Lecture

1. CAKES
– It isthe mostimportantproductnextto breadinour bakeryindustry
– Cakesmay be servedassnacks or as desserts
Ingredientsand theirfunctions
– Flour
– Sugar
– Fat
– Eggs
– Milk/FruitJuice/Water
– LeaveningAgent(Baking Powder)
– Salt
– Flavorings
Flours
– Buildsstructure
– Affectsthe shelf life of the cake
– Addsnutritional value
– Acts as a bindingandas an absorbingagent
– Holdsotheringredientstogetherandevenlydistributesitintothe cake mixture
Sugar
– Is usedas sweetener
– Helpsgetsofttexture andcrust colour
– Helpsretainthe moisture
– Improvesthe shelf life
– Makes the producttender
– Has a tenderizingcapacity
– Givesflavour
Fat
– Makes the producttender
– Retainsmoisture foralongertime

2. – Improvesthe shelf life
– Improvesthe flavour
– Givessoftness
– Gives nutritional value
– Helpsretainairduringcreamingoperation
Eggs
– Providesstructure
– Givesmoisture andcolour
– Improvesthe flavour,taste,andvolume
– Givesnutritional value
– Improvesthe grainandtexture quality
– Givessoftness
– Lecithinpresentinthe yolkactsas an emulsifier
– Duringbeatingeggentrapsair andbecome an aeratingagents
Salt
– Givesthe flavourandtaste
– The crust colour of the cake isimprovedbyloweringthe caramelizationtemperature of the
sugar
– Keepsthe cake moist
– Enhancesthe natural flavourof otheringredients
– Improvesthe texture quality
Milk
– Helpsbuildthe structure
– Helpsbindthe flourproteins
– Keepsthe cake tender
– Helpsretainthe moisture
– Improvesthe taste andflavour
– Improvesthe nutritionalvalue
– Containslactose whichhelpsgivecrustcolour

3. – Improvesthe keepingqualities,grainandtexture
Water
– Combinesall the dryingredientstogether
– Buildsstructure of cakes
– Helpsmaintainthe batterconsistency
– Retainsmoisture inthe cake
– Givesmoistnesstothe products
– Improvesthe keepingquality
– Helpscontrol the battertemperature
– Helpsdistribute the rawmaterialsequallyinthe batter
– Helpsrelease carbondioxide gasfrombakingpowderandformationof vapourpressure
Leaveningagents
– Increase the volume of the product
– Make the product tenderandlighter
– Enhance the crumb colour,softnessof the texture,taste andsmell (aroma)
Flavorings
– Removesthe unwantedflavourfromthe raw materials
– Increase the cake taste and flavour
Types ofcakes
Shortenedcakes
 High-fatcakes
 The glutenformationandproteinstructure isshortenedwhichcreatesadenserproductsimilar
to quickbreads.
– are tender,moist,andvelvety. Theycontainfatandusuallyaleaveningagent. Sometimes
these cakesare calledbuttercakes.
Pound cakes
– Four mainingredients:
Fat, sugar, flour and eggs
– Deriveditsname fromthe amountof the ingredientsmentionedearlierinitstraditional recipe:
1 lbbutter,1 lbsugar,1 lb flourand1 lbeggs

4. Butter cakes
– Heavyand dense
As compared tothe poundcake.It replacessome of the eggwithmilk.
CreamingMethod
– Most commonlyuse inmakingthiscake’sbatter.
– Creaming method:Creamthebutterand sugartogether.Add theeggs.Sift togethertheflour,
salt, and baking powder.Add thedry ingredientsalternately with milk into the creaming
mixture.
Types ofcakes
– Unshortenedcakes, sometimescalledfoamcakes,containnofat.Theyare leavenedbyairand
steam. Angel foodandsponge cakes(jellyrolls) are examples. Unshortenedcakesare lightand
fluffy.
Kinds ofUnshortenedCakes
– Chiffoncakes are a cross betweenshortenedandunshortenedcakes. Theycontainfatand
beateneggwhites.
– Angel cakes are light,pale,tall cake made of flour,eggwhites,andnofat,typicallybakedina
ringshape and coveredwithsofticing.
– Sponge Cakes are made withseparatedeggs.A batterispreparedwitheggyolksandother
ingredients,andtheneggwhitesare whippedwithaportionof sugarto firmbut notdry peaks
and foldedintothe batter
– Genoisecake are preparedonwhole eggs,whippedwithsugaruntil lightandfluffy.Chemical
leavenersare notused.Slightlywarmingthe eggmixture helpsimprovethe volumeof the egg
foam.For flavorandmoisture a small amountof oil or meltedbutterissometimes addedtothe
batteraftermixing.
Methodsof Mixing
TYPE OF CAKE MIXING METHOD MIXING PROCEDURE
Shortenedcake/Buttercake CreamingMethodor
Conventionalmethod
Creamthe butterand sugar
together.Add theeggs.Sift
togetherthe flour,salt,and
baking powder.Add thedry
ingredientsalternately with
milk into the creaming
mixture.

