COMPETENCY BASED LEARNING

MATERIAL
Sector:

TOURISM
Qualification Title:
BREAD AND PASTRY PRODUCTION NCII
Unit of Competency:
PREPARE AND PRESENT GATEAUX,
TORTES, AND CAKES
Module Title:

Planning Training Session

Technical Education & Skills Development Authority

NATIONAL TVET TRAINERS ACADEMY
Marikina City

HOW TO USE THIS COMPETENCY BASED LEARNING

MATERIAL
Welcome to the module in BREAD AND PASTRY
PRODUCTION NC II QUALIFICATION. This module contains
training materials and activities for you to complete.
The unit of competency Prepare and Present Gateaux,
Tortes and Cakes contains knowledge, skills and attitude
required for TRAINEES.
You are required to go through, a series of learning activities
in order to complete each learning outcome of the module. In
each learning outcome are Information Sheet, Self-Checks,
Task Sheets and Job Sheets. The follow these activities on your
own. If you have questions, dont hesitate to ask your facilitator
for assistance.
The goal of this course is the development of practical skills
in supervising work-based training.
Tools in planning,
monitoring and evaluation of work-based training shall be
prepared during the workshop to support in the implementation
of the training program.
This module is prepared to help you achieve the required
competency, in BREAD AND PASTRY PRODUCTION NCII.
This will be the source of information for you to acquire
knowledge and skills in this particular competency independently
and at your own pace, with minimum supervision or help from
your facilitator.
Remember to:
Work through all the information and complete the activities
in each section.

 Read information sheets and complete the self-check.

Answer keys are included in this package to allow
immediate feedback. Answering the self-check will help you
acquire the knowledge content of this competency.
Perform the task sheets and job sheets until you are
confident that your output conforms to the performance
criteria checklist that follows the sheets.
Submit outputs of the task sheets and job sheets to your
facilitator

for

Accomplishment

evaluation
Chart.

and

Outputs

recording
shall

serve

in

the

as

your

portfolio during the institutional competency evaluation.

A certificate of achievement will be awarded to you after
passing the evaluation.
You must pass the institutional
competency evaluation for this competency before moving to
another competency.

Bread and Pastry Production NC II

COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No.

Unit of Competency

Module Title

1.

Prepare and produce

bakery products

Prepare and produce

TRS741379
bakery products

2.

Prepare and produce

Pastry products

Prepare and produce

TRS741380
Pastry products

3.

Prepare and present

gateaux, tortes and
cakes

Prepare and present

TRS741342
gateaux, tortes and
cakes

4.

Prepare and serve

other types of desserts

Prepare and serveTRS741343

other
types of desserts

5.

Prepare and display

TRS741344
Prepare and display

Code

petits fours

petits fours

UNIT OF COMPETENCY :

PREPARE AND PRESENT GATEAUX, TORTES

AND CAKES

MODULE TITLE

PREPARING AND PRESENTING GATEAUX,

TORTES AND CAKES

MODULE DESCRIPTOR :

The module covers the skills and knowledge required

by patissiers to produce, fill, decorate and present
range of specialized sponges and cakes, where finish,
decoration and presentation of high order is required.

NOMINAL DURATION

25 hours

QUALIFICATION LEVEL

NC II

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:
LO1. Prepare sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes

LEARNING OUTCOME NO. 1

PREPARE SPONGE AND CAKES
Contents:
1.
2.
3.
4.
5.
6.
7.
8.

Culinary terms related to sponge and cakes

Main ingredients used for variety of sponge and cakes
Specific temperature used for different types of sponge and cakes
Classification of the different types of sponge and cakes
Mixing methods used for variety of sponge and cakes
Cooling temperature of sponge and cakes
Required equipment and materials for sponge and cakes
Recipe specifications, techniques and conditions and desired product
characteristics
9. OHS
Assessment Criteria
1.

Ingredients are selected, measured and weighed according recipe

requirements, enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance
with desired characteristics, standard recipe specifications and
enterprise practices
3. Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and
bakery products and standard operating procedures
5. Sponges and cakes are cooled according to established standards and
procedures
Conditions
The participants will have access to:
1.
2.
3.
4.

Personal Protective equipment

Bake ware
Small hand tools
Large equipment

Assessment Method:
1.
2.
3.
4.

Oral questioning
Written examination
Direct observation
Demonstration

Learning Experiences
Learning Outcome 1
PREPARE SPONGE AND CAKES
Learning Activities
Special Instructions
[Link] Information Sheet 3.1-1 on This Learning Outcome deals with
culinary terms related to sponge and the development of the Institutional
cakes
Competency Evaluation Tool which
-Answer Self-check 3.1-1 on culinary trainers use in evaluating their
trainees
after
finishing
a
terms related to sponge and cakes
competency of the qualification.
-Compare answer with answer Key
3.1-1 on culinary terms related to Go through the learning activities
sponge and cakes
outlined for you on the left column
[Link] Information Sheet 3.1-2 on
main ingredients used for variety of
sponge and cakes
-Answer Self-check 3.1-2 on main
ingredients used for variety of
sponge and cakes
-Compare answer with answer Key
3.1-2
[Link] Information Sheet 3.1-3 on
specific
temperature
used
for
different types of sponge and cakes
-Answer Self-check 3.1-3
-Compare answer with answer Key
3.1-3
Read Information Sheet 3.1-4 on
Classification of the different types
of sponge and cakes
-Answer Self-check 3.1-4
-Compare answer with answer Key
3.1-4
Read Information Sheet 3.1-5 on
Mixing methods used for variety of
sponge and cakes
-Answer Self-check 3.1-5
-Compare answer with answer Key
3.1-5

to gain the necessary information

or knowledge before doing the
tasks to practice on performing the
requirements of the evaluation
tool.
The output of this LO is a complete
Institutional
Competency
Evaluation
Package
for
one
Competency
of
BREAD
AND
PASTRY PRODUCTION NCII. Your
output shall serve as one of your
portfolio for your Institutional
Competency
Evaluation
for
Preparing and Producing Bakery
Products.
Feel free to show your outputs to
your trainer as you accomplish
them for guidance and evaluation.
This Learning Outcome deals with
the
development
of
the
Institutional
Competency
Evaluation Tool which trainers use
in evaluating their trainees after
finishing a competency of the
qualification.
Go through the learning activities
outlined for you on the left column

Read Information Sheet 3.1-6 on

cooling temperature of sponge and
cakes
-Answer Self-check 3.1-6
-Compare answer with answer Key
3.1-6

Read Information Sheet 3.1-7 on

Required equipment and materials
for sponge and cakes
-Answer Self-check 3.1-7
-Compare answer with answer Key
3.1-7
Read Information Sheet 3.1-8 on
Recipe specifications, techniques
and conditions and desired product
characteristics
-Answer Self-check 3.1-8
-Compare answer with answer Key
3.1-8
-Perform Operation Sheet 3.1-8 on
procedural operation of Gas Oven
-Evaluate
Procedural
criteria
checklist
3.1-8
on
Procedural
Operation of Oven
-Perform Task Sheet 3.1-8 on
Identifying the tools, materials and
equipment for making a butter cake
-Evaluate Performance Checklist
3.1-8 on Identifying the tools,
materials and equipment for making
a butter cake
-Perform Job Sheet 3.1-8 on How to
-Use Performance Checklist 3.1-8 on
How to bake a Butter Cake

to gain the necessary information

or knowledge before doing the tasks
to practice on performing the
requirements of the evaluation tool.

Read Information Sheet 3.1-9 on

Occupational Health and Safety
-Answer Self-check 3.1-9
-Compare answer Key 3.1-9

Introduction to gateaux and tortes and cakes

Definition
Traditionally Gateaux and Tortes are described as a cake or
sponge soaked with a syrup or liqueur and layered with fillings
such as butter creams, fresh creams, mousses, ganaches,
custards, fruits and jellies and can include pastries such as puff
pastry, short pastry, choux pastry and meringue based baked
goods.
It is also interpreted as individual decorated wedge of a layered
cake.
Gateaux in France refer to all Cakes and Pastries of a certain
size, usually bigger than one portion.
Modern Gateaux and Tortes finishing includes products which
are:

Glazed
Masked
Sprayed
Covered or
Coated.

With chocolate, marzipan, fresh cream, icings or

butter creams.
Decorations should be suited to the texture of the
cake, so that the customer can experience:
Creamy
Crispy or crunchy
Fruity.
Traditionally Gateaux and Tortes were decorated by the slice.
Due to high labour cost and introduction of plated design and
decorations when serving cakes or gateaux this is no longer
required.
Nevertheless some traditional cakes may require individual slice
decorations.

Today the terms are interchangeable and are grossly used to

market the product the specialty cake.
Like most of products in patisserie eye appeal and flavour of the
product are vital to the success of selling and customer
satisfaction.
There are endless possibilities to create new textures, flavours
and combinations and individuality is recognised
by the consumer.
Gateaux can also be produce in slab and slice
individually, or produced in small sizes (approx 5 6cm).
The smaller sizes are commonly
(individual portion size cakes).

called

French

Pastries

Information Sheet 3.1-1

Culinary terms related to sponge and cakes
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define each culinary term
Definition of Terms
Term

Agar Agar

Explanation
Setting agent derived from seaweed. Much
stronger than gelatine and harder to use. More
stable.
Vegetarian alternative to gelatine.

Allergen

A substance that is foreign to the body and can

cause an allergic reaction in certain people.
A bakers chocolate made with cocoa mass and
vegetable fat.

Compound chocolate

Can be used without tempering.

Not as flavoursome but cheaper and very
practical to use.

Couverture chocolate

Daquoise

A good quality chocolate made with cocoa mass

and cocoa butter.
Need to be tempered before using as garnish.
Expensive and best flavour.
A cake sponge made with a meringue and nuts
folded through.

Term

Explanation

Fillings

An insert in between of the cake to enhance

the taste and the layering of the cake.

French Pastries

Individual cake/pastries with approximate size

of 5 to 6 cm, a term commonly used as
assorted French Pastries in the Industry.

Ganache

A chocolate paste/filling made from boiling of

cream and stirring it into the chocolate.

Gateau

French name given to structured layered cake

interspersed with flavoured cream or mousse,
dcor applied to sides.

Gelatine

Setting agent derived from animals bones and

skins, used to stabilise creams.

Jellying Agent

An agent used to set (soft solid food), e.g.

Gelatine, Agar-agar, Pectin.

Joconde Sponge

A thin sponge sheet made from almond or

marzipan past.

Kahlua

Coffee liqueur.

Marzipan

Almond paste made from icing sugar and

almonds.
A cream cheese that has tartaric acid added to
give a sour flavour.

Mascarpone cheese

Fat content will range from 25% to 75 %,

depending on manufacturer. Used in Tira Misu
Dessert.

Petit Gateaux

Small individual cakes of the larger variety.

