Bread and Pastry Production NC II: Prepare Sponges and Cakes - Module 2, Study notes of Economics

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BREAD AND PASTRY PRODUCTION

NC II

QUARTER 3 – MODULE 2

GRADE

PREPARE SPONGES AND CAKES

I. INTRODUCTION:

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: Cake flour, Eggs (whole or yolks), Granulated sugar, Salt. The earliest recorded mention of sponge cakes was from a Renaissance age Italian baked product. Italian cooks baked “biscuits,” which spread through Italy, England and France. However, it was not until 1615 when the first sponge cake recipe was recorded by the English poet and author Gervase Markham. Still, the cake was much more like a cookie —thin and crispy. Sponge cakes became well-recognized when bakers started using beaten eggs as a leavening agent in the mid-18th century. Often the batter was poured into elaborate molds, but also into two tin hoops—the precursor to modern cake pans. To achieve its characteristic light texture, sponge cake uses whipped eggs. Similar to angel food cake, it relies on the leavening action of air whipped into and trapped by egg protein. The increase in volume is achieved by trapped air and water vapor that expand during baking. Baking powder and/or baking soda are sometimes added to sponge cake formulations to provide additional rise through the production of CO2. Such cakes typically have a high volume and feature a light, fluffy texture. II. MODULE CONTENT: PREPARE SPONGES AND CAKES ACCORDING TO RECIPE SPECIFICATIONS, TECHNIQUES AND CONDITIONS AND DESIRED PRODUCT CHARACTERISTICS.

CLASSIFICATION OF CAKES

High-Fat or Shortened Cake

• Also called “butter cakes’’
• Contain fats o Solid fat : butter, margarine or vegetable shortening

o Liquid fat: oil. Texture: tender, moist and velvety.

o 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 pinterest.com

Procedure for Two Stage Method

1. Blend the flour and other dry ingredients with shortening. When this mixture is smooth, the liquids (including eggs) are added in stages.
2. Mix at low speed and observe correct mixing times. This is important to develop proper texture.
3. Stop the machine and scrape down the sides of the bowl frequently during mixing. This is important 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 Two Stage Method

1. Weigh all ingredients accurately. Have all ingredients at room temperature.
2. Sift the dry ingredients together on top of the liquid ingredients in the bowl.
3. Mix at low speed until the dry ingredients are moistened, to prevent dry flour from being thrown from the bowl. Mix period at high speed, then medium speed to properly develop air cells and create a smooth, fine textured butter. D. FLOUR-BATTER METHOD

• 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. Flourbatter cakes include those made with either emulsified shortening or butter or both. Procedure for Flour-Batter Method

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.
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. E. SPONGE METHOD

• Many types of sponge method cakes have one characteristic in common they are made with egg foam that contains yolks. Procedure for Sponge Method

1. Eggs and sugar are whipped to a thick foam

2. Then sifted flour is folded in.
3. Immediately pan and bake the batter.
4. Delays will cause loss of volume. F. ANGEL FOOD METHOD Procedure for Sponge Method
5. Weigh ingredients accurately. Have all ingredients at room temperature.
6. Sift the flour with half the sugar. moist peaks.
7. Fold in the flour-sugar mixture just until it is thoroughly absorbed.
8. Pour in the mixture in ungreased pans and bake immediately. . Angel food cakes are based on egg-white foams and contain no fat. It should be whipped until they form soft, not stiff, peaks. 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 . Gradually beat in the portion of the sugar that was not mixed with the flour. Continue to whip until the egg whites form soft;

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
7. Use a cake tester to determine doneness of a cake by inserting at the center of the cake. When the cake tester comes out clean, the cake is baked.
8. The cake springs back on top and sides when pressed.
9. The cake shrinks away from the sides of the pan. OTHER BAKING GUIDELINES
10. Observe proper handling of ingredients and equipment in baking to attain a perfect cake.
11. The process of mixing, scaling and measuring baking ingredients including the cooling method should be done accurately to prevent a soggy baked product or cakes.
12. For sheet cakes, put a parchment paper at the bottom of the pan for ease in turning it upside down. Sprinkle granulated sugar on top of the sheet cake before turning it upside down.
13. Cool angel food cakes, add chiffon cakes by sliding a spatula around the pan, and slowly turn it upside down to hold back the volume of the cake. professional baking sixth edition by wayne gisslen chapter 16 p COMMON CAKE PROBLEMS AND THEIR CAUSES Problem Causes Volume and Shape Poor Volume Too little flour Too much liquid Too little leavening Oven too hot Uneven shape Improper mixing Batter spread unevenly Uneven oven heat Oven racks not level Cake pans warped Crust Too dark Too much sugar Oven too hot Too light Too little sugar Oven not hot enough Burst or cracked Too much flour or flour too strong Too little liquid Improper mixing Oven too hot Soggy Underbaked Cooling in pans or with not enough ventilation Wrapping before cool Texture Dense or heavy Too little leavening Too much liquid Too much sugar Too much shortening Oven not hot enough Coarse or irregular Too much leavening Too little egg

Improper mixing Crumbly Too much leavening Too much shortening Too much sugar Wrong kind of flour Improper mixing Tough Flour too strong Too much flour Too little sugar or shortening Over mixing Poor Flavor Poor-quality ingredients Poor storage or sanitation Unbalanced formula https://books.google.com/books?isbn=0470197528 Professional baking Activity 1 Direction: Read and understand each sentences/statement carefully. Write “T” if the statement is correct and “F” is the statement is false. ____________1. It is okay not to read the recipe before you start working. ____________2. Check the ingredients first before starting. ____________3. Prepare the utensils needed for measuring, mixing and baking. ____________4. Preheat the oven after you mixed everything. ____________5. Prepare the pans needed and used any pans available. ____________6. Measure the ingredients with the use of any measuring tool. ____________7. Mix the batter or dough when filling pans, make sure you don’t overfill. ____________8. Put the pan in any side of the oven. ____________9. Test for doneness. Prick the center of the cake with a toothpick. If it comes out clean then it’s done. ____________ 10. After baking, all bake products are ready to served. Activity 2 Direction: Read the questions/statements carefully and write the missing letters.

1. C _ _ a m _ n _ Method – this is also called as the conventional method and was for a long time the standard method for mixing high-fat cakes.
2. T _ _ - _ t a _ e Method – is a little simpler than creaming method and it produces a smooth batter that bakes up into a fine-grained, moist cake.
3. _ _ e- S _ _ g _ Method – it involves adding the liquid ingredients to the bowl first.
4. S _ _ n _ e Methods – these are usually whole-egg foams but, in some cases, the base foam is yolk foam and egg white foam is folded in at the end of the procedure.
5. C _ _ f _ o _ Method – are also based on egg-white foams but here, a batter containing flour, egg yolks, vegetable oil, and water is folded into the egg whites. Activity 3 A. Direction: Re-arrange the Jumbled words in Column A, Write your answer in Column B. The meaning of the jumbled words is in Column C. COLUMN A COLUMN B COLUMN C MEARINGC also called the conventional method, was for a long time the standard method for mixing high-fat cakes.

III. ACTIVITIES

Use your notebook or clean sheet of paper for your answers.

E.

____________

F.

Prepare all utensils needed for measuring, mixing and baking.

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G. Prepare the pan/pans needed; make sure to use the correct pan size.

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H. Measure the ingredients using the correct utensils according to the amounts required in the recipe.

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I. Put the pan at the center rack.

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J. Cool the baked products. B. Direction: With the ingredients of chiffon cake given below, write down the step-by- step procedure, in your own words. Your work will be check using a rubric. (5 pts.) Ingredients:

• 1 ½ cup cake flour
• ½ cup sugar
• 1 tbsp. baking powder
• ½ tsp. salt
• 5 egg yolks
• 6 tbsp oil
  • 7 tbsp water
  • 1 tsp lemon/ orange extract
  • 1 tsp vanilla
  • 5 egg whites
  • ½ cup sugar
  • ½ tsp cream of tartar Procedure:

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B. Direction: Scrapbook making. From the different mixing techniques, search for the step- by-step procedure with photos and make a scrapbook. Your work will be check using a rubric. (10 pts.)

Key to Correction: ACTIVITIES Activity 1 A. 1. Creaming B. 1. Creaming – G

2. One Stage 2. Two – Stage – F
3. Flour Batter 3. One – Stage – E
4. Sponge 4. Flour – Batter – D
5. Angel Food 5. Sponge – C
   6. Angel Food – B
   7. Chiffon – A Activity 2
6. Creaming Method Activity 3
7. Two- Stage Method 1. F 6. F
8. One- Stage Method 2. T 7. T
9. Sponge Method 3. T 8. T
10. Chiffon Method 4. F 9. T
11. F 10. F References: Department of Education, Technical Vocational Livelihood Education – Bread and Pastry Production Manual First Edition, 2016, pp 144-

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C. Use available material for your scrapbook.