11

Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester, Quarter 2
Module 10: Prepare and Present Gateaux,
Tortes and Cakes
LO1- Prepare Sponge and Cakes
• Baking Ingredients for Baking • Techniques and Product
Cakes Characteristics in Cakes
• Baking Tools & Equipment • Common Cake Problems
• Mixing Methods Used for Cakes and their Causes
Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester Quarter 2 – Module 10: Prepare and Present Gateaux, Tortes
and Cakes
LO 1 - Prepare sponge and cakes (Lesson: Baking Ingredients for Baking Cakes,
Baking Tools & Equipment, Mixing Methods Used for Cakes, Techniques and
Product Characteristics in Cakes, Common Cake Problems and their Causes)

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,
trademarks, etc.) included in this book are owned by their respective copyright 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.

Regional Director: GILBERT T. SADSAD

Assistant Regional Director: JESSIE L. AMIN

Development Team of the Module

Authors: JOBELLE P. ALINTANA - Teacher II (Calatagan HS)
LIZEL R. AQUINO- Teacher II (San Andres VS)
Editors: RACHEL ANNE D. BELANGEL - Teacher II (Calatagan HS)
JEAN I. ONG - Teacher II (Buyo Integrated School)
Reviewers: CHRISTIE L. ALVAREZ - Education Program Supervisor II
EPP/TLE/TVL Region V
AMELIA B. CABRERA – Education Program Supervisor I
SDO Catanduanes
AILEEN A. TABILOG - Assistant Principal II
(San Miguel Rural Development High School - Mabato Annex)
ALLAN M. BENOYO – Master Teacher I (San Andres Vocational School)
Layout: JEAN I. ONG - Teacher II (Buyo Integrated School)
 Welcome Message
Greetings! You are about to learn Bread and Pastry Production (BPP)
specialization of Technical-Vocational-Livelihood Track.
We are providing you with self-learning modules that will guide you in acquiring the
relevant knowledge, skills, and attitude needed to perform the tasks in the Bread and
Pastry Production specialization at your own pace and time. The lessons are divided
based on the five core competencies of BPP, namely: Core 1 - Prepare and Produce
Bakery Products, Core 2 – Prepare and Produce Pastry Products, Core 3 – Prepare and
Present Gateaux, Tortes and Cakes, Core 4 – Prepare and Display Petits Fours, and Core
5 – Present Desserts. These core lessons are sectioned into smaller topics that can be
finished in a week’s time.
You need to go through all the parts of the module to ensure that you will be
equipped with the necessary information and skills for achieving the competencies in BPP.
Here are the different parts of the BPP module:

Starter Brief introduction of the topic

The competencies that you need to achieve at the

My Goals
end of the module

Pre-Test The skills and knowledge you know before the topic

Word Bank Key words to learn from the lesson

Lesson proper that emphasizes the competency

Learning Activities
that you must develop

Skills Work Out Activities to practice on after the lesson proper

Check for Understanding Measures your learning after the lesson

Enrichment Assignment or activities to reinforce your learning

References Sources of information used for the lesson

Answer Key Answer key to practice tests

The modules are designed in such a way that you can prepare the hands-on
activities even at your own home. You need to master the competencies of this module
before you can proceed to the next one. You may ask me for any clarifications in case you
encounter any difficulties.
Have a fun and meaningful journey in taking this course! Happy baking!

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 Starter
Welcome to Module 10! In previous module, we have discussed decorate and
present pastry products and store pastry products. The next core competency is Prepare
and Present Gateaux, Tortes and Cakes. This module will discuss the first learning
outcome prepare sponge and cakes.

My Goals
At the end of this module, you should be able to:
• identify the main ingredients and the baking tools and equipment used for
variety of sponge and cakes
• select the required oven temperature used for different type of sponge and
cakes
• classify the different types of sponge and cakes
• determine the mixing methods used for variety of sponge and cakes
• follow the recipe specifications, techniques and conditions and desired
product characteristics
• prepare a variety of sponge and cakes