Tempering

Process of heating, cooling and warming up

chocolate to appropriate temperature to align
the cocoa butter crystals thus setting the
chocolate.
Similar to gateau but of Austrian, German,
Italian and Eastern European origins.

Torte

The name can be applied to either.

Tortes can have pastry layers and more fruit
and nuts tend to be used in some structures.

Trimoline

Invert sugar mixture of dextrose and fructose

in approximately equal proportions, created by
treating sucrose with an enzyme Sucrose

Term

Explanation
+Water =
Dextrose + Fructose

Self- Check 3.1-1

Matching Type: Match Column A with Column B. Write the letter of the
correct answer on you answer sheet.

Column A

Column B

1. Setting agent derived from animal

bones and skins, used to stabilize

creams.
2. A cream cheese that has tartaric
acid added to give a sour flavor.
3. A cake sponge made with a
meringue

and

through.
4. Setting
agent
seaweed.

Much

nuts

folded

derived

from

stronger

than

gelatin and harder to use. More

stable.
5. Have pastry layers and more fruit
and nuts tend to be used in some

a. Gelatin
b. Torte
c. Agar-agar
d. Kahlua
e. Allergen
f.

g. Joconde Sponge
h. Daquoise

structures.
6. A thin sponge sheet made from

i.

Tempering

almond or marzipan past.

7. An insert in between of the cake

j.

Mascarpone cheese

to enhance the taste and the

layering of the cake.
8. Process of heating, cooling and
warming

up

chocolate

k. Trimoline

to

appropriate temperature to align

the cocoa butter crystals thus
setting the chocolate.
9. A substance that is foreign to the
body and can cause an allergic
reaction in certain people.
10. Coffee liqueur.

ANSWER KEY 3.1-1

1. a
2. j
3. h
4. c

Fillings

5. b
6. g
7. f
8. i
9. e
10. d

Information Sheet 3.1-2

Main ingredients used for variety of sponge and cakes
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define each culinary term for variety of cakes and sponge
and state each its uses.

INGREDIENTS AND THEIR USES

Baking powder is probably the most
common aerating agent in baked products
like cakes. It is made up of bicarbonate of
soda and cream of tartar. Baking powder
is a chemical aeration agent.

Eggs are another basic ingredient in many

baked products. They provide structure,
aeration, flavor and moisture. They also tenderize cakes and add
color and nutritive value.

Fats and oils generally, fats are solid while oils are liquid. Fats
come from a variety of animals and plants. Oils mostly come from
plants. In baking, butter, margarine, shortening and oils are
commonly used. Their main functions are to shorten or tenderize
the product, to trap air during creaming and so aerate the cake
during baking to give good volume and texture, to assist with
layering in puff pastry, to help prevent curdling by forming an
emulsion, and to add flavor. They also provide some nutritive
value. It is important to add the correct amount of fat as too
much far will make the baked product greasy and unpleasant to

eat, while too little fat will leave you with a product that lacks
flavor and stales quickly.
Flour is the ingredient on which most baked products are based.
Flour is made up of starch, protein, sugar and minerals. The
protein content decides what the end use of the flour will be.
Milk is used in baked products to improve texture and mouth
feel. The protein in milk also gives a
soft crumb structure in cakes, and
contributes to the moisture, color and
flavor of a baked product. Cakes that
contain milk also tend to have a longer
shelf life.
Salt is usually only added in very
small amounts to baked products, but
it has a noticeable effect on the flavor of baked products. It not
only provides its own flavor but brings out the natural flavor of
other ingredients. In bread dough, salt strengthens gluten and
improves the consistency of the dough. Carbon dioxide given off
by the yeast is more easily trapped by
the strengthened gluten, which makes
a better loaf of bread. Salt is also a
good preservative as it absorbs water
so there is less free water for bacterial
and fungal growth.
Sugar gives cakes and other baked products sweetness and is
used in many forms and many ways. In yeast raised products,
sugar acts as food for th e yeast. In cakes, sugar assists with the
aeration and stabilizing of batters. Sugars improve the crust color
of baked products, improve flavor and help to retain moisture,
keeping products softer for longer and so reducing staling.
Examples of sugar forms are granulated sugar, castor sugar and
icing sugar. Sugar also comes in liquid forms such as syrup,
treacle, corn syrup, honey and caramel.

Yeast belongs to the fungi family. It

ferments carbohydrates (sugars) to
produce carbon dioxide gases and
alcohol, which aerate bread and
other yeasted products, giving it
volume and texture. These byproducts of yeast also contribute to the color and aroma of bread
and other yeasted products.
Correct way of measuring baking ingredients
Dry Measuring Cups
Although residential style measuring cups are most common, make sure you
opt for a dry measuring cup over a liquid measuring cup when working with
dry ingredients. The main difference between a dry measuring cup and a
liquid measuring cup is that the dry measure has a flat rim and no pouring
spout. Dry ingredients are meant to be measured by filling the cup to the
brim and evening out the top with a flat utensil. The flat, thin rim makes for
an accurate measurement, whereas a lip or spout creates an uneven
measurement at the top of the cup. Dry graduated measuring cups are
perfect for recipes that may call for larger measurements of dry baking
ingredients such as pints or quarts.
Liquid Measuring Cups
Liquid graduated measuring cups are often glass or plastic so that you can
see the liquid through the sides of the cup. However, the key feature of a
liquid measure is the rim which has a lip or a pouring spout. The graduated
marking on the sides help you determine the correct measurement, and the
lip or spout makes it easy to pour the liquid into a mixing bowl.
Measuring Spoons
Measuring spoons are for measuring small amounts of ingredients such a
teaspoon, tablespoon, and fractions thereof. They typically come in sets of
three to five spoons. Measuring spoons are used for dry or wet ingredients,
so they work just fine as long as the dry ingredients are properly leveled off
and the wet ingredients are poured just before they would spill over, creating
a round bubble at the top of the spoon.

How to Measure Dry Ingredients

Dry ingredients consist of the flours, sugars, and leaveners of the baking
world. These ingredients are typically granulated or powdered. As indicated
before, dry ingredients do require a different method of measuring than
liquid ingredients. Its good to have measuring cups and spoons, as well as
a scale depending on how much youre making.
Flour
When measuring flour, youll want to fluff it first with a spoon, which simply
means mix it up a bit.. If the recipe calls specifically for sifted flour, strain it
through a sifter or sieve. Both of these methods incorporate air into the flour
for a more accurate measurement; sifting the flour helps ensure that only
the finest particles are used in the recipe.
After fluffing or sifting, use a spoon to scoop the flour from its storage
container and into the measuring cup. Using the measuring cup as a scoop
is incorrect as it can over-pack the flour, resulting in an inaccurate
measurement. Spooning your flour in may take a wee bit longer, but it will
be more accurate for a better end result. When filling the cup, do not shake
or pack the flour but rather use the back of a knife or other flat utensil to
level off the flour. This will make it even with the top of the cup. One way to
be sure you have an accurate amount of flour is to measure by weight
instead of just by volume; using a digital portion control scale is a reliable
method. A cups worth of all-purpose flour weighs 150 grams; 115 grams if
sifted.
Baking Powder/Baking Soda
Baking soda and baking powder perform different functions in a recipe, but
they can be measured the same way. As with flour, fluff these ingredients
first to incorporate air and get an accurate measurement. To do so, stir the
contents of the container first, then lightly scoop with a measuring spoon.
Use a flat utensil to scrape off any excess from the top of the spoon back
into the container.
White Sugar
Measure sugar by using the measuring spoon or cup to scoop it directly out
of the storage container or bag until it is overflowing. Level off the top by
sliding the back of a knife over the rim of the cup.

Brown Sugar

Brown sugar is essentially white sugar with the addition of molasses. It is

thus a more moist, dense sugar. To measure brown sugar, pack it down into
the cup or measuring utensil. This can be done by using the cup to scoop
the sugar out of the container, then patting it down with your fingers. The
goal is for the sugar to retain the shape of the measuring cup when added to
the other ingredients.
Powdered Sugar
Powdered sugar is very fine, and as such is prone to clumping if exposed to
moisture. Sift the powdered sugar to strain out the smallest particles for the
recipe, then spoon the sifted sugar into the measuring cup. Then use the
back of a knife to level off the measuring cup to achieve an accurate
amount.
Tips for Measuring Liquid Ingredients
Measuring liquid ingredients is best done with liquid measuring cups.
Remember those spouts we talked about earlier? Make sure your cups are
made from clear plastic or glass as this makes measuring much easier. Rest
the measuring cup on a level surface, pour in the liquid, and view it at eye
level to be sure the liquid hits the appropriate line on the cup. For smaller
measurements, a regular measuring spoon works just fine.
Water
Many recipes call for water or other liquid base for a recipe. The key for
measuring water is to use a plastic or glass measuring cup, if possible, and
to measure at eye level. It is not enough to hold a cup under a faucet then
dump it into a bowl. Bend down to view the liquid in the cup and make sure
the meniscus of the liquid rests right on the line of the measuring cup. If the
liquid it opaque, such as milk, then simply get as close as possible to the
measuring line.
Vanilla
Vanilla and other extracts are typically measured in very small portions,
since they are very concentrated and aromatic. With ingredients like this, a
little goes a long way. Many bakers pour vanilla into a measuring spoon
while holding it over the mixing bowl. This is typically not the best idea,
especially if you do not have a steady hand. If any liquid drips over the sides
of the spoon, you may end up with more vanilla in the recipe than you need,
which can throw off the flavors. Instead, measure over a clean measuring

cup or another bowl. This way, any spilled extract can potentially be saved to
use in another recipe.
Oils
Measuring oil is just like measuring water or other liquid. It simply has a
different consistency. Make sure to measure oil in a clean, dry liquid
measuring cup. If the cup happens to have any water leftover from a
washing or from a previous measurement, it can alter the final
measurement of the oil, so make sure to dry the cup before using it.
Tips for Measuring Unusual Ingredients
Not all baking ingredients fall into the categories of dry or liquid. Many
ingredients are somewhere in between with a semi-liquid state, or something
totally different like chopped nuts. You should most definitely measure these
types of ingredients too.
Butter and Shortening
Fats that are solid at room temperature such as shortening and butter
which require their own measuring techniques. Butter for baking typically
comes in sticks surrounded by paper wrapping. That wrapping is
conveniently marked with measurements, usually in terms of tablespoons.
One stick of butter is equal to cup. Nowadays manufacturers also make
shortening available in stick form, whereas it used to be available only in
hefty canisters. If you are measuring shortening the old fashioned way, the
correct method is to scoop a heaping amount into a dry measuring cup,
pack it down so there are no air spaces, and then level off the top with the
back of a knife.
Chopped Ingredients
Many recipes call for chopped items such nuts, fruit or even candy. Read the
recipe to see if it asks you to measure the ingredient before chopping or
after. For instance, the recipe may call for a 12 ounce bar of dark chocolate,
chopped. The ideal way to measure this would be to purchase a chocolate
bar wrapped and labeled 12 ounces, or potentially to weigh a hunk of
chocolate before chopping it. However, if the recipe calls for one cup of
coarsely chopped dark chocolate, then one would measure using a dry
measuring cup, filling it with chopped chocolate until it is level with the rim.
Typically there is no need to level off the ingredients in this situation.
Eggs

Measuring eggs does not always require a measuring cup, but rather an
understanding of what size egg you need, and how to avoid getting shells in
the batter or other ingredients. Always use the size of eggs a recipe calls for,
but if no size is given then assume it calls for large eggs. Then, crack the
eggs into a small glass bowl before adding them to the other ingredients.
This will allow you to see if there are any stray pieces of shell in the eggs,
and give you the chance to pick them out before they get lost in baking
translation.
Peanut Butter
Peanut butter is much like shortening in that it is dense, sticky and difficult
to manage, let alone measure. When measuring, spoon out the peanut
butter into a dry measuring cup until it is level with the rim of the cup. It
will help if the cup is slightly greased with a tiny amount of oil, which will
prevent part of the peanut butter from sticking to the cup and throwing off
the measurement.

