INTRODUCTION

Cake is often served as a

celebratory dish on ceremonial
occasions, such as
weddings, anniversaries, and birthdays.
There are countless cake recipes;
some are bread-like, some are rich and
elaborate, and many are centuries old.
 INTRODUCTION
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 of cooks may bake a cake.
 LEARNING OBJECTIVES
1.Demonstrate deep appreciation and
understanding for cake production.
2.Discuss and describe differences of kinds of
cakes.
3.Demonstrate the procedures of cake
production following the correct methods of
mixing the batter.
Lesson 17:
Types and
Kinds
of Cakes
THE BASIC WHISKED
SPONGE CAKE DOES NOT
CONTAIN ANY FAT. IT IS MADE
BY WHISKING EGGS AND 
CASTER SUGAR AND GENTLY
FOLDING IN FLOUR. THIS
TYPE OF CAKE IS ALSO
CALLED FOAM CAKE,
DEPENDING ON AERATION
OF EGGS AND HEAT TO RISE.
TO MAINTAIN THE MOISTURE OF
THE CAKE IT IS SOMETIMES
MADE WITH POTATO FLOUR
. ALTHOUGH SPONGE CAKE IS
USUALLY MADE WITHOUT
BUTTER, ITS FLAVOR IS OFTEN
ENHANCED WITH 
BUTTERCREAM, 
PASTRY CREAM OR OTHER
TYPES OF FILLINGS AND 
FROSTINGS.
 STEP-BY-STEP PROCEDURE (SPONGE CAKE)
1. Pre-heat
the oven.
Separate the
egg white, beat
the egg white
till it foams.
Add Vanilla
essence to the
liquid
 STEP-BY-STEP PROCEDURE (SPONGE CAKE)

2. Shift the
flour with
baking powder
and salt and
keep it aside.
 STEP-BY-STEP PROCEDURE (SPONGE CAKE)

3. Get the
butter to room
temperature.
Cut into slabs.
STEP-BY-STEP PROCEDURE (SPONGE CAKE)

4. Using a
spatula, beat it
in a bowl.
Continue
beating till the
butter turns
soft
STEP-BY-STEP PROCEDURE (SPONGE CAKE)

5. Add icing
sugar at this
stage and
continue
beating it.
STEP-BY-STEP PROCEDURE (SPONGE CAKE)

6. See the way

it turns thick at
this stage so
continue
beating it in
one direction.
STEP-BY-STEP PROCEDURE (SPONGE CAKE)

7. Continue
beating till you
see this look
this way.
STEP-BY-STEP PROCEDURE (SPONGE CAKE)

8. At this stage add the egg whites

and gently fold in. Slowly fold in the
egg and mix in one direction.
STEP-BY-STEP PROCEDURE (SPONGE CAKE)

9. Mix in the
flour and
gently stir.
Continue doing
it with egg and
flour.
STEP-BY-STEP PROCEDURE (SPONGE CAKE)

10. Grease the cake

pan. And sprinkle
with flour thinly.
STEP-BY-STEP PROCEDURE (SPONGE CAKE)

11. Pour in the

batter into the an.
Pat the batter
down. Don’t use
any spoon to level
the batter.
STEP-BY-STEP PROCEDURE (SPONGE CAKE)

