TLE 10 COOKERY CO

1. CLASSIFICATION OF THE
DIFFERENT TYPES OF SPONGE
AND CAKES

2. EXPECTATION
At the end of this lesson, the students should be able to:
A. Identify the different classification of sponge and
cakes;
B. Classify the different cakes and sponges; and
C. Differentiate the classification of sponges and cakes
according to its characteristic.

3. Did you know? (History)
1. Who is the famous
pastry chef for French
royalty who
speculated made the
first eclairs?

4. Did you know?
2. What is eclairs.
• An éclair is a long French pastry made
from choux pastry, filled with pastry
cream or custard and dipped
in fondant icing.
• Pronunciation: ay-CLAIR
• Word Meaning: Éclair means lightning in
French. Why it has been applied to this
pastry is unknown. Some think it's
because you often eat them very fast, or a
reference to the gleam of light from the
shiny fondant icing.

5. Did you know?
3. Place where eclairs originated.

6. Did you know?
4. It is an oblong pastry made with
choux dough filled with a cream and
topped with chocolate icing.

7. Did you know?
5. It is commonly used in draining the
excess oil for frying.

8. Definition of Cakes
Cake - is a form of sweet food made from flour,
sugar, and other ingredients,
that is usually baked.
- The most commonly used cake
ingredients include flour,
sugar, eggs, butter or oil or margarine, a
liquid, and leavening agents, such as
baking soda or baking
powder.
- They are made richer by frostings and
icings with the addition of
other ingredients like fruits, nuts,
chocolates and powdered sugar.

9. There are other names for
cakes that come in variations
are served in tea party or in
buffet desserts like tortes,
gateaux and petit fours.
• Petit four (plural: petits fours,
also known as mignardises) is
a small bitesized
confectionery or savory
appetizer. The name is
French, petit four (French
pronunciation: (pə. ti. fur),
meaning "small oven".

10. • Torte is a rich, usually
multilayered, cake that is
filled with whipped cream,
buttercreams, mousses, jams,
or fruits. Ordinarily, the
cooled torte is glazed and
garnished. Tortes are
commonly baked in a
springform pan.

11. • Gâteau describes a dessert
that features a rich filling in
between the layers of
decadent sponge cake.
Popular choices for the
gâteau filling include thick
cream, mousse, or ganache.
Gâteau is often filled with lots
of fresh fruit.

12. CLASSIFICATION OF SPONGE AND CAKES AND ITS
CHARACTERISTICS
1. Shortened Cakes
This what we called high fat cakes because
it contains a high percentage of fat or
shortening. It is also called conventional or
creamed cakes. This type of cake uses solid type
of shortening.

13. Two Types of shortened Cakes
1. Pound Cake- Originally the
pound cake was made with a
pound of each main ingredients. It
leavened by air which is
incorporated during creaming of
butter and sugar by steam that
expands the product as it is being
baked. It is considered the richest
flavor of all cakes also the denser
compare to butter cake. The pound
cake is also versatile, and it can be
served plain or fancy.

14. Two Types of shortened Cakes
2. Butter Cake- they are
leavened by carbon dioxide
which comes from the addition
of baking powder and baking
soda. It is also known as a
shortened as a creamed cake, is
an American classic. This cake
has a richer taste than most of
all other cakes and it is lighter in
volume. The flavor combinations
that can be made from a butter
cake is limitless. Example: Red
Velvet cake, Cheese Cake, Devil’s
Food Cake, Banana Cake

15. Characteristics of Shortened Cakes
• They contain leavening agents
• Slightly compact but light, tender and velvety
in texture
• They are richer than unshortened cakes

16. 2. Unshortened Cakes (Foam or Sponge Cake)
Known as foam cakes. This cake made without the addition of fats or
shortening.
Two Basic Kinds of Unshortened Cakes are:
1. yellow sponge cake-
made with whole egg
(egg whites separated
from egg yolks)

17. Two Basic Kinds of Unshortened Cakes are:
2. white sponge cake-
made with egg whites only.
Example: Sponge or Jelly
Roll, Sponge Round Cake,
Angel food cake

18. Characteristics of Unshortened Cakes
• They contain no fat
• They are leavened by air and steam
• They are spongy and light

19. 3. Modified Sponge Cake or Chiffon Type
This cake is a combination
of shortened and foam-type
cake. This cake uses liquid
shortening like hydrogenated
vegetable oil and egg whites are
separated from egg yolks.
Example: Orange Chiffon cake,
Vanilla Chiffon cake, Orange Jelly
Roll

20. Characteristics of Sponge or
Chiffon Cakes
• They contain fat
• They are light and spongy
• They are cross between shortened and
unshortened cakes

21. ACTIVITIES
Activity #1: Fill-Me
Directions: Write the characteristics of the shortened and
unshortened cakes. Write your answer on the cake
illustration.

22. ACTIVITIES
Activity #1: Fill-Me
Directions: Write the characteristics of the shortened and
unshortened cakes. Write your answer on the cake
illustration.
They contain no fat
They are
leavened by
air and
steam
They are
spongy
and light
They contain leavening agents
Slightly compact
but light, tender
and velvety in
texture
They are
richer than
unshortened
cakes

23. Activity #2:
Directions:
Name at least 5 cakes you are
familiar with, either you already
tasted or baked it. Then identify what
classification of sponge and cakes it
is. Explain why that cakes belong to
that classification. Below is an
example as your guide.
Example: 1. Red velvet overload cake
(Red Ribbon) • Classify as shortened
cake (butter cake) • Cake contain
more fats, it has a richer taste and
light in volume.

24. VALUING
Let’s Reflect!
Explain the quotes by Ellen
Rose.
“Cakes are like books, there are
new ones you want to read and
old ones you want to reread.”

25. POSTTEST
Click the link I send in your messenger to start the Quiz.
https://m.me/105985614910368?ref=w14841733

26. ASSIGNMENT
List all different types of cake you’ve tasted.