Prepare and present gateaux, tortes and

Objectives
cakes
At the end of this lesson, you are expected to do the following:
1. Perform mise’en place;
2. Prepare sponge and cakes;
3. Prepare and use fillings; and
4. Decorate cakes
5. Present cakes
6. Store cakes..
Gateaux
• a food made by baking a mixture of
flour, fat, eggs, sugar etc. a piece of
cake. a plate of cream cakes
• a rich cake, typically one containing
layers of cream or fruit."a chocolate
gateau"
 What makes a cake a gateau?

• What's the Difference Between Gâteau, Cake, And Torte ...

Gâteau describes a dessert that features a rich filling in between the layers
of decadent sponge cake. Popular choices for the gâteau filling include
thick cream, mousse, or ganache. Gâteau is often filled with lots of fresh
fruit. Because of the spoilage factor, gâteaux are generally created and
eaten on the same day.
 Why is it called gateau?

• The French Génoise is a sponge cake that

includes clarified butter. Highly decorated
sponge cakes with lavish toppings are
sometimes called gateau, the French word
for cake.
 Torte

• a sweet cake or tart.

What is the difference between a tort and a cake?

• Tortes are generally multilayered desserts and

tend to contain not just cake and frosting but jam,
mousse, whipped toppings, and other fillings.
Due to a lack of flour, tortes tend to be denser
and heavier than their cake counterparts, and they
often don't rise as tall as regular cakes do.
 What does torte the cake mean?
• Torting, or dividing a cake into layers,
creates height once filling is added.
Torting also ensures that the cake will
stack evenly. Torting a cake can be done
on a flat surface, but using a turntable
makes it easier to slice uniform layers.
 Sponge Cake
Also known as Swiss Roll
What is Sponge Cake?
• Sponge cake is one of the oldest known
sweet goods. Along with angel food cake,
it belongs to the category of “foam cakes.”
It’s very popular around the world,
probably because of their short list of
ingredients.
 This type of cake is often used as the base of other
desserts such as snack cakes, jelly rolls, Swiss rolls and
Tres Leches. A basic sponge cake is composed of only
four essential ingredients:
1. Cake flour
2. Eggs (whole or yolks)
3. Granulated sugar
4. Salt
4 Main Types of Sponge Cakes in Baking

• Biscuit Sponge.
• Genoise.
• Angel Food Cake.
• Chiffon Cake.
• (Special mention) Jaconde
Sponge.
Based on mixing methods – one of
them was Sponge cakes. These cakes
have a variety of methods in which
they are combined, which give them
each a different taste and texture.
Biscuit (Pronounced ‘bees – kee’ = French)
• This type of sponge cake contains both
the egg white and yolks in the recipe.
They are however first separated;
whipped separately (egg whites and
sugar to make a meringue) then mixed
back together. In this type of Sponge
cake; the eggs are the raising agent in the
recipe. Chemical raising agents are not
used in this recipe traditionally.
The resulting foam batter is very light. The Biscuit Sponge
cake is a bit dryer than most sponge cakes, but holds its shape
very well. It can be used to make just a regular sponge cake for
different types of cakes and tortes; it can also be used to make
Swiss rolls. It is also known to be used while making
Lady-finger cookies.
This sponge is usually moistened with syrup,
fruit juice or some kind of liqeuer to give it
moisture and flavor.
You can use this type of
Sponge cake in the
Black or White Forrest ca
kes
assembly. This type of
sponge cake is best
decorated using
Whipped Cream frosting
as it tends to be lighter in
texture.
Genoise
This type of sponge cake is made with whole eggs (no separation); this
technique is a bit more involved as opposed to the Biscuit. Eggs are mixed
with sugar and heated over simmering water then whipped. You must ensure
that you constantly whip the egg mixture so the eggs don’t cook and become
scrambled eggs. Make sure the bowl you’re mixing in doesn’t come into
contact with the water in the pot below. The pot of water should not come to a
boil; it should simmer. Whisk the egg mixture on top of the water about 3 to 5
minutes; until the bowl is warm to the touch or until it gets to about 110°-
120°F/43°-49°C. Whipping the eggs over heat allows them to whip to a
greater volume. After the eggs and sugar have doubled or almost tripled in
volume; add some melted butter and fold gently – then add the flour and fold.
The eggs are used as the raising agents; this is why you need them to double
or triple in volume.
Genoise cakes tend to be light, airy and a
bit moist; but they can also be moistened
with syrup for flavoring and to add more
moisture. These types of sponge cakes can
be used in Forrest cakes assembly. They are
also used as layer cakes (e.g. in making a
cake called Fraisier); they’re torted into a
few layers and filled with fruits, fruit
preserves, pastry cream or frostings such as
whipped cream or meringue butter-creams.
Angel Food Cake
This type of sponge cake is made
with egg whites alone, no egg
yolks. The egg whites are
whipped; then a fine granulated
sugar is added and whipped until
very firm. The flour is then very
gently folded in. This gives a very
white, airy and fluffy cake; it does
tend to be dry in texture.
This type of sponge can also be moistened with sugar syrup,
then filled with whipped cream and also garnished and
filled with fruit; they go very well together (the fruit &
cream). This Sponge cake also uses the egg whites as the
raising agents traditionally.
 Chiffon Cake
This is a cross between a
sponge cake and an oil
cake.
Special Mention: Jaconde Sponge cake
It is a type of Biscuit Sponge. A lot of pastry
chefs use it for the assembly of different types
of cold desserts or entremets. Generally, it’s
used by pastry chefs and rarely by bakers. It’s a
sponge cake that’s baked like a rectangle, very
thin. The difference between a Biscuit and a
Jaconde is that you add some almond flour or
almond meal. When you finish baking it, you
then add sugar syrup or just sugar to keep it
moist. It’s used for a lot of assembly of
entremets and other types of pastries.
CHIFFON CAKE
Ingredients:
For batter
2 cups-----------------------------cake flour
1 tbsp------------------------------baking powder
¾ cup------------------------------granulated white sugar
½ cup------------------------------0il
¾ cup------------------------------milk
1 tsp-------------------------------vanilla
8 pcs.------------------------------egg yolk
Pinch of salt
For meringue:
8 pcs.------------------------------egg white
¾ cup------------------------------granulated white
sugar
1tsp--------------------------------cream of tartar
Procedure:
1. Mis-in-place
2. Measure all dry ingredients.
3. liquid ingredients.
4. Separate egg yolk from egg whites.
5. Put wax paper or bond paper into the tube pan.
6. Pre-heat oven with 340 degrees temp.
7. Combine all dry ingredients and mix it well, make a wheel at the center.
8. Add all liquid ingredients then mix it well until light in color then set aside.
9. Beat egg whites until stiff and peak.
10. Add sugar gradually and continue beating until stiff and peak.
11. Combine batter and meringue by using the cut and fold technique.
12. Put batter and meringue into the tube pan and bake for 45 minutes or until
done.
BUTTER ICING

Ingredients:
1 bar butter
1 cup confectioner sugar
Procedure:
1. Mis-in-place
2. Measure all dry ingredients.
3. Beat butter until light in color.
4. Add evaporated milk and continue beating.
5. Add confectioner sugar and beat it well until reach the desire mixture of the
butter.
BOILED ICING
INGREDIENTS:
4 EGGwhites
2 cups Sugar
½ CUP WATER
1 TSP CREAM OF TARTAR
1 TSP VANILLA
PROCEDURE:
1. MIS IN PLACE
2. MEASURE ALL INGREDIENTS
3. COMBINE WATER, VANILLA, CREAM OF TARTAR AND
CARAMELIZE.
4. BEAT EGGWHITE UNTIL STIFF AND PEAK. ADD CARAMELIZE
SUGAR AND CONTINUE BEATING UNTIL IT WILL REACH INTO THE
DESIRED TEXTURE OF THE ICING.
Get ¼ sheet of paper
DIRECTIONS: Identify the types of bread being described below.
______________1. a rich cake, typically one containing layers of cream or
fruit.
______________2. is a sponge cake that includes clarified butter.
______________3. is one of the oldest known sweet goods.
______________4. It is a type of Biscuit Sponge.
______________5. This is a cross between a sponge cake and an oil cake.
______________6. is one of the oldest known sweet goods.
______________7. This type of sponge cake is made with whole eggs (no
separation); this technique is a bit more involved as opposed to the Biscuit.
______________8. This type of sponge cake contains both the egg white and
yolks in the recipe.
______________9. This type of sponge cake is made with egg whites alone,
no egg yolks.
______________10. a sweet cake or tart.
Butter Cookies
Ingredients
1 cup butter
1 cup white sugar
1 large egg
2 teaspoons vanilla extract
2 ⅔ cups all-purpose flour
¼ teaspoon salt
½ tsp baking soda
Directions
1. Beat butter and sugar together in a large bowl with an electric mixer
until light and fluffy. Beat in egg, then stir in the vanilla.
2. Combine flour and salt in a separate bowl; add to butter mixture and
mix to form a dough. Cover dough with plastic wrap and chill for at least
one hour.
3.Preheat the oven to 400 degrees F (200 degrees C). Chill two cookie
sheets.
4.Transfer chilled dough to a cookie press; press out onto chilled cookie
sheets.
5. Bake in the preheated oven until lightly golden at the edges, about 8 to
10 minutes. Transfer cookies to wire racks to cool.
Muffins
Ingredients
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
1 egg
1 cup milk
¼ cup vegetable oil
Directions
1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or
line cups with paper liners.

2. Stir flour, baking powder, salt, and sugar together in a large bowl; make a well in
the center.

3. Beat egg with a fork in a small bowl or 2-cup measuring cup; whisk in milk and
oil. Pour egg mixture all at once into flour mixture; mix quickly and lightly with a
fork until just moistened. The batter will be lumpy. (Fold in additional ingredients if
using; see variations below). Spoon batter into the prepared muffin cups, filling
each 3/4 full.

5.Bake in the preheated oven until tops spring back when lightly pressed, about 25
minutes.
 Tools
• Cupcakes molder
Electric mixer
Mixing bowl
Sifter
Rubber scraper
Wire whisk
Food container
Measuring tools
Cupcakes paper
Oven
US cups Amount in grams
Amount in ounces
1 cup 125g
4.4 oz
1/2 cup 63g
2.2 oz
1/4 cup 31g
1 oz
1/3 cup 42g
1.5 oz
2/3 cup 84g
3 oz
3/4 cup 94g
3.3 oz
1 1/4 cup 156g
5.5 oz
1 1/3 cup 167g
5.9 oz
1 1/2 cup 190g
6.7 oz
 Soft roll.

• yeast-raised roll with a soft crust. type of: bun,

roll. small rounded bread either plain or sweet.
 What are soft rolls made of?
• Egg – Additional fat content which makes these rolls soft and
delicious.
• Butter – Room temperature butter is added in chunks to the
dough. This is key for making soft, pillowy rolls.
• Flour – I used bread flour, but you can achieve similar results
with all purpose.
 Does adding more yeast make bread softer?

• Perfect Your Yeast Levels

• Carbon dioxide is responsible for all the bubbles that
make holes in bread, making it lighter and fluffier.
Because gas is created as a result of yeast growth, the
more the yeast grows, the more gas in the dough and
the more light and airy your bread loaf will be.
What makes buns light and fluffy?
• Use a good-quality bread flour that has a high
protein content, as this will give your dough the
structure it needs to rise and become light and
fluffy. Make sure to use the right amount of yeast
for your dough. Too much yeast will cause the
dough to rise too quickly, resulting in a denser
texture.
What ingredient makes bread soft?
• Adding fats such as butter, oil, or milk to the
dough can help create a softer texture in the
finished bread. Additionally, using a technique
called the tangzhong method, which involves
creating a flour and water roux, can also
contribute to a softer bread texture.
 How do you knead perfect dough?

• Use the heels of your hand to knead dough in a

down and outward direction. This stretches and
lengthens the fibers and gluten in the dough to
make it smooth and supple. Fold in half and
knead in a same down and outward motion.
Repeat several times for a few minutes.
 How long should dough be kneaded?

• A quick tip to check if you've kneaded enough

• Recipes often say something like 'knead your

dough until it's smooth and elastic' or 'knead your
dough for 10 to 15 minutes'.
What happens if you don't knead dough properly?

• A failure to knead dough (unless you're working with a

no-knead recipe) can lead to: Poor gluten development:
When you don't knead bread, the gluten won't form
properly. This can result in a lack of elasticity and
strength, meaning your final product is likely to come
out of the oven dense and heavy.
Why kneading is important?
• During the process of knaeading dough,
two key proteins within the flour, gliadin
and glutenin, combine to form strands of
gluten. Kneading warms up those
strands, which allows the proteins to
expand during fermentation and
encourages the molecules to bond,
making for a more elastic dough with
better structure.
 SOFT ROLL BASIC
MILK, APPROXIMATELY (ROOM TEMP.)--- 300 GRAMS
YEAST----------------------------------------------------- 20 GRAMS
BREAD FLOUR, SIFTED---------------------------- 625 GRAMS
SUGAR----------------------------------------------------- 60 GRAMS
EGGS------------------------------------------------------- 60 GRAMS
SALT------------------------------------------------------- 10 GRAMS
BUTTER--------------------------------------------------- 60 GRAMS
¼ recipe of soft roll
MILK, APPROXIMATELY (ROOM TEMP.)--- 75 GRAMS or ½ cups

YEAST----------------------------------------------------- 5 GRAMS or 1.67 tsp

BREAD FLOUR, SIFTED---------------------------- 156 GRAMS or 1 ¼ cups

SUGAR----------------------------------------------------- 15 GRAMS or 1 tbsp. or 1/8 cups

EGGS------------------------------------------------------- 15 GRAMS

SALT------------------------------------------------------- 2.5 GRAMS

BUTTER--------------------------------------------------- 15 GRAMS
PROCEDURE:
1. Mise-en-place
2. Measure ingredients.
3. Combined milk, sugar, shortening and salt.
4. Add liquid ingredients to flour mixture, then add
yeast mix well. Turn into floured board.
5. Knead until smooth and elastic.
6. Shape in desired shape and size. Place in a baking
sheets and let it rise for 15-20 minutes.
7. Bake for 15-20 minutes with 350f temperature.