12. With pre-

heated oven at 185
◦ C, bake the cake
with 30 minutes.
ARRANGE THE STEP-BY-STEP PROCEDURE (SPONGE
CAKE) INSTRUCTION: PUT NUMBER IN EACH
IMAGES.
CHIFFON A chiffon cake is a very
light cake made with 
CAKE vegetable oil, eggs, sugar
, flour, baking powder, and
flavorings.
Its distinctive feature is
from the use of 
vegetable oil, instead of
the traditional fat which is
solid at room temperature,
such as butter or 
shortening. This makes it
difficult to directly beat air
into the batter.
CHIFFON As a result, chiffon
CAKE cakes (as well as 
angel cakes and other 
foam cakes) achieve a
fluffy texture by having 
egg whites beaten sepa
rately until stiff
 and then folded into
the cake batter before
baking. Its aeration
properties rely on both
the quality of the 
meringue and the
chemical leavener.
CHIFFON A chiffon cake combines
CAKE methods used with 
sponge cakes and
conventional cakes. It
includes baking powder
 and vegetable oil, but
the eggs are separated
and the whites are
beaten before being
folded into the batter,
creating the rich flavor
like an oil cake, but with
a lighter texture that is
more like a sponge cake.
CHIFFON Ingredients
•2 cups (240 g) of cake flour
CAKE •1 1/2 cups (300 g) of granulated
white sugar, divided
•2 teaspoons (8 g) of baking
powder
•1/2 teaspoon (2 g) of salt
•7 whole eggs plus 1 egg white,
at room temperature
•1⁄2 cup (120 ml) of vegetable,
corn, canola, or safflower oil
•1⁄2 cup (120 ml) of water
•2 teaspoons (9.9 ml) of vanilla
extract
•1/2 teaspoon (2 g) of cream of
STEP-BY-STEP IN
1. Separate the eggs and
MAKING CHIFFON bring them to room
CAKE temperature. Get out 2 bowls
and 8 whole eggs. Crack each
egg and separate the white from
the yolk so the whites are in 1
bowl and the yolks are in the
other bowl. Discard 1 of the egg
yolks or save it to use in another
recipe. Then leave the egg
whites and yolks at room
temperature for about 30
minutes. Room-temperature
eggs will mix into the batter
easier, which will improve the
texture of the cake.
.
STEP-BY-STEP IN
2. Preheat the oven to
MAKING CHIFFON 325 °F (163 °C) and get
CAKE out a tube pan. Choose a
10 in (25 cm) tube pan that
comes apart in 2 pieces.
These are often sold as
angel food cake pans.
Although Bundt pans are
a type of tube pan,
they're coated with a
non-stick surface. This
will prevent the chiffon
cake from rising in the
Tip: There's no need to grease the tube pan when you make a chiffon
cake since a greased pan will prevent the cake from rising as it bakes.
pan, so avoid using a
Bundt pan.
 STEP-BY-STEP IN
3. Whisk the flour, baking
MAKING CHIFFON powder, salt, and 1 cup (200
CAKE g) of the sugar. Put 2 cups
(240 g) of cake flour into a
large mixing bowl along with 2
teaspoons (8 g) of baking
powder, 1/2 teaspoon (2 g) of
salt, and 1 cup (200 g) of the
granulated white sugar. Whisk
the dry ingredients for about 30
seconds so the baking powder
is thoroughly mixed into the
flour.
Tip: To make your own cake flour, whisk together 1 3/4 cups (219 g) of
all-purpose flour with 1/4 cup (27 g) of cornstarch.
STEP-BY-STEP IN
4. Add the egg yolks, oil,
MAKING CHIFFON water, and vanilla to the dry
CAKE ingredients. Use a spatula to
make a well in the center of the
dry ingredients. Then put the 7
room-temperature eggs that you
already separated into the well.
Add 1⁄2 cup (120 ml) of
oil, 1⁄2 cup (120 ml) of water,
and 2 teaspoons (9.9 ml) of
vanilla extract. Use any
neutral-tasting oil, such as
vegetable, corn, canola, or
safflower oil.
STEP-BY-STEP IN
5. Beat the mixture for 1
MAKING CHIFFON minute on medium
CAKE speed. Turn a stand or hand
mixer to medium and beat
the wet ingredients into the
dry ingredients. Keep mixing
until the batter is smooth and
pale yellow. Then set the
batter base aside. Stop the
mixer occasionally so you
can scrape down the sides
of the bowl.
STEP-BY-STEP IN
MAKING CHIFFON 6. Beat the 8 egg whites
CAKE until they're foamy. Get out
a clean mixing bowl and a
clean whisk attachment. Pour
the 8 room-temperature egg
whites into the bowl and beat
them with the whisk
attachment on low speed
until they're foamy. This
should take about 1 minute

It's important to use a completely clean bowl and whisk. If

there's any grease on the bowl or whisk, or if there are any bits
of yolk in the egg whites, the whites won't whip.
STEP-BY-STEP IN
7. Add cream of tartar and
MAKING CHIFFON beat the whites until they
CAKE make soft peaks. Put 1/2
teaspoon (2 g) of cream of
tartar into the egg whites and
beat them on medium speed
until you can see the tracks
of the whisk in the bowl.
Turn off the mixer and lift
the whisk attachment up so
you can see if the whites
form soft peaks
Did You Know? The cream of tartar will stabilize the egg
whites so they keep their volume. If you can't find cream of
tartar, substitute 1⁄2 teaspoon (2.5 ml) of lemon juice.
 STEP-BY-STEP IN
8. Beat in the remaining
MAKING CHIFFON 1/2 cup (100 g) of sugar
CAKE until stiff peaks
form. Turn the mixer to
high speed and add the
remaining sugar 1
spoonful at a time. The
sugar will dissolve as you
beat the whites. Keep
beating for 1 to 2 minutes
or until the egg whites
To test if the egg whites are finished beating, rub a little of the
egg white mixture between your fingers. You shouldn't feel any hold stiff peaks
gritty sugar. If you do, beat the mixture for 30 more seconds and
check again
STEP-BY-STEP IN
9. Fold the egg whites into
MAKING CHIFFON the batter base. Spoon about
CAKE 1/3 of the stiff egg white
mixture into the bowl with the
batter base. Then hold a
spatula or whisk and use a
twisting motion with your
wrist to fold the batter base up
and over the whites. Keep
folding the egg whites into the
base in batches so you can't
•The chiffon batter will now be light, fluffy, and high in see any streaks of batter base
volume.
•Be gentle when you fold in the egg whites since you don't
STEP-BY-STEP IN
10. Spread the batter
MAKING CHIFFON into the tube
CAKE pan. Carefully spoon
the chiffon batter into
the ungreased tube
pan. Use the back of a
spoon or rubber
spatula to spread the
batter so it's level

The batter will begin to deflate soon after you've finished making
it, so it's important to get it into the pan and bake it immediately.
STEP-BY-STEP IN 11. Bake the chiffon
MAKING CHIFFON cake for 55 to 60
CAKE minutes. Put the tube
pan into the preheated
oven and bake the cake
until it's golden brown.
The cake will rise to the
top of the tube pan and if
you stick a skewer into
the cake, it should come
out clean.
STEP-BY-STEP IN 12. Cool the cake upside down
MAKING CHIFFON for 60 to 90 minutes. Turn off
CAKE the oven and remove the chiffon
cake from the oven. Leave the
cake in the pan and turn the pan
upside down. Then set the center
of the tube pan on top of an
overturned glass. This will raise
the cake up so air can circulate
under the cake and cool it faster.
STEP-BY-STEP IN 13. Remove the chiffon cake
MAKING CHIFFON and set it on a rack. Run an
CAKE offset spatula or butter knife
between the sides of the pan and
the cake. Keep the pan turned
upside down and push down
gently on the center piece. Then
run the spatula between the top
of the cake pan and lift away the
second piece
CHIFFON CAKE
13. FROST OR SERVE THE
CHIFFON CAKE. IF YOU WANT TO
SERVE A SIMPLE CHIFFON, DUST
IT GENTLY WITH POWDERED
SUGAR AND SLICE IT INTO
PIECES. FOR A FANCIER
PRESENTATION, COAT THE CAKE
WITH YOUR FAVORITE GLAZE, 
FROSTING, WHIPPED CREAM, OR 
MERINGUE. THEN SLICE AND
SERVE THE CAKE.
• USE A SERRATED KNIFE TO
SLICE THE CHIFFON CAKE.
•TO STORE LEFTOVER CHIFFON
CAKE, PUT IT IN AN AIRTIGHT
CONTAINER AND KEEP IT AT
ROOM TEMPERATURE FOR UP TO 2
OR 3 DAYS. YOU CAN ALSO
REFRIGERATE THE CAKE FOR UP
 POUND CAKE IS A
TYPE OF CAKE
POUND TRADITIONALLY MADE
WITH A POUND OF
CAKE EACH OF FOUR
INGREDIENTS: FLOUR, 
BUTTER, EGGS, AND 
SUGAR. POUND CAKES
ARE GENERALLY
BAKED IN EITHER A
LOAF PAN OR A BUNDT
 MOLD, AND SERVED
EITHER DUSTED WITH
POWDERED SUGAR,
LIGHTLY GLAZED, OR
SOMETIMES WITH A
COAT OF ICING.
Lesson
18:
Mixing
Methods
for Cakes
 Creaming Method
 
 Creaming Method (for shortened cakes)
The creaming method, also called the conventional
method, was for a long time the standard method for
mixing high-fat cakes. The development of
emulsified, or high-ratio, shortening sled to the
development of simpler mixing methods for
shortened cakes containing greater amounts of
sugar and liquid.
 Creaming Method
Creaming Method Procedure
 
● 1. Scale ingredients accurately. Have all ingredients at
  room temperature (70°F/21°C).
● 2. Place the butter or shortening in the mixing bowl. With
the paddle attachment, beat the fat slowly, until it is
  smooth and creamy.
● 3. Add the sugar; cream the mixture at moderate speed
until the mixture is light and fluffy. This will take about 8 to
10 minutes.
 Creaming Method
 
● 4. Add the eggs a little at a time, after each addition, beat
until the eggs are absorbed before adding more. After the
eggs are beaten in, 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 (including the spices),
alternating with the liquids. The reason for adding dry and
liquid ingredients alternately is the batter may not absorb
 Two-Stage Method
 
● The two-stage mixing method is a little simpler
than the creaming method, and it produces a
smooth batter that bakes up into a fine-grained,
moist cake. The name originated from the
practice of adding the liquids are added in two
stages.
 
Two-Stage Method Procedure
The first step in making high-ratio cakes is to blend the flour
and other dry ingredients with shortening. When this mixture
is smooth, the liquids (including eggs) are added in stages.

  Throughout this procedure, it is important to follow two rules

1. Mix at low speed and observe correct mixing times.
  This is important to develop proper texture.
2. Stop the machine and scrape down the sides of the bowl
frequently during mixing. This is important to develop a
smooth, well-mixed batter.
 
 One-Stage Method
(Liquid Shortening)
 
● This method involves adding the liquid ingredients to the
bowl first which simplifies the procedure. In this way, there
is less chance for moistened flour to coat the bottom and
sides of the bowl, making scraping down difficult. Mix at
low speed until the dry ingredients are moistened, to
prevent dry flour from being thrown from the bowl. Mix for
a period at high speed, followed by a period at medium
speed, to properly develop air cells and create a smooth,
fine-textured batter.
 One-Stage Method
(Liquid Shortening)
 
● 1. Scale all ingredients accurately. Have all
ingredients at room temperature.
● 2. Combine all liquid ingredients, including
high-ratio liquid shortening, in the mixing bowl.
● 3. Sift the dry ingredients together on top of
the liquid ingredients in the bowl.
 
 One-Stage Method
(Liquid Shortening)
 
● 4. With the paddle attachment, mix at low speed for
30 seconds until the dry ingredients are moistened.
(The purpose of mixing slowly until the dry ingredients
are moistened is to keep them from being thrown out
of the bowl).
● 5. Mix at high speed for 4 minutes. Stop the
machine and scrape down the bowl and beater. Mix
at medium speed for 3 minutes
 Flour Batter Method
 
● The flour-batter method is used for only a few specialty
items. It produces a fine-textured cake, but there may be
some toughening due to the development of gluten. Flour-
batter cakes include those made with either emulsified
shortening or butter or both.
Procedure:
1. Scale all ingredients accurately. Have all ingredients at room
temperature.
 
2. Sift the flour and other dry ingredients except the sugar into the
mixing bowl. Add the fat. Blend together until smooth and light
 Flour Batter Method
Procedure:
3. Whip the sugar and eggs together until thick and
  light. Add liquid flavoring ingredients, such as vanilla.
4. Combine the flour-fat mixture and the sugar-egg
mixture and mix until smooth.
 
5. Gradually add water or milk (if any) and mix
smooth.
 Flour Batter Method
Procedure:
3. Whip the sugar and eggs together until thick and
  light. Add liquid flavoring ingredients, such as vanilla.
4. Combine the flour-fat mixture and the sugar-egg
mixture and mix until smooth.
 
5. Gradually add water or milk (if any) and mix
smooth.
 Match the definition in column A with the terms in column B. Write
your answer in your answer sheet.
A B
A. It also called the conventional 1. Sponge Method
 
method and the standard method
for mixing high-fat cakes.
B. A type of cake which contain high 2. One-Stage Method
 
percentage off at or shortening.
C. A butter containing flour, egg yolks, 3. Creaming Method
vegetable oil, and water is folded into
the whites.
D. Butter is creamed with sugar until the 4. Chiffon Method
 
mixture is light then; whipped egg
Instructions:

1. Watch the video on how to make

steamed chiffon cake.
2. Get and copy the ingredients,
tools, materials and equipment to
be used.
3. Prepare available tools, materials
and cooking equipment.
4. Follow the procedure while
observing safety measures and
precautionary measures in baking.
5. Wear hairnet and apron.
6. Document your home-based
laboratory.
REFERENCE:

BREAD AND PASTRY PRODUCTION, K-12 DEPED, PAGES 150

-158
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