GRADE

11 /12

TVL-HE
BREAD AND PASTRY PRODUCTION
NC II
QUARTER 3 – MODULE 2

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 pinterest.com

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

o Eggs: use whole egg

Low Fat- Unshortened Cakes • Very Spongy

• Also called “foam cakes”
• Contain NO fat
• Leavened by steam and air
• Contain egg whites only
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 MODIFIED SPONGE CAKE
• Texture: light and fluffy

• Eggs: only use egg

whites
• Example: angel food
cake
• Cross between shortened and unshortened Chiffon cake
bakerbettie.com
cakes

• Contain fat (shortened)

• Use beaten egg whites (unshortened)
• Large volume but not as light as unshortened.

MIXING METHODS USED FOR CAKES

A. CREAMING METHOD (for shortened cakes)
• It is also called as the conventional method and the standard method for
mixing high-fat cakes.

PROCEDURE FOR CREAMING METHOD:

1. Scale ingredients accurately. Have all ingredients at room temperature

(70°F/21°C).
2. Place the shortening in the mixing bowl. With the paddle attachment, beat the
fat slowly, until it is smooth and creamy.

In the absence of electric mixer, you may

use wire whisk for a traditional way.

3. Add the sugar; cream the mixture at moderate

speed until the mixture is light and fluffy.

Some bakers prefer to add the salt and flavorings with the sugar to
ensure uniform distribution. If melted chocolate is used, it may beat
during creaming.

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.

B. TWO-STAGE METHOD

• A little simpler than the creaming method, and it produces a smooth batter
that bakes up into a fine-grained, moist cake.
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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

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 2. Then sifted flour is folded in.
3. Immediately pan and bake the batter.
4. Delays will cause loss of volume.

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;

F. ANGEL FOOD METHOD

Procedure for Sponge Method

1. Weigh ingredients accurately. Have all
ingredients at room temperature.
2. Sift the flour with half the sugar. moist peaks.
3. Fold in the flour-sugar mixture just until it
is thoroughly absorbed.
4. Pour in the mixture in ungreased pans
and bake immediately.
.
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 G. CHIFFON METHOD
• Chiffon cakes and angel food cakes are both based on egg-white foams,
but differs on how you mix it.
• In angel food cakes, a dry flour- sugar mixture is folded into the egg
whites. In the chiffon method, a batter containing flour, egg yolks,
vegetable oil, and water is folded into the whites.
• Egg whites for chiffon cakes should be whipped until they are a little firmer
than those for angel food cakes.

Procedure for Chiffon Method

1. Weigh all ingredients accurately and have all
ingredients at room temperature. Use a good-quality,
flavorless vegetable oil.
2. Mixing with the paddle attachment at second speed,
gradually add the oil, then the egg yolks and the water
and liquid flavorings, all in slow, steady stream.
3. Whip the egg whites until they form soft peaks. Add
the cream of tartar and sugar in a stream and whip to
firm, moist peaks.
4. Cut and fold the whipped egg whites into the flour-liquid mixture.
5. Pour the mixture in ungreased pans and bake immediately.

BASIC STEPS IN BAKING

1. Read the recipe carefully to know if you have all the ingredients and the
utensils needed and if you understand the entire procedure.
2. Check all the necessary ingredients gather and arrange them according to the
sequence of their preparation.
3. Prepare all the utensils needed for measuring, mixing, and baking.
4. Preheat the oven. Set the oven knob at the desired temperature.
5. Prepare the pan/pans needed; make sure to use the correct pan size. Grease
the pan if the recipe calls for it.
6. Measure the ingredients using correct utensils according to the amounts
required in the recipe.
7. Mix the batter or dough when filling pans, makes sure you don’t overfill. Fill
about 2/3 full to give an allowance for the rising.
8. Bake in the preheated oven. Put the pan at the center rack.
9. Test for doneness.
10. Cool the baked products. Then, decorate.

BAKING GUIDELINES:
1. Preheat oven to desired/prescribed temperature.
2. Check oven racks are properly placed.
3. Arrange baking pans of similar shapes inside the oven one inch apart from all
sides.
4. Follow correct oven temperature prescribed by the recipe. Incorrect oven
temperature results to poor volume, texture, form and color.
5. Avoid opening the oven while baking.

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 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

1. 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.
2. The cake springs back on top and sides when pressed.
3. The cake shrinks away from the sides of the pan.

OTHER BAKING GUIDELINES

1. Observe proper handling of ingredients and equipment in baking to attain a
perfect cake.
2. 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.

3. 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.
4. 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 p393
COMMON CAKE PROBLEMS AND THEIR CAUSES
Problem Causes
Too little flour
Volume and Shape Too much liquid
Poor Volume Too little leavening
Oven too hot
Improper mixing
Batter spread unevenly
Uneven shape 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
Too much flour or flour too strong
Burst or cracked Too little liquid
Improper mixing
Oven too hot
Underbaked
Soggy Cooling in pans or with not enough ventilation
Wrapping before cool
Too little leavening
Texture Too much liquid
Dense or heavy Too much sugar
Too much shortening
Oven not hot enough
Too much leavening
Coarse or irregular Too little egg

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 Improper mixing
Too much leavening
Too much shortening
Crumbly Too much sugar
Wrong kind of flour
Improper mixing
Flour too strong
Tough 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

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

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
also called the conventional method, was for a long time
MEARINGC the standard method for mixing high-fat cakes.

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 EON-GATES this method involves adding the liquid ingredients to the
bowl first which simplifies the procedure.
ROLUF- it produces a fine-textured cake, but there may be some
TEBTAR toughening due to the development of gluten.
PSEONG these cakes are made with egg foam that contains yolks.
LEANG DOOF these cakes are based on egg-white foams and contain
no fat.

B. Direction: Arrange the Jumbled words in Column A. Write your answer in Column B.
Match Column B to Column D and write the letter of your answer in Column C.
COLUMN A COLUMN B COLUMN C COLUMN D
A. this cakes and angel food cakes are
MEARINGC both based on egg-white foams, but
the similarities in the mixing methods
end.
OTW- B. these cakes are based on egg-white
SETAG foams and contain no fat.
EON-GATES C. these are made with egg foam that
contains yolks.
ROLUF- D. it produces a fine-textured cake, but
TEBTAR there may be some toughening due to
the development of gluten.
PSEONG E. this method involves adding the liquid
ingredients to the bowl first which
simplifies the procedure.
LEANG F. it is a little simpler and it produces
DOOF smooth batter that bakes up into fine
grained, moist cake.
FHIFCON G. also called the conventional method,
was for a long time the standard
method for mixing high-fat cakes.

III. SUMMATIVE ASSESSMENT

Answer the following using the attached ANSWER SHEET.

A. Direction: Arrange the following steps in baking a cake chronologically, placing 1 for
the first step up to 10 for the final step.
____________ A. Test for doneness.
____________ B. Mixed the batter or dough when filling pans.
____________ C. Read the recipe carefully to know if you have all the ingredients and
the utensils needed.
____________ D. Check all the necessary ingredients needed in baking the cake.
____________ E. Preheat the oven. Set the oven knob at the desired temperature.
____________ F. Prepare all utensils needed for measuring, mixing and baking.
____________ 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.
____________ I. Put the pan at the center rack.
____________ 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 • 7 tbsp water
• ½ cup sugar • 1 tsp lemon/ orange extract
• 1 tbsp. baking powder • 1 tsp vanilla
• ½ tsp. salt • 5 egg whites
• 5 egg yolks • ½ cup sugar
• 6 tbsp oil • 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.)

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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
1. Creaming Method Activity 3
2. Two- Stage Method 1. F 6. F
3. One- Stage Method 2. T 7. T
4. Sponge Method 3. T 8. T
5. Chiffon Method 4. F 9. T
5. F 10. F

References:

Department of Education, Technical Vocational Livelihood Education – Bread and Pastry

Production Manual First Edition, 2016, pp 144-156
Gisslen, W. “Cake Mixing and Baking.” Professional Baking, 7th edition, John Wiley & Sons,
Ltd, 2017, pp. 373–413.
https://bakerpedia.com/processes/sponge-cake/

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 ANSWER SHEET

NAME: _______________________________________ SCORE: ______________

SUBJ.TEACHER: ___________________________GRADE/SECTION: __________
A.

A. ___________
B. ___________
C. ___________
D. ___________
E. ___________
F. ___________
G. ___________
H. ___________
I. ___________
J. ___________

B.
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 ___________________________________________________________________
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C. Use available material for your scrapbook.

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