This document provides information about cakes, including their history, types, ingredients, preparation process, nutritional value, uses, and potential disadvantages. It traces the history of cakes from ancient times to modern day, outlines the main types of cakes (shortened, unshortened, yeast, chiffon), lists common cake ingredients, describes the basic cake preparation procedure in 4 steps, provides the nutritional breakdown of a 1 cup serving, discusses how cakes are used for celebrations and snacks, and notes some potential downsides of excess cake consumption such as increased fat and effects on diabetics.

1. Tasmina Ferdous Susmi
Presented by

2. A presentation on
Dept. of Genetic Engineering and
Biotechnology
Jessore University of Science and
Technology,
Bangladesh
Cake

3. Index
History
Types
Uses
Disadvantages
Procedure
Introduction

4. Cake
C
A Bread like food made
from a dough or batter
that is usually fried or
baked in small flat shapes
and is often unleavened
KA sweet baked food
made from a dough or
thick batter usually con-
taining flour and sugar
and often shortening,
eggs, raising agents
A
An item of soft sweet food
made from a mixture of
flour, fat, eggs, sugar and
other ingredients, baked
and sometimes iced or
decorated
E An item of savoury food
formed into flat round
shape and typically baked
or fried

5. History
The pastry chef became a job for the Romans. It was known as
Pastillarium. This period Cakes were large disk of fruit, seeds and
honey which was a rare treat and only the rich could afford it
Temperature controlled ovens came to be used in making of cake
which made it sweeter. Invention of Baking powder gradually im-
prove the technology of cakes.
Cake decorating continued after Industrial Revolution to progress
over the years and finally cake decorating truly evolved into what
is today.
Present time cakes are famous desert which are used for any event.
Many decorating agents and leavening agents make them outstand
ing both in shape size and taste
Around 300 B.C
17th Century
19th Century
Present Time

6. Ingredients of cake
Flour and Sugar
Eggs
Butter or Oil
Liquid ( Milk or
Water
Flavorings
Leavening
agents

7. Procedure of cake Preparation
Preheat oven to
350 degrees F (175
degrees C). Grease
and flour a 9x9 inch
pan or line a muffin
pan with paper
liners.
01
In a medium bowl,cr-
eam together the
sugar and butter.Beat
in the eggs, one at a
time, then stir in the
vanilla. Combine flour
and baking powder,
add to the creamed
mixture and mix well.
02
Finally stir in the
milk until batter is
smooth. Pour or
spoon batter into
the prepared pan.
Combine each
addition until well
combined. Dry fruit
can be added for
taste.
03
Bake for 30 to 40
minutes in the pre-
heated oven. For
cupcakes, bake 20
to 25 minutes.
Cake is done when
it springs back to
the touch.
04

8. Types of Cakes
Shortened Unshorten
ed
Chiffon Yeast

9. Yeast
Cake
Shortened
Cake
Chiffon
Cake
Unshortened
Cake

10. Nutritional Value
Nutrition information of amounts per 1 cup cake (50 g).
Protein
04
Fat and F
atty acids
03
Carbohy
drates
02
Calorie
01
833 KJ 30.2 g 8.0 g 1.2 g

11. Uses of Cakes
Good source of carbohydrate.
Eggs provide protein. May
also contain dry fruits.
A delicious and healthy food
item can help to beat
depression.
Used as an important item of
breakfast and also as a
snacks.
To celebrate special day or
moment such as birthday,
Marriage anniversary.

12. Another Side of cake consumption
01
03 02
04
Over eating of cakes may
increase fat
Harmful color used for
decoration
Excessive eating dangerous
for diabetic patients
Chemical used in cakes
can be detrimental