Classifications of

Cakes

“Cakes are special. Every birthday, every celebration ends

with something sweet, and people remember. It is all
about memories”. -Buddy
Valastro
Cakes-

- an item of soft, sweet food made from a mixture of flour, shortening, eggs,
sugar, and other ingredients, baked and often decorated with icing or frosting.
1.Shortened cake/Butter Cake

This type of cake is leavened with baking powder or

baking soda. The characteristic of this type of cake are
tender, moist and velvety. This a the kind of cake with a
high proportion of fat or shortening
Examples of Shortened Cakes

Fruit Cake
Chocolate Cake
Pound Cake- Pound cake is a type of cake traditionally made with a pound of
each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a
loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or
sometimes with a coat of icing.
 Characteristics of Shortened
Cake

1. It has shortening (oil, butter)

2. Whole eggs are used, egg whites are not
separated from egg yolks.
3. One-bowl method of mixing.
Mixing whole eggs to flour mixture then poured in
pan ready for baking
 2. Sponge /Foam Cakes
(unshortened)

This type of cake is leavened by egg whites. The

characteristics of this type of cake are light, airy and
delicate structure.
Foam/Sponge type cakes has a high volume
Rolled Cakes (Foam/Sponge Cakes)
 Angel Cakes (Foam/ Sponge
Cakes)

Angel food cake, or angel cake, is a type of sponge cake made with egg whites,
flour, and sugar. A whipping agent, such as cream of tartar, is commonly added.
It differs from other cakes because it uses no butter. Its aerated texture comes
from whipped egg white.
 Characteristics of Sponge/Foam
Cakes
1. Egg yolks are separated from egg whites.
2. Egg whites are beaten until soft peaks are
formed.
3. It has no oil or butter.
4. The volume of the cake will depend on the
amount of air incorporated in the foamy egg
whites (high volume cake)
Separating egg yolks from egg whites until soft
peaks are formed, then mixing to batter.
 3. Chiffon Cakes

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar,
flour, baking powder, and flavorings. Being made with vegetable oil, instead
of a traditional solid fat such as butter or shortening, it is easier to beat air
into the batter.
 Characteristics of Chiffon Cakes
1. Egg yolks are separated from egg whites.
2. Egg whites are beaten until soft peaks are formed.
3. Egg whites are folded into the batter mixture.
4. It has oil/melted butter.
Note: The difference between sponge cake from chiffon
cake : Sponge cakes is unshortened (no oil) while chiffon
has oil.
Mixing Method in Chiffon Cake
Making
Chiffon cake
Questions:
1. What are the 3 types of cakes?
2. What is called the unshortened cake?
3. What type of cake has a high volume?
4. What is a shortened cake?
5. Compare the volume of shortened from unshortened cake, which cake has a high volume?
6. What is the similarity between shortened cake from chiffon cake?
7. What is the difference between chiffon cake and unshortened cake in terms of
preparation?
8. Why is there a need to emulsify the egg whites in chiffon cake and foam cakes?
9. What is the function of oil in making cakes?
10. Explain why cakes having oil has lower volume compared to cakes without shortening or
oil?
11. Mention the mixing methods required in cake making?