD TO COLLAPE OF THE SPONGE
• COOL THE SPONGE IN PAN FOR 15 MINS THEN TAKE OUT AS IT MAY
TENDS TO BREAK WHEN HOT

7. IMPORTANCE POINTS FOR MAKING SPONGES
AND CAKES
• WIEGH AND MEASURE INGREDIENTS CORRECTLY
• SEIVE FLOUR TO AERATE AND REMOVE IMPURITIES
• BAKING TRAY SHOULD BE CLEANED AND PREPARED
• DRIED FRUITS SHOULD BE WASHED AND DRAINED WELL
• TO AVOID OVER-COLOURING ON TOP COVER IT WITH GREASEPROOF
PAPER
• DO NOT REMOVE THE PAPER THAT ARE USED TO LINE. THIS
PREVENTS DRYING
• ALLOW THE CAKES TO STAND IN THE MOULDS PRIOR TO BAKING

8. TYPES OS BASIC SPONGES
1. GENOESE:
BASIC SPONGE CAKE THAT CONTAINS MELTED UNSALTED BUTTER
EGG AND SUGAR ARE WHISKED. FLOUR IS FOLDED WITH MELTED
BUTTER WHISC IS THEN FOLDED
2. CHIFFON CAKE:
LIGHT AND AIRY SPONGE
EGG YOLK AND HALF SUGAR ARE WHISKED. OIL IS ADDED AND FLOUR
IS FOLDED IN. A MERINGUE WITH EGG WHITE AND REMAINING SUGAR
ARE FOLDED

9. 3. ANGEL FOOD CAKE:
THIS CAKE HAS NO EGG YOLKS, FAT OR ARTIFICIAL LEAVENER
EGG WHITE AND SUGAR ARE WHISKED. CREAM OF TARTAR IS SIFTED
WITH FLOUR AND CAREFULLY FOLDED WITH
4. VICTORIA SPONGE:
NAMED AFTER QUEEN VICTORIA. SPONGE SANDWICHED WITH JAM
AND WHIPPED CREAM. TOP IS NOT ICED
BUTTER AND SUGAR CREAMED. EGG ADDED.FLOUR SIFTED AND
CAREFULLY FOLDED
5. DEVIL’S FOOD CAKE:
RICH DARK CHOCOLATE CAKE. COCOA POWDER IS ADDED. BINDED
WITH HOT BOILING WATER
BUTTER AND SUGAR ARE CREAMED. EGG, FLOUR AND COCOA
POWDER ARE ADDED. HOT WATER IS ADDED TO MIX THE INGREDIENTS

10. 6. SWISS ROLL SPONGE:
VERY SOFT SPONGE BAKED IN THIN SHEETS. ALSO CALLED ROULADE
EGGS SEPRATED. EGG YOLK WHISKED WITH HALF SUGAR. EGG WHITE IS
WHISKED WITH REMAINING SUGAR. FLOUR FOLDED WITH EGG YOLK MIX.
EGG WHITE IS CAREFULLY FOLDED
7. MADEIRA SPONGE:
TYPES OF SPONGE HAS A GOOD VOLUME AND VERY SPONGY TEXTURE
BUTTER AND SUGAR CREAMED. EGG YOLK ADDED. EGG WHITES ARE
WHISKED AND FLOUR IS FOLDED
8. JOCONDE SPONGE:
DECORATIVE SPONGE. MODERN INVENTION MADE IN TWO STAGES
STAGE ONE INVOLVES MAKING DECO PASTE BY COMBINING EGG WHITE,
FLOUR,SUGAR AND BUTTER IN EQUAL PARTS. SPREAD ON SILPAT AND IS
FROZEN
STAGE TWO SPONGE BY WHISKING EGGS.FOLDING IN ALMOND FLOUR,
FLOUR AND MELTED BUTTER. THEN IT IS SPREAD TOPPED WITH DECO PASTE
AND BAKED. RESULTING IN DESIGN FORM SPONGE

11. 9. BUTTER CAKE SPONGE:
KNOWN AS ENGLISH POUND CAKE
BUTTER AND SUGAR CREAMED. EGG ADDED. FLOUR IS FOLDED. DRIED
CANDIED FRUIT CAN BE ADDED
10. JAPONAISE:
RICH CAKE MADE BY COMBINATION OF FLOUR, ALMOND POWDER AND
COMBINED WITH MELTED BUTTER
11. DACQUOISE SPONGE:
FRENCH BISCUIT. MADE BY USING ANY NUT POWDER AND THE SPONGE WILL
GET ITS NAME FROM THE NUT USED
EXAMPLE: ALMOND DACQUOISE, HAZELNUT DACQUOISE…………..
12. EGGLESS SPONGE:
MADE BY CREAMING BUTTER AND CONDENSED MILK UNTIL LIGHT AND
FLUFFY. FLOUR, BAKING POWDER AND BAKING SODA ARE FOLDED.