Pre-Test
Directions: Read and analyze each statement carefully. Choose the letter of the correct
answer and write it in your notebook.
1. It refers to the dry heat cooking which usually takes place in oven.
a. baking b. broiling c. grilling d. stewing
2. The baking ingredients that gives the sweetness to the cake.
a. egg b. flour c. salt d. sugar
3. This is done to assure the even distribution of heat inside the oven.
a. medium heat b. overheat c. preheat d. under heat
4. A mixing method used for cakes and is also called the conventional method or the
standard method for mixing.
a. chiffon b. creaming c. one-stage d. sponge
5. It is considered as the cheapest ingredient in baking, it helps dissolve all other
ingredients into batter and form a smooth, workable mixture.
a. eggs b. flour c. shortening d. water
6. A kitchen tool in the form of stiff, thin wire loops attach to a handle used to blend
ingredients together.
a. can opener b. grater c. sifter d. wire whisk
7. A method where a batter containing flour, egg yolks, vegetable oil, and water is
folded into the egg whites.
a. chiffon b. creaming c. one-stage d. sponge
8. What is the desired amount of mixture in filling pans to give an allowance for the
rising?
a. 1/3 b. ½ c. 2/3 d. full

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 9. It refers to the fine white flour made from soft wheat which contains 7-9% protein.
a. all-purpose b. bread c. cake d. pastry
10. This type of cake contains a high percentage of fat or shortening.
a. batter type b. chiffon c. foam type d. shortened

Word Bank
Angel food cake – type of cake made of meringue and flour
Assembling – fitting together the component parts of a certain dish or food
Batter – semi-liquid mixture of one or more flours combined with liquids such as water,
milk or eggs used to prepare various foods
Beating – introducing air into the mixture thru mechanical agitation as in beating eggs
Butter cream – icing made of butter and/or shortening blended with confectioner’s sugar
or sugar syrup, other ingredients may also be added.
Consistency – the way in which a certain substance, typically liquid, holds together;
thickness or viscosity
Gateau – A rich cake, typically one containing layers of cream or fruit
Preheat – heat the oven prior to baking to achieve the required heat
Scrape – to remove sticky ingredients from the side of the mixing bowl.
Sponge cake – cake made by whipping eggs and sugar to a foam, then folding in flour
Tortes – German word for various types of cakes, usually layer cake
Whip – to beat rapidly and continuously to aid incorporation of air as in whipping egg
whites to make meringue and in cream

Learning Activities
According to standard procedures, cake is created by combining ingredients such
as flour, leavening agents, and liquid ingredients. The texture of the baked cake is
influenced by proper mixing and having a firm and good texture. In baking, accuracy is
important because the product quality will suffer if there is any incorrectness on the amount
or proportions of the ingredients.