Self-check 3.1-2
Identification: Answer the following questions.
1. It ferments carbohydrates (sugars) to produce carbon
dioxide gases and alcohol, which aerate bread and other
yeasted products, giving it volume and texture.
2. Gives cakes and other baked products sweetness and is
used in many forms and many ways
3. Usually only added in very small amounts to baked
products, but it has a noticeable effect on the flavor of
baked products.
4. Gives a soft crumb structure in cakes, and contributes to
the moisture, color and flavor of a baked product.

5. It is the ingredient on which most baked products are

based. It is made up of starch, protein, sugar and minerals.
6. Their main functions are to shorten or tenderize the
product, to trap air during creaming and so aerate the cake
during baking to give good volume and texture, to assist
with layering in puff pastry, to help prevent curdling by
forming an emulsion, and to add flavor.
7. They provide structure, aeration, flavor and moisture. They
also tenderize cakes and add color and nutritive value.
8. It is made up of bicarbonate of soda and cream of tartar.

Answer Key 3.1-2

1.
2.
3.
4.
5.
6.

Yeast
Sugar
Salt
Milk
Flour
Fats and Oils

7. Egg
8. Baking Powder

Information Sheet 3.1-3

Specific temperature used for different types of sponge and

cakes
Learning Objectives:
1. Know the specific oven temperature for sponge and cakes

Oven settings for cakes

Solid heat of 150C 180C will depend on cake size and
thickness.
Oven should be solid heat (bring to temperature and stabilise by
holding at this temperature for 15 20 minutes before placing
cakes in oven).
To prevent premature colouring of cake surfaces, they may be
covered with sheets of clean paper or a baking tray may be placed
on top of the cakes for approximately 50% of the baking time.
To test when cakes are baked, use a thermometer to determine
the internal temperature.
The baking process is complete when the centre of the product
has reached gelatinisation temperature (87C 90C). Further
baking beyond this point will only dry the product and reduce
shelf life.
A fine skewer may be inserted into the cake which should come
out clean if cake is baked.
Do not remove cakes from tins until cold to avoid damage. A cold
cake needs to be wrapped as soon as possible.
Oven settings for sponges
Sponge cake and genoise sponge are of a
lighter density than cake. Sponge will cook
quicker so oven settings can be 180C 200C.

Sponge sheets or Swiss roll sponge is thin and it cooks very

quickly.
In order to keep pliability in the product so it can be rolled it can
be cooked at a higher temperature.
Gelatinisation and coagulation will happen quicker and there is
less drying out of the product. After cooling it can be moulded or
rolled easier.
Sponge sheets can be baked at 220C 230C for approximately
7 minutes.

Oven conditions may relate to:

Colour
Shape
Crust structure
Temperature
Rack position
Cooking times
Moisture.

Self-check 3.1-3
Essay
Discuss the appropriate cooling temperature for the
following:
Oven settings for sponge cakes
Oven settings for cakes

Answer Key 3.1-3

1. Oven settings for cakes
Solid heat of 150C 180C will depend on cake size and
thickness.
Oven should be solid heat (bring to temperature and stabilise
by holding at this temperature for 15 20 minutes before placing
cakes in oven).
To prevent premature colouring of cake surfaces, they may be
covered with sheets of clean paper or a baking tray may be placed
on top of the cakes for approximately 50% of the baking time.
To test when cakes are baked, use a thermometer to determine
the internal temperature.
The baking process is complete when the centre of the product
has reached gelatinisation temperature (87C 90C). Further
baking beyond this point will only dry the product and reduce
shelf life.
A fine skewer may be inserted into the cake which should
come out clean if cake is baked.
Do not remove cakes from tins until cold to avoid damage. A
cold cake needs to be wrapped as soon as possible.
2. Oven settings for sponges

Sponge cake and genoise sponge are of a lighter density than

cake. Sponge will cook quicker so oven settings can be 180C
[Link] sheets or Swiss roll sponge is thin and it cooks
very quickly.
In order to keep pliability in the product so it can be rolled it
can be cooked at a higher temperature.
Gelatinisation and coagulation will happen quicker and there is
less drying out of the product. After cooling it can be moulded or
rolled easier.
Sponge sheets can be baked at 220C 230C for
approximately 7 minutes.

Information Sheet 3.1-4

Classification of the different types of sponge and cakes
Learning Objectives:
1. Define each types of sponge and cakes
There are many different types of cakes and many different
ways of dividing them into various categories, but professional
bakers categorize cakes by ingredients and mixing method.
(Home bakers tend to categorize cakes by flavoringi.e.,
chocolate cakes, fruit cakes, and so onwhich is helpful when
you're trying to decide what to eat, but not as helpful when you're
trying to understand how best to make a cake.) Depending on
how the batter is prepared, you will find that the final texture
(and colour, if it is a yellow or white cake) varies. Below is a
comprehensive but by no means exhaustive list of the basic types
of cakes:
Butter (or Oil) Cakes
These contain some kind of fatoften butter, but sometimes oil
and baking powder to leaven them or make them rise. If the fat is
butter, the ingredients are usually combined using the creaming
method, which means that the soft butter and sugar are beaten

together in an electric mixer to partially dissolve the sugar and to

incorporate some air. Then the dry and wet ingredients are added
in alternating doses. This results in a light and airy crumb,
though not quite as light as that of a sponge cake (see below). The
best butter cakes have a moist buttery richness tempered by
lightness. Included in this category are:
Pound Cakes: This is the simplest type of butter cake. A classic
pound cake is made with a pound each of butter, sugar, eggs, and
flour. This produces a dense yet tender texture. Pound cakes are
heavier than the types of butter cakes used for constructing layer
cakes theyre easy to prepare, with the only trick being that the
butter must be quite soft when you begin. These cakes are
usually very lightly flavored and served plain or topped with a
simple glaze or water icing. A pound cake is usually baked in
a loaf or Bundt pan. Many coffee cakes, sour cream cakes, and
fruit crumb cakes are variations of pound cake.
Butter (and Oil) Layer Cakes: Many different types of cake can
be arranged in layers. However, classic American layer cakes are
usually butter or oil cakes. The birthday cake you ate as a child
was probably of this type. These cakes are lighter than traditional
pound cake, but more moist and flavorful than European-style
sponge layer cakes. Cakes in this category include: devil's food
cake(the classic chocolate layer cake), golden cakes (made with
egg yolks, which add richness and a golden color), and white
cakes (made with egg whites, which create a lighter, whitercolored cake).
Sponge and Foam Cakes
These are notable more for what they are missing than for
what they contain: They usually do not include fat, such as
butter or oil, and they do not incorporate leaveners, like baking
powder. Instead, volume is created by whipping the eggs or egg
whites. The air whipped into the eggs expands during baking,
causing these cakes to rise on their own without baking powder.
However, the success of this method depends on not deflating the
eggs after whipping them. To this end, dry ingredients are usually

sifted over and gently folded in, and fat is often avoided, as it
would weigh down the foamy batter.
This method produces extremely light, airy cakes with a spongy
texture but generally less flavor and moisture than butter and oil
cakes. The basic types of sponge and foam cakes are:
Angel Food Cake: This type is made with egg whites alone and
no yolks. The whites are whipped with sugar until very firm
before the flour is gently folded in, resulting in a snowy-white,
airy, and delicate cake that marries beautifully with fruit. Most
angel food cakes have a spongy, chewy quality derived from their
relatively high sugar content and the absence of egg yolks. Baked
in ungreased two, angel food cakes are cooled by being inverted,
since this type of cake would collapse if cooled right-side-up in
the pan or if removed from the pan while still warm.
Genoise: This type of sponge cake is made with whole
eggs rather than just egg whites, which gives it a richer flavor
than angel food cake. The eggs are combined with sugar and
gently heated over simmering water, then whipped (heating the
eggs allows them to be whipped to a greater volume). Genoise
lacks much assertive flavor of its own, but it is often used to
construct layered or rolled cakes when a lighter texture than a
butter cake is desired. To add flavor and moisture, genoise cake
layers are always moistened with flavored syrup, and they are
often sliced into thin horizontal layers and stacked with rich
fillings such as buttercream. These layer cakes, common in the
coffeehouses of Europe, are called "European-style" to distinguish
them from American-style butter layer cakes, which generally
have fewer, thicker layers.
Biscuit (always pronounced the French way as bees-kwee): This
type of sponge cake contains both egg whites and yolks, but,
unlike in genoise, the whites and yolks are whipped separately
and then folded back together. This creates a light batter that's
drier than a genoise but holds its shape better after mixing. For
this reason, it's often used for piped shapes such as ladyfingers.
If baked in a tube pan like an angel food cake, it makes a very

chewy sponge cake that was popular in the early 20th century
but has since fallen out of favor. However, it's still known in a
slightly different form as the classic Passover sponge cake, in
which the flour is replaced by matzoh cake meal and potato
starch.
Chiffon Cake: This fairly recent American creation was invented
by a salesman who sold the recipe to General Mills, which spread
the recipe through marketing materials in the 1940s and 1950s.
A classic chiffon cake is kind of a cross between an oil cake and
a sponge cake. It includes baking powder and vegetable oil, but
the eggs are separated and the whites are beaten to soft peaks
before being folded into the batter. This creates a cake with a
tender crumb and rich flavor like an oil cake, but with a lighter
texture that's more like a sponge cake. Chiffon cakes can be
baked in tube pans like angel food cakes or layered with fillings
and frostings.
Low- or No-Flour Cakes
Cakes made without flour (or with very little) generally have a
creamy or silky texture. They can be baked or unbaked:
Baked
Flourless
Cakes: These
include baked
cheesecakes and flourless chocolate cakes. For easy removal,
they're often made in a spring form pan, though some can also be
made in regular round layer cake pans. Often the filled pan is
placed in a larger pan that's half-filled with water to insulate the
delicate, creamy cake from the oven's strong bottom heat, which
might give the baked cake a porous rather than silky texture.
This is called baking the cake in a water bath.
Unbaked Flourless Cakes: These types of cakes are typically
molded in a dessert ring or spring form pan then simply chilled
before
unmolding.
They
include
unbaked
cheesecakes and mousse cakes. They often have a crust or
bottom layer that's baked before the mousse is added. Sometimes
other layers, such as genoise or biscuit, are alternated with the
mousse.

