FOOD 2

By: Frenchette May Cabanday

 Mixing methods used for variety of
sponge and cakes
• STIR: This method is the simplest, as it
involves mixing all the ingredients together
with a utensil, usually a spoon, using a circular
motion.
• BEAT: The ingredients are moved vigorously in
a back and forth, up and down, and around
and around motion until they are smooth. An
electric mixer is often used to beat the
ingredients together.
• BLEND: Ingredients are mixed so thoroughly
they become one.
• WHIP OR WHISK: Air is incorporated into such
foods as whipping cream and egg whites
through very vigorous mixing, usually with an
electric mixer or whisk.
• FOLD: One ingredient is gently incorporated
into another by hand with a large spoon or
spatula. It creates little aeration.
• Creaming Method: This is the most common
of the methods. The creaming method
alternately adds the dry and liquid ingredients
to the fat mixture. This ensures all the liquid
will be absorbed into the batter as if there is a
high amount of butter or shortening, the
liquid has a natural tendency to separate
and the flour will help bind it into the batter.
 Required equipments and materials
for sponge and cakes

• Mixing bowl
• Measuring spoon and cup
• Electric mixer
• Wire whisk
• Cake pans
• Pastry brush
• Pastry bag
• Spatula
• Toothpick
• Paring knife
• Oven
• Strainer
 Recipes specification techniques and
conditions and desired product
characteristics
• Regardless of “Who” prepares the dish,
“When” it is to be prepared and to “Whom” it
is to be served, the dish will always appear the
same, taste the same and cost the same.
• Food Production is not limited to the baker. If
the baker is sick or do not show up for work,
your order can be prepared by the other staff.
• Measuring Ingredients
• Pre-heat oven
• Mixing
• Stewer or toothpick
 Cooling temperature of sponge and
cakes
• Choose the right cooling rack/plate
• Remove the cake from the oven
• Let the cake sit
• Loosen your cake from the pan
• Spray the cooling rack(Optional)
• Transfer the cake to a plate or cooling rack
• Remove from the plate or cooling rack
Cooling butter cakes
• After removing butter cakes from the oven, let them stand in
their baking pans on wire racks for 10 minutes.
• or as the cake recipe directs
• Run a knife around the edge of the cake to loosen it from the
sides of the baking pan.
• Using oven mitts or hot pads, place a wire cooling rack on top
of the cake and baking pan.
• Turn cake over so wire rack is on the bottom. Gently shake the
cake to release it from the baking pan.
• Remove the baking pan and peel off the paper liner from the
cake, if one was used.
• Turn the cake right side up onto a second rack to finish
cooling.
• Wear oven mitts or use hot pads to
carefully turn the cake out of the
baking pan onto a wire rack.

Cooling sponge cakes:

• Invert a sponge cake baked in a tube pan onto a
heatproof funnel or bottle immediately after
removing it from the oven.
• If it is cooled top side up, it will fall. Do not
remove a sponge cake from its baking pan until it
is completely cooled.
• Inverting a tube pan onto a funnel or
bottle keeps the cake from falling
in on itself as it cools.
Suggested Projects
 Batter cake with butter icing
Ingredients:
• 1 tsp vanilla
• Eggs
• 1 cup butter
• 1 cup cake mix
• 4 cups powdered sugar
• ¼ cup milk
• Sprinkles
Directions:
• Combine powdered sugar and cake mix.
• Add butter and mix.
• Add vanilla and mix.
• Check consistency. Add 1 tablespoon of
milk at a time until you get the desired
consistency.
• Add sprinkles last.
Sponge cake with butter cream filling
and icing
Victoria Sandwich
Recipe
Ingredients:
• 200g caster sugar
• 200g softened butter
• 4 egg, beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• Strawberry Jam
For the filling
• 100g butter, softened
• 140g icing sugar, sifted
• drop vanilla extract (optional)
• icing sugar, to decorate
Method
• Heat oven to 190C/fan 170C/gas 5. Butter two
20cm sandwich tins and line with non-stick baking
paper.
• In a large bowl, beat 200g caster sugar, 200g
softened butter, 4 beaten eggs, 200g self-raising
flour, 1 tsp baking powder and 2 tbsp milk
together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the
surface with a spatula or the back of a spoon.
• Bake for about 20 mins until golden and the cake
springs back when pressed.
• Turn onto a cooling rack and leave to cool completely.
To make the filling:
• beat the 100g softened butter until smooth and
creamy, then gradually beat in 140g sifted icing sugar
and a drop of vanilla extract (if you’re using it).
• Spread the butter cream over the bottom of one of the
sponges. Top it with 170g strawberry jam and sandwich
the second sponge on top.
• Dust with a little icing sugar before serving. Keep in
an airtight container and eat within 2 days.
 Chiffon cake with boiled icing or
fondant icing
Pineapple Chiffon Cake
With Boiled Icing Recipe
Ingredients:
• 2 1/4 cup sifted flour
(cake flour)
• 4 tablespoon .baking
powder
• 1 teaspoon .fine salt
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 8 egg yolks
• 3/4 cup pineapple juice
• 8 egg whites
• 1/2 teaspoon .cream of tartar
• 3/4 cup sugar
• BOILED icing
• 1 1/2 cup sugar
• 1/2 cup water
• 4 egg whites
Method:
• sift all dry ingredients and first 3/4 cups sugar
in a bowl.
• make a well at the center of the mixture and
pour in the oil and egg yolks.
• blend in pineapple juice and mix the
ingredients until smoothen. set aside.
• beat egg whites w/ cream of tartar until soft
peaks foam.
• add gradually the remaining 3/4 cups sugar
continue beating until stiff but not dry.
• fold egg yolk mixture into the beaten egg whites
carefully and little by little until thoroughly blended.
• pour batter into a 33 cm x 23 cm x 10 cm. ungreased
rectangular pan or 25 cm x 10 cm. ungreased tube pan
bake in a pre-heated oven at 176 degree Fahrenheit
for 45-50 min. invert pan to cool.
BOILED ICING
• make syrup by boiling together sugar and water for
about 5 min.
• beat egg whites until soft peaks form and pour in a
syrup gradually .
• continue beating until mixture cools slightly.
• tint w/ any desired foodcolor, use for icing cake.