Republic of the Philippines

Department of Education
Regional Office IX, Zamboanga Peninsula

9/10/11/12 Z est for P rogress

Z P eal of artner ship

Bread and Pastry Production

Quarter 3 - Module 3
Prepare and Present Gateaux, Tortes and Cakes
LO 1: Prepare Sponge and Cakes

Name of Learner:
Grade & Section:
Name of School:
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TLE/TVL – Bread and Pastry Production – Grade 9/10/11/12
Alternative Delivery Mode
Quarter 3 – Module 3
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of
such work for profit. Such agency or office may, among other things, impose as a
condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
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holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Developer: Nova Sheila Marjorie F. Montilla
Editor: Luzbella G. Moay
Reviewer: Nilda Y. Galaura
Illustrator:
Layout Artist: Monique Remegele F. Montilla
Management Team: SDS: Ma. Liza R. Tabilon EdD, CESO V
ASDS: Judith V. Romaguera
OIC-ASDS; Ma. Judelyn J. Ramos
OIC-ASDS: Armando P. Gumapon
CID Chief: Dr. Lilia E. Abello
EPS-LRMS: Dr. Evelyn C. Labad
ESP-TLE – Nilda Y. Galaura
PSDS: Rey Teotimo B. Tambolero
Principal/School Head: Gerardo R. Montilla Jr. Ed. D

For inquiries or feedback, please write or call:

Department of Education
Schools Division of Zamboanga del Norte
Capitol Drive, Estaka, Dipolog City
Fax: (065) 908 0087 | Tel: (065) 212 5843, (065) 212 5131
zn.division@deped.gov.ph

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 What I Need to Know

Welcome to the course of Bread and Pastry Production!

This Module consists the Third Quarter Lesson 1. Prepare and Present
Gateaux, Tortes and Cakes: Learning Outcome- 1. Prepare Sponge and Cakes
with the Code: TLE_HEBP9- 12TC-IIIa-f-7.
LO1. 1.3 Prepare sponges and cakes according to recipe specifications,
techniques and conditions and desired product characteristics.
1.4 Use appropriate equipment according to required bakery products
and standards.
1.5 Cool sponges and cakes according to established standards and
procedures.
This module is designed to equip TLE/TVE learners with essential Knowledge,
Skills, and Attitude in Bread and Pastry Production in accordance with the industry
standards which lead to National Certificate Level II.
Further, this is a self-paced Module for the achievement of the prescribed
learning competencies. It also prepares you to be the forefront of the fast- growing
world of industry and in your quest for higher education, middle-skills development,
employment and entrepreneurship.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the tasks at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

What I Know
Let us determine how much you already know about preparing and presenting
gateaux, tortes and cakes.
Directions: Match the definition in column A with the terms in column B. Write the
letter of your answer in your answer sheet.
Column A Column B
1. A method that is called the conventional method a. Creaming method
and the standard method for mixing high-fat b. Combination
cakes. Creaming/Sponge
2. All in one step, it is adding the liquid ingredients method
to the bowl first. c. One-stage method
3. A type of cake which contains high percentage of d. High fat method
fat or shortening. e. Chiffon method
4. A butter containing flour, egg yolks, vegetable oil
and water is folded into the egg whites.

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 5. Butter is creamed with sugar until the mixture is
light, whipped egg whites are folded into the
butter.

Lesson Learning Outcome- 1. Prepare Sponge and Cakes

Definition of Terms
Angel Food Cake - type of cake that is made of meringue and flour.
Bake - cook food in a dry heat method inside an oven.
Batter- mixture of dry and liquid ingredients enough to be poured.
Blend- combine two or more ingredients to produce a homogenous mixture.
Chiffon Cake – light cake made by following the chiffon method – cake mixing method
involving folding.
Creaming – rubbing butter and sugar until light and fluffy.
Creaming method – mixing method that begins with the blending of fat and sugar,
used for cakes, cookies and similar items.
Dust – To sprinkle the surface with flour to avoid mixture to stick on it.
Foaming – continuously beat egg white to incorporate air until it becomes light and
fluffy.
Fondant – type of icing made of boiled sugar syrup that is agitated so that it would
crystallize into a mass of extremely small white crystals.
Frost – to cover cake with icing.
Ganache – a rich cream made of chocolate and heavy cream.
Garnishing – to decorate something
Gateau – French word for cake.
Genoise – sponge cake made by whipping whole eggs with sugar and folding in flour
and sometimes melted butter.
Glaze – sucrose sugar in a fine crystalline form.
Grease – brush pan with shortening.
Meringue - mixture of egg whites, cream of tartar and sugar beaten into desired peaks.
Pre-heat - heat the oven before baking to achieve the correct/required temperature.
Sponge Cake – type of cake made by whipping eggs and sugar to a foam, then
folding in flour.
Sift - to pass the dry ingredients through the sifter/seiver to remove lumps.
Tortes - German foe various types of cakes, usually layer cake.
Turntable – a pedestal with flat, rotating top used for holding cakes while they are
being decorated.
Whip – to beat rapidly and continuously to aid incorporation of air as in whipping egg
whites to make meringue and in cream.

