11

TVL-HE
BREAD AND
PASTRY
PRODUCTION
Second Quarter
Module 1
Prepare Sponge and Cakes
 Republic of the Philippines
Department of Education
REGION VII, CENTRAL VISAYAS
SCHOOLS DIVISION OF SIQUIJOR
_________________________________________________________________________
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Published by the Department of Education

OIC-Schools Division Superintendent: Dr. Neri C. Ojastro

Assistant Schools Division Superintendent: Dr. Edmark Ian L. Cabio

Development Team of the Learning Module

Writer: Lina P. Paglinawan

Anna-Liza S. Susan A. Calibo Ivy Mae L. Dimagnaong Noel P. Paluray

Evaluators: Jimenez
JiJimJimenez
Julieta A. Sarvida Roger B. Antipuesto Kenneth P. Llorente

Management Team: Dr. Marlou S. Maglinao

CID – Chief

Raul R. Abapo
Education Program Supervisor ( EPS – TLE/TVL)

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Education Program Supervisor (LRMS)

Printed in the Philippines by___________________________

Department of Education – Region VII, Central Visayas, Division of Siquijor
Office Address: Larena, Siquijor
Telephone No.: (035) 377-2034-2038
E-mail Address: deped.siquijor@deped.gov.ph

111

TVL-HE
BREAD AND
PASTRY
PRODUCTION
Second Quarter
Module 1
Prepare Sponge and Cakes
 INTRODUCTION
This module is written in support of the K to 12 Basic Education Program to
ensure attainment of standards expected of you as learner.

This aims to equip you with essential knowledge on Preparing Sponge and
Cakes.

This includes the following activities/tasks:

 Expected Learning Outcome- This lays out the learning outcome that you are
expected to have accomplished at the end of the module.

 Pre-test- This determines your prior learning on the particular lesson you are
about to take.

 Discussion of the Lesson- This provides you with the important knowledge,
principles and attitude that will help you meet the expected learning outcome.

 Learning Activities- This provide you with the application of the knowledge and
principles you have gained from the lesson and enable you to further enhance
your skills as you carry out prescribed tasks.

 Post-test- This evaluates your overall understanding about the module. With
the different activities provided in this module, may you find this material
engaging and challenging as it develops your critical thinking skills.
 What I Need To Know?

At the end of this module the learner will be able to:

 Select an accurate measurement of ingredients according to its recipe
requirements, enterprise practices and customer practices.
 Select required oven temperature to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices.
 Prepare sponges and cakes according to recipe specifications, techniques and
conditions and desired product characteristics.
 Use appropriate equipment according to required pastry and bakery products
and standard operating procedures.
 Cool sponges and cakes according to established standards and procedures.
TLE_HEBP11TC-IIIa-f-7

What I Know

PRE-TEST
I. Directions: Read and analyze the statement carefully. Choose the
best answer and write the letter only in your answer sheet.

1. What technique is used to get the correct consistency before the next stage is
attempted.
a. folding
b. beating
c. whisking
d. creaming
2. What technique is used for lighter ingredients as eggwhites in making meringue,
mixing of cream so the fat globules begin to adhere together and air is trapped inside
allowing cream to be piped.
a. folding
b. beating
c. whisking
d. creaming

3. What technique is used in blending of whipped cream and melted chocolate

together.
a. folding
b. beating
c. whisking
d. creaming

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4. What technique is used in mixing an ingredient like butter so it is smooth and
lump free.
a. folding
b. beating
c. whisking
d. creaming

5. What temperature can be baked by sponge sheets for approximately 7 minutes?

a. 220ºC- 230°C
b. 320ºC- 330°C
c. 215ºC- 230°C
d. 420ºC- 450°C

6. What do we used to test when cakes are baked in detemining the internal
temperature?
a. oven
b. wire whisk
c. mixing bowls
d thermometer

