Department of Education

Bureau of Learning Delivery

Teaching and Learning Division

Supplementary Learning Materials

for Senior High School Learners

Bread and Pastry Production NC II

LEARNING COMPETENCY:

1.3 Prepare sponges and cakes according to recipe specifications,

techniques and conditions and desired product characteristics:

1.6 Cool sponges and cakes according to established standards and

procedures;

(TLE_HEBP9-12TC-IIIa-f-7)

Page 1 of 19
 Table of Contents

Begin

Your Target

Try This

Do This

Explore

Keep this in Mind

Apply What You Have

Learned

Reflect

Learn More

Assess What You Have

Learned

Glossary

Answer Key

References

Page 2 of 19
 Lesson 1: Prepare sponges and cakes:

Now that you know the appropriate equipment according to required

pastry and bakery products and standard operating procedures and the
required oven temperature to bake goods in accordance with the desired
characteristics, standard recipe specifications and standard enterprise
practices and you are already familiar with it, you are now ready to prepare
sponges and cakes according to recipe specifications, techniques and
conditions and desired product characteristics and ready to learn how to cool
the sponges and cakes according to established standards and procedures.

In this module, you will be able to learn the mixing methods used for
cakes, the basic steps in baking and how to bake sponges and cakes. After
learning all of those targets, you will be able to bake your own sponges and
cakes.

At the end of this lesson, you should be able to:

1. review the cake ingredients;
2. differentiate the mixing methods used for cakes
3. understand the basic steps in baking;
4. prepare sponges and cakes; and
5. follow the cooling temperature for sponges and cakes.

Directions: Read the statement carefully. Identify what is being described

then choose the letter of the correct answer. Write your answer in your
answer sheet.

1. It is a finely ground meal obtained by grinding and milling cereal.

A. Bread Flour
B. Cake Flour
C. All – Purpose Flour
D. 3rd Class Flour
Page 3 of 19
2. It is a mixing method that is also called the conventional method.
A. Creaming Method
B. Two-Stage Method
C. One- Stage method
D. Sponge Method
3. It is the main ingredient in Angel Food cakes.
A. Whipped Cream
B. Cream Cheese
C. Egg whites
D. Egg Yolks
4. Which of these cakes is fat-free?
A. Angel Food Cake
B. Pound Cake
C. Butter Cake
D. Sponge Cake
5. Which mixing method is the fat melted then, added to the flour?
A. Melting Method
B. Whisking Method
C. Creaming Method
D. All in one Method
6. Which ingredient is NOT an ingredient for cake making?
A. Flour
B. Baking Soda
C. Milk
D. Yeast
7. Which is used to test the doneness of cake?
A. Fork
B. Knife
C. Toothpick
D. Finger
8. Which of the following is NOT a way to determine if a cake is done?
A. Golden brown appearance
B. Toothpick comes out clean
C. Springs back when touched
D. Pull away from sides of pan
9. What should you do to the pan before pouring in a shortened cake?
A. Grease only
B. Leave ungreased
C. Greased and Flour
D. Flour Only
10. What is another term for One-Stage Method?
A. Buttering
B. Foaming
C. Liquid Shortening
D. Creaming

Page 4 of 19
Directions: Identify the ingredients being described. Write your answer in a
separate sheet of paper.
1. It forms structure to the cake.
2. It gives sweetness to the cake.
3. It improves flavor and color and it leavens the cakes.
4. It adds moisture and help ingredients blend together.
5. It enhances flavor.
6. It tenderizes the gluten.
7. I t raises the cake to become porous and light.
8. I t whitens the egg whites and act as stabilizing agent.
9. I t camouflages the unpleasant aroma of eggs.
10. I t provides crunchy texture to the cakes

Using the Venn diagram below, differentiate the following the Angel Food
Method and Chiffon Method. Use an extra sheet of paper for your answer.

https://www2.d125.org/science/secure/bio/unit3/showme/ImageBank/Pages/30.htm
Page 5 of 19
 Cake “Gateau” (gatoe) in French means cake; in German, it is called “torte” This
baked product is the richest and the sweetest of all. Favorite dessert
of many people, be it men and women; young and old and most especially the
children.
Cake is always present in all special occasions. In its
o l d e s t f o r m s , c a k e s w e r e modifications of breads but now cover a wide
range of preparations that can be simple or elaborate and share features
with other desserts such as pastries, meringues, custards and pies.
Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, and leavening
agents, such as baking soda and/or baking powder.
Common additional ingredients and flavorings include dried, candied or
fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for
the primary ingredients. Cakes can also be filled with fruit preserves or dessert sauces
(like pastry cream), iced with buttercream or other icings, and decorated with marzipan,
piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial
occasions, for example weddings, anniversaries, and birthdays. There are
countless cake recipes; some are bread-like, some rich and elaborate, and
many are centuries old.
Cake making is no longer a complicated procedure; while at one time
considerable labor went into cake making (particularly the whisking of egg
foams). Baking equipment and directions have been simplified so that even the
most amateur cook may bake a cake. Cakes are frequently described according to
their physical form. Cakes may be small and intended for individual
consumption. Larger cakes may be made with the intention of being
sliced and served as part of a meal or social function.

Common shapes include:

• Bundt cakes
• Cake balls
• Conical
• Cupcakes and madeleines, which are both sized for a single person
• Layer cakes, frequently baked in a springform pan and decorated
• Sheet cakes, simple, flat, rectangular cakes bakes in sheet pans
• Swiss rolls

Type of Cake Formula

1. B a t t e r type (shortened cakes) – they contain high fat

i n g r e d i e n t s . T h e s e t y p e o f cakes are heavy and has velvety texture.
Examples are butter cake and pound
2. Foam type (unshortened cakes) – they contain high fat or little fat. They
are leavened by air, which is into beaten eggs, and by steam that forms
during baking. These types of cakes are light and fluffy. Examples are
angel food cake and sponge cake (genoise).
Page 6 of 19
 3. Chiffon type (modified sponge cake) – they contain vegetable oil
blended into the egg yolk batter then fold into beaten egg whites. It is
a cross between shortened and unshortened cakes

Cake Ingredients:

1.Flour – forms structure to the cake.

2.Sugar – gives sweetness to the cake.
3.Eggs – improves flavor and color and its leavens the cakes.
4.Liquid – adds moisture and help ingredients blend together.
5.Salt – enhances flavor.
6.Fat – tenderizes the gluten.
7.Leavening Agent – raises the cake to become porous and light.
8.Cream of Tartar – whitens the egg whites and act as stabilizing agent.
9.Flavorings – camouflages unpleasant aroma of eggs.
10. Nuts and seeds – provides crunchy texture to the cakes.

Classification of Cakes

High-Fat or Shortened Cake

➢ Also called “butter cakes’’
➢ Contain fats
Solid fat: (butter, margarine or vegetable shortening)
Liquid fat: oil.
➢ Texture: tender, moist and velvety.
Eggs: use whole egg

Low Fat- Unshortened Cakes

➢ Also called “foam cakes”
➢ Contain NO fat
➢ Leavened by steam and air
➢ Contain egg whites only
➢ Very Spongy
➢ Texture: light and fluffy
➢ Eggs: only use egg whites
Example: angel food cake

Modified Sponge Cake

➢ Cross between shortened and unshortened cakes
➢ Contain fat (shortened)
➢ Use beaten egg whites (unshortened)
➢ Large volume but not as light as unshortened.

Page 7 of 19
Mixing Methods Used for Cakes

A. Creaming Method (for Shortened cakes)  Also called as conventional

method.  The standard method for mixing high-fat cakes.

Procedure for Creaming Method:

1. Weigh ingredients accurately and have it in a room temperature at 70
F/21 C.
2. Place the shortening in the mixing bowl. With the paddle attachment,
beat the fat slowly, until it is smooth and creamy. In the absence of an
electric mixer, you may use wire whisk for a traditional way.
3. Add the sugar gradually. Cream the mixture at moderate speed until the
mixture is light and fluffy.
4. Add the eggs a little at a time, beat until the eggs are absorbed before
adding more. Mix until light and fluffy. This step will take about 5 minutes.
5. Scrape down the sides of the bowl to ensure even mixing.
6. Add the sifted dry ingredients, alternating with the liquids

B. Two-Stage Method  A bit simpler than the creaming method, and it

produces a smooth batter that bakes up into a fine grained, moist cake.

Procedure for Two-stage Method:

1. Blend flour and other dry ingredients with shortening. When this
mixture is smooth, the liquids are added in stages.
2. Mix at low speed and observe correct mixing. This is important to
develop proper texture.
3. Stop the machine and scrape down the sides of the bowl frequently
during mixing to develop a smooth, well mixed batter.

C. One-Stage (Liquid Shortening) Method  This method involves adding

the liquid ingredients to the bowl first which simplifies the procedure.

Procedure for One-stage Method:

1. Weigh ingredients accurately and have it in a room temperature
2. Mix at low speed until the dry ingredients are moistened, to prevent dry
flour from being thrown from the bowl.
3. Mix period at high speed, then medium speed to properly develop air
cells and create a smooth, fine textured butter.

Many types of sponge method cakes have one characteristic in

common:  They are made with egg foam that contains yolks. 

Sponge cake batter is made in two basic steps:

1. Eggs and sugar are whipped to a thick foam
2. Then sifted flour is folded in.

Page 8 of 19
D. Angel Food Method
➢ Angel food Cakes are based on egg-white foams and contain no fat.
➢ It should be whipped until they form soft, not stiff peaks.

Procedure for Angel Food Method:

1. Weigh ingredients accurately and have it in a room temperature.
2. Sift the flour with half the sugar.
3. Using the whip attachment beat the egg whites until they form
soft peaks. Add salt and cream of tartar near the beginning of the
beating process.
4. Gradually beat in the portion of the sugar that was not mixed
with flour. Continue to whip until the egg whites form soft; moist
peaks.
5. Fold in the flour-sugar mixture just until it is thoroughly
absorbed.
6. Pour the mixture in ungreased pans and bake immediately

E. Chiffon Method
➢ Chiffon cakes and angel food cakes are both based on egg-white
foams but it differs on how you mix it.
➢ In angel food cakes, a dry flour sugar mixture is folded into egg
whites, in the chiffon method, batter mixture containing flour,
egg yolks, vegetable oil and water is folded into whites.
➢ Egg whites for chiffon cakes should be whipped until they are a
little firmer than those for angel food cakes.

Procedure for Chiffon Method:

1. Weigh ingredients accurately and have it at room
temperature. Use a good quality, flavorless vegetable oil.
2. Mixing with the paddle attachment at second speed, gradually
add the oil, then the egg yolks and the water and liquid
flavorings, all in a slow, steady stream.
3. Whip the egg whites until they form soft peaks. Add the cream
of tartar and sugar in a stream and whip to firm, moist peaks.
4. Cut and fold the whipped egg whites into the flour-liquid
mixture.
5. Pour the mixture in ungreased pans and bake immediately.

Basic Steps in Baking

1. Read the recipe carefully to know if you have all the ingredients and the
utensils needed and if you understand the entire procedure.
2. Check all the necessary ingredients and gather and arrange them according
to the sequence of their preparation.
3. Prepare all the utensils needed for measuring, mixing, and baking.
4. Preheat the oven. Set the oven knob at the desired temperature.

Page 9 of 19
5. Prepare the pan/pans needed; make sure to use the correct pan size. If it
needs greasing, brush the pan bottom with a little shortening. For baking
purposes, don’t use butter or margarine for greasing because these easily
burn and will produce a very brown crust.
6. Measure the ingredients using correct utensils according to the amounts
required in the recipe.
7. Mix the batter or dough when filling pans. Make sure you don’t overfill. Fill
about 2/3 full to give an allowance for the rising.
8. Bake in the preheated oven. Put the pan at the center rack.
9. Test for doneness. For butter cakes, prick the center of the cake with a
toothpick. If it comes out clean then it is done. For chiffon and sponge cakes
press lightly with fingers. If it springs back then it is done. Pies and pastries
are done when the crusts have turned golden brown, crisp and flaky.
10. Cool the baked products. For butter cakes, put the pan on a wire rack
and leave to cool for 10 minutes. Afterwards, invert the pan to remove the
cake and cool it completely. For sponge and chiffon cakes, invert pans at once
in wire racks, then decorate.

Baking guidelines:
1. Preheat the oven to desired/prescribed temperature.
2. Check oven racks are properly placed.
3. Arrange baking pans of similar shapes inside the oven one inch apart from
all sides.
4. Follow the correct oven temperature prescribed by the recipe. Incorrect
oven temperature results in poor volume, texture, form and color.
5. Avoid opening the oven while baking.
6. Cool cakes by using a cake rack. To remove cakes from the pan, slide a
spatula around the pan and turn upside down.

Testing for Doneness

1. Use a cake tester to determine the doneness of a cake by inserting at the
center of the cake. When the cake tester comes out clean, the cake is baked.
2. The cake springs back on top and sides when pressed.
3. The cake shrinks away from the sides of the pan.

Cooling Cake

Remove your cake from the oven. Once your cake is fully cooked, use oven
mitts to carefully take it out of the oven and place it on the kitchen counter.
Let your cake sit for 5-10 minutes. Here are some guidelines to consider:

• If you are working with a cheesecake, or other creamy cake, it is

recommended that you turn off the heat and let your cake cool in the
oven for about an hour before transferring your cake to the refrigerator.
If you don't have the time, you can put your cake in the refrigerator
although it may crack slightly.[3]

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 • If you are working with cheesecake, run a butter knife along the edge
of the cake and the pan while the cake is still warm, this will prevent
the cake from sticking to the pan later.
• You may want to place your cake pan on a wooden surface like a cutting
board to protect your countertop from heat damage
Put your cake in the fridge. After allowing it to cool briefly on the countertop,
place your cake pan in the refrigerator for another 5-10 minutes. This will
further cool the cake without causing it to dry out. It should be pretty cool to
the touch after 5 or 10 minutes. Here are some things to consider:

• If you are cooling a sponge or angel food cake, it is recommended that

you cool the cake upside down.[4] This can be done by turning the pan
upside down and setting the tube part over the neck of a stable bottle.
Turning it upside down for cooling helps prevent it from collapsing as
it cools.
• If you are cooling a pound cake, it is recommended that you take it out
of the pan to cool it. Cooling a pound cake for too long in a pan can
cause it to become overly damp and stick to the pan.[5] Transfer it to
a wire rack and place it in the refrigerator.
Wrap your cake in plastic wrap.[6] Take your cake pan back out of the fridge
and seal the top of your cake pan by wrapping it at least twice over with plastic
wrap. Sealing the cake tight will help keep it moist as it continues to cool.

• If you have removed your cake from the pan or placed it upside down,
you don't need to wrap it up.

Let your cake cool in the refrigerator for an additional 1-2 hours. If you
are chilling an angel food cake or pound cake, you may only need to cool it
for an additional hour. If you are cooling a cheesecake, let it cool for the entire
2 hours.
Loosen your cake from the pan. Use a sharp knife or butter knife and run
it along the edges of the pan between the rim of the pan and the cake.
• Be sure to keep your knife vertical so you don't accidentally cut into the
sides of your cake.
Remove your cake from the pan. Place a large plate over the cake pan. Hold
the plate and the pan firmly together and flip them upside down. Shake the
pan softly to transfer your cake from pan to platter.
• If your cake is especially delicate, gently tap the bottom of the pan a few
times until you feel your cake release.
• Now that your cake is cool, you are free to frost and decorate however
you wish!
Page 11 of 19
Cooling a Cake on a Cooling Rack
Choose the right cooling rack. Make sure to pick your cooling rack
according to the size of the cake you are baking. 10-inches seems to be the
largest standard pan size (for bundt cakes and round cakes), so a rack that
is at least 10-inches across should serve just about all of your
needs.[7] Cooling racks are an essential tool for any baker as they help your
cake cool evenly and quickly. Here are a few things to consider:
• Pick a wire rack that is easy to fit in your dishwasher and in the area
you plan to store it.
• Cooling racks work by allowing air to circulate under your cake, which
helps prevent condensation which could make the bottom soggy.
Remove your cake from the oven. Once your cake is fully cooked, use oven
mitts to carefully take it out of the oven and place the pan directly on your
cooling rack.

• If you are cooling a cheesecake, you can simply turn off the oven and
leave your cake inside to cool for about an hour. This allows the
delicate cake to cool slowly, which will help prevent it from cracking.
Let your cake sit. At this point, it is a good idea to check your cooking
instructions for cooling time guidelines. Cooling time can vary considerably
depending on the type of cake you are baking. As a rule of thumb, expect to
cool your cake on the rack for 10-15 minutes.
• The cake pan should be resting on the rack to ensure that the bottom
of the cake pan has airflow.
Loosen your cake from the pan. Remove your cake pan from the cooling
rack and place it on the counter. Use a sharp knife or butter knife and run it
along the edges of the pan between the rim of the pan and the cake.

• Be sure to keep your knife vertical so you don't accidentally cut into the
sides of your cake. Run the knife around the edges a couple times to
loosen your cake from the pan.
Spray your cooling rack. Before transferring your cake directly to the cooling
rack, you will need to lightly spray your rack with cooking spray.[8]

• Since your cake will still be slightly warm, placing it on a rack with
cooking spray will prevent it from sticking to the wire rack.
Transfer your cake directly to the rack (optional). Hold the cooling rack
over the top of the pan and slowly turn the pan upside down. Gently tap the
bottom of the pan until the cake releases. Slowly lift the pan away to transfer
your cake to the cooling rack. Before removing your cake from the pan,
consider this:
Page 12 of 19
 • If you are cooling a cheesecake, you won't want to attempt to transfer
your cake to the wire rack. Cheesecakes are very delicate and this
could ruin your cake.
• If you are cooling a pound cake, removing your cake from the pan
sooner will help keep it from getting too soggy.
• If you are cooling an angel food cake, you may want to skip the wire
rack and place it upside down on the counter instead. To cool your
cake upside down, turn the pan upside down and set the tube part
over the neck of a stable bottle. Turning it upside down for cooling
helps prevent it from collapsing as it cools.
• Remember to use oven mitts when handling the pan. Since the pan
hasn't been out of the oven for very long, it may still be hot enough to
burn you.

Remove your cake from the cooling rack. After letting your cake fully cool
for 1-2 hours, you can transfer it to a plate or platter and frost and decorate
however you wish.

TASK 2: Let’s Bake!

With the help of your parent/guardian or older siblings apply what you
have learned in this lesson. Bake the following suggested project. Take a video
of your performance. Submit the video to your teacher via messenger. After
baking, let somebody assess your work using the given rubrics.
(Note: If you don’t have an oven at home you can use an improvised
oven like a biscuit can, big pot, steamer or big wok pan.)

Basic Sponge Cake

This simple Sponge cake recipe is used in baking Yema Cake.

Prep Time: 20 mins

Cook Time: 30 mins
Total Time: 50 mins
Servings : 8

https://www.foxyfolksy.com/simple-sponge-cake/

Page 13 of 19
INGREDIENTS

• 1 cup all-purpose flour (You may also use cake flour instead of all-
purpose flour for a finer texture.)
• 2 teaspoons baking powder
• ¾ cup sugar
• ½ cup butter or margarine - room temperature
• 2 eggs - whites and yolks – separated
• ½ cup milk
• 1 teaspoon vanilla extract – optional

PROCEDURE:

1. Line the bottom and side of an 8 inch round pan with parchment
paper and preheat oven to 350°F or 180°C (160°C -Fan).
2. In a bowl, beat the egg whites using a mixer at low speed for 2 to 3
minutes or until soft peaks form. Gradually add ¼ cup of the
granulated sugar, a tablespoon at a time, while continuously beating.
Once all sugar is added, turn up the speed to medium and continue
beating the meringue until it forms stiff glossy peaks. Set aside.
3. In a separate bowl, cream the butter and remaining sugar for 3
minutes or until light in color. Add the yolks one at a time while
continuously mixing for about 2 minutes. Add milk, flour, baking
powder, and vanilla extract and beat for about 2 minutes or until
batter is smooth.
4. Using a spatula or big spoon, gently fold in about a third of the
meringue into the egg yolk mixture until well combined. Add the
remaining meringue and fold it in gently, scraping the spatula from
the bottom to catch any pockets of egg yolk-batter. Stop mixing when
no streaks of meringue are visible. Do not over-mix or you will deflate
the batter.
5. Pour the batter into the prepared pan. Tap the pan on a flat surface several
times to make sure that trapped air bubbles are released.
6. Bake for 25-30 minutes in the preheated oven or until a toothpick inserted
in the center comes out clean and the top is light golden brown.
7. Remove from the oven and let the cake cool in the pan for about 10 minutes
before completely removing from the pan to a cooling rack. Remove the
parchment paper off the cake and let it cool down before frosting.

Page 14 of 19
Standard Score Sheet Basic Sponge Cake
Characteristics Excellent Very Good Fair Poor
Good
(5) (3) (2) (1)
(4)
Outer
1. Shape: Sponge cake-
uniform; free from
cracks; Chiffon cake-
slightly rounded top
2. Size: Very lightweight
in proportion size
3. Color: Chiffon cake-
uniform golden brown;
Sponge cake-light brown
4. Crust: tender, free
from spots or moist,
shiny appearance
(sponge); cracked on
surface (chiffon)
Inside
1. Color: Uniform;
characteristics of a kind
of cake
2. Grain: Small uniform,
thin walled cells; no large
air spaces, or compact
layer; springly crumb
3. Texture: tender;
velvety moist; light; not
compact or soggy
4. Flavor: Pleasing,
delicate; uniform
SCORE:
Comments:

Great job! You are about to finish this module and you will be able to learn
the next lesson wherein you are going to decorate your cake, but before that
let us hear first what you can share on the significant things you have
discovered. Tell it in writing. Write it in your journal in a paragraph form.

Page 15 of 19
Task 3: Bake! Bake! Bake!

Directions: Let’s try your skills again. Here is another simple recipe you’ve
loved to bake. Perform this with the help of your parents/guardian or older
siblings. Take a video while doing the activity. Then send it to your teacher
via messenger. You will be graded according to the following rubric.

PERFORMANCE LEVELS

4 – Advanced. Can perform this skill without supervision and with initiative
and adaptability to problem situations.

3 – Proficient. Can perform this skill satisfactorily without assistance or

supervision.

2 - Approaching Proficiency. Can perform this skill satisfactorily but requires

some assistance and/or supervision.

1 – Basic. Can perform parts of this skill satisfactorily but requires considerable
assistance and/or supervision.

Dimension Performance Level

Excellent Very Satisfactory Needs Points
(4 pts) Satisfactory (2 pts) Improvement Earned
(3 pts) (1 pt.)
Use of
contextualized
tools and
equipment
Application
of
procedures
Safety work
habits
Completeness
of task
Time
management
Comments:

Page 16 of 19
Moist Chocolate Cake

Prep Time: 15 mins.

Cooking Time: 35 mins.
Serving: 12
https://foodess.com/moist-chocolate-cake/
INGREDIENTS

1 3/4 cups all purpose flour

2 cups granulated white sugar
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
3/4 teaspoon salt
2 large eggs
1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup
then filling the rest up with milk; let stand 5 minutes until thickened
1/2 cup butter melted
1 tbsp vanilla extract
1 cup hot coffee or 2 tsp instant coffee in 1 cup boiling water

PROCEDURES

1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking
pans (or line with parchment paper circles) and set aside.
2. In the large bowl of a standing mixer, stir together flour, sugar,
cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter
and vanilla extract and beat until smooth (about 3 minutes). Remove
bowl from mixer and stir in hot coffee with a rubber spatula. Batter
will be very runny.
3. Pour batter evenly between the two pans and bake on middle rack
of oven for about 35 minutes, until toothpick inserted in center
comes out clean with just a few moist crumbs attached.
4. Allow to cool 15 minutes in pans, then run a butter knife around the
edges of each cake. Place a wire cooling rack over top of each pan.
Wearing oven mitts, use both hands to hold the racks in place while
flipping the cakes over onto the racks. Set the racks down and gently
thump on the bottom of the pans until the cakes release. Cool
completely before handling or frosting.

Congratulations for completing the Task given to you in this module! Let’s
now try to assess your learnings by answering the following questions. Write
your answer in a separate sheet of paper.

1. Why is it important to understand and follow the basic steps in

baking?
2. How can you say that your baked goods are perfectly baked?
3. Tell the importance of cooling cakes before decorating it.

Page 17 of 19
Angel food cake - type of cake made of meringue and flour
Bake - cook food in a dry heat method inside an oven
Creaming method - mixing method that begins with the blending of fat and
sugar; used for cakes, cookies and similar items
Gateau - French word for cake
Grease - brush pan with shortening.
Pre-heat heat – heating the oven prior to baking to achieve the required
heat
Sponge - batter or dough of yeast, flour and water that is allowed to
ferment and is then mixed with more flour and other ingredients to make a
bread dough.
Sponge cake - type of cake made by whipping eggs and sugar to a foam,
then folding in flour
Tortes - German for various types of cakes, usually layer cakes

TRY THIS DO THIS ASSESS WHAT YOU HAVE LEARNED

1. B 1.Flour Answer may vary
2. A 2.Sugar
3. C 3. Eggs
4. D 4. Liquid
5. A 5. Salt
6. D 6. Fat
7. C 7. Leavening Agent
8. D 8. Cream of Tartar
9. A 9. Flavorings
10. C 10. Nuts and Seeds

EXPLORE

Batter mixture containing

flour, egg yolks, vegetable
Dry flour, sugar mixture is Both based on egg oil and water is folded
folded into egg whites whites foam into whites

Egg whites whipped until Egg whites should be

form soft, not stiff peaks. whipped until firmer

Page 18 of 19
https://www.academia.edu/43319686/MODULE_Compilation_Bread_and_
Pastry
https://www.proprofs.com/quiz-school/story.php?title=pp-the-ultimate-
quiz-on-cakes
https://quizizz.com/admin/quiz/5dc038f0cf256c001c9c7bac/cakes-review
https://www.foxyfolksy.com/simple-sponge-cake/
https://foodess.com/moist-chocolate-cake/
https://www.wikihow.com/Cool-Cakes
https://www2.d125.org/science/secure/bio/unit3/showme/ImageBank/Pa
ges/30.html
Bread and Pastry Manual

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