What’s In
Let us determine how much you have learned from the previous lessons.
Directions: Answer the following questions and use a separate answer sheet for your
answers.
1. What are the common tools and equipment used in baking cakes?
2. What are the classification of cakes according to fat content?
3. Identify the pictures of cakes below. Choose your answer among the given
terms/ words inside the box.

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 Butter Cake Sponge Cake
Angel Food Cake Chiffon Cake

a. c.

b. d.

©NSM Montilla

What’s New

Activity
Directions: Identify what mixing method used with the given recipes below. Use
separate answer sheet for your answer.

1. __________________________ 2. ______________________________

12 Karat Gold Cake Princess Food Cake

12 egg yolks ¼ tsp. vanilla ½ cup butter 1 ½ cup sugar

½ tsp. salt 2 ½ cup cake flour 3 eggs 2 cups all-purpose flour
2 cups sugar 2 ½ tsp. baking powder ½ cup dry cocoa 2 tsp. baking soda
¾ cup milk, scalded ¼ cup butter melted 1 cup milk 1 Tbsp. Vinegar
¼ tsp. lemon extract 1 tsp. vanilla
Procedure: Procedure:
Pre-heat oven to 350 Fahrenheit. Beat egg Cream butter, add sugar gradually. Beat
yolks and add salt until thick and lemon in eggs one at a time. Add the dry ingredients
colored. Add sugar while beating. Add milk alternately with the liquid ingredients.
and flavoring. Fold in sifted dry ingredients. Beginning and ending with dry ingredients.
Fold in melted butter last. Pour batter in a Pour into greased pan. Bake at 350
greased 12”x12” cake pan. Bake for 1 hr. Fahrenheit for 30 – 35 minutes.

What is It

Lesson Information 1

Mixing Method Used for Cake Preparation

1. Creaming Method – is also called Conventional Method, widely used for the
preparation of shortened type cakes. This type of cake is easy to prepare, contains
greater ratio of fat, sugar and liquids.

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Creaming Method Procedure
• Have all ingredients at room temperature at 70 F/ 21 C. Measure all needed
ingredients accurately.
• Place the butter or shortening in the mixing bowl. With the paddle attachment, beat
the fat slowly using an electric mixer, until it is smooth and creamy or Cream butter
or shortening until light and fluffy using a wooden spoon.
• In a moderate speed, add sugar. Continue beating until mixture is light and fluffy.
• Add eggs one at a time, beat until the eggs are absorbed before adding more.
• Scrape down the sides of the bowl to ensure even mixing.
• Add the sifted dry ingredients alternating with the liquid ingredients.

2. Two-Stage Method - is a little simpler than the creaming method, and it produces
a smooth batter that bakes up into a fine-grained, moist cake. The name originated
from the practice of adding the liquids in two stages. The first step in making high-
ratio cakes is to blend the flour and other dry ingredients with shortening. When
this mixture is smooth, the liquids (including eggs) are added in stages.
Throughout this procedure, it is important to follow two rules
1. Mix at low speed and observe correct mixing times. This is important to develop
proper texture.
2. Stop the machine and crape down the sides of the bowl frequently during
mixing. This is important to develop a smooth, well-mixed batter.