Self-check 3.1-4
Multiple Choices: Select the letter of the correct answer. Write it
on your answer sheet.
1) These types of cakes are typically molded in a dessert ring
or spring form pan then simply chilled before unmolding.
a.
b.
c.
d.

Unbaked Flourless Cakes

Baked Flourless Cakes
Unbaked cheesecakes
Mousse cakes

2) For easy removal, they're often made in a spring form pan,

though some can also be made in regular round layer cake
pans.
a. Low- or No-Flour Cakes
b. Baked Flourless Cakes
c. Flourless chocolate cakes
d. Genoise
3) A cross between an oil cake and a sponge cake.
a. Butter (and Oil) Layer Cakes
b. Angel Food Cake
c. White cakes
d. Chiffon Cake
4) This type of sponge cake contains both egg whites and
yolks, but, unlike in genoise, the whites and yolks are
whipped separately and then folded back together.

a. Biscuit
b. Matzo cake meal
c. Pound Cakes
d. Genoise
5) The eggs are combined with sugar and gently heated over
simmering water, then whipped (heating the eggs allows
them to be whipped to a greater volume).
a. Unbaked Flourless Cakes
b. Baked Flourless Cakes
c. Unbaked cheesecakes
d. Genoise
6) This type is made with egg whites alone and no yolks.
a. Butter (and Oil) Layer Cakes
b. Angel Food Cake
c. White cakes
d. Chiffon Cake

7) This is the simplest type of butter cake. A classic pound

cake is made with a pound each of butter, sugar, eggs, and
flour. This produces a dense yet tender texture.
a. Biscuit
b. Matzo cake meal
c. Pound Cakes
d. Genoise

8) These contain some kind of fatoften butter, but sometimes

oiland baking powder to leaven them or make them rise.
a. Butter (and Oil) Layer Cakes
b. Angel Food Cake

c. White cakes
d. Chiffon Cake

Answer key 3.1-4

Multiple Choices:
1.
2.
3.
4.
5.
6.
7.
8.

a
b
d
a
d
b
c
a

Information Sheet 3.1-5

Mixing methods used for variety of sponge and cakes
Learning Objectives:
1. Define the mixing methods used for variety of sponge and
cakes
2. Demonstrate each mixing methods.
The Six Different Cake Mixing Methods

Creaming Method
This is the most common of the methods. The creaming method
alternately adds the dry and liquid ingredients to the fat mixture.
This ensures all the liquid will be absorbed into the batter as if
there is a high amount of butter or shortening, the liquid has a
natural tendency to separate and the flour will help bind it into
the batter.
Two-Stage Method
This method is great for cakes with a large amount of sugar and
the resulting batter is generally thinner than other types. The dry
ingredients are mixed with the fat, then the liquid is added in
parts. Low speed is always used in the procedure, and frequent
scraping is necessary.
Flour-Batter Method
This produces a finely grained cake. The flour and fat ingredients
are mixed until smooth, and the sugar and eggs are whipped
together. Then the two different mixtures are incorporated, and
the liquid is added at the end.
Sponge Method
Sponge cakes use egg yolks and or whole eggs that are whipped
with sugar until a very thick foam is created. Heating the eggs or
yolks with the sugar will result in greater volume. A typical
genoise cake will use this method, and the egg foams are the
typically the only leavening.

Angel Food Cake Method

As the name implies, this is the method for creating angel food
cakes. These cakes use no fat, and are leavened with whipped egg
whites.
Chiffon Method
Chiffon-style cakes can use an egg white foam, but are not fatfree, and some recipes call for additional eggs or yolks inside the
batter. Additional melted butter or a vegetable oil is added to the
mix for richness, and the leavening isn't solely relied upon by the
egg foams; they do contain chemical leavenings such as baking
powder.
Mixing Methods also include:
Beating ingredient together to get the correct consistency
before the next stage is attempted. Usually butter and sugar to
aerate before adding remainder of ingredients
Whisking of lighter ingredients as eggwhites to make
meringue, mixing of cream so the fat globules begin to adhere
together and air is trapped inside allowing cream to be piped
Folding is the blending of whipped cream and melted
chocolate together so minimal air is lost so the light properties
of a delicious chocolate mousse are achieved. The chocolate is
folded gently into the cream so the lightness is maintained
Creaming is the mixing of an ingredient like butter so it is
smooth and lump free. It can be mixing it until the ingredient
is lighter and fluffier due to the air being incorporated into the
ingredient
Kneading is the manipulation of a dough
until the correct consistency is achieved
Bread dough is kneaded until the dough
takes on the smooth characteristics of
a well develop gluten structure inside
the dough
Cutting skills are required when
producing gateaux so even portions are achieved
Piping skills are required so even balance is achieved in the
decoration.

All these techniques need to be developed in order to be able

to achieve a professional looking product.
Self-check 3.1-5

Matching Type: Match Column A with Column B. Write the

letter of the correct answer on your answer sheet.

Column A
1. It is mixing of an ingredient like
butter so it is smooth and lump free
2. The blending of whipped cream and
melted chocolate together so minimal
air is lost so the light properties of a
delicious chocolate mousse are
achieved

Column B
a. Two-stage Method

b. Creaming

3. This method is great for cakes with a c. Beating

large amount of sugar and the resulting
batter is generally thinner than other
types.
4. The method of mixing lighter d. Folding
ingredients as egg whites to make
meringue, mixing of cream so the fat
globules begin to adhere together and
air is trapped inside allowing cream to
be piped
e. Whisking
5. Ingredient are mix together to get the
correct consistency before the next
stage is attempted.

Answer Sheet 3.1-5

1.
2.
3.
4.
5.

b
d
a
e
c

OPERATION SHEET 3.1-8

Equipment Type

Hand Mixer

Equipment Code
Location

Practical Work Area

Steps/Procedure:
1. Read all the instructions that came with your hand mixer.
Reading the instructions is the base step of working with any device.
Note that each machine has something different in it, though the basic
method of working is same in all the devices. Read the manual that came
with the device and you will be safe.
2. Make sure that you do not let the machine cords, plug, or even the
body to touch water. When you are working in a kitchen, this is a
common mistake that may happen.
3. Make sure that the mixer is unplugged and the speed is 0 before you
insert the beaters.
4. Plug the mixer using your cable to the socket. Also, it is time to place
the beater into a bowl.
5. Slowly use the speed control button to set your desired speed. Start
with 1 and then slowly increase it to your desired speed.
6. When you are done mixing, make sure to turn the speed down to 0
before you unplug the mixer.
7. Unplug the mixer by pulling the cable off from the socket.
8. Eject the beater that you installed. Each mixer has a different
procedure of removing beaters. Read your manual to understand your
method. Make sure that the speed is set to 0 before you try this step.

Assessment Method:
Direct observation/Demonstration

Procedural Criteria Checklist 3.1-8

CRITERIA

Did you.
1. Guide the Beaters/Whisks continuously through
the mixture for uniform mixing?

YES

2. Select the appropriate speed for the task?

3. Use the appropriate attachment for a particular

mixing method?

4. Turn the mixer off and unplug the cord mixer after
it is used?

5. Perform safety precaution in using the hand

mixer?

NO

TASK SHEET 3.1-8

Title: Measure correctly the basic baking ingredients
Performance Objective: Identify the tools, supplies, materials needed in
preparation for baking a butter cake.
Supplies/Materials

Butter

Milk

Flour

Baking Powder

Salt

Vanilla

Oil

Measuring Cups for solid and liquid

Measuring Spoons

Spatula

Weighing Scale

Knife

Spoon

Equipment

Steps/Procedure:
1. Read the Information Sheet 3.1-2 on correct measurement of

ingredients.

2.

Follow the instructions precisely.

3.

Use the appropriate tools/materials in measuring ingredients.

Assessment Method:
Lecture, Demonstration

Performance Criteria Checklist 3.1-8

CRITERIA

Did you.
1. Select, measure, and weigh ingredients according to
recipe requirements, enterprise practices and customer
practices?
2. Use the correct type of weighing and measuring
equipment according to the types and quantities of
ingredients used?
3. Check the
ingredients?

condition,

quantity

and

quality

of

YES

4. Take action to sort and identify alternatives, if

ingredients are not available?

5. Use personal protective clothing/equipment and

working practices which are useful in combating
potentially harmful effects of dust from ingredients and
allergies from skin contact with ingredients

NO

JOB SHEET
Title:

Appropriate mixing methods for Chiffon Cake

Performance Objective: Given the necessary material, tools and

equipment, the candidate must be able to bake a
Butter Cake
Supplies/Materials:
1 1/2 cups all-purpose flour
1/2 teaspoon salt ,
2 teaspoons baking powder ,
1/2 cup butter, room temperature ,
1 cup white sugar,
2 eggs room temperature,
1 teaspoon vanilla extract
3/4 cup milk, room temperature.
-Mixing bowl
wooden spoon
measuring cup
measuring spoon
scale
square pan
parchment paper
sieve
rubber scraper
Equipment : Oven, Hand Mixers with attachment, weighing scale.
Steps/Procedure:
Wear the complete PPE
Prepare the necessary materials and equipment.
Beating Method
Combine the flour, salt, sugar and baking powder in a large bowl. Make a
little well in the center and pour in the oil, water egg yolks and
flavouring. Beat for 2 minutes until smooth.
Whisking Method
In another bowl, beat the egg whites with the cream of tartar. This is
what will make the cake so fluffy, so it's very important to make very stiff
peaks.
Folding Method
Gently fold the eggs into the first mix. Beware to not stir, but rather fold
them together. Do this until it's well blended together.

Assessment Method: Direct Observation/Demonstration

Performance Criteria Checklist 3.1-8

Did you.
1. Wear complete PPE?

CRITERIA

YES

2. Use the appropriate tools, materials and equipment

for the task?

