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Prepare Cakes

The document outlines a practical assessment for Level 4 Food Production (Culinary Arts) focusing on cake preparation. Candidates are required to prepare, produce, and present four portions each of a Victoria sandwich cake and a Sponge (Genoese) cake within a 3-hour timeframe using provided recipes and ingredients. Detailed ingredient lists and procedures for both cakes are included to guide the candidates.

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200 views2 pages

Prepare Cakes

The document outlines a practical assessment for Level 4 Food Production (Culinary Arts) focusing on cake preparation. Candidates are required to prepare, produce, and present four portions each of a Victoria sandwich cake and a Sponge (Genoese) cake within a 3-hour timeframe using provided recipes and ingredients. Detailed ingredient lists and procedures for both cakes are included to guide the candidates.

Uploaded by

kimathijudy045
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

©2024 TVET CDACC

072104T4FBC
FOOD PRODUCTION (CULINARYARTS) LEVEL 4
HOS/OS/FP/CR/08/4/A
Prepare Cakes
July/ August 2024

TVET CURRICULUM DEVELOPMENT, ASSESSMENT AND CERTIFICATION


COUNCIL (TVET CDACC)

PRACTICAL ASSESSMENT

Time: 3 HOURS

INSTRUCTIONS TO THE CANDIDATE


In this assessment you’re required to complete the following tasks:
1. Prepare, produce and present Four (4) portions of each of the following:
i. Victoria sandwich cake
ii. Sponge (Genoese) cake
2. You are provided with the following resources for the activities:
i. Fully equipped and safe kitchen
ii. Timer/ watch
iii. Ingredients and other requirements
iv. Recipes for:
✓ Recipe for Victoria sandwich cake (task I)
✓ Recipe for Sponge (Genoese) cake (task II)

Page 1 of 2
©2024 TVET CDACC

TASK I: VICTORIA SANDWICH CAKE


INGREDIENTS QUANTITIES
Margarine 200 g
Sugar 200g
White wheat flour 250 g
Eggs 5pcs
Baking powder 10g

Procedure
1. Cream the fat and sugar until soft and fluffy.
2. Gradually add the beaten eggs.
3. Lightly mix in the sieved flour, and baking powder.
4. Divide into two 18 cm greased sponge tins.
5. Bake at 190–200°C for 12–15 minutes.
6. Turn out on to a wire rack to cool.
7. Spread one half with jam, place the other half on top.
8. Dust with icing sugar and present.

TASK II: SPONGE (GENOESE) CAKE


INGREDIENTS QUANTITIES
Eggs 6pcs
Sugar 200 g
Wheat Flour 200 g
Margarine 50 g

Procedure
1. Whisk the eggs and sugar with a balloon whisk in a bowl over a pan of hot water.
2. Continue until the mixture is light and creamy, and has doubled in bulk.
3. Remove from the heat and whisk until cold and thick (ribbon stage). Fold in the flour
very gently.
4. Fold in the melted butter very gently. Place in a greased, floured Genoese mold.
5. Bake in a moderately hot oven, at 200–220°C, for about 30 minutes.

Page 2 of 2

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