3. One-Stage (Liquid Shortening) Method - This method involves adding the liquid
ingredients to the bowl first which simplifies the procedure. In this way, there is
less chance for moistened flour to coat the bottom and sides of the bowl. Making
scraping down difficult. Mix at low speed until the dry ingredients are moistened,
to prevent dry flour from being thrown from the bowl. Mix for a period at high
speed, followed by a period at medium speed, to properly develop air cells and
create a smooth, fine-textured batter.
1. Scale all ingredients accurately. Have all ingredients at room temperature.
2. Combine all liquid ingredients, including high-ratio liquid shortening, in the
mixing bowl.
3. Sift the dry ingredients together on top of the liquid ingredients in the bowl.
4. With the paddle attachment, using an electric mixer, mix at low speed for 30
seconds until the dry ingredients are moistened. (The purpose of mixing slowly
until the dry ingredients are moistened is to keep them from being thrown out
of the bowl).
5. Mix at high speed for 4 minutes. Stop the machine and crape down the bowl
and beater. Mix at medium speed for 3 minutes.

4. Flour-Batter Method is used for only a few specialty items. It produces a fine-
textured cake, but there may be some toughening due to the development of gluten.
Flour-batter cakes include those made with either emulsified shortening or butter
or both.

Flour-Batter Method Procedure

1. Scale all ingredients accurately. Have all ingredients at room temperature.
2. Sift the flour and other dry ingredients except the sugar into the mixing bowl.
Add the fat. Blend together until smooth and light.
3. Whip the sugar and eggs together until thick and light. Add liquid flavoring
ingredients, such as vanilla.
4. Combine the flour-fat mixture and the sugar-egg mixture and mix until
smooth.
5. Gradually add water or milk (if any) and mix until smooth.

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5. Sponge Method – Many types of sponge method cakes have one characteristic in
common: they are made with egg foam that contains yolks. These are usually
whole-egg foams but, in some cases, the base foam is yolk foam, and egg white
foam is folded in at the end of the procedure.
Sponge cake batter is made in two basic steps:
1. Eggs and sugar are whipped to a thick foam
2. Sifted flour is folded in.
Plain Sponge Method
1. Scale all ingredients accurately.
2. Combine the eggs, sugar and salt in a stainless-steel bowl. Immediately the bowl
over a hot-water bath and stir or beat with a whip until the mixture warms to a
temperature of about 110 F (43 C). The reason for this step is that the foam
attains greater volume if warm.
3. With a wire whip or the whip attachment or a mixer, beat the eggs at high speed
until they are light and thick. This may take as long as 10 to 15 minutes if the
quantity is large.
4. If any liquid (water, milk, flavoring) is included, add it now. Either whip it in, in
a steady stream, or stir it in, as indicated in the recipe.
5. Fold the sifted flour in 3 or 4 stages, being careful not to deflate the foam. Many
bakers do this by hand, even for large batches. Fold gently until all the flour is
blended in. If any other ingredients are used, such as cornstarch or baking
powder, sift them first with the flour.
6. Immediately pan and bake the batter. Delays will cause loss of volume.

6. Angel Food Cake Method – are based on egg they form soft, not stiff white foams
and contain no fat. Angel food method should be whipped until they form soft, not
stiff peaks. Over whipped whites lose their capability to expand and to leave the
cake. This is because the protein network in stiffly beaten whites has already
stretched as far as it can. If the whites are whipped to soft peaks instead, they can
stretch more during baking, allowing the cake to rise.

Angel Food Method Procedure

1. Scale ingredients accurately. Have all ingredients at room temperature. The egg
whites may be slightly warmed in order to achieve better volume.
2. Sift the flour with half the sugar. This step helps the flour mix more evenly with
the foam.
3. Using the whip attachment beat the egg whites until they from soft peaks. Add
salt and cream of tartar near the beginning of the beating process.
4. Gradually beat in the portion of the sugar that was not mixed with the flour.
Continue to whip until the egg whites from soft moist peaks. Do not beat until
stiff. Beat in the flavorings.
5. Fold in the flour-sugar mixture just until it is thoroughly absorbed.
6. Deposit the mixture in an ungreased tube pan and bake immediately.

7. Chiffon Method – Chiffon cakes and angel food cakes are both based on egg-white
foams, but here the similarities in the mixing methods end. In angel food cakes, a
dry flour-sugar mixture is folded into the egg whites. In the chiffon method, a batter
containing flour, egg yolks, vegetable oil and water is folded into the whites. Egg
whites for chiffon cakes should be whipped until they are a little firmer than those
for angel food cakes, but not so much that they become dry. Chiffon cakes contain
baking powder, so they do not depend on the egg foam for all their leavening.

