CAKES

JOAN SANTOS MENDOZA

Bread and Pastry Production NC II Trainer
 It’s a sweet, tender,
moist baked pastry that
is sometimes filled and
frosted.
Cakes
Cake is one of the most perfect foods on
Earth. We blow out candles on top of it
with each passing year and we feed pieces
of it to each other on the biggest day of our Your Logo or Name Here 2
Joan Santos Mendoza ARITAO, NUEVA VIZCAYA
lives: our wedding day and birthday.
 It’s a baked product
usually made from soft
dough or batter.
Cakes

Cakes can be rich and moist, dense,

buttery or airy.
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TWO CATEGORIES OF CAKES

1
2
CAKES HIGH IN FATCAKES LOW IN FAT

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CAKES HIGH IN FAT
• High in fat rely on solid and liquid fats to keep gluten development low in order to produce a tender product.
• Longer shelf life because of their high fat content which slows the staling process.
• They are moister, richer and have more render crumb.

CREAMING METHOD TWO-STAGE METHOD ONE-STAGE METHOD

1 2 3

Three Basic-Methods Used To Prepare These Cakes

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CAKES LOW IN FAT
• These types of cakes tend to be very high in sugar because sugar is a tenderizer.
• They include sponge cakes that use the air beaten into eggs to leaven them. Cakes of this
type is referred to as egg-foam cakes.
EGG-FOAM CAKES
- Tend to produce a drier, more flexible cake does not crumble as easily as a cake in
fat.
- These can easily be cut crosswise into layers or rolled as for a jelly roll.
- These cakes are dry, many chefs brush them with sugar syrup in which equal parts of
sugar and water are brought to a boil and then flavored with such ingredients as liqueurs
or extracts.

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CAKES LOW IN FAT
Sponge Method
Chiffon Method Angel Food Method
(whole egg form and separated egg
foam)

1 2 3
Three Basic-Methods Used To Prepare These Cakes
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CAKE MIXING METHOD

CAKE METHODS HIGH IN FAT

Creaming Method Two-stage Method One-stage Method
1. Cream fat and sugar on low to 1. Blend dry ingredients and fat on 1. Blend dry ingredients on low
medium speed until light and fluffy. low speed. speed.

2. Add eggs one at a time.
3. Alternate dry and wet
ingredients(beginning and ending
with dry ingredients.
4. Mix until just blended.
2. Then add liquid in two stages,
scraping down the bowl after each
addition.
3. Mix until just blended.
2. Blend liquid ingredients in
another bowl.
3. Gradually add wet ingredients to
dry ingredients.
4. Mix until just blended.

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CAKE MIXING METHOD
CAKE METHODS LOW IN FAT
Sponge Method – whole egg
foam
1. Whole eggs and sugar
warmed and beaten to foam.
2. Sifted dry ingredients are
folded gently.
3. Melted butter sometimes
added.
Joan Santos Mendoza ARITAO, NUEVA VIZCAYA
Sponge Method – separated
egg foam
1. Egg yolks and a portion of
the sugar are beaten until thick portion of the sugar are sifted
and light.
2. Egg whites are beaten with
rest of the sugar to form stiff
peaks.
3. Beaten egg whites are folded
into yoks and sugar alternately
with sifted dry ingredients.
Chiffon Method
1. Dry ingredients with a
into mixing bowl.
2. oil, yolks, water and
flavorings are mixed in.
3. Egg whites are beaten with
cream of tartar and remaining
sugar until stiff.
4. Beaten egg whites are folded 6. Fold in flour and sugar
into batter.
Angel Food Method
1. Sift flour with half of the
sugar.
2. Beat room temperature egg
whites until foamy.
3.Add cream of tartar.
4. Beat until soft peaks form.
5. Gradually add remaining
sugar, beat until stiff.
mixture.
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 Mixing Methods for Cakes
High in Fat

THE CREAMING METHOD

THE TWO-STAGE METHOD

THE ONE-STAGE METHOD

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THE CREAMING METHOD

Creaming should be done

at a low speed between 3
and 5 minutes. A high
speed may melt the fat,
causing a loss of air
bubbles. Creaming for
too long creates coarse
texture in the finished
cake. Creaming for too
short a time produces a
cake with poor volume.
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THE TWO – STAGE METHOD

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 Mixing Methods for Cakes
Low in Fat

THE SPONGE METHOD

THE CHIFFON METHOD

THE ANGEL FOOD

METHOD

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TESTING CAKE
DONENESS

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THREE WAYS TO TELL WHEN A CAKE IS DONE:

1 2 3
A cake tester, wooden skewer, or thin knife
The cake pulls away from the sides ofThe cake springs back
inserted gently into the center of the cake the pan. when you gently press it with
and comes out free of crumbs and looks your finger.
clean.

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• It is fascinating to learn
that it was Queen
Victoria who was the first
one to have pure white
icing on her 
wedding cake. And that’s
how the term “Royal
Icing” came into usage.
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COMMON CAKE FAULTS AND THEIR CAUSE
FAULTS CAUSES
Volume and Shape - Too little flour
 Poor Volume - Too much liquid
- Too little leavening
- Oven hot
 Uneven shape
- Improper mixing
- Batter spread unevenly
- Uneven oven heat
- Oven racks not level
- Cakes pans warped

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COMMON CAKE FAULTS AND THEIR CAUSE
FAULTS CAUSES
Crust
 Too dark - Too much sugar
- Oven too hot

 Too light
- Too little sugar
- Oven not enough
 Burst or cracked
- Too much flour and flour too strong
- Too little liquid
- Improper mixing
 Soggy - Oven too hot

- Under baked
- Cooling in pans or with not enough ventilation
- Wrapping before cool

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COMMON CAKE FAULTS AND THEIR CAUSE
FAULTS CAUSES
Texture
 Dense or Heavy - Too little leavening
- Too much liquid
- Too much sugar
- Too much shortening
- Oven not hot enough
 Coarse or Irregular - Too much leavening
- Too little egg
- Improper mixing
 Crumbly

 Tough

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COMMON CAKE FAULTS AND THEIR CAUSE
FAULTS CAUSES
Texture
 Dense or Heavy - Too little leavening
- Too much liquid
- Too much sugar
- Too much shortening
- Oven not hot enough

 Coarse or Irregular
- Too much leavening
- Too little egg
- Improper mixing

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COMMON CAKE FAULTS AND THEIR CAUSE
FAULTS CAUSES
Texture
 Crumbly - Too much leavening
- Too much shortening
- Too much sugar
- Wring kind of flour
- Improper mixing
 Tough - Flour too strong
- Too much flour
- Too little sugar or shortening
- Overmixing

Poor Flavor - Poor quality of ingredients

- Poor storage or sanitation
- Unbalance formula
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Thank You
Joan Santos Mendoza
09068611690
joanmendoza0522@gmail.com
Bread and Pastry Production Trainer