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COMPARE AND CONTRAST:
SPONGE CAKES VS CREAMED CAKES

SPONGE CAKES

Recipe:

CREAMED CAKES

Recipe:

 3 pounds 7 oz eggs
 2 pounds 1 oz sugar
 ½ oz salt
 2 pounds 1 oz flour

MOP:
 Heat eggs or egg yolks with sugar to 110 degrees
Fahrenheit, whip to a foam, fold in dry ingredients
into foam.

Time and Temp:

4# 2 oz cake flour

2 oz baking powder

1 tbsp salt

3# 2 oz butter

3 # 10 oz sugar

1# 3 oz eggs

12 oz yolks

1 oz vanilla extract

3# 7 oz milk

MOP:

 50 to 60 minutes @ 350 degrees Fahrenheit

Cream sugar and fat (butter) until light and fluffy, add eggs slowly to create
emulsion, alternate remaining ingredients: dry, wet, dry, wet, dry.

Time and Temp:

30 to 45 minutes @ 350 to 375 degrees Fahrenheit

Both cakes are whipped cakes with eggs,
sugar, and flour used in both recipes. Sponge
cake use leaveners, but creamed cakes use a
chemical leavener.
Although they have the same
ingredients, creamed cakes use many
more ingredients including fat and
chemical leaveners. The temperature is
higher with creamed cakes but they bake
for a shorter time.

SCALING FORMULAE
PRACTICE
BUTTERCREAM

SPONGE CAKE

Original recipe:

Original recipe:

 4 lb 8 oz hi ratio shortening
 12 oz water
 9 lb powdered sugar
 9 tbsp meringue powder

 3 lb 7 oz eggs
 2 lb 1 oz sugar
 ½ oz salt
 2 lb 1 oz cake flour

Decrease by 1/2X:

Decreased by 1/2X:

2
6
4
4

 1 lb 11 ½ oz eggs
 1 lb ½ oz sugar
 ¼ oz salt
 1 lb ½ oz cake flour

lb 4 oz hi ratio shortening
oz water
lb 8 oz powdered sugar
½ Tbsp meringue powder

Increased by 3X:

Increased by 3X:

 13 lb 8 oz hi ratio shortening
 2 lb 4 oz water
 27 lb powdered sugar
 27 Tbsp meringue powder

 10 lb 5 oz eggs
 6 lb 3 oz sugar
 1 ½ oz salt
 6 lb 3 oz cake flour

INGREDIENT DESCRIPTION:
FATS

The three main fats used in the bakeshop are butter,
shortening, and hi-ratio shortening. All purpose shortening is
tough with a waxy texture. This is used in dough and batters
because small particles of fat in the shortening hold their
shape. Whereas the hi-ratio shortening is used in cakes and
icings,and butter is used in many, many products because of
the great taste, but due to the cost and melting point it is
much harder to use. Butter has a melting point of about 90
degrees where shortenings start to melt at much higher
temperatures such as 100-130. Most shortenings are
flavorless unless extracts are added to give an imitation
flavor, whereas butter has a very flavor taste that melts in
your mouth. Butter’s ingredient percentages are 80% fat, 15%
water and about 5% milk. Shortenings are primarily 100% fat.

METHODOLOGY
Creaming for cakes method:
1. scale ingredients and have them at room temperature.
2. place fat (butter) in mixing bowl, beat slowly and
gradually add sugar. Whip until light and fluffy.
3. add eggs one at a time to create an emulsion, once each
egg is combined and thoroughly mixed.
4. scrape down the sides and bottoms of the bowl.
5. while mixer is on a low speed add 1/3 of the sifted dry
ingredients, add ½ liquid, scrape down, add ½ remaining
dry ingredients, and rest of liquid and scrape down, add
remaining dry until just combined.

FAVORITE PRODUCT:
TARTS
We made 4 tarts: ganache, poached pear tart, lizertorte, lemon
curd.
Linzertorte: The linzertorte was a linzer dough rolled out in a
pan, log rolled sides, filled with raspberry marmalade, and
covered with a cut out (lattice) top dough.
Lemon curd: pate sucree dough rolled out to fit the pan, blind
baked, then filled with premade lemon curd, topped with
italian meringue and torched until brown.
Ganache: chocolate tart dough blind baked, filled with
chocolate ganache and whole raspberries, then frozen until
thickened and firmed.
Poached pear tart: pate sucree dough filled with a frangipane
filling (almond paste), topped with poached pears prior to
baking, glazed with a poached pear liquid and apricot
marmalade.