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Chiffon Method Procedure
1. Scale all ingredients accurately. Have all ingredients at room temperature. Use
a good-quality, flavorless vegetable oil.
2. Sift the dry ingredients, including part of the sugar, into the mixing bowl.
3. Mixing with the paddle attachment at second speed, gradually add the oil, then
the egg yolks and the water and liquid flavorings, all in a slow, steady stream.
While adding the liquids, stop the machine several times to scrape down the
bowl and the beater. Mix until smooth, but do not over mix.
4. Whip the egg whites until they form soft peaks. Add the cream of tartar and
sugar in a stream and whip to firm, moist peaks.
5. Fold the whipped egg whites into the flour-liquid mixture.
6. Immediately deposit the batter in ungreased center tube pans or in layer pans
with only the bottoms greased and dusted, not the sides (like sponge layers).

8. Combination Creaming/ Sponge Method – some begin by using the creaming

method. In other words, butter is creamed with sugar until the mixture is light.
However, instead, whipped egg whites are folded into the batter, as for some sponge
cakes.

Combination Creaming/ Sponge Method Procedure

1. Cream the butter and sugar.
2. Add the egg yolks a little at a time.
3. Mix well after each addition.
4. Whip the egg whites and sugar until they form soft peaks, as for angel food
cake.
5. Fold the meringue into the butter mixture.
6. Sift the dry ingredients together.
7. Fold in the sifted dry ingredients.
8. Pour the batter in prepared pans.
9. Level the top of the batter with a plastic.

What’s More
Activity for Lesson Information 1

Directions: Enumerate the different mixing methods used for cake baking. Write your
answer on a separate sheet of paper.

Mixing Methods Used for Cake

Preparation 5. ____________________________
1. _____________________________ 6. ____________________________
2. _____________________________ 7. ____________________________
3. _____________________________ 8. ____________________________
4. _____________________________

What I Have Learned

Self – Checked: LI - 1

Jumbled Letters:

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Directions: Rearrange the jumbled letters to form a word on the mixing method used
for cakes. Use a separate sheet for your answer.

_____________1. ( MINGRCEAM ) is a method for shortened cakes or conventional

cake preparation.
_____________2. ( GENOPS ) method is a cake that are made with egg foam that
contains yolk or whole-egg foams which the base is the yolk foam
and the egg white is folded in at the end of the procedure.
_____________3. ( LEANG DOFO ) are cakes based on egg white foam and contains
no fat. It is also called meringue type cake.
_____________4. ( FONFICH ) is a method which the batter containing flour, baking
powder, egg yolks, vegetable oil and water is folded into the
beaten egg whites.
_____________5. ( FLURO – TERBAT ) the method used for only a few specialty
cakes, produces a fine-textured cake and include the use of
emulsified shortening or butter.

What I Can Do

Performance Task 1
1. Perform the step by step procedure in Sponge Cake (The learners are given 3
options to perform the tasks: 1. Do the tasks at home if tools, materials and
equipment available. or 2. Perform the tasks in school during the limited face to
face schedule, and or 3. Watch the video tutorial in YouTube (NoSheiMar’s
Baking Tutorial - https://youtu.be/G6DjWH62tEg).
2. Document performance either in pictures or recorded videos.
3. Accomplish Rubrics of Performance, Performance Checklist and Standard Score
Sheet of Evaluating Cakes. Use a separate sheet.
©NSM Montilla
Sponge Cake

Ingredients

1 1/2 cup cake flour 2 tsp. vanilla

1 tsp. baking powder 1 tsp. grated, lemon rind
½ salt 7 egg whites
7 egg yolks 1/2 tsp. cream of tartar
1 cup granulated sugar 1/2 cup sugar
1/3 cup cold water

Procedures
1. Pre-heat the oven into 350 degrees Fahrenheit.
2. Prepare a sheet baking pan lined with greased wax paper. Set aside.
3. Sift together and mix all dry ingredients.
4. Beat egg yolks until lemon yellow in color. Add sugar gradually. Add vanilla, rind
and water.
5. Fold in flour mixture.
6. In a separate bowl, beat egg whites, cream of tartar until soft peaks.
7. Gradually add sugar and continuously beating until stiff peak foam formed.
8. Fold in the egg yolk mixture and egg white mixture.
9. For layer cake, pour mixture on ungreased tube pan and bake in pre heated oven
for 55-60 minutes. Invert pan when done baking on a cooling rack.

