Republic of the Philippines

Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
Instructional Planning (iPlan)
(With inclusion of the provisions of D.O. No.8, s.2015 and D.O. 42, S. 2016)

Detailed Lesson Plan (DLP)

DLP No.:5 Learning Area: Bread and Pastry Production Grade Level: Quarter: 3 Duration: 1 hr.

Learning Competency/ies: LO1. Prepare sponge and cakes Code:

- Classify cakes according to their types
Key Concepts/
Understanding to be Prepare Sponges and Cakes
Developed
1.Learning Objectives Knowledge Identify the types of cakes and sponges
Skills Classify cakes according to their types
Attitudes Enhance one’s skills in baking through passion
Values Adhere to the sense of belongingness
2.Content Classifications of Cakes

3.Learning Resources A. References

- Learning Module
- Bread and Pastry Production NC II Manual
- https://www.epicurious.com/expert-advice/types-of-cake-glossary-article
- https://www.slideshare.net/melinda002/classification-of-cakes?
from_action=save

B. Materials
- Meta strips
- Scotch tape
- Visual Aids
4.Procedures
4.1 Introductory Activity
Recall of some cakes that you know
Among those, what is your most favorite? Why?
Are you familiar of the following?
- High-fat cake
- Low-fat cake
- Modified sponge cake
4.2 Activity

https://www.google.com/search?
q=red+velvet+cake&client=opera&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjVlLK75cvkAhXUQN4KHefeCx
UQ_AUIEigB&biw=1657&bih=778#imgrc=txIl81OqY7ej_M:

https://www.google.com/search?client=opera&biw=1657&bih=778&tbm=isch&sa=1&ei=MX56Xbq-JMfR-
Qba26yYCw&q=orange+chiffon+cake&oq=orange+chi&gs_l=img.1.1.0j0i67j0l8.162504.174355..177021...6.0..0.23
3.2585.0j12j4......0....1..gws-wiz-img.......0i5i30j0i10j0i30j0i10i24.JzXL2N7GACE#imgrc=VAGAeRzOukVz8M:

https://www.google.com/search?
client=opera&biw=1657&bih=778&tbm=isch&sa=1&ei=5H56XayOOpT_wAP79beIBQ&q=sponge+roll+or+jelly+
roll&oq=sponge+roll+or+jelly+roll&gs_l=img.3...122469.132468..133135...1.0..0.216.4051.0j23j3......0....1..gws-
wiz-img.......0i67j0j0i10j0i30j0i5i30.IIR-
CEWqAos&ved=0ahUKEwiskISW5svkAhWUP3AKHfv6DVEQ4dUDCAY&uact=5#imgrc=RQ15INi-qVlMyM:

What classifications do you think these three pictures belong to?

1
Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
4.3 Analysis Ask the students:
1. Why do you think cakes are classified?
2. How are they classified?
3. How do cakes differ from each other?
4. What is the significance of learning the different types of cakes?
4.4 Abstraction Interactive discussion on the following:
- Types of cakes
- Classifications of Cakes
- Examples of the classifications of cake
Oral interaction as reinforcement

4.5 Application Enumerate the types of cakes

Give examples of high-fat cakes, low-fat cakes, and modified sponge cake
4.6 Assessment Classify the following cakes according to their classification/methods of
preparation
- Orange chiffon cake - Vanilla Chiffon Cake
- Cheese cupcake - Cheese Cakes
- Sponge jelly roll - Orange Jelly Roll
- Chocolate Brownies - Angel Food Cake
- Red Velvet Cake - Banana Cake

Shortened Cakes Foam-type Cakes Modified Sponge Cake

4.7 Assignment Write at least five mixing methods in preparing sponge and cakes

4.8 Concluding Activity

https://www.google.com/search?
q=quotes+about+baking+cakes&tbm=isch&source=univ&
client=opera&sa=X&ved=2ahUKEwiy8obu08nkAhWHad4
KHdFbB2AQsAR6BAgJEAE&biw=1657&bih=778#imgrc=
p4EKZLcalZmOZM:

2
Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
5. REMARKS

6. REFLECTIONS

A. No. of learners who earned

80% in the evaluation.

B. No. of learners who require

additional activities for
remediation.

C. Did the remedial lessons

work? No. of learners who
have caught up with the
lesson.