BAKING INGREDIENTS FOR BAKING CAKES

Different ingredients are required in baking. You should know them well so that
you can use them properly and economically. Correct and proper use of ingredients yields
successful products.
The following are ingredients which you may use in baking.
1. Cake Flour – is a finely ground meal obtained by grinding and milling cereal grains. It
contains 7-9% protein content and is made from soft wheat flour. It is good in making
cakes and cookies where a tender and delicate texture is desired.
2. Sugar or sweetener
Effects of Sugar in Baking
• Makes the color of the crust brown or richer.
This is due to the Maillard reaction which is a chemical reaction wherein protein
and sugar react together when subjected to high temperature.
• Improves the nutritional value, flavor and aroma of the product.
Sugar has the most pronounced effect on flavor where it sweetens the product.
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 • Makes the cakes tender.
In cakes, the heat of baking cause the starch in flour to absorb liquid and swell, the
process is called gelatinization. As more liquid is absorbed by the starch, the
batter goes from a fluid to a solid state. Sugar acts to slow gelatinization by
competing with the starch for liquid. By absorbing part of the liquid, sugar maintains
the viscosity of the batter. As a result, the temperature at which the cake “sets”
(turning from liquid to solid state) is delayed until the optimum amount of gases are
produced by the leavening agents. Carbon dioxide, air and steam produced from
leavening agents, heated water, and air become entrapped and expand in the air
cells. The result is a fine, uniformly grained cake with a soft, smooth crumb texture.
• Contributes to moisture content of cakes.
Increased retention of moisture due to sugar content gives the baked products
longer shelf life by increasing its storing quality.
• Acts as creaming agent.
Sugar crystals become interspersed among the shortening molecules when
shortening and sugar are creamed together. In cakes and cookies, sugar helps
promote lightness by incorporating air into the shortening. Air is trapped on the
face of sugar’s irregular crystals. When sugar is mixed with shortening, this air
becomes incorporated as very small air cells. During baking, these air cells expand
when filled with carbon dioxide and other gases from the leavening agent.
• Sugar serves as a whipping aid to stabilize beaten egg foam.
In foam-type cakes, sugar interacts with egg proteins to stabilize the whipped foam
structure. In doing so, sugar makes the egg foam more elastic so that air cells can
expand and take up gases from the leavening agent.
3. Eggs
Use of Eggs in Baking
• Thickening agent - The use of egg as a thickening agent is possible when the
protein of an egg coagulates when heated.
• Binding agent - The coagulation of protein and the viscosity of uncooked eggs
are why eggs are used as binding agents. They are used as a coating to hold
crumbs together for crust formation on breaded foods. Coagulation increase the
rigidity of cell walls and of crusts in different types of dough and batter.
• Emulsifying agent - Lipoproteins which are present in yolk make it valuable as
an emulsifying agent.
• Leavening agent - The surface activity of the proteins of egg also make the egg
valuable in the production of a film that holds air which may be used to aid in the
leavening of various food mixtures. The air beaten into the egg does the leavening
but the characteristics of the egg make it possible for the air to be held in a product.
• Color - The yolk provides a desirable yellow color which renders the cake a rich
appearance.
• Richness - The fat and other solids present in the eggs increase the fat content
and make the product taste sweeter.
• Flavor - Egg contain flavor which makes the product more desirable
• Freshness and nutritive value - The moisture content of eggs (75% for whole
eggs) coupled with its natural ability of binding and retaining moisture, retards
staling. Eggs are high in value and contribute to a lot to the value of baked products
as a food. They are rich in calcium, phosphorous and iron. They contain complete
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 proteins which supplies all the amino acids required to maintain growth and good
health. They also supply important amount of vitamin A, D, thiamine, and riboflavin.
4. Fat or butter / Shortening
Uses of Shortening in Baking
• Makes products tender and improves flavor.
• Assists in gas retention giving better volume and crust.
• Prevents the cohesion of gluten.
• Improves aroma, color and texture of baked products.
• Improves the shelf life of baked products because of its moisture.
5. Leavening Agent – expand the cakes to become porous and light
6. Liquid Ingredients - provide moisture to rehydrate and activate the yeast and bring
together the flour and any other dry ingredients to make the dough. It also improves
the formation of gluten strands during the kneading of dough.

Skills Work Out #1

Directions: List down the different baking ingredients that can be found in your home. Write
your answer in your test notebook.
1. 3. 5. 7. 9.
2. 4. 6. 8. 10.

Learning Activities
Baking Tools and Equipment
MEASURING UTENSILS
LIQUID- MEASURING
MEASURING CUP SPOONS – a set
– a transparent cup of spoons used to
calibrated to
measure small
indicate the
amount of liquid amounts of
ingredients
DRY-MEASURING DIETETIC SCALE
CUP – a set of – an instrument
marked cups used used to measure
to measure dry the weight of the
ingredients such items or
as flour and sugar. ingredients.

MIXING, BLENDING AND CUTTING

CAN OPENERS FLOUR SIFTER
– are used for – used in sifting
opening canned coarse or dry
ingredients like ingredients such as
milk. flour and sugar

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MIXER GRATER
a motor-powered – tool used to grate
device used to stir, food into finer form
and blend
mixtures used in
baking

MIXING BOWL ROTARY EGG

– a hollow dish BEATER
where ingredients – a hand-held
for baking are device for beating
mixed eggs, cream, and
other liquids
CHOPPING WIRE WHISK
BOARD – is a tool BEATER
usually made of – is used to beat or
wood or plastic whip egg whites or
used for cutting cream
ingredients
RUBBER BLENDER
SCRAPER – – is a device used
used, for mixing in blending or
and scrapping mixing ingredients
mixture on the thoroughly
side of the bowl
ICING SPATULA WOODEN SPOON
– a flat, thin, and – a tool used for
blunt metal used mixing and stirring
for spreading icing flour mixtures
and frosting on
cakes
PASTRY BRUSH PARCHMENT
- used to spread PAPER - is a
butter, oil, or waterproof and
glaze on food and grease resistant
for greasing paper placed in the
baking pans. bottom of the pan.

KITCHEN SHEAR CAKE

– are used to slice KNIFE/SERVER
rolls and delicate - used to cut a
cakes portion of cakes.