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10. For rolls use tray lined with wax paper. Grease bottom of the pan and the lined wax
paper.
11. Bake in pre-heated oven for 25 – 35 minutes or until crust is golden brown. Test
the doneness of the cake by inserting toothpick. If the toothpick comes out clean
the cake is done.
12. Invert pan on cheese cloth sprinkled with a little flour and sugar mixture. Roll
loosely.
13. When cooled, unroll the rolled cake and spread with desired fillings like jams, jellies
or marmalades. Serve the cake.

Step 2 Step 10

Step 3
Step 11 (Baking on a Pre-Heated
Oven)

Step 12 - A
Step 4

Step 5
Step 12 - B

Step 6

Step 7 Step 13

Step 8

©NSM Montilla

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 PERFORMANCE LEVEL
4 – Can perform this skill without supervision and with initiative and adaptability
to problem situations.
3 – Can perform this skill satisfactorily without assistance or supervision.
2 – Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision
1 – Can perform parts of this skill satisfactorily, but requires considerate
assistance and/or supervision

PERFORMANCE CHECKLIST 1 2 3 4
1. Pre-heat the oven into 350 degrees Fahrenheit.
2. Prepare a sheet baking pan lined with greased wax paper. Set
aside
3. Sift together and mix all dry ingredients.
4. Beat egg yolks until lemon yellow in color. Add sugar gradually.
Add vanilla, rind and water.
5. Fold in flour mixture.
6. In a separate bowl, beat egg whites, cream of tartar until soft
peaks.
7. Gradually add sugar and continuously beating until stiff peak
foam formed.
8. Fold in the egg yolk mixture and egg white mixture.
9. For layer cake, pour mixture on ungreased tube pan and bake
in pre heated oven for 55-60 minutes. Invert pan when done
baking on a cooling rack.
10. For rolls use tray lined with wax paper. Grease bottom of the
pan and the lined wax paper.
11. Bake in pre-heated oven for 25 – 35 minutes or until crust is
golden brown. Test the doneness of the cake by inserting
toothpick. If the toothpick comes out clean the cake is done.
12. Invert pan on cheese cloth sprinkled with a little flour and
sugar mixture. Roll loosely.
13. When cooled, unroll the rolled cake and spread with desired
fillings like jams, jellies or marmalades. Serve the cake.

Standard Score Sheet for Foam Type Cake

Excellent Very Good Fair Poor
Characteristics (5) Good (3) (2) (1)
(4)
Outside Characteristics:
1. Shape: Uniform; free from peaks
or cracks (sponge); slightly
rounded top (chiffon)
2. Size: Very light in weight in
proportion to size, large volume
3. Color: Uniform golden brown
(chiffon); light brown (sponge)
4. Crust: Tender; free from spots or
moist, shiny appearance (sponge);
cracked on surface (chiffon)

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 Inside Characteristics:
1. Color: Uniform; characteristics of
a kind of cake
2. Grain: Small, uniform. Thin-
walled cells; no large air spaces,
nor compact layer; springy crumb.
3. Texture: Tender; feathery, moist,
light, not compact or soggy
4. Flavor: Pleasing, delicate, uniform

Score

Comments:

Performance Task 2
1. Perform the step by step procedure in Angel Food Cake (The learners are given 3
options to perform the tasks: 1. Do the tasks at home if tools, materials and
equipment available. or 2. Perform the tasks in school during the limited face to
face schedule, and or 3. Watch the video tutorial in YouTube (NoSheiMar’s Baking
Tutorial - https://youtu.be/rnIqCtvSVVM).
2. Document performance either in pictures or recorded videos.
3. Accomplish Rubrics of Performance, Performance Checklist and Standard Score
Sheet of Evaluating Cakes. Use a separate sheet.

©NSM Montilla
Angel Food Cake
Ingredients
Sift together 3 times: Measure and beat into large mixing bowl:
1 cup sifted cake flour 12 egg whites
3/4 cups granulated sugar ¾ cup granulated sugar
¼ cup cornstarch 1½ tsp. cream of tartar
¼ tsp. salt
1½ tsp. vanilla
Procedure
1. Pre-heat the oven into 350 degrees Fahrenheit.
2. Beat egg whites and cream of tartar until soft peaks.
3. Gradually add sugar. Add the salt and vanilla. Continue beating until stiff peaks
form.
4. Sift gradually the flour mixture over the egg white mixture or meringue.
5. Fold-in just until flour-sugar mixture is thoroughly absorbed.
6. Push batter into an ungreased tube pan.
7. Gently cut through batter with a knife or spatula and bake immediately.
8. When cake is done, invert the cake on top of a cooling rack until cooled.
9. Remove from pan. Serve.