D. No. of learners who

continue to require
remediation.
E. Which of my learning
strategies worked well? Why
did these work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
G. What innovation or
localized materials did I
use/discover which I wish to
share with other teachers?

Prepared by:
Name: Jenalyn D. Hare School: Policronio S. Dano Sr. High School
Position/Designation: SST-111 Division: Bohol
Contact Number: 09462389431 Email address: jenalyn.hare@deped.gov.ph

Reference/s:

a. Home Economics-Bread and Pastry NC-II (CG)

b. Bread and Pastry Learning Module

Attachements:
3
Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL

Reference: https://www.epicurious.com/expert-advice/types-of-cake-glossary-article

Types of Cakes to Satisfy Your Sweet Tooth

Chiffon? Sponge? Genoise? From butter cakes to oil cakes, each of these baked desserts
has not only distinct ingredients, but a method all its own. Learn the different types so that
you always know what you're baking up.
BY 
SAM WORLE Y
 AND 
NICK MALGIER I
May 16, 2018
There are many different types of cakes and many different ways of dividing them into
various categories, but professional bakers categorize cakes by ingredients and mixing
method. (Home bakers tend to categorize cakes by flavoring—i.e., chocolate cakes, fruit
cakes, and so on—which is helpful when you're trying to decide what to eat, but not as
helpful when you're trying to understand how best to make a cake.) Depending on how the
batter is prepared, you will find that the final texture (and color, if it is a yellow or white cake)
varies. Below is a comprehensive but by no means exhaustive list of the basic types of
cakes.

1. Butter Cake

Any recipe for cake that begins "cream butter and sugar" is a butter cake. After the
creaming, you add eggs to aerate the batter a bit, flour (and sometimes another liquid, like
milk) to give it structure and texture, and baking powder or baking soda to ensure that it rises
in the oven. Different types of cake batter within the butter cake family include chocolate,
white, yellow and marble; for white and yellow cakes coloring typically depends on whether
they have whole eggs, or extra egg yolks in them (yellow cake) or egg whites only (white
cake).
4
Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
t2. Pound Cake

Pound cake is a relative of butter cake. It's so called because it can be measured as a
matter of proportion: a pound of butter, a pound of sugar, a pound of eggs, and a pound of
flour. In some pound cake recipes, you'll see the eggs separated and the egg whites
whipped and folded into the batter, to leaven it; in other recipes you'll find leaveners like
baking soda and baking powder, bringing it well into the butter-cake fold. These cakes are
usually very lightly flavored and served plain or topped with a simple glaze or water icing. A
pound cake is usually baked in a loaf or Bundt pan. Many coffee cakes, sour cream cakes,
and fruit crumb cakes are variations of pound cake.

Cream Cheese Pound Cake

3. Sponge Cake

5
Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL

This sponge is filled with a Meyer lemon curd and served with lavender cream.
Photo by John Kernick

Any recipe that contains no baking soda or baking powder but lots of whipped eggs or egg
whites? That's a sponge cake and there are several different types of sponge cake. which
will be called different things wherever you are.

Chocolate Sponge Cake

4. Genoise Cake

Airy genoise cake layers are light enough to stack with whipped cream and berries for an
impressive summer dessert.
6
Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
In Italy and France, a sponge cake is called genoise; in genoise, whole eggs are beaten
with sugar until they're thick and ribbony, and then flour (and sometimes butter) is added and
the batter is baked; the result is wonderful baked in a round cake pan and simply frosted, but
genoise is also pliable enough to be baked in a jelly-roll pan and rolled up into a roulade.

Genoise lacks much assertive flavor of its own, but it is often used to construct layered or
rolled cakes when a lighter texture than a butter cake is desired. To add flavor and moisture,
genoise cake layers are always moistened with a flavored syrup, and they are often sliced
into thin horizontal layers and stacked with rich fillings such as buttercream. These layer
cakes, common in the coffeehouses of Europe, are called "European-style" to distinguish
them from American-style butter layer cakes, which generally have fewer, thicker layers.

5. Biscuit Cake

Photo by Shutterstock

Biscuit (always pronounced the French way as bees-kwee) cakes are another type of
sponge cake containing both egg whites and yolks, but, unlike genoise, the whites and yolks
are whipped separately and then folded back together. This creates a light batter that's drier
than a genoise but holds its shape better after mixing. For this reason, it's often used for
piped shapes such as ladyfingers. If baked in a tube pan like an angel food cake, it makes a
very chewy sponge cake that was popular in the early 20th century but has since fallen out
of favor. However, it's still known in a slightly different form as the classic Passover sponge
cake, in which the flour is replaced by matzoh cake meal and potato starch.