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BAKING UTENSILS
BAKING PAN TUBE PAN
– an aluminum or – deeper than a
tempered glass round pan with a
dish, rectangular hollow center it is
or square in form removable which is
used for baking used to bake
cakes chiffon type cakes
MUFFIN PAN COOLING RACK-
– an aluminum is a layered tool
made of wires with
rectangular or
short legs used for
square pan with cooling baked
hallow rounded product

BUNDT PAN UTILITY TRAY –

– around pan with used to hold
scalloped sides ingredients in large
used for baking quantities
elegant and special
cakes

Skills Work Out #2

Directions: Identify the following tools. Write your answer in your test notebook.
1. 2. 3. 4. 5.

Learning Activities
Mixing Methods Used for Cakes
Knowing the type of cake, you are preparing and the exact mixing method to be
used are the things to consider to achieve the desired characteristics of the product. The
common mixing techniques in baking cakes are the following:

A. Creaming Method/Conventional Method

(for shortened cakes) is the standard method for
mixing high-fat cakes. The development of emulsified, or
high-ratio, shortening sled to the development of simpler
mixing methods for shortened cakes containing greater
amounts of sugar and liquid.

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 Procedure:
1. Scale the ingredients accurately and have it at room temperature (70 F/ 21 C).
2. Place the butter or shortening in the mixing bowl, then beat the fat slowly using
the paddle attachment until it becomes smooth and creamy.
3. Add the sugar; cream the mixture at moderate speed until it becomes light and
fluffy for about 8-10 minutes. Some bakers prefer to add the salt and flavorings
with the sugar to ensure uniform distribution. If melted chocolate is used, it may
beaten during creaming.
4. Add eggs a little at a time, after each addition, beat until the eggs are absorbed
before adding more. After the eggs are beaten in, mix until light and fluffy and the
process will take for about 5 minutes.
5. To ensure even mixing, scrape down the sides of the bowl.
6. Add the sifted dry ingredients (including the spices) alternating with the liquids so
that the batter may not absorb all the liquid unless some of the flour is present.

B. Two-Stage Method
This method is a little simpler than the creaming
method, and it produce 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 cake is to blend the
flour and other dry ingredients with shortening. When
the mixture is smooth, the liquids (including eggs) are
added in stages.
There are rules to follow throughout the procedure.
1. Mix at low speed and observe correct mixing times to develop proper texture.
2. During mixing, frequently stop the machine and scrape down the sides of the bowl
to develop a smooth, well-mixed batter.

C. One-Stage Method
This method involves adding the liquid ingredients
to the bowl first which simplifies the procedure. 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 it at room
temperature.
2. In the mixing bowl, combine all liquid ingredients, including high–ratio liquid
shortening.
3. Sift the dry ingredients together on top of the liquid ingredients in the bowl.
4. With the paddle attachment, mix at low speed for 30 seconds until the dry
ingredients are moistened to keep them from being thrown out of the bowl.
5. Mix at high speed for 4 minutes. Stop the machine and scrape down the bowl and
beater. Mix at medium speed for 3 minutes.

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D. Sponge Methods
These are made with egg foam that contains yolks,
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, and
2. Sifted flour is folded in.

Plain Sponge Method

1. Scale all ingredients accurately.
2. Combine the egg, sugar, and salt in a stainless-steel bowl. Immediately set 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 of a mixer, beat the eggs at high speed
until they are very light and thick. This may take as long as 10 -15 minutes if the
quantity is large.
4. If any liquid (water, milk, liquid 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 in the sifted flour in 3 or 4 stages, being careful not to deflate the foam. Fold
gently until all the flour is blended in. If any other dry 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 volume.

E. Angel Food Method

Angel food cakes are based on egg-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. If the whites are whipped to soft peaks
instead, they can stretch more during baking, allowing
the cake to rise.
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 form 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 form 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 mix in ungreased pan and bake immediately.

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F. Chiffon method
In this method, a batter containing flour, egg yolks,
vegetable oil, and water is folded into the whites.
Chiffon cakes contain baking powder, so they do not
depend on the egg foam for all their leavening.
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
egg yolks and the water and liquid flavorings, all in a slow, steady stream.
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 or in layer pans with only
the bottoms greased and dusted, not the sides.

The three main goals of mixing cake batters are:

1. Combine all ingredients into a smooth, uniform batter.
2. Form and incorporate air cells in the batter.
3. Develop the proper texture in the finished product.

