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This document discusses baking processes and mixing methods for cakes. It provides a brief history of cakes and explains how they have evolved from bread-like foods sweetened with honey. It then classifies cakes into two types - shortened cakes containing fat and unshortened "foam cakes". Several common mixing methods are outlined, including creaming, chiffon, sponge, and angel cake methods. Prepared mix cakes are also mentioned as a convenient option requiring only water.

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lucas
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304 views

Quiz

This document discusses baking processes and mixing methods for cakes. It provides a brief history of cakes and explains how they have evolved from bread-like foods sweetened with honey. It then classifies cakes into two types - shortened cakes containing fat and unshortened "foam cakes". Several common mixing methods are outlined, including creaming, chiffon, sponge, and angel cake methods. Prepared mix cakes are also mentioned as a convenient option requiring only water.

Uploaded by

lucas
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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BTTE-FSM 2A

Baking

Name:______________________________________________ Score:_____________
I. Identify the following.

____________1. What type of mixing method used in baking that has no leavening agent,
shortening, and egg yolks?

____________2. It is also called as “Butter Cakes” because of its fat content.

____________3. It is a cross between shortened and unshortened cake.

____________4. The word cake came from an Old Norse word called ________ .

____________5. Also called as “Foam Cakes”.

____________6. What classification of cake is leavened by chemical agents?

____________7. What is the only ingredient you need to add in a prepared mixed cake before
baking?

____________8. What is the most frequently used method for mixing cake ingredients?

____________9. A mixing method involving folding a mixture of flour and sugar into a
meringue.

____________10. Sponge method is also called as _________ method?

II. Enumaration.

1-3 Procedures of Creaming Method.

4-8 Types of Mixing Method.

9-10 Classes of cakes.

III. Essay. (5 pts)

What is the difference between Chiffon and Sponge Cake Method?


Baking Process
and Mixing
Methods for
Cakes.
Presented by:

Villafuerte, Andrea Denise


Robles, Melodie
Cespedes, Kiara Danielle
Quinzon, Joanne Mae
Liquiran, Jazmine Anne

Baking Process and Mixing Methods for Cakes.

Brief History of Cake


The history of cake dates back to ancient times. The first cakes were very
different from what we eat today. They were more bread-like and
sweetened with honey. Nuts and dried fruits were often added.
According to the food historians, the ancient Egyptians were the first
culture to show evidence of advanced baking skills. The word itself is of
Viking origin, from the Old Norse word "kaka“.

Two Classifications of Cakes

 Shortened Cakes
-also called “butter cakes” because it contains fat.
Solid Fat- butter, margarine, vegetable shortening.
Liquid Fat- Oil
Leavened by chemical agents
• Unshortened Cake
- also called “foam cakes” because it doesn’t contain fat.
Leavened by steam and air.

Types of Mixing Method

Creaming Method
• The most time consuming and it’s the most frequently used
method used for mixing cake ingredients.
• It produces a fine-grained, velvety texture.
Procedure :
• Creaming (fat and sugar)
• Egg Incorporation
• Alternate addition of the dry and moist ingredients

Chiffon Cakes
• Cross between shortened and unshortened cakes.
• Contains fat. (Shortened)
• Use beaten egg whites/meringue. (Unshortened)
• Large volume but not as light as unshortened.

Procedure :
• Combine the egg yolks, oil, liquid, and flavoring with the dry
ingredients.
• Beat the mixture until smooth
• Beat the egg whites with the sugar and cream of tartar.
• Fold the egg white mixture into the other mixture.
Sponge Method
• or foaming method is a common mixing method used for most
cakes.
• In this method, it contains little shortening or no shortening at all.
Procedure :
• Whip the egg whites with the portion of sugar until stiff and
glossy.
• Whip the egg yolks to a “ribbon”, add other liquid and
flavorings to form a batter
• Carefully fold whipped egg whites into the batter
Angel Cake Method
• Uses only the egg whites which are low in fat. Angel food cake
is light and airy and need no frosting
• A cake mixing method involving folding a mixture of flour and
sugar into a meringue.

Procedure :
• Whip the egg whites to a soft peak, add a portion of the sugar,
continue whipping until stiff.
• Carefully fold the sifted dry ingredients into the whipped egg
whites.
• When it’s baked allow the cake to cool inverted in its pan.

Prepared Mix Cake


• Prepared mix cakes are usually bought in the box with only
water to add as an ingredients before baking.
• Usually available in different recipes and flavors.

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