7
Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL

Soft Lady Fingers

6. Angel Food Cake

Photo by Emma Fishman, Food Styling by Kate Schmidt

Angel food cakes are made with egg whites alone and no yolks. The whites are whipped
with sugar until very firm before the flour is gently folded in, resulting in a snowy-white, airy,
and delicate cake that marries beautifully with fruit. Most angel food cakes have a spongy,
chewy quality derived from their relatively high sugar content and the absence of egg yolks.
Baked in ungreased two-piece tube pans, angel food cakes are cooled by being inverted,
since this type of cake would collapse if cooled right-side-up in the pan or if removed from
the pan while still warm. There's also no butter here, so the cake is fat free.

8
Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL

Angel Food Cake

7. Chiffon Cake

This chiffon cake is scented with cardamom, lemon, and rose water.
Photo by Mark Thomas

This fairly recent American creation was invented by a salesman who sold the recipe to
General Mills, which spread the recipe through marketing materials in the 1940s and 1950s.
A classic chiffon cake is kind of a cross between an oil cake and a sponge cake. It includes
baking powder and vegetable oil, but the eggs are separated and the whites are beaten to
soft peaks before being folded into the batter. This creates a cake with a tender crumb and
rich flavor like an oil cake, but with a lighter texture that's more like a sponge cake. Chiffon
cakes can be baked in tube pans like angel food cakes or layered with fillings and frostings.

9
Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL

Orange Chiffon Cake

8. Carrot Cake

This Texas classic adds coconut to the traditional carrot cake.

Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Olivia Mack
Anderson

Carrot cake uses the leavening practices of butter cake, but instead of butter uses a neutral
oil like vegetable or canola oil. For this reason, it will keep a little longer than butter cakes but
can sometimes come out on the greasy side. (The process is pretty much the same: instead
of starting out beating butter and sugar, you start out whipping eggs and sugar, then add oil.)

9. Red Velvet Cake

Red velvet cake: it's not what you think it is.

10
Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
Photo by Shutterstock

Red velvet cake is essentially a butter cake, though it is frequently made with oil instead of
butter. In addition, cocoa is added to the cake batter to create the distinct red velvet flavor —
originally it was a reaction between buttermilk and the raw cocoa widely available at the time
of red velvet's inception that caused a ruddy-hued crumb. These days you'll more often find
them tinted with food coloring. You might have heard the cake referred to as the $200 cake
— legend has it that the red velvet cake was first baked in the 1920s by a chef at the
Waldorf-Astoria. A guest was so taken with the cake that she wrote the chef, asking for the
recipe — along with a bill, hence it's other name. Whatever you call it, it's delicious.

Reference: https://www.slideshare.net/melinda002/classification-of-cakes?from_action=save

Classification of Cakes

1. Shortened Cake – is also known as conventional, or creamed cakes. This uses solid type of
shortening like margarine and butter.
Examples: Red Velvet Cake, Cheese Cakes, Banana Cake, Devil's Food Cake,
Chocolate Brownies…
Method of Mixing – Creaming, Whipping
Ex.- Cheese Cup Cake Chocolate Brownies with Roasted Peanuts Banana Cake
Red Velvet Cup Cake

2. Un-shortened Cake or Foam/Sponge Type- are cakes made without the addition of
fat/shortening.
Two basic types of un-shortened cakes are:  Yellow Sponge Cakes – made with whole eggs
(egg whites separated from egg yolks)
ex. Sponge Roll or Jelly Roll, Sponge Round Cake  White Angel Cakes – made with egg
whites only ex. Angel Food Cake, Sponge Roll, Meringue
Method of Mixing – Beating, Cutting and Folding
ex.- Sponge Roll White Sponge Cake/Angel Food Cake Meringue

3. Chiffon Type – is a combination of shortened and sponge type cakes.  This uses liquid
shortening (hydrogenated vegetable oil not coconut oil)  Egg whites are separated from egg
yolks.
Examples: Orange Chiffon Cake, Vanilla Chiffon Cake, Orange Jelly Roll
Method of Mixing – Beating, Cutting and Folding

11
Qtr#,Subject,GradeLevel,DLP#