Cakes originate from ancient Roman traditions of offering them to gods as symbols of fertility and plenty. Different cultures developed distinctive cakes such as France's croquembouche wedding cake and Vienna, Austria's prized Sacher Torte. Cakes are generally composed of layers including a cake base, sugar syrup, and icing or filling. Important guidelines for cake making include preheating the oven, using room temperature ingredients, avoiding overmixing after adding flour, and testing for doneness with a clean tester. Whipped egg whites progress through stages from frothy to stiff peaks.

1. Cakes

2. Cakes
 Romans’ symbol of
fertility and plenty
 Roman gave them as
offerings to their Gods

3. Cake serves as a symbol of the
country’s culture.
Croquembouche
 France’s wedding cake.

4. Sacher Torte- Vienna, Austria’s pride.

5. • Paris Brest- round to
imitate a bicycle’s wheel
and was served during
the Grand Prix in Paris,
France.

6. Buche de Noel
 Christmas roll cake
which is made to look
like a log.

7. Antoine Carame- Frances’ famous chef
Charlottes
 Charlotte Russe
 Charlotte Royale

8. Charlotte Royale

9. Opera Cakes

10. Cake composition
Cake- gateau and torte.
Gateau- (French)has three
layers.
Torte- (German) has only
two layers.
A layer of cake has three
things:
1. Cake base/meringue
disc layer (japonaise)
2. Sugar syrup
3. Icing/filling

11. Cake assembly diagram

12. Cake base
 acts as skeleton of a
cake.
 Should be high enough
to allow decorations on
the sides of the cake,
yet the cake base
should not be heavy
that it might squeeze
out the filling.

13. Types of cakes
Shortened cakes
 High-fat cakes
 The gluten formation
and protein structure is
shortened which
creates a denser
product similar to quick
breads.

15. Pound cakes
• Four main ingredients:
Fat, sugar, flour and eggs
• Derived its name from the
amount of the ingredients
mentioned earlier in its
traditional recipe: 1 lb
butter, 1 lb sugar, 1 lb flour
and 1 lb eggs
Butter cakes
• Heavy and dense
As compared to the pound cake.
It replaces some of the egg with
milk.
Creaming Method
• Most commonly use in making
this cake’s batter.
• Creaming method: Cream the
butter and sugar together. Add
the eggs. Sift together the
flour, salt, and baking powder.
Add the dry ingredients
alternately with milk into the
creaming mixture.

16. Butter cakes

17. Important guidelines in cake making:
• Before you start mixing cake, preheat the oven
to the correct temperature.
• Have the ingredients at room temperature,
unless otherwise specified.

18. Important guidelines in cake making:
• When using melted chocolate, be sure to cool
it before adding to the batter as warm
chocolate will start cooking the eggs in the
batter.

19. Important guidelines in cake making:
• In making meringue cakes, make sure that not
even a drop of oil gets into the egg whites.
Clean the mixing bowl and beater very well
before whipping. Any trace of oil or egg yolk
(which contains oil) will prevent the whites
from being whipped successfully.

20. Important guidelines in cake making:
• Do not over bake batter after the flour has
been added. Too much gluten will develop and
toughen the cake.
• The freshest eggs give the most volume and
this is especially important for sponge cakes,
angel food cakes and sponge cakes.

21. Important guidelines in cake making:
• Sifted flour or dry ingredients have more
incorporated air so the resulting cake is lighter.
• In adding the dry ingredients and liquid to the
creamed mixture, be sure to start and end
with a dry ingredient. You can divide the dry
ingredients into 3-4 portions.

22. Important guidelines in cake making:
• Do not open oven door at least 15 minutes
after placing pan in it.
• The cake is done or baked if you insert a tester
at the center of the cake and it turns out
clean, or you can press gently with your
forefinger the top of the cake. If the cake
springs back, or no deep impression is left, the
cake is done.

24. Important guidelines in cake making:
• Cakes are usually cooled for 5-10 minutes in
the pan before cooling on a rack. But for some
cakes, cooling is done in the pan.

25. Stages of Whipped Eggwhites
Frothy
 Large uneven-sized air
bubbles.

26. Stages of Whipped Eggwhites
Begin to hold shape
 Fine air bubbles
develop close to each
other.

27. Stages of Whipped Eggwhites
Soft peak
 Whites will stand in
peaks but will bend
over.

28. Stages of Whipped Eggwhites
Almost stiff
 Sharply pointed peaks
but are still soft.

29. Stages of Whipped Eggwhites
Stiff but not dry
 Stand in stiff sharply,
pointed peaks; uniform
white color and shiny.

30. Stages of Whipped Eggwhites
Stiff and dry
 Stand in stiff, sharp
peaks and not shiny;
speckled with white
spots.