3. Perform correctly the mixing methods?

4. Observe safety precautions in performing the task?

NO

Information Sheet 3.1-6

Cooling temperature of sponge and cakes
Learning Objectives:
1. Give the cooling temperature of sponge and cakes
Cooling the Cake
Cakes need to cool properly before they're handled. First, allow
cakes to cool in their pan for a while. If a cake hasn't cooled
enough, it will be quite reluctant to leave the pan -- some of the
cakes may stick to the pan, or half of the cake will come out, and
the other half will stay attached. Removing a cake from the pan
too soon or too late can drastically change the appearance and
texture of the cake. Wire cooling racks are perfect for cake to cool
on after they're removed from baking pans, because the wire
cooling racks allow air to circulate all around the cakes while it
cools.
Some kinds of cakes require specific cooling techniques
, such as:
Butter cakes: After removing butter cakes from the oven, let
them stand in the baking pans on wire cooling racks for 10
minutes, or as the cake recipe directs. Run a knife around
the edge of the cake to loosen it from the sides of the baking
pan.
Using oven mitts or hot pads, place a wire cooling rack on
top of the cake and baking pan. Turn cake over so wire

cooling rack is on the bottom. Gently shake the cake to

release it from the baking pan. Remove the baking pan and
peel off the paper liner from the cake, if one was used. Turn
the cake right side up onto a second rack to finish cooling.
If you let the cake cool in the pan too long, it may not come
out easily. Try putting it back in the oven at 250F for three
minutes
to
help
loosen
it.
Sponge or angel food cakes: Sponges and angel food cakes
are leavened with air, so they have to cool hanging upside
down or they will collapse into themselves. The easiest way
is to use a pan that has feet attached to the pan. Just flip
around the feet, and turn the cake upside down. If you pan
doesn't have feet, don't worry -- just turn the pan over onto
the neck of a wine bottle or long, heatproof funnel. If those
aren't handy, balance the edges of the pan on inverted mugs
or cups. Allow the cake to completely cool for several hours.
Then remove the pan from the bottle and slide a sharp knife
with a long, thin blade between the cake and side of the pan
to free any sticking crumbs. Place a plate over the top of the
tube pan, flip it over, and remove the pan.

Cheesecakes: Allowing the cheesecake to fully set before

removing the springform pan is important. Cool the
cheesecake on a wire rack away from drafts at least 1 hour
until it reaches room temperature. Then cover the top of the
pan with plastic wrap and place it in the refrigerator to set
for at least four hours -- overnight is ideal. After the
cheesecake is completely chilled, run a butter knife between
the cake and the edge of the pan, unlatch the fastener,
gently release the springform ring, and lift straight up, away
from the cheesecake.

Self-check 3.1-6
Essay
Answer the following questions:
Some kinds of cakes require specific cooling techniques.
Give some cooling techniques for the following types of cakes.
1. Butter cakes
2. Sponge or angel food cakes
3. Cheesecakes

Answer Key 3.1-6

1. Butter cakes: After removing butter cakes from the oven, let
them stand in the baking pans on wire cooling racks for 10
minutes, or as the cake recipe directs. Run a knife around the
edge of the cake to loosen it from the sides of the baking pan.
Using oven mitts or hot pads, place a wire cooling rack on top of

the cake and baking pan. Turn cake over so wire cooling rack is
on the bottom. Gently shake the cake to release it from the
baking pan. Remove the baking pan and peel off the paper liner
from the cake, if one was used. Turn the cake right side up onto a
second rack to finish cooling.
If you let the cake cool in the pan too long, it may not come out
easily. Try putting it back in the oven at 250F for three minutes
to help loosen it.
2. Sponge or angel food cakes: Sponges and angel food cakes
are leavened with air, so they have to cool hanging upside down
or they will collapse into themselves. The easiest way is to use a
pan that has feet attached to the pan. Just flip around the feet,
and turn the cake upside down. If you pan doesn't have feet,
don't worry -- just turn the pan over onto the neck of a wine
bottle or long, heatproof funnel. If those aren't handy, balance the
edges of the pan on inverted mugs or cups. Allow the cake to
completely cool for several hours. Then remove the pan from the
bottle and slide a sharp knife with a long, thin blade between the
cake and side of the pan to free any sticking crumbs. Place a
plate over the top of the tube pan, flip it over, and remove the
pan.
3. Cheesecakes: Allowing the cheesecake to fully set before
removing the springform pan is important. Cool the cheesecake
on a wire rack away from drafts at least 1 hour until it reaches
room temperature. Then cover the top of the pan with plastic
wrap and place it in the refrigerator to set for at least four hours
-- overnight is ideal. After the cheesecake is completely chilled,
run a butter knife between the cake and the edge of the pan,
unlatch the fastener, gently release the springform ring, and lift
straight up, away from the cheesecake.

Information Sheet 3.1-7

Required equipment and materials for sponge and cakes

Learning Objectives:
1. Give the equipment and materials for cakes
2. Distinguish the function of the equipment and materials
for cakes.
Baking parchment
This is a non-stick paper ideal for lining cake tins. It is also
known as silicone paper. Baking parchment is both greaseproof
and moisture-proof. You can use it to line cake tins and baking
trays. No additional greasing is necessary. It can be used in the
oven and freezer.
Baking tins
There are many tins on the market these days of all shapes, sizes
and materials. At Good Food, we prefer heavy-duty, silvercoloured tins. Dark-coloured silicone bakeware has a tendency to
absorb heat and make the sides of the cake dark. It is essential to
use the correct tin size and shape stated in the recipe or else
cooking times will need to be adjusted.
Cooling rack
This is an essential piece of equipment for helping air to circulate
around your freshly-baked cake or biscuits, avoiding sogginess.
Cutters
A selection of metal cutters allows you to create simple but
effective cake decorations and fun biscuit shapes.
Dredger/ Shaker

A dredger is useful for lightly dusting surfaces with flour or icing

sugar when rolling out dough or icing. However a tea strainer or
sieve can perform the same function perfectly well.
Food mixer
A food mixer is not essential for cake-making but
it does save time and minimize effort.
Food processor
Useful for so many functions both sweet and savory, the food
processor can also be used for many cake recipes and is good for
rubbing fat into flour when making pastry.
Greaseproof paper
This type of paper is ideal for wrapping food, particularly greasy
or fatty foods. It's often suggested as a suitable wrapping for fruit
cake before placing it in a tin. It can be used in the freezer as well
as the microwave and oven. If you are using it for lining a cake
tin, you should also lightly grease the paper before spooning in
the cake mix.
Icing smoother
A handy tool for cake decorating, the smoother helps to give you a
professional finish, smoothing down your marzipan or sugarpaste
(ready-to-roll icing) after you've applied it to the cake. You can
buy this from specialist cake decorating shops.
Marzipan spacers
If you like to decorate cakes with marzipan or sugar paste then
spacers will help you achieve an even thickness. These can be
bought from specialist suppliers.

Measuring jug
Baking recipes often include oil, milk or other liquid ingredients
and a measuring jug is essential for getting the quantities right.
As a measuring jug is needed for so many cooking purposes, it's
always useful to have one to hand.
Measuring spoons
People often under- or overestimate the size
of a teaspoon or tablespoon. Measuring
spoons ensure an accurate amount is used.
If you like to use American recipes, it's also
worth buying a set of measuring cups to
avoid tricky conversions.
Mixing bowls
It's useful to have at least two large mixing
bowls as many recipes require more than one. Choose glass,
metal or plastic according to preference but it's worth having
heatproof ones so that you can put them in the microwave or over
simmering water when melting chocolate.
Palette knife
A palette knife is a long, thin implement with a rounded end. It
has a wide range of uses, including smoothing on icing or cake
fillings, scraping bowls and cutting butter into flour.
Pastry brush
A pastry brush can be used to glaze your pastry
with egg wash or milk or for brushing filo pastry
with melted butter. It's also good for brushing off
excess icing sugar when cake decorating.
Rolling pin

You can buy one-piece rolling pins or the type with a

fixed handle at either end, depending on which you
find easiest. For really smooth results make sure the
pin is wide enough to fully cover the width of dough
or icing you are rolling out. If you do a lot of cake
decorating with sugarpaste/ready-to-roll icing it is
handy to have both a wide pin made from smooth plastic and a
mini pin for intricate work.
Scales
As accuracy is key in baking, a good set of scales
are necessary for measuring out ingredients.

Sieve
A fine sieve made from metal or plastic is ideal for sifting flour
and icing sugar, which is highly recommended when cakemaking. It can be easier to use a small tea strainer to dust
surfaces and decorate desserts with icing sugar or cocoa.
Skewer
A metal skewer will help you determine whether your cake is
cooked. If you insert it into the cake and it comes out clean, your
cake is ready.
Spatula
Avoid leaving cake mixture or melted chocolate in your bowl by
using a bendy spatula which can easily skim around the sides.
Spoons

A wooden spoon is a great all-rounder in the kitchen. If you

don't have a food mixer, use it for beating your cake mixes. A
large metal spoon is handy for folding in flour or whisked egg
whites.
Whisk
Whisks are designed to give volume and aerate foods and are
therefore important for cake making. A balloon whisk is a
handheld tool with metal loops that form into a bulb shape at the
end of a long handle. It's always handy to have one of these in the
kitchen as in addition to whipping cream, whisking egg whites
and gently folding in flour, you can also use it to remove lumps
from sauces. An electric whisk or a food mixer make short work
of whisking and creaming. The food mixer, with its different
attachments, is more versatile but also much more
expensive.
Zester
It's handy to have a zester, fine grater or
microplane, as many baking recipes require citrus
zest. The latter two can also be used to grate nutmeg.
Self-check 3.1-7
True or False
Write T if the statement is correct and write F if it is wrong.

1. Whisks are designed to give volume and aerate foods and

are therefore important for cake making.
2. Spatula is a great all-rounder in the kitchen. If you don't
have a food mixer, use it for beating your cake mixes. A large
metal spoon is handy for folding in flour or whisked egg
whites.
3. A sieve will help you determine whether your cake is cooked.

4. A pastry brush can be used to glaze your pastry with egg

wash or milk or for brushing filo pastry with melted butter
5. A food mixer is not essential for cake-making but it does
save time and minimize effort.

Enumeration
List down Ten (10) required equipment and materials for
sponge and cakes.
1.

6.

2.

7.

3.

8.

4.

9.

5.

10.

