PREPARE

SPONGE AND
CAKES
• INTRODUCTORY CONCEPT

• Baking is cooking food in an oven, in hot ashes, or

in any oven-type appliances. Cake is one of the
most commonly baked products. Cakes are usually
eaten during special occasions such as birthdays,
weddings, anniversaries, and other celebrations.
They are sweet, made from a combination of liquid
batters, and with high fat and sugar contents.
• CAKES, GATEAUX and TORTES
CAKE A cake is a sweet baked dessert made of flour, sugar,
eggs, butter, and leavening agents like baking powder or
baking soda. Cakes can also include various additional
ingredients like chocolate, fruits, and nuts. Moreover, the
outside of cakes is usually decorated with frosting and icing.
There are various types of cakes as well as various cake
recipes. Some of these include sponge cake, ribbon cake,
marble cake, chocolate cake, rich cake, fruit cake, and
coffee cake.
CLASSIFICATION OF CAKES 1. Shortened Cake, 2.
Unshortened Cake and 3. Chiffon Cake
1. SHORTENED CAKE
It is also known as butter, conventional, or creamed cakes,
which are the most commonly prepared type of cake. It
uses solid shortening like butter and margarine. Creaming
is the method of mixing used in this type of cake.
Examples: Red Velvet Cake, Devil’s Food Cake, and
Cheese Cupcakes
2. UNSHORTENED CAKE (Sponge Cake or Foam Type of
Cake)
This kind of cake contains a large proportion of foamed eggs
and/or egg whites to a lesser proportion of sugar and very little
wheat flour. The cellular structure of the cake is derived from
egg proteins and they are classically leavened by steam and air
from beaten eggs. Foam cakes can be described as extremely
light and fluffy with good volume and an open, even texture.
It is made without shortening.
Examples: Angel Food Cake and Sponge Cake
There are many cake filling types that can be used. There
are some points that should be taken into consideration
when choosing a filling for a cake.
• Consider the flavor of the cake and be sure the filling will
complement the cake's flavor.
• Consider the storage of the cake.
• If the cake will be exposed to warm temperatures, such as
at a summer picnic, do not choose a filling that will melt or
be a safety threat under those conditions, unless it can be
stored in a cooler or refrigerator.
Information Sheet:
The amount of filling you need will vary depending on the type of
filling, the type of cake, number of layers, and personal preference.
Custard Filling
It is a smooth, creamy type filling similar to pudding. The
custard is a cooked filling containing cornstarch, flour, and egg
yolks. Any filling that contains cornstarch or flour must be brought
to a boil slowly, to prevent scorching and then boiled for at least a
minute to thicken to its fullest. If it is not boiled long enough, it may
thin out when it cools.
Fruit
There are many fruits that can be cooked into a filling for
cakes that will provide the cake with an extra special flavor.
Some of the common fruits used are strawberries,
blueberries, raspberries, peaches, apricots, and rhubarb.
When using fruit fillings, piping of frosting is applied on top
of the layer around the outer edge of the cake to act as a dam
to hold the filling in between the layers. Fresh fruit can also
be added between the layers but this type of cake should
only be assembled within a few hours of eating it.
Frosting
Many times, the same frosting used to frost the cakes
is used for the filling between layers. This is a great
way to add flavor and moistness to the cake. Some of
the common frosting types that are also used as fillings
are buttercream, boiled, cream cheese, whipped cream,
and ganache. Cakes with frosting fillings should be
stored according to the type of frosting being used.
Jelly
Jelly, jam, or preserves can be used to add an easy fruit-flavored
filling to a cake. You can add flavor to the cake without any
additional preparation. When using jelly filling on a layer cake,
use piping of frosting around the edge of the layer to keep the
jelly, jam, or preserves confined, and then select your favorite
flavor and spread it on the layer inside the piped frosting. Cakes
with this type of filling can be stored at room temperature for up
to 4 days as long as the frosting can be stored at room temperature.
The filling can be refrigerated if the frosting on the cake calls for
it.
Assembling Layer Cakes
Prepare and assemble tools and equipment needed.
• Cake
• Spatula
• Toothpick
• Turn Table
• Pastry Brush
7. Please the Top layer on the bottom layer right side
up.
8. Ice the cake. If thin or light icing is used, pour or
spread the icing onto the center of the cake. Then
spread it to the edges and down the sides with a
spatula. If heavy icing is used, it may be necessary to
spread the sides first, then place a good quantity of
icing at the center of the top and push it to the edges
with the spatula.
FILLING CAKE LAYERS
For a classic round or rectangular cake, you may
want to put two leveled cakes together, joined with
your favorite filling. This adds height and drama to
your design. It's easy to do!
ACTIVITIES ActivityNo.1 A. Direction: Prepare boiled icing
using the given recipe on the layered cake. Practice and enhance
your skill on applying filling in a layer cake following the steps on
a round Styrofoam. Try as many times as you can until you perfect
the task.
Boiled Icing
Ingredients:
1 1/2 - 2 cups refined sugar
1/2 c water 1 T flavoring
4 pcs egg whites food coloring
Procedure:
1. In a saucepan, mix sugar, water. Let boil
then simmer.
2. 2. Cook until the sugar mixture spins thread-
like.
3. 3. Beat egg whites until stiff enough to hold.
4. Pour the hot syrup gradually into
the beaten egg whites until all are
consumed. 5. Continue beating
until it becomes stiff and glossy or
until it holds in the mixing bowl.
MINI TASK 1 Make a
simple decorating cake using
the given recipe(-boiled
icing).