PREPARE AND PRODUCE

GATEAUX, TORTES AND CAKES

CAKES
 Gateau (ga-toe) in French word, Torte in German language are
baked products usually made from soft dough or batter.
 They may or may not filled or frosted, but an elegant frosted
cake is the pride of any baker
Different Types of Cakes

Shortened Cake Unshortened Cake

 Contains shortening  This does not contain

(butter,margarine,etc.) in shortening in their batter
its mixture. mixture
 Examples: butter cake and  Examples: angel food cake
banana cake and Sponges type cake
Different Types of Cake
Chiffon type
 A combination of
shortened and unshortend
batter. The shortend
portion contains oil. Yolks
improve the eye appeal or
attractiveness
Specialty Cake
 This is a combination of
the first of three types
 Examples: swiss roll and
loaf cake
Major Ingredients in Cake Making

Flour Sugar

 Forms structure to the  Give sweetness to the

cake cake
Major Ingredients in Cake Making

Shortening Liquid

 Tenderizes the gluten  Adds moisture and help

ingredients blend together
Major Ingredients in Cake Making

Egg Leavening agent

 Improves flavor and color  Raises the cake to become

and its leavens the cakes porous and light
Minor Ingredients
Chocolate and Cocoa
Salt Powder

Accentuates the taste of  Additional aroma and

other ingredients attractive coclor
Minor Ingredients

Flavoring Cream of Tartar

 Gives unpleasant aroma of  Whitens the egg whites

eggs and act as stabilizing agent
Nuts and Seeds
 Provide crunchy texture to the cake
Methods of Mixing Cake

Creaming Blending

 The conventional method  Flour –butter method

of cream fat and sugar  The flour and fat are
until light and fluffy, and mixed well
then beat eggs one at a
time to incorporate air
 Example: Banana Cake
Methods of Mixing Cake

Single stage method Two stage method

 One bowl method  Combines all dry

 Is the quick mix method ingredients in a mixing
by mounding all dry bowl
ingredient's in a mixing
bowl
Guidelines to Remember in Making Cake
 Pre heat the oven for 15 to
20 minutes
 Prepare the baking pan
 Prepare the ingredients and
it should be at room
temperature
 When cooking chocolate, be
sure to cool it before adding
other ingredients
 In making meringue, be sure
there are no oil and egg
yolks on the egg whites
 Do not over beat cake
batter mixture to avoid
gluten development
 The freshest egg gives the
high volume
 Sifted flour or dry
ingredients have more
corporate air so the
resulting cake is lighter
 Place the baking pan at the
center of the oven
 Do not open door atleast 10
to 15 minutes
Guidelines to Remember in Making Cake
 In adding the flour  Use cake tester to check
mixture to the batter the cake
mixture, divide the flour in  Rest the cake 5 to 10
three (3) parts and liquid minutes before removing
mixture, divide mixture from the pan
into two (2) parts. Be sure
to start with the flour and
ends with the flour
mixture