Answer 3.1-7
True or False
1. T
2. F
3. F

4. T
5. T
Enumeration
Zester
Spatula
Rolling Pin
Parchment Paper
Baking tin
Whisk
Wooden Spoon
Skewer
Sieve
Scales
Pastry brush
Pallet Knife
Measuring Spoon

Information Sheet 3.1-8

Recipe specifications, techniques and conditions and desired
product characteristics
Learning Objectives:
1. Know the techniques, conditions
and desired characteristics of sponge
and cakes.
2. Perform at least 1 recipe for sponge
and cakes
Best Vanilla Sponge Cake Recipe

Prep time
15 mins
Cook time
35 mins
Total time
50 mins
The milk / butter mixture should be hot (about 150f) when
adding to the liaison.
A stand mixer is not necessary however it is the best at achieving
the ribbon stage with the balloon whip attachment, a hand
beater can be used but be aware it may take almost 20 minutes
to reach ribbon stage
Grease pans with pan grease
Preheat oven to 350f
Yield: 2 - 8" layers or 24 cupcakes
Ingredients
Eggs Large 4 (200g)

 Granulated Sugar 1 cup (350g)

Whole Milk 1 cup (237ml)
Unsalted Butter 1 Stick (8 Tablespoons) (112g)
Vanilla Extract 1 Tablespoon (15ml)
All Purpose Flour 1 cup (130g)
Cake Flour 1 cup (120g)
Baking Powder 2 teaspoons (10g)
Salt teaspoons (3g)
Instructions
In the bowl of your Kitchen Aid mixer combine the eggs and
sugar over a double boiler and whisk with a hand whisk until
the sugar has dissolved slightly and the mixture reaches
approximately 115f.
[Link] high speed whip to ribbon stage, thick and pale colored
and is almost 5X from original volume
[Link] eggs will take about 5 - 7 minutes to reach the ribbon
stage.
[Link] the meantime combine the milk and butter in a microwave
safe bowl or on the stove top and melt to just under a boil.
Add the vanilla extract
[Link] this time the eggs should be ready, fold in the sifted dry
ingredients
[Link] out about 2 cups of the cake batter into a separate
mixing bowl, and with a hand whisk add the hot milk-butter
to that. Whisk vigorously
[Link] the "liaison" back into the remaining batter in the mixer
bowl.
[Link] batter between the two prepared pans.
[Link] in preheated 350f oven for about 35 minutes or UNTIL
IT'S DONE
A Note on Doubling this recipe:

Most recipes are no problem to simply double or triple the

ingredients amount and proceed as the recipe states to mix.
However with a recipe such as this one, that requires the eggs
reach a certain volume, you
may have trouble to double and
especially triple the quantities
here, because you are severely
limiting the amount of room for
the eggs to gain volume.
If you have a 7qt Kitchen Aid
bowl, you can double the
recipes, but I will not advise to
triple unless you have a
commercial 12Qt or 20Qt Bowl.

Best Angel Food Cake Recipe

TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 12-16 servings
Ingredients
1-1/4 cups egg whites (about 9)
1-1/2 cups sugar, divided

1 cup cake flour

1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
Directions:
Place egg whites in a large bowl; let stand at room temperature
30 minutes. Sift 1/2 cup sugar and flour together twice; set
aside.
Place oven rack in the lowest position. Preheat oven to 350. Add
cream of tartar, extracts and salt to egg whites; beat on medium
speed until soft peaks form. Gradually add remaining sugar,
about 2 tablespoons at a time, beating on high until stiff peaks
form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through
batter with a knife to remove air pockets. Bake 35-40 minutes or
until lightly browned and entire top appears dry. Immediately
invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to
a serving plate. Yield: 12-16 servings.
Nutritional Facts
1 serving (1 slice) equals 115 calories, trace fat (trace saturated
fat), 0 cholesterol, 68 mg sodium, 26 g carbohydrate, trace fiber,
3g protein.

Butter Cake
Ingredients:
1 1/2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder
1/2 cup butter, room temperature
1 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla extract
3/4 cup milk, room temperature
Preheat oven to 350 degrees F (175 degrees C). Lightly grease
an 8-inch square baking pan. Line bottom with parchment or
wax paper, or dust lightly with flour.
Sift together the flour, salt, and baking powder.
Beat butter and white sugar until fluffy and light in color.
Gradually add eggs, beating well after each addition; stir in
vanilla. Add the sifted dry ingredients to the creamed mixture
alternately with the milk. Stir until just blended
Bake at 350 degrees F (175 degrees C) for until cake springs
back when lightly touched, about 30 minutes. Let cool in pan
for 10 minutes before inverting onto wire rack to cool
completely
Cake Making Techniques
Cake making is not difficult but having an understanding of the
role ingredients and technique play in the quality of your finished
cake will help you to have consistent and excellent results every
time.
You may not know the differences between the two types of cakes;
foam and butter, and the different techniques used to make
them. Cake making usually begins by trying a recipe that catches
your interest and whether it is a sponge cake, butter cake, chiffon
cake, or genoise doesn't matter at first, only how it tastes and
looks matters. But as you gain more experience, you start to
develop definite taste preferences. Frustration often results when
a recipe doesn't work or meet your expectations. This is when you
need to learn about technique and cake types so you can become

better at; choosing recipes that match your preferences, avoiding

mistakes, and even changing a recipe to suit your own taste.
There are two types of raised cakes:
1. FOAM Cakes -( No fat )
Foam cakes have a high proportion of eggs to flour. They are
leavened solely by the air beaten into whole eggs or egg whites.
They contain very little, if any, fat and have a spongy texture.
The two categories of foam cakes are:
i) Those that contain no fat
- Angel Food Cakes, Meringues, and Dacquoises.
ii) Those where the only fat is from egg yolks
- Sponge Cakes, some Biscuits, Roulades
2. BUTTER or SHORTENED Cakes
These cakes contain fat (butter, margarine or shortening) plus egg
yolks.
- Genoises and Chiffons and rely on a chemical leavener (baking
powder, baking soda) for their rise. They are flavorful, and have a
good texture and volume. The American-style butter cake evolved
from the English pound cake recipe of 1 pound of flour, 1 pound
of sugar, 1 pound of butter, and 1 pound of eggs. The French
called the pound cake "quatre-quarts" which translates to fourquarters, meaning of the recipe is flour, sugar, butter and
eggs. The first pound cakes had no artificial leavener and
volume was obtained through the mixing (aeration) of the batter.
Other examples of butter cakes are the white and yellow cake,
coffee cakes, teacakes, and fruitcakes. Some butter cakes are rich
and flavorful enough to stand alone (fruitcakes, teacakes) or with
a sifting of confectioners sugar or drizzled with a glaze. Others,
layer or sheet butter cakes, taste even better with a layer of
frosting, lemon curd, jam and preserves, nuts, or even ice cream.

Butter cakes consist of taking the most basic of ingredients

butter, sugar, eggs, flour, and a leavening agent (baking powder or
baking soda) and transforming them into a baked good with a
wonderful taste and texture.

Self-Rising Flour vs. Plain Flour

Generally, it is always preferable to use self-rising flour or cake
flour for making basic cakes without any icing or decoration. This
is because self-rising flour has a much lower gluten level than
plain flour and this will also produce a much lighter and fluffy
cake. Unless specified in the recipe like Banana Cake which
requires a heavier batter or you are making a decorative cake
with several tiers and icing which requires a more firm cake base,
then it is better to use Plain flour plus baking powder or
leavening agent. Plain flour has a much higher level of gluten.
How to make your butter cake light & fluffy (creaming method
most popular)
Step 1: Place softened butter and sugar in a large bowl. Use an
electric beater to beat until pale and creamy.
Step 2: Add the eggs to the mixture one at a time (this stops it
curdling), and beat until just combined. Do not over beat.
Step 3: Add the flour to the mixture and use a spoon or spatula
to gently fold until just combined.
There are actually three methods used in making butter cakes
and the goal of each method is to incorporate the maximum
amount of air into the batter (produces the volume and texture of
the cake), to restrict the development of gluten in the flour
(provides tenderness, texture and volume), and to have a uniform
batter.
1) Creaming Method - Most American-style butter cakes are
prepared using one of three methods.

The creaming method is the most popular of the three. This is the
easiest and produces the lightest cake with the best volume.
2) One Bowl, Quick or Blending Method - The one bowl, quick,
or blending method is the quickest and easiest cake to make and
produces a melt-in-your-mouth texture but it is denser with less
volume than a cake made with creaming method.
3) Combination Method - The combination method is similar to
the creaming method but involves whipping the egg whites
separately from the yolks and then adding them to the batter.
Example - chiffon cake, angel cake

The creaming method

The Creaming method is the most common of the three methods,
and produces the lightest cake with the greatest volume. To start,
the butter should be unsalted, of good quality, and at room
temperature (65 - 70 degrees F) (18 - 21 degrees C). Butter that
has a high butterfat content produces more air bubbles and
tends to produce less curdling. The type of sugar used can vary
by recipe from regular granulated white sugar to superfine
(castor) white sugar.
Mixing the sugar and Butter
Creaming or 'to Cream' - How often have you seen a recipe begin
with the words 'cream the butter' or 'cream the butter with the
sugar'? This mixing or beating technique not only combines
ingredients to make a uniform mixture, but also incorporates air
into this mixture. A whisk, wooden spoon, or electric mixer with
paddle attachment can be used. The butter should be at room
temperature so it incorporates the sugar sufficiently to produce a
smooth and creamy batter that is light and fluffy. Follow your
recipe's instructions, as this step can vary in length from seconds
to minutes, depending on how much air needs to be incorporated
into the batter so it rises properly in the oven

To begin, place the butter and sugar in a mixing bowl and start
beating these two ingredients on LOW speed. The creaming of the
butter and sugar produces air bubbles in the fat created by the
rubbing of the sugar crystals against the fat. These holes will get
larger and multiply as you continue beating. Starting on LOW
speed and then gradually increasing the speed allows the air
bubbles to form and strengthen. Starting at too high a speed
could damage or break the fragile air bubbles which will cause
the finished cake to be heavy with a compact texture. The goal is
to have maximum aeration, that is, lots of air bubbles in the fat.
A well aerated batter means a cake with good volume and a soft
crumb. Beating time can range anywhere from 5 to 10 minutes so
be sure to follow your recipe.
Butter and sugar have different jobs in cake making. Butter
provides flavor, tenderizes the batter and provides volume. Sugar,
on the other hand, helps to tenderize the batter (slows down the
gluten development in the flour) but also sweetens the batter,
moistens the batter which helps keep the cake fresh, and helps
with browning.
Adding the eggs - when and how
At the point where the butter and sugar mixture is light and
fluffy, room temperature eggs are added. (The use of cold eggs will
reduce the volume of your finished cake. ) You may have noticed
that there may be curdling of the batter at this stage. This is
particularly so when the recipe is for a high-ratio cake (see
below). This is caused by the addition of more liquid (eggs) than
the batter can handle at one time. Once the flour has been added
it will smooth out the batter so don't worry. One solution is to
add the eggs to the batter more slowly as opposed to one egg at a
time as most recipes state. Lightly beating each egg first and then
slowly adding the egg down the side of the bowl as the mixer is
running will help. If you see curdling, stop adding the egg and
beat the batter a little to smooth it out before continuing the
addition of more egg.

Eggs play a major role in cake making. Not only do they add
needed aeration to the batter, they also provide structure to the
cake, help to bind the ingredients together, keep the cake moist,
add flavor, and tenderness.

When to adding Flavorings

Once the eggs have been combined and you have a smooth batter,
flavorings, such as extracts are added.
Adding the flour, Baking powder and Milk or Water
First, the flour is sifted with a leavening agent (baking
powder/baking soda) and salt. This is done not only to aerate the
flour and remove any lumps, but to evenly distribute the
leavening agent and salt throughout the flour. If the leavening
agent is not evenly distributed throughout the cake batter, holes
in the baked cake can occur. Baking powder's role is to enlarge
the bubbles created in the fat during the creaming of the fat and
sugar.
The flour mixture and room temperature liquid (milk, water, etc.)
are added alternately, beginning and ending with the flour
mixture to ensure a smooth and light batter. It is very important
NOT to over mix the batter at this point. Over mixing will develop
too much gluten in the flour and the result will be a tough cake
or your cake will sink in the center. Mix only to incorporate the
ingredients. The first addition of flour will be fully coated with the
fat and does not form gluten, so it is a good idea to add the
largest amount of flour in the first addition. When you add the
liquid any uncoated flour will combine with the liquid and form
gluten. Continue adding the flour and liquid alternately, making
sure you mix on low speed just until blended. This will enable
enough gluten to develop to provide structure but not enough to
make a heavy and compact cake.

Liquids are used in butter cakes to dissolve the salt and sugar, to
add color and richness, and to not only moisten and therefore
activate the baking powder/baking soda in the batter, but to also
create steam when the cake batter is placed in the oven so the
cake will rise and reach its full volume.
Leavening: (This is a general guideline as the other ingredients
used in a recipe also affect the amount of baking powder/baking
soda used.)
1 - 1 teaspoons of baking powder for each cup of flour
or teaspoon baking soda for each cup of flour
The one bowl or quick method
The one bowl or quick method produces a cake
moist, dense, with a fine and velvety texture.
implies, this method is faster and easier than
method as the creaming step of the butter
eliminated.

which is very
As the name
the creaming
and sugar is

All the dry ingredients are first put into a mixing bowl and then
soft butter and a little liquid are added. This is thoroughly beaten
together and then the eggs, flavoring, and remaining liquid are
added. Since the liquid is added after the butter and flour are
combined, it reduces the gluten formation in the flour because
the fat has had a chance to coat all the flour before the
toughening action from the liquid can take place. This is why this
method produces a melt-in-your-mouth cake (less gluten is
formed).
However, using the one bowl method does not produce a cake
with as much volume as the creaming method. This is because
the butter tends to melt into the batter, so it doesn't form as
many air bubbles needed for maximum volume as in the
creaming method. The temperature of the ingredients plus the
mixing speed are very important with this method so be sure to
follow your recipe's instructions.

The combination method

The combination method when whipped egg whites are added to
the creamed ingredients. This method gives additional volume
and light texture to your cake. Some recipes that call for the
creaming method can be changed to this method by simply
separating the eggs, beating the whites separately with a little of
the recipe's sugar, and then adding the whites to the finished
batter.

Troubleshoot Butter cake

Sometimes our butter cakes don't turn out the way we expected.
Maybe they are domed, or sink in the middle, or are too heavy, or
have holes. There are many reasons that cakes fail and
understanding these reasons will help to prevent the next
disaster.
When baking butter cakes, as with all baking, it is very
important to accurately measure or weigh all your ingredients.
Having too little or too much of any one ingredient will affect the
outcome of the cake. Also, the correct oven temperature is
paramount to a wonderful cake. A perfectly measured and mixed
batter will fail if your oven temperature is incorrect. Therefore, if
you find your cakes are done before the specified time, invest in a
good freestanding oven thermometer to accurately measure the
temperature of your oven.
Proper mixing of the batter will also affect the outcome.
With the creaming method, creaming the butter and sugar
develops air cells in the batter, which helps give cakes their
volume and texture. Sifting the flour with the baking
powder/soda prevents uneven distribution of the leavener which
can cause holes in the finished cake. When adding the flour to
the batter, do not over mix or it will produce too much gluten. Too
much gluten causes a cracked and domed top.

Some common problems and their causes are:

OVER CREAM OR OVER BEAT
Definitely do NOT over beat or over cream the butter and
sugar.
At the point where the butter and sugar mixture is light and
fluffy, eggs are added. Over beating eggs with the butter and
sugar mixture will make it turn watery and loses it's aeration and
cause it to break and collapse resulting in a sink cake in the
center. Roughly about 10 mins is more than enough for your
small beater and for big beaters, 8 mins is enough.
When the eggs and sugar are beaten, it should thick rather
than watery. Suggest instead of pouring in one short, sift the
flour into the egg and sugar mixture then fold.
Whisking the eggs and sugar is simple. whisk till it's thick
and creamy. The difficult part is folding the flour into the egg
mixture. At this juncture, you might deflat the air bubbles and
thus get a flat cake instead. Mix or fold only to incorporate the
ingredients
DOMED or CRACKED SURFACE and/or TUNNELS - batter over mixed
- wrong type of flour or too much
- too little baking powder/soda or sugar
- oven temperature too hot
CAKE SINKS IN THE CENTER - batter over mixed
- too much fat and/or sugar or leavening
- not enough liquid
- oven temperature too low

CAKE DIDN'T RISE (COMPACT TEXTURE)

- improper mixing
- butter and eggs wrong temperature
- too much or too little fat
- too little baking powder or baking powder is too old
- oven temperature too hot
- wrong pan size

TOP CRUST IS TOO DARK OR HARD

- over baked
- wrong oven temperature
- too much sugar, baking powder/baking soda
COARSE GRAIN AND DRY
- oven temperature too low
- too much baking powder/baking soda
- too little liquid
CAKE FALLING APART
- too much baking powder/baking soda, sugar, or fat
- improper mixing
- oven temperature too low
Icing sugar and granulated sugar

Sometimes you are in a hurry and you run out of either Icing or
granulated sugar. Instead of running out to the store, you can
make your own powder sugar or substitute them.
Make your own powder/Icing sugar
Powdered sugar, also known as confectioner's sugar or icing
sugar, is a finely grained sugar that dissolves quickly in water. It
is used mostly for icing on cakes and is called for in many
recipes. Powdered sugar is typically more expensive than regular
sugar so youll save money as well.
When substituting powdered sugar with granulated sugar, take 1
cup of granulated sugar and 1 tsp of cornstarch for every 1 cup
of powdered sugar needed, and grind
them in a blender. Make sure to use a
blender, because a food processor
won't work for this. The cornstarch is
used to keep the powdered sugar
substitute from clumping up during
storage.
How to make whipped cream.
Ingredients
1 cup of heavy whipping cream
1/3 cups sugar. (icing sugar mixes in more easily)
1 pinch salt
1/2 a teaspoon of vanilla extract
The cream will expand into more so be careful
how much cream you put in.
e.g. if you put in 1 cup it will multiply into 2
cups.
Method:
1. Pour the 1 cup of heavy cream into a large bowl.

2. Add in about a 1/3 cup of sugar and a tiny pinch of salt.

3. Adding more sugar will help thicken the mixture, but don't add
too much.3/4 a cup to a cup is too much.
4. Using a wire whisk or beater, whip the mixture together until
you get soft peaks.
[Link] it chilled in fridge to cool.
Tips
The longer you whip the frothier it becomes, but whip it too long
and it becomes butter.
Add food colouring for special [Link] it tastes tart, add more
sugar.
Alternately, use powdered sugar, or your favorite artificial
sweetener, and sweeten to taste. You can certainly use less sugar.
The key to truly tasty whipped cream is vanilla extract (about a
half teaspoon)
You can also add different extracts or
liquor for extra flavors.
Tricks and Tips
Instead of lining your cake tin with
wax paper, you can also grease you
cake tin with ordinary vegetable oil
and dust with flour before you pour in
your cake mixture for baking. This will
enable your cake to be easily taken out after the cake is done.
CAKE:
- To prevent burning, avoid storing the baking tray too close to
fire source. Also try not to set the oven temperature too high.
- Cover the base of the baking tray with bread paper sprinkled
with flour (without margarine), because it will thicken the paper
and make it easier to peel off.
- Thin cakes are best baked at a higher oven temperature (
200C), while thicker cakes will need a temperature of 180C.

- Wrap cake with aluminum foil and store in freezer, and it will
stay edible for more than five weeks.
- Make sure the oven is preheated before baking and that water is
already boiled properly before steaming.
- Sieve chocolate powder together with wheat flour to produce a
smoother and less grainy mixture.
- To maximize cakes volume, liquid food coloring has to be
inserted the first time dough is stirred.
- Cool off liquid butter before adding it to dough to prevent the
cakes texture becoming rough.
- When adding butter cream, ensure that cake is already cooled
off for two hours to prevent it from melting.
- Pound cake is the most suitable dough for making a fruitcake.
- Dont use fruits with high water/slime content because it will
make it difficult to preserve.
- When using broiler chicken eggs, making sure theyre not more
than three days old. If eggs have become to thin, try adding cake
emulsifier.
- Do not use eggs that have just been taken out of the fridge,
because they will not capture air when stirred.
Why do roll cakes often crumble and cant be rolled properly?
Because of not high enough oven temperature and too much
baking time. Roll cakes usually require 12 minutes of baking at
220C.
Why do cake fillings turn hollow or rough?
Too much egg white or too little margarine.
What causes thick clods in cakes?
Too much use of margarine, too much or uneven stirring.
Why is the cakes middle layer not as well-baked as its exterior?
Oven temperature is too high.

Why is cake hard and dry?

Because of not enough use of sugar, margarine and eggs. Or from
too much baking powder. On the other hand, cake can be too
runny also from lack of emulsifier or flour, or from too much egg
white.
Which wheat flours are suitable for making cakes?
Those with low protein, or those made from mixing mediumprotein flour with maizena flour.
Whats the difference between chiffon cake, pound cake and
sponge cake?
Chiffon cake is made by mixing egg yolk, oil, flour and baking
powder, whereby egg white is first mixed and braised with sugar
before other ingredients are added. Pound cake is a cake that has
the same ratio of egg, sugar and flour, which weighs about one
pound each about 450 g. Sponge cakes is made by braising
eggs with sugar, followed by wheat flour and lastly margarine or
butter.
Why does cake surface become grooved?
Not enough wheat flour in the dough, or vice versa.
Why does cake surface crack?
Too much sugar and wheat flour or because the wrong type of
flour is used. Other causes include baking tray being too small or
not high enough oven temperature.
Lastly and most important is to choose and understand the
correct type of flour used for your cake.

Tips for a perfect cake

Cake making is easy - but have you ever had one that doesn't
turn out as you expected? Read on to find out some of the s

Baking
1. If
your
oven
temperature
is
questionable, invest in an oven
thermometer. Some ovens might be
off by as much as 75F.
2. Preheat
oven
to
the
correct
temperature. If you are using glass
pans, reduce oven temperatures by
25F.
3. Shiny coated pans reflect the heat, and are your best
choice for cake baking. Grease and lightly flour the pan
and cover the bottom with greased waxed paper.
4. Position pans as near to center of oven as possible. Pans
should not touch sides of oven or each other.
5. Cake is done when the sides shrink slightly away from the
pan and a cake tester or toothpick inserted in center
comes out clean.
6. Cool cake in pan 10 - 15 minutes before loosening the
edge and turning it out onto a wired rack to cool.

Mixing
1. Prepare all the necessary ingredients.
2. Before mixing the batter, prepare the pans, turn the oven
on, and make sure the rack is in the center.
3. Have all ingredients at room temperature for best results.
4. Cream butter and sugar until light and fluffy or as long as
the recipe directs.
5. Always sift flour, baking soda, baking powder and spices

to avoid lumps.
6. To speed up the softening of cold butter, slice and let
stand for about 10 minutes.
7. Toss nuts, raisins and fruits in the batter last. This will
avoid color bleeding.
8. For a lighter cake, separate the eggs. Add the yolks to the
butter mixture, whip the egg whites and then fold them
into the final batter.
9. Use cocoa powder instead of flour for dusting a greased
pan when making a chocolate cake.
10.
Scrape sides and bottom of bowl frequently with a
rubber spatula during mixing.
11.

Spread batter evenly in pans.

12.
If using melted chocolate, temper it slightly with
some of your batter to prevent lumps.
Frosting
1. Cool the cake thoroughly before frosting, unless the recipe
instructs otherwise.
2. Chill the cake between the filling and the frosting. The
cake will be much easier to work with.
3. Store whipped cream in the refrigerator at all times.
4. Never walk away when whipping heavy cream or you may
end up in the butter manufacturing business.
Ingredients
1. Always use fresh eggs. Eggs separate best when cold.
2. Flour quality varies by brand and by season. If your batter

feels funny, bake a small muffin to verify the result.

3. Butter gives the best flavor and improves the shelf life of a
quality cake. But margarine can be used in place of butter
in most recipes with a minimal difference in flavor.

Self-Check 3.1-8
I-True or false: Write T if the statement is correct and write F if
it is wrong.
1. For a lighter cake, separate the eggs. Add the yolks to the
butter mixture whip the egg whites and then fold them into
the final batter.
2. Cool off liquid butter before adding it to dough to prevent
the cakes texture becoming rough.
3. Always use fresh eggs. Eggs separate best when cold.
4. Margarine can be used in place of butter in most recipes
with a minimal difference in flavor.
5. Chill the cake between the filling and the frosting. The cake
will be much easier to work with.
6. Cool the cake thoroughly before frosting, unless the recipe
instructs otherwise.
7. Foam cakes have a high proportion of eggs to flour.
8. Toss nuts, raisins and fruits in the batter last. This will
avoid color bleeding.
9. Position pans as near to center of oven as possible.
10. If using melted chocolate, temper it slightly with some of
your batter to prevent lumps.

II-The following are the steps of baking a butter cake. Arrange

it in correct order.
a. Beat butter and white sugar until fluffy and light in color.
Gradually add eggs, beating well after each addition; stir in
vanilla. Add the sifted dry ingredients to the creamed mixture
alternately with the milk. Stir until just blended
b. Preheat oven to 350 degrees F (175 degrees C). Lightly grease

an 8-inch square baking pan.

c. Bake at 350 degrees F (175 degrees C) for until cake springs
back when lightly touched, about 30 minutes. Let cool in pan for
10 minutes before inverting onto wire rack to cool completely.
d. Sift together the flour, salt, and baking powder.

Answer Key 3.1-8

I- True or False
1.
2.
3.
4.
5.
6.
7.
8.

T
T
T
T
T
T
T
T

9.
T
10. T
II
1.
2.
3.
4.

B
D
A
C

Information Sheet 3.1-9

Occupational Health and Safety
Learning objectives:
1. Identify Hazards and give precautions to minimize the
risk.

Identifying Hazards
Physical hazards are health and safety hazards that are
derived from the work environment, such as noise, heat /
cold, radiation, microwaves etc.
Chemical hazards are derived from chemicals used in the
workplace including toxic gases, noxious, fumes and
flammable / corrosive liquids.

ergonomic hazards are related to physical dimensions of

equipment, the placement of equipment and the way in
which equipment use impacts on the worker such as the
height of a workbench, the accessibility of a storage area,
the weight of equipment or the support of furniture.

Movement hazards are caused by manual handling such as

lifting or moving loads and repetitive movement.
Physical Hazards
HEAT

wear heat resistant gloves when carrying hot utensils and

equipment

avoid burns or scalding when cooking or removing food or

making hot drinks

working conditions with poor ventilation may lead to heat

stress
Things you can do to minimize the risk.
use Personal Protective Equipment provided (aprons, loves,
utensils)
Make sure all equipment that contains hot fat is covered
when not in use.
ELECTRICITY
electricity is a serious hazard because electric shock can
be fatal.

Things you can do to minimize the risk.

dont use frayed or damaged electrical leads

dont overload power outlets with double adapters and

extension leads

keep leads away from hot surfaces, walkways or other

places where they could be damaged

wear rubber soled shoes but dont rely on them to

provide protection.
Chemical Hazards
GAS
Gas is a quick, efficient energy source, but you are at risk from:

burns from naked flames

gas leaks

gas bottle explosions

Things you can do to minimize the risk.

follow safe work practices

make sure you know where the gas shut-off valve is

make sure you know the emergency drill for gas leaks

keep cooking equipment clean

make sure you know where the maintenance shut-off valve

is on every gas appliance
CHEMICALS

a number and range of chemicals are used in the workplace

chemical burns and exposure can cause considerable harm

and even be fatal
Things you can do to minimize the risk.

read the material safety data sheets (MSDS) and ensure

compliance in use.

Manual handling

Manual handling is not simply lifting items. It concerns all

aspects of manually maneuvering:

loads, e.g. pushing, pulling, lifting, carrying, tilting, etc

Severe and sometimes permanent injuries can be caused by
incorrect manual handling of materials
and loads. Some of the injuries sustained include:

acute or chronic muscle strain

ruptured discs

fractured bones

damaged ligaments or tendons

hernias

wounds or bruises

sprains and strains

poor posture and excessive repetition of movement can be

important factors in their onset
IN THE KITCHEN
In a kitchen, you are at risk when you are handling equipment,
for example:

lifting and carrying full pots and pans

carrying hot liquids and hot utensils

cleaning deep fryers, for example:

bending to clean inside fryers

pushing fryer cleaning equipment

stretching into the fryer

taking rubbish away, for example:

bending to pick up bags or bins

carrying a load of rubbish

stretching to place the rubbish into an outside bin

Things you can do to minimize the risk:

use a rubbish chute if one is available
push trolleys and bins instead of pulling them

Machinery and Tools

Knives and machines with moving parts cause many injuries in
the hospitality industry.
Things you can do to minimize the risk:

use the right knife for the task, and the food that you are
cutting
keep knives sharp
always cut on a stable surface, like a cutting board
always cut away from your body
store knives safely in a rack or knife block
dont leave knives in washing-up water
always carry knives with the blade pointing downwards

Fire
There is a high risk of fire in a commercial kitchen.
Things you can do to minimize the risk:

know the fire safety and emergency procedures

make sure you know how to use firefighting equipment

such as fire extinguishers and fire blankets

make sure you know where the firefighting equipment is

kept

dont use water on oil, fat or electrical fires

get rid of rubbish which may cause a fire hazard

Slipping injuries
As the vast majority of slip injuries happen on floors that are wet
or contaminated (e.g. with food
debris, cooking oil etc.), the best prevention is to Stop the floor
getting wet or being contaminated in
the first place. To prevent accidents, part of your duty is to:

maintain equipment as per standards and procedures

prevent any leaks of oil, water or other liquids

clean up spillages immediately

pick up everything that falls onto the floor

promptly reporting faulty equipment

routine floor cleaning should be done during quiet times

people are not put at risk and hygiene is not

use lids and covers for pans and containers, especially

when they are being carried

dont leave floors wet after cleaning clean them to a

completely dry finish if at all possible

if clean-to-dry is completely impossible then use barriers

and wet floor warning signs to keep
people off the wet area

In a kitchen, you are at risk of slips, trips and falls when

you are:

walking on slippery floors

working in a cluttered area

going up and down steps

things you can do to minimise the risk.

use floor cleaning products that remove oil and grease

mop up spills straight away

go into the kitchen only when necessary

keep walkways clear of clutter

wear non-slip shoes

Use cleaning methods that dont spread the problem

small spillages are often better dealt with using a paper

towel instead of a mop that wets the floor
Emergency and Control Procedures
The procedures described below have been established to provide
a system of safety for each person
employed and visitors should a building emergency eventuate.
YOUR RESPONSIBILITY
It is the responsibility of all persons to report immediately to their
Manager incidents of:

fire

accident

injury

medical or any other matters concerning health and safety

emergencies
In case of fire keep calm, move out of the danger zone and
await instructions from your warden

assist members of the public with special care for children,

the aged, injured and mobility impaired.

For your own safety, familiarize yourself with the emergency

knowledge as soon as you commence to
work in a new outlet, you must know:

Where the fire extinguisher are kept

Where emergency equipment relevant to your work is kept,

(fire blanket)

Who the first aid officer is

Where the first aid kit is kept

Where the nearest emergency exits is

what to do in case of an emergency

EMERGENCY AND FIRST AID

In an emergency situation, immediate action: SAVES LIFE

assess the situation

ensure that you are not placing yourself in danger when

approaching the casualty

If possible, immediately advise your Manager, otherwise;

ensure someone calls for help and/or an

Ambulance if required.

DO NOT move the casualty unless there is immediate

danger to life, e.g.

Potential for obstructed airway

REPORTING ILLNESS
It is your responsibility to report all work related accidents,
illnesses and injuries to the manager as
soon as they occur.

Self-check 3.1-9

Essay: The following are things that can cause hazard; give some
precautions to minimize the risk.
Fire
Chemical
Gas
Electricity
Heat

Answer Key 3.1-9

Essay
Fire
There is a high risk of fire in a commercial kitchen.
Things you can do to minimize the risk:

know the fire safety and emergency procedures

make sure you know how to use firefighting equipment

such as fire extinguishers and fire blankets

make sure you know where the firefighting equipment is

kept

dont use water on oil, fat or electrical fires

get rid of rubbish which may cause a fire hazard

Chemical
Things you can do to minimize the risk.

read the material safety data sheets (MSDS) and ensure

compliance in use.
Gas
Things you can do to minimize the risk.

follow safe work practices

make sure you know where the gas shut-off valve is

make sure you know the emergency drill for gas leaks

keep cooking equipment clean

make sure you know where the maintenance shut-off valve

is on every gas appliance
Electricity
Things you can do to minimize the risk.

dont use frayed or damaged electrical leads

dont overload power outlets with double adapters and

extension leads


keep leads away from hot surfaces, walkways or other
places where they could be damaged

wear rubber soled shoes but dont rely on them to provide

protection.

HEAT
wear heat resistant gloves when carrying hot utensils and
equipment
avoid burns or scalding when cooking or removing food or
making hot drinks
working conditions with poor ventilation may lead to heat
stress.