Skills Work Out #3

Identification. Read the statement carefully and write the correct word that describes the
statement. Write your answer in your test notebook.
___________1. It is the method where batter containing flour, egg yolks, vegetable oil,
and water is folded into the whites.
___________2. All in one step. It is adding the liquid ingredients to the bowl first.
___________3. It is also called the conventional method or the standard method for
mixing high-fat cakes.
___________4. The name of this method originated from the practice of adding the liquids
in two stages.
___________5. These are made with egg foam that contains yolks, usually whole-egg
foams.

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 Learning Activities
Techniques and Product Characteristics in Cakes
Basic Steps in Baking
1. Read the recipe to know if you have the ingredients and the utensils needed and if you
understand the entire procedure.
2. Check all the necessary ingredients gather and arrange them according to the
sequence of their preparation.
3. Prepare all the utensils needed for measuring, mixing, and baking.
4. Preheat the oven. Set the oven knob at the desired temperature.
5. Choose the correct pan.
6. Work properly with the ingredients as prescribed in the recipe.
7. Mix the batter or dough when filling pans, makes sure you don’t overfill. Fill about 2/3
full to give an allowance for the rising.
8. Bake in the preheated oven. Put the pan at the center rack.
9. Test for doneness.
10. Cool the baked products.

Baking guidelines:
1. Preheat oven to desired/prescribed temperature.
2. Check oven racks are properly placed.
3. Arrange baking pans of similar shapes inside the oven one inch apart from all sides.
4. Follow correct oven temperature prescribed by the recipe. Incorrect oven temperature
results to poor volume, texture, form, and color.
5. Avoid opening the oven while baking.
6. Cool cakes by using a cake rack. To remove cakes from the pan, slide a spatula
around the pan and turn upside down.

Testing for Doneness

1. Use a cake tester to determine doneness of a cake by inserting at the center of the
cake. When the cake tester comes out clean, the cake is baked.
2. The cake springs back on top and sides when pressed.
3. The cake shrinks away from the sides of the pan.

Skills Work Out #4

Directions: Arrange the following steps in baking a cake. Write 1 for the first step up to
10 for the final step. Write your answer on your test notebook.
A. Preheat the oven. F. Prepare all utensils needed.
B. Measure the ingredients. G. Cool the baked product.
C. Read the recipe carefully. H. Test for doneness.
D. Bake and put the pan at the center I. Check all the necessary
rack. ingredients needed in baking cake.
E. Fill pans with the mixed batter J. Prepare the pan/pans needed.

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 Learning Activities
Common Cake Problems and their Causes
Problem Causes
Poor • Poor-quality ingredients
flavor • Poor storage or sanitation
Flavor

• Unbalanced formula

Too dark • Too much sugar

• Oven too hot

Too light • Too little sugar

• Oven not hot enough
Crust

Burst or • Too much flour or flour too strong

cracked • Too little liquid
• Improper mixing
• Oven too hot

Soggy • Underbaked
• Cooling in pans or with not enough
Sunken cake ventilation
• Wrapping before cool

Poor • Too little flour

Volume • Too much liquid
• Too little leavening
Volume and shape

• Oven too hot

Uneven • Improper mixing

shape • Batter spread unevenly
• Uneven oven heat
• Oven racks not level
• Cake pans warped

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 Problem Causes
Dense or • Too little leavening
heavy • Too much liquid
Dense or • Too much sugar
overmixed cake • Too much shortening
• Oven not hot enough
Coarse or • Too much leavening
irregular • Too little egg
• Improper mixing
Texture

Crumbly • Too much leavening

• Too much shortening
• Too much sugar
• Wrong kind of flour
• Improper mixing
Tough • Flour too strong
• Too much flour
• Too little sugar or shortening
• Over mixing

Skills Work Out #5

Directions: Match the causes of the common cake problems from Column A with the
listed problems on column B. Write your answer in your test notebook.

[A] Causes [B] Problems

1. Too much sugar A. crust too dark
2. Too little leavening B. poor flavor
3. Oven not hot enough C. poor volume
4. Wrapping before cool D. soggy
5. Poor quality ingredients E. too light

Skills Work Out #6

Hands On
Directions: Enhance your skills in baking by performing this activity. Follow the recipe
given below then accomplish the Scoring Rubrics checklist provided below. Take a picture
of your product and send the picture to our class group chat.

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Butter Cake Recipe
Ingredients:
3 ¼ cups cake flour 1 ¼ cups sugar ¾ cup evaporated milk
1 ½ tablespoon baking powder ½ teaspoon salt ½ cup water
¾ cup butter or margarine 4 eggs 1 ½ teaspoon vanilla

Procedure:
1. Preheat oven in 350 Fahrenheit/ or ready steamer make sure it is boiling in medium
fire.
2. Sift together flour and baking powder. Set aside.
3. Cream butter and sugar. Blend eggs one at a time, until sugar is dissolve.
4. In another bowl, combine milk, water and vanilla.
5. Combine the flour mixture and the milk mixture, starting and ending with flour. Pour
into prepared pan.
6. Bake or steam for 45 minutes to 1 hour or toothpick inserted came out clean.

STANDARD SCORE SHEET FOR BUTTER CAKE

Method of Cooking:

Very Good
Excellent

Good

Poor
Fair
CHARACTERISTICS Score

5 4 3 2 1
External Characteristics
Shape: Sponge cake-uniform; free from cracks;
Chiffon cake-slightly rounded top
Size: Very lightweight in proportion size.
Color: Chiffon cake-uniform golden brown; Sponge
cake-light brown
Crust: tender, free from spots or moist, shiny
appearance(sponge); cracked on surface (chiffon)
Internal Characteristics
Color: Uniform; characteristics of a kind of cake
Grain: Small uniform, thin-walled cells; no large air
spaces, or compact layer; springy crumb
Texture: tender; velvety moist; light; not compact or
soggy
Flavor: Pleasing, delicate; uniform
Comments:

Note: request someone to assess your finish product based on the given scoresheet. Write it on your notebook.

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 Check for Understanding
True or False. Directions: Write True if the statement is correct and False if the statement
is incorrect.
1. Eggs act as a leavening agent in baking.
2. Sugar improves the nutritional value, flavor and aroma of the bakery product.
3. It is not important to preheat your oven before baking.
4. Shortened cakes are type of cake which contains less than 5% fat.
5. A cooling rack is a layered tool made of wires with short legs used for cooling
baked products.
6. Angel food cakes are based on egg-white foams and contain fat.
7. It is important to scale the ingredients accurately according to the amounts
required in the recipe.
8. It is not advisable to use butter or margarine for greasing because these easily
burn and produce a very brown crust.
9. To test the doneness of a cake, insert a cake tester at the side of the cake.
10. Poor quality ingredients may lead to a poor flavored cake.

Enrichment
Cake Recipe Compilation Project - Directions: Make a compilation of cake recipes using
the different mixing methods. Write the recipes on short bond papers and submit in a
short folder. Your output shall be graded based on this rubric.

SCORE CRITERIA
5 Compiled 10 cake recipes
4 Compiled 8 to 9 cake recipes
3 Compiled 6 to 7 cake recipes
2 Compiled 4 to 5 cake recipes
1 Compiled 1 to 3 cake recipes

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 Answer Key
Pre-Test
1. A 3. C 5. D 7. A 9. C
2. D 4. B 6. D 8. C 10. D

Skills Work Out #1

Possible answers
flour vanilla sugar butter salt water
baking powder Juice margarine lard oil wines
chocolate cocoa milk cornstarch coffee eggs

Skills Work Out #2 Skills Work Out #3

1. tube pan 1. chiffon method
2. icing spatula 2. one-stage method
3. measuring spoons 3. creaming method
4. chopping board 4. two-stage method
5. wire whisk 5. sponge method

Skills Work Out #4 Skills Work Out #5

1. C 6. B 1. A
2. I 7. E 2. C
3. F 8. D 3. E
4. A 9. H 4. D
5. J 10. G 5. B

Check for Understanding

1. TRUE 2. TRUE 3. FALSE 4. FALSE 5. TRUE
6. FALSE 7. TRUE 8. TRUE 9. FALSE 10. TRUE

References
Book:
Department of Education (2016). Bread and pastry – technical-vocational-livelihood track
manual. Sunshine Interlinks Publishing House, Inc.
Internet Sources:
Canva for Education. (2020). Bread and pastry production. Retrieved from:
https://www.canva.com/education/

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 End of Module
Congratulations! You have reached the end of the lesson. Carefully return the module
on the provided envelope and submit it together with your answer sheets/notebook. I shall
be monitoring on your progress and give you feedback on how well you did. Please wait
for the next module. Have a good weekend!

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