Classification of Cakes

What is Gateaux, Tortes, PetitFours

and Cake?
Gateaux – (ga-toh) is a cake, especially a very light
sponge cake with a rich icing or filling.
Tortes –(tɔrtə) is a rich, usually multi-layered, cake
that is filled with
whipped cream, buttercreams, mousses,
jams, or fruits. Ordinarily, it is glazed and
garnished.
Gateaux
Tortes
What is Gateaux, Tortes, PetitFours
and Cake?
Petit Fours - [pet-ee fawrz, fohrz) is a small
confectionery or savoury appetizer. The
name is French, petit four, meaning "small
oven“.
Cake - is a sweet baked food used as a dessert or
snack item made of cake flour, sugar,
shortening, eggs, leavening agents and
flavorings.
Classification of Cakes
1. Shortened Cake – is also known as
conventional, or creamed cakes.
This uses solid type of shortening like
margarine and butter.
Example: Red Velvet Cake, Cheese Cakes,
Banana Cake, Devil's Food Cake,
Chocolate Brownies…
Method of Mixing – Creaming, Whipping
 Chocolate Brownies with Roasted Peanuts
Cheese CupCake

RedVelvet Cup Cake

BananaCake
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
White Sponge Cake/Angel Food Cake

Meringue

SpongeRoll
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

 How well do youunderstand?

1. Give the differences between gataeux, tortes, petit

fours and cake.
2. What are the 3 classification of cakes?
3. What kind of shortening is used in shortened, un-
shortened and chiffon type of cakes?
4. Give the method of mixing involved in shortened,
un- shortened and chiffon type of cake.
5. Give examples of the 3 classification of cakes.