5. Unshortenedcake
1. Chiffoncake
Chiffonmethod Siftall dry ingredients
together.Addthe liquid
ingredientsincluding
Oil.Ina separate mixingbowl
whipthe eggwhiteswitha
portionof the sugar until stiff.
Foldthe whippedeggwhites
intothe batter mixture
2. Angel cake Angel method Sift theflour with half the
sugarand set aside.In a
separate bowlwhip the egg
whiteswith a portion of sugar
until stiff and glossy,gently
fold the dry ingredientsinto
the egg whites.
3. Sponge cake Sponge method Siftthe dry ingredients
togetherwithaportionof
sugar. Separate the eggs.Whip
the yolkswithsome of the
sugar to the ribbonstage then
add flavoring.Inaseparate
bowl whipthe eggwhiteswith
a portionof the sugar.Then
carefullyfoldthe whipped
yolksandwhippedwhites
togetherwiththe remaining
sugar. Carefullyfoldthe the
sifteddry ingridientsintothe
eggfoam into2 or 3 additions.
4. Genoise cake Genoise method Siftthe flourwithany
additional dryingredients.
Combine the whole eggsand
sugar ina large bowl and
warm overa double boilerto
100˚F(38˚C). Whipthe egg and
sugar mixture until lightand
tripledinvolume foldthe
siftedflourintothe whipped
eggscarefullybutquickly.Fold
inoil or meltedbutterif
desired.

6. PAN PREPARATION
Prepare pansbefore mixingcake batterssothat cakescan be bakedwithoutdelayassoonasthey
are mixed.
1. For highratiocakes,the bottomsof layerpansmust be greased,preferablywithacommercial
pan greasingpreparation.
2. For sheetcakes,line the panwithgreasedparchment.
3. For angel food cakes,do not grease the pan.The batter mustbe able toclingto the
sidesinorderto rise.
4. For sponge cake layerswitha small percentage of fat, grease the bottomsbut not the
sides.
BAKING AND COOLING
BAKING
Cake structure is fragile,soproperbakingconditionsare essential forhigh-qualityproducts.
1. Preheatthe ovens.(Buttoconserve expensive energy,don’tpreheatlongerthannecessary.)
2. Make sure ovensandshelvesare level.
3. Do not letpanstouch eachotherin oven.If panstouch,air circulationisinhibitedandthe cakes
rise unevenly.
4. . Bake at the correct temperature.
Too hot an ovencausesthe cake to setunevenlyortoset before ithasfullyrisen.Crustswillbe
too dark.
Too slowan ovencausespoorvolume andtexture because the cake doesn’t setfastenoughand
may fall.
5. Do notopenthe ovensor disturbthe cakesuntil theyhave finishedrisingandare partiallybrowned.
Disturbingthe cakesbefore theyare setmaycause themto fall.
6. If steaminthe ovenisavailable,use itforcreamedandtwo-stagedbatters.Thesecakesbake witha
flattertopif bakedwithsteambecause the steamdelaysthe formationof the topcrust.
7. Test for doneness:
– Shortenedcakesshrinkawayfromsidesof panslightly
– Cakesare springy.The centerof the topsspringsback whenpressedslightly.
– A cake testerorpick insertedinthe centerof the cakescomesoutclean.

7. COOLING AND REMOVING FROM PANS
1. Cool layercakesand sheetcakes15 minutes inpans and turnout a while slightly
warm. Theyare too fragile toturnout whenhot, and maybreak.
2. Turn out layercakesontoracks to finish cooling.
3. To turnout sheetcakes:
*Sprinkle toplightlywithgranulatedsugar.
*Set an emptysheetpanontop,bottom side down.
*Invertbothpans.
*remove toppan.
*Peel parchmentoff cake.
4. Cool angel foodcakesupside downinpans.Supportthe edgesof the pan so thatthe topof
the cake isoff the bench.Whencool,loosenthe cake fromthe sidesof the panwitha knife or
spatulaand pull outcarefully.
Stages of WhippedEggwhites
Frothy
 Large uneven-sized
air bubbles
Beginto holdshape
 Fine airbubblesdevelopclose toeachother.
Softpeak
 Whiteswill standinpeaksbutwill bendover.
Almoststiff
 Sharplypointedpeaksbutare still soft.
Stiff butnot dry
 Standin stiff sharply,pointedpeaks;uniformwhitecolorandshiny.
Stiff anddry
 Standin stiff,sharppeaksandnot shiny;speckledwithwhitespots.
External cake fault and theircauses
 Crust toodark
 Too small cakes

8.  A spoton cake
 Shrinkage of cake
 Cakesburston top
 Cakespeakon top
 Cakescrack on top
 Cakestoo thick
 Crust toopale
Internal cake faultand theircauses
 Uneventexture
 Holesandtunnels
 Coarse and irregulargrain
 Poorflavour
 Sinkingof fruit
 Fruitcake crumbles whencut
 Pale crumbcolor
 Dense
 Poorkeepingqualities
 Quickstaling
Butter Cake
Pineapple Upside DownCake
For toppings
2/3 cup brownsugar
6-8 slicespineapple
Maraschino cherries
Butterfor greasing
For Cake
1/2 bar anchor butter
1 1/3 cupswhite sugar
5 pcs.Eggyolks

9. 2 1/4 cupscake flour
2 1/2 tsp.bakingpowder
1 tsp.salt
1 tsp.vanillaextract
3/4 dilutedmilk
Procedure:
1. Preheatovento350ºF. Line and grease a 9 x 5 loaf pan or a 10 inch pan.Overthis,sprinkle the
brownsugar thenarrange the pineappleslicesandcherries.Setaside.
2. Creambutteruntil soft.Addinsugar and beatuntil lightandfluffy.Addeggyolks,one ata time,
beatingwell aftereachaddition.
3. Siftthe flour,bakingpowderandsalttogether.Add to the creamedmixture alternatelywith
the vanilla and milk.Blendwell.
4. Pour intopreparedpanand bake for40 t0 45 minutes or until done.
ChiffonCake
Custard Cake
Caramel
1 cup brownsugar
1 cup sweetenedmacapuno
Custard
1 bigcan evaporatedmilk
8 pcs.Eggyolks
1 can condense milk
Calamansi rind
Cake
2 1/4 cupscake flour
1/2 corn oil
8 pcs.Eggs
1/2 cup pineapplejuice
2 1/2 tspbakingpowder
1 1/2 cup white sugar

10. 1/2tsp cream of tartar
Procedure:
1. Preheatovento325ºF.
2. Caramelize sugarina 12 x 6 x 3 inch rectangle panlinedwithwax paperandarrange sweetened
macapunooverit. Setaside.
3. Combine the ingredientsforthe custardina bowl and stirto blendthenpourintothe pans while
passingthrougha strainer.Setaside
4.Prepare the cake.Sifttogetherthe flour,bakingpowder,saltand1 cup sugar. Make a well atthe
centerthenadd the oil,eggyolksandpineapplejuice.Mix until smooth.
5. In a separate bowl,beateggwhite andcreamof tartar until softpeaksform.Addsugar gradually
and continue beatinguntilstiff.
6. Foldintoeggyolkmixture well thenpouroverthe custard.Donot stir.
7. Place the bakingpanina largerpan half filledwithwaterandbake foe 1 houror until done.Invert
on a servingplatter.