12. BASIC COMPOSITION OF ANY CAKE
1. BASE: ADD TEXTURE TO THE BREAD. HELP TO LIFT UP SOFT CAKES
AND PASTRIES
2. SPONGE: BODY OF THE CAKE.
3. ICING: REFERS TO THE TOPPING THAT IS THE GLAZE OF THE CAKE.
GIVES DECORATIVE APPEARANCE
4. GARNISH: MOST IMPORTANT PARTS OF A CAKE. GARNISHES CAN
RANGE FROM FRESH FRUITS TO CHOCOLATE AND SUGAR
5. MOISTENING AGENTS: FLAVOURED SUGAR SYRUP IS USED AS
FLAVOURING AND MOISTNESS TO THE CAKE

14. CLASSICAL CAKES AND PASTRIES
1. SACHER TORTE: MADE FROM A DARK CHOCOLATE SPONGE. BUTTER
IS MELTED ALONG WITH CHOCOLATE AND WHIPPED EGG YOLKS
ARE FOLDED INTO THE MIXTURE. FLOUR, CORNFLOUR AND COCOA
POWDER IS THEN FOLDED
2. BLACK FOREST GATEAUX: TRADITIONAL GERMANY CAKE PREPARED
BY LAYERING THREE SLICES OF CHOCOLATE GENOESE SPONGE WITH
WHIPPED CREAM AND MORELLO CHERRIES. FLAVOURED WITH
KIRSCH LIQUEUR
3. OPERA GATEAU: CLASSICAL FRENCH GATEAU. KIND OF JAPONAISE
THAT IS MADE BY USING ALMOND POWDER. CONSISTS AT LEAST
FIVE SLICES OF SPONGE

16. 3. DOBOS TORTE
4. MALAKOFF TORTE
5. LINZER TORTE
6. BATTENBERG
7. NAPOLEAN GATEAU
8. GATEAU ST HONORE
9. CHARLOTTE RUSSE
10. MUD CAKE
11. BAKED CHEESE CAKE
12. CHRISTMAS CAKE

17. CAKES SERVED DURING HI TEA
1) TEA CAKE
2) VICTORA SPONGE
3) MADEIRA CAKE
4) DUNDEE CAKE
5) BANANA BREAD
6) CARROT CAKE
7) FRUIT LOAF
8) MARBLED CAKE

18. COMMON FAULTS IN CAKE MAKING
1. M FAULT: MOST OF THE CAKES SINK IN BOTTOM DUE TO
IMBALANCE.
2. X FAULT: THE CAKE RISES EVENLY BUT THE CORNERS OF THE CAKE
SINK INSIDE GIVING AN UNEVEN FINISH TO THE TOP OF THE CAKE.
3. CAKE DOES NOT HAVE GOOD VOLUME
4. CRACKED TOP: UNDESIRED APPEARANCE DUE OVEN TOO HOT AT
INTIAL STAGE
5. SUGARY TOP: DARK COLOURED SPOTS ON THE TOP OF SPONGE.
OCCURS DUE TO RECIPE IMBALANCE, SUGAR NOT DISSOLVED ETC
6. SINKING OF FRUITS: OCCOURS DUE TO USE OF WEAK FLOUR, TOO
MUCH OF RAISING AGENT

19. KINDS OF ICING AND ITS CLASSICAL TYPES
• BUTTERCREAM- LIGHT AND FLUFFY MIXTURE OF UNSALTED BUTTER AND
SUGAR
ITALIAN BUTTERCREAM: BUTTER CREAM FOLDED WITH ITALIAN MERINGUE
FRENCH BUTTERCREAM: MADE BY WHIPPING EGG YOLKS AND BOILING
WATER TILL THICK AND CREAMY. FOLDED WITH CREAM AND BUTTER
SWISS BUTTERCREAM: BUTTERCREAM MIXED WITH SWISS MERINGUE
AMERICAN BUTTERCREAM: RATIO OF SUGAR TO BUTTER IS THREE TIMES.
CONSISTENCY IS VERY THICK
PASTRY BUTTERCREAM: ONE PAT OF BUTTER CREAM MIXED WITH WHIPPED
PASTRY CREAM

20. FONDANT BUTTERCREAM: BUTTER CREAM WITH ADDITION TO
FONDANT
FLAVOURED BUTTERCREAM: BUTTERCREAM FLAVOURED WITH ANY
KIND OF FLAVOURING
• FONDANTS- SUGAR BASED ICING. REQUIRES A LOT OF SKILLS AND
ART. CONSISTENCY IS SUCH THAT IT CAN BE ROLLED AND THEN USED
FOR COVERING CAKES
SUGAR AND WATER IS HEATED TILL 105*C. LIQUID GLUCOSE OR CREAM
OF TARTAR IS ADDED AND COOKED TILL 118*C. SPREAD ON MARBLED
SURFACE AND COOLED TO 45*C. FOLDED AND KNEADED TO SOFT
DOUGH
• FOAM TYPE ICINGS- MADE BY WHIPPING EGG WHITES ALONG WITH
BOILED SUGAR SYRUP. NOT A STABLE TYPE OF ICING

21. • ROYAL ICING- PREPARED BY BEATING EGG WHITES AND ICING SUGAR
TILL A THICK PASTE. AMOUNT OF ICING SUGAR USEDEILL GUIDE THE
CONSISTENCY OF THE ICING
• GLAZED ICINGS-
HOT AND COLD GEL: PROPRIETARY PRODUCT. COLD GEL MIXED WITH
FLAVOURING AND COLOURS AND SPREAD ON TOP OF THE CAKES AND
PASTRIES. HOT GEL ARE HEATED WITH LITTLE WATER AND FLAVOURING
AND SPREADED
JAMS AND PRESERVES: BOILING AND APPLYING THE JAM ALOOWS THE
JAM TO SPREAD IN A THIN CONSISTENCY AND IT SETS LIKE A GEL
AFTER COOLING
HOT SUGAR GLAZE: MADE BY BOILING ICING SUGAR COMBINED WITH
LITTLE SUGAR UNTILL IT BECOMES OPAQUE AND OF FLOWING
CONSISTENCY

22. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR