Scribd Logo
Upload

Welcome to Scribd!

  • 42 views

    Food 2: By: Frenchette May Cabanday

    Uploaded by

    Stonwealth Manzano
    The document discusses different mixing methods for cakes such as stirring, beating, blending, and folding. It also lists the necessary equipment for making sponge and butter cakes such as mixing bowls, measuring cups, cake pans, and ovens. Finally, it provides recipes for a batter cake with butter icing, a Victoria sponge cake with buttercream filling and icing, and a pineapple chiffon cake with boiled icing.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Food 2: By: Frenchette May Cabanday

    Uploaded by

    Stonwealth Manzano
    42 views22 pages
    The document discusses different mixing methods for cakes such as stirring, beating, blending, and folding. It also lists the necessary equipment for making sponge and butter cakes such as mixing bowls, measuring cups, cake pans, and ovens. Finally, it provides recipes for a batter cake with butter icing, a Victoria sponge cake with buttercream filling and icing, and a pineapple chiffon cake with boiled icing.

    Original Description:

    Foods 2

    Original Title

    Food 2

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document discusses different mixing methods for cakes such as stirring, beating, blending, and folding. It also lists the necessary equipment for making sponge and butter cakes such as mixing bowls, measuring cups, cake pans, and ovens. Finally, it provides recipes for a batter cake with butter icing, a Victoria sponge cake with buttercream filling and icing, and a pineapple chiffon cake with boiled icing.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    42 views22 pages

    Food 2: By: Frenchette May Cabanday

    Uploaded by

    Stonwealth Manzano
    The document discusses different mixing methods for cakes such as stirring, beating, blending, and folding. It also lists the necessary equipment for making sponge and butter cakes such as mixing bowls, measuring cups, cake pans, and ovens. Finally, it provides recipes for a batter cake with butter icing, a Victoria sponge cake with buttercream filling and icing, and a pineapple chiffon cake with boiled icing.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 22

    FOOD 2

    By: Frenchette May Cabanday


    Mixing methods used for variety of
    sponge and cakes
    • STIR: This method is the simplest, as it
    involves mixing all the ingredients together
    with a utensil, usually a spoon, using a circular
    motion.
    • BEAT: The ingredients are moved vigorously in
    a back and forth, up and down, and around
    and around motion until they are smooth. An
    electric mixer is often used to beat the
    ingredients together.
    • BLEND: Ingredients are mixed so thoroughly
    they become one.
    • WHIP OR WHISK: Air is incorporated into such
    foods as whipping cream and egg whites
    through very vigorous mixing, usually with an
    electric mixer or whisk.
    • FOLD: One ingredient is gently incorporated
    into another by hand with a large spoon or
    spatula. It creates little aeration.
    • 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.
    Required equipments and materials
    for sponge and cakes

    • Mixing bowl
    • Measuring spoon and cup
    • Electric mixer
    • Wire whisk
    • Cake pans
    • Pastry brush
    • Pastry bag
    • Spatula
    • Toothpick
    • Paring knife
    • Oven
    • Strainer
    Recipes specification techniques and
    conditions and desired product
    characteristics
    • Regardless of “Who” prepares the dish,
    “When” it is to be prepared and to “Whom” it
    is to be served, the dish will always appear the
    same, taste the same and cost the same.
    • Food Production is not limited to the baker. If
    the baker is sick or do not show up for work,
    your order can be prepared by the other staff.
    • Measuring Ingredients
    • Pre-heat oven
    • Mixing
    • Stewer or toothpick
    Cooling temperature of sponge and
    cakes
    • Choose the right cooling rack/plate
    • Remove the cake from the oven
    • Let the cake sit
    • Loosen your cake from the pan
    • Spray the cooling rack(Optional)
    • Transfer the cake to a plate or cooling rack
    • Remove from the plate or cooling rack
    Cooling butter cakes
    • After removing butter cakes from the oven, let them stand in
    their baking pans on wire 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 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.
    • Wear oven mitts or use hot pads to
    carefully turn the cake out of the
    baking pan onto a wire rack.

    Cooling sponge cakes:


    • Invert a sponge cake baked in a tube pan onto a
    heatproof funnel or bottle immediately after
    removing it from the oven.
    • If it is cooled top side up, it will fall. Do not
    remove a sponge cake from its baking pan until it
    is completely cooled.
    • Inverting a tube pan onto a funnel or
    bottle keeps the cake from falling
    in on itself as it cools.
    Suggested Projects
    Batter cake with butter icing
    Ingredients:
    • 1 tsp vanilla
    • Eggs
    • 1 cup butter
    • 1 cup cake mix
    • 4 cups powdered sugar
    • ¼ cup milk
    • Sprinkles
    Directions:
    • Combine powdered sugar and cake mix.
    • Add butter and mix.
    • Add vanilla and mix.
    • Check consistency. Add 1 tablespoon of
    milk at a time until you get the desired
    consistency.
    • Add sprinkles last.
    Sponge cake with butter cream filling
    and icing
    Victoria Sandwich
    Recipe
    Ingredients:
    • 200g caster sugar
    • 200g softened butter
    • 4 egg, beaten
    • 200g self-raising flour
    • 1 tsp baking powder
    • 2 tbsp milk
    • Strawberry Jam
    For the filling
    • 100g butter, softened
    • 140g icing sugar, sifted
    • drop vanilla extract (optional)
    • icing sugar, to decorate
    Method
    • Heat oven to 190C/fan 170C/gas 5. Butter two
    20cm sandwich tins and line with non-stick baking
    paper.
    • In a large bowl, beat 200g caster sugar, 200g
    softened butter, 4 beaten eggs, 200g self-raising
    flour, 1 tsp baking powder and 2 tbsp milk
    together until you have a smooth, soft batter.
    • Divide the mixture between the tins, smooth the
    surface with a spatula or the back of a spoon.
    • Bake for about 20 mins until golden and the cake
    springs back when pressed.
    • Turn onto a cooling rack and leave to cool completely.
    To make the filling:
    • beat the 100g softened butter until smooth and
    creamy, then gradually beat in 140g sifted icing sugar
    and a drop of vanilla extract (if you’re using it).
    • Spread the butter cream over the bottom of one of the
    sponges. Top it with 170g strawberry jam and sandwich
    the second sponge on top.
    • Dust with a little icing sugar before serving. Keep in
    an airtight container and eat within 2 days.
    Chiffon cake with boiled icing or
    fondant icing
    Pineapple Chiffon Cake
    With Boiled Icing Recipe
    Ingredients:
    • 2 1/4 cup sifted flour
    (cake flour)
    • 4 tablespoon .baking
    powder
    • 1 teaspoon .fine salt
    • 3/4 cup sugar
    • 1/2 cup vegetable oil
    • 8 egg yolks
    • 3/4 cup pineapple juice
    • 8 egg whites
    • 1/2 teaspoon .cream of tartar
    • 3/4 cup sugar
    • BOILED icing
    • 1 1/2 cup sugar
    • 1/2 cup water
    • 4 egg whites
    Method:
    • sift all dry ingredients and first 3/4 cups sugar
    in a bowl.
    • make a well at the center of the mixture and
    pour in the oil and egg yolks.
    • blend in pineapple juice and mix the
    ingredients until smoothen. set aside.
    • beat egg whites w/ cream of tartar until soft
    peaks foam.
    • add gradually the remaining 3/4 cups sugar
    continue beating until stiff but not dry.
    • fold egg yolk mixture into the beaten egg whites
    carefully and little by little until thoroughly blended.
    • pour batter into a 33 cm x 23 cm x 10 cm. ungreased
    rectangular pan or 25 cm x 10 cm. ungreased tube pan
    bake in a pre-heated oven at 176 degree Fahrenheit
    for 45-50 min. invert pan to cool.
    BOILED ICING
    • make syrup by boiling together sugar and water for
    about 5 min.
    • beat egg whites until soft peaks form and pour in a
    syrup gradually .
    • continue beating until mixture cools slightly.
    • tint w/ any desired foodcolor, use for icing cake.

    You might also like