Step 2 Step 3

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 Step 4 Step 8

Step 6

Step 9

Step 7

©NSM Montilla

Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.

PERFORMANCE LEVEL
4 – Can perform this skill without supervision and with initiative and adaptability
to problem situations.
3 – Can perform this skill satisfactorily without assistance or supervision.
2 – Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision
1 – Can perform parts of this skill satisfactorily, but requires considerate
assistance and/or supervision

PERFORMANCE CHECKLIST 1 2 3 4
1. Pre-heat the oven into 350 degrees Fahrenheit.
2. Beat egg whites and cream of tartar until soft peaks.
3. Gradually add sugar. Add the salt and vanilla. Continue
beating until stiff peaks form.
4. Sift gradually the flour mixture over the egg white mixture or
meringue.
5. Fold-in just until flour-sugar mixture is thoroughly absorbed.
6. Push batter into an ungreased tube pan and bake
immediately.
7. Gently cut through batter with a knife or spatula.
8. When cake is done, invert the cake on top of a cooling rack
until cooled.
9. Remove from pan. Serve.

Standard Score Sheet for Foam Type Cake

Very
Excellent Good Fair Poor
Good
Characteristics (5) (3) (2) (1)
(4)

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 Outside Characteristics:
1. Shape: Uniform; free from peaks
or cracks (sponge); slightly
rounded top (chiffon)
2. Size: Very light in weight in
proportion to size, large volume
3. Color: Uniform golden brown
(chiffon); light brown (sponge)
4. Crust: Tender; free from spots or
moist, shiny appearance (sponge);
cracked on surface (chiffon)
Inside Characteristics:
5. Color: Uniform; characteristics of
a kind of cake
6. Grain: Small, uniform. Thin-
walled cells; no large air spaces,
nor compact layer; springy crumb.
7. Texture: Tender; feathery, moist,
light, not compact or soggy
8. Flavor: Pleasing, delicate, uniform

Score

Comments:

Assessment
I. Directions: Filling the blanks. Write your answer on a separate sheet of paper.

__________ 1. A method that is called the conventional method and the standard
method for mixing high-fat cakes.
__________ 2. All in one step, it is adding the liquid ingredients to the bowl first.
__________ 3. A type of cake which contains high percentage of fat or shortening.
__________ 4. A batter mixture containing flour, egg yolks, vegetable oil and water
is folded into the egg whites.
__________ 5. Butter is creamed with sugar until the mixture is light, whipped
egg whites are folded into the butter.

II. Essay
Directions: Answer briefly the following questions. Use a separate answer sheet. (5
points each)
1. What makes the creaming method for mixing cakes simpler to other methods of
cake preparation?
________________________________________________________________________________
________________________________________________________________________________

2. Differentiate sponge method, angel food cake method and chiffon method.
________________________________________________________________________________
________________________________________________________________________________

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 Additional Activities
Something to Do

1. Use your recipe notebook, collect and write two recipe examples of each mixing
methods used for cake preparation.

Answer Keys
3. d d. Butter Cake 2. Creaming Method
2. c 5. b c. Angel food Cake with fat
1. a 4. e b. Sponge Cake 1. Sponge Method added
What I Know a. Chiffon Cake What’s New
3.
What’s In

5. Sponge Method / sponge method

/ Sponge Method
8. Combination Creaming
7. Chiffon Cake
6. Angel Food Cake
4. Flour-Batter Method 5. Combination creaming
3. One-stage Method 4. Chiffon
2. Two-stage Method 3. High fat method
1. Creaming Method 2. One-stage method
What’s More 1. Creaming method
Assessment

5. Flour-Batter
4. Chiffon
3. Angel Food
2. Sponge
1. Creaming
What I Have Learned

References
Bread and Pastry Production (Manual). Department of Education

Le Cordon Blue Desserts by Laurent Duchene and Bridget Jones

Technology and Home Economics – Home Technology by Eden C. Diaz and Nora
Soriano (2000)

Good Housekeeping, Delicious Dessert Cookbook by Susan Westmoreland (1999)

Basic Foods for Filipinos by Matilde P. Guzman, Virginia S. Claudio, Sonia Y. De Leon

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