7. What is not necessary before measuring unless it is lumpy.

a. sifting
b. Beating
c. whipping
d. creaming

8. What liquid ingredient is used to provides moisture for yeast to grow?

a. fats
b. Flour
c water
d. Bread Improvers

9. What kind of ingredients that ensures additional food supply for yeast.
a. fats
b. Flour
c water
d. Bread Improvers

10. What ingredients that are added in varying proportions to bread and yeast goods.
a. fats
b. Flour
c water
d. Bread Improvers

11. What skills are required so even balance is achieved in the decoration?
a. piping
b. cutting
c. mixing
d. kneading

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12. What characteristics is used to adds the shelf life and mouthfeel of the product
a. mouthfeel
b. consistency
c. appearance
d. moisture content

13. What is the best option for making the most light and airy chiffon cake?
a. cake flour
b. bread flour
c. artificial flour
d. first-class flour

14. What is a thin metal sheet that has many uses and the general purpose is for
storing food.
a. cellophane
b. plastic wrap
c. hand towels
d. aluminum foil

15. What tool is used in modelling and moulding as well as cutting.

a. scissors
b. plastic wrap
c. hand towels
d. cooking spray

16. What cake is contains a small amount of fat, which comes from the use of whole
eggs (egg yolk)?
a. bread
b. chiffon cake
c. cooling cake
d. sponge cake

What’s In
Based on the deeper knowledge and understanding of our previous
lesson in preparing pastry products, try to assess by answering the
activity below.
1. How will you select, weigh and measure required ingredients according to recipe
and production requirements and standard procedures in pastry production?

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What`s New
 What do you mean by selecting, measuring and weighing ingredients?
 How do you measure ingredients by weight?
 Why is it important to weigh and measure correctly?

What Is It

INFORMATION SHEET 1

1. SELECT, MEASURE AND WEIGH INGREDIENTS ACCORDING TO

RECIPE REQUIREMENTS, ENTERPRISE PRACTICES AND
CUSTOMERS PRACTICES.
FLOUR
Wheat is the prime grain that flour is obtained from for the baking industry. White
flour is the most popular flour.
STARCH 64% – 71%, provides main body structure through gelatinisation – bursts
(through heat) and swell.
 Starch is broken down by enzymes into simple sugars, which are to be used
by yeast as food.
 Gluten is formed when insoluble proteins (Glutenin and Gliadin) are
hydrated with moisture, normally water.
In unleavened dough like pastry this gluten structure allows for it to be
stretched out over a large area without breaking.
 It is grey, tasteless and is tough and slightly elastic.
 Glutenin - gives strength.
 Gliadin - provides elasticity.

SUGAR

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Sucrose 2 – 4%: all plant material naturally contains sugar.
1.5 – 2% is sufficient for gas production up to 5 hours (Bulk Ferment Time)
plus glucose, plus dextrose (inversion of cane sugar).
FAT 1– 2%; this contains carotene, the colouring pigment of flour..

Salt
Salt is a natural mineral that consists of 6 parts chlorine and
4 parts sodium.
Functions of Salt are:
 Controls fermentation
 Toughens gluten (stabilising it)
 Increases volume
 Enhances flavours in bread and provides product with its
characteristic flavour
 Increases shelf life: acts as an antiseptic - suppresses activity of
bacteria, is hydroscopic – attracts moisture
 Improves crust colour.

Yeast
It is a unicellular organism yet each microscopic cell contains a multitude of
enzymes capable of carrying out the most intricate series of chemical
reactions.
Yeast is rich in protein and B Vitamins. It must not come into direct contact
with salt, sugar or fat.
Yeast Quantity:
 Lower quantities of yeast will result in longer proof.
 Amounts of salt and fat also inhibit the rate of fermentation or the
activity of yeast.
> Remember: yeast is a living thing. It needs to be cared for and used
properly.

Water
 Hydrates gluten forming proteins (Gliadin and
Glutenin)
 Dissolves and disperses salt and sugars and carries
sugars to the yeast which it can only use in liquid form
 Provides moisture for yeast to grow
 Hydrates dry yeast and disperses both dry and compressed

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  Controls dough temperature
 Controls dough consistency
 Wets and swells starch during baking (gelatinisation) – makes it available to
analