Preparing

Unshortened
or Sponge
Cake
Ingredients:
The common Ingredients for unshortened cakes are:

1. CAKE FLOUR-
-has lower protein content (7-8%) thus making it a
weak flour. It is very fine and velvety to the touch.
-whitest of all flour
- Has starch content
- has a delicate fine- tectured cakes
2. EGGS
-EGG yolk- provides the rich and
creamy flavour almost similar to
butter
-Egg white- provide the liquid in the
mixture.
-when beaten until foamy
stage: it contributes mainly to the
expansion of the volume of the cake.
3. SUGAR
Provides sweetness
-

and adds
tenderness and
color to the cake.
4. CREAM OF TARTAR
an acid agent that
-

stabilizes the foam

and improves the
texture of the crumb.
PROPORTION OF
INGREDIENTS
FOR
UNSHORTENED
CAKES
A. WHITE SPONGE CAKE
1C Cake Flour
1C Egg White
1 ¼C Sugar
1t Cream of tartar
¼ t Salt
1 tsp. Flavoring
B. YELLOW SPONGE CAKE
1C Cake Flour
3T Liquid
2-6 Eggs
1 C Sugar
¼ t Cream of tartar
1t Baking Powder
½t Salt
1 tsp. Flavoring
C. CHIFFON CAKE
1C Cake Flour
1/3C Liquid
¼C Oil
3 Eggs
¾C Sugar
¼ t Cream of tartar
1t Baking Powder
1½t Salt
1t Flavoring
MIXING METHODS
A. WHITE SPONGE CAKE
1. Sift flour, salt and half of sugar 2-3 times on a piece of wax paper.
2. In a clean, dry bowl, beat egg whites until foamy.
3. Add cream of tartar to foamy egg whites while beating.
4. The remaining half of the sugar should be added not too soon or too
early as this will reduce the volume of the foam. Likewise, egg whites
should not be overbeaten as to make the foam dry and inelastic,
resulting in poor volume and compact product.
5. Fold the dry ings.(flour mixture) into the meringue. Use wire whisk in
folding. It facilitates even distribution of the flour into the meringue.
Work quickly and bake the batter immediately. Over folding and long
standing of mixture will allow the liquid (egg white) to hydrate the
foam, releasing some air bubbles and thus, reducing the volume of
the product.
B. YELLOW SPONGE CAKE
1. Separate egg whites from the yolk.
2. Beat egg whites to soft peak satge.
3. Gradually add ¼ sugar to the whites until foamy.
4. Fold in dry ingredients(flour, salt, and baking
powder) into the whites.
5. Beat egg yolks and juice in a separate bowl.
6. Add the remaining sugar in the yolk mixture.
7. Blend the yolk mixture with the white mixture.
C. CHIFFON CAKE
1. Sift together all dry ingredients(flour, sugar and baking
powder) in a bowl.
2. Craet a well at the center of the flour mixture.
3. Place all liquid ingredients except egg whites at the
center, then blend thoroughly.
4. Beat egg whites in a separate bowl. Add cream of
tartar, Beating continues until soft peak stage.
5. Gradually fold the flour-yolk mixture into the egg-white
foam.
 BAKING
-TUBE PAN- is excellent f0r a foam
type cake.
What is the purpose of center tube?
-Gives support to the butter and also
speeds up penetration of heat.
Why do you need to pre-heat the
oven?
-To assure the even distribution of
heat around.
-To assure even browning and a
volume that is uniform on all sides.
What is the require Temperature?
350-400 C for 30-35 minutes.
COOLING THE CAKE