The document outlines the objectives of identifying and measuring ingredients for sponge cakes, as well as the preparation of a basic sponge cake. It details the roles of key ingredients like flour, sugar, eggs, and liquids, categorizing them into essential and optional components based on their functions—structure builders, tenderizers, and moisteners. A sample recipe is provided, including specific quantities of each ingredient required.

2. OBJECTIVES:
• Identify the ingredients used for
variety of sponge and cakes and
classify the purpose and classification
of different ingredients.

3. •Measure the ingredients used for
variety of sponge of sponge and cakes
accurately according to proper
technique and proportion.
•Prepare a basic sponge cake using the
given ingredients.

4. ACTIVITY

5. =

11. OF SPONGE AND
CAKES
MAIN INGREDIENTS
USED FOR VARIETY

12. 1. Flour
•Flour builds structure of cake and holds
other ingredients together.
•Protein content for cake making in flour
should be 7 to 9 percent.

13. 2. Sugar
•Sucrose is most commonly used
sweetening agent in cake making.
•They become soft in nature because sugar
has tenderizing action on flour proteins.

15. 3. Eggs
•It provides structure and moisture to the
cakes.
•Egg improves the taste, flavor and
nutritional value of the cakes.

16. 5. Liquids
•Milk proteins have binding action
on flour proteins which creates
toughness in cakes.
•Enriches the cake nutritionally.

17. •Improves flavor and taste of cakes.
•Water vapour also leavens the cakes
thereby acting as a tenderizer.

18. 6. Salt

19. 7. Flavors

20. :
•Mechanical aeration – while creaming fat
and sugar or fat and flour or beating egg
with or without sugar.
8. Leavening Agents

22. Ingredients used for variety of sponge
and cakes are classified as:
•Essential ingredients : Flour, sugar,
shortening and eggs.
•Optional ingredients : leavening , liquids,
flavorings etc

23. Ingredients are also classified according to the
function which they perform in cake making.
•Structure builders: Flour, eggs, milk.
•Tenderizers: Shortenings, sugar,
leavening.
• Moisteners: liquids, eggs.

27. •225g cake flour
•225g butter, at room temperature
•225g sugar
•4 eggs
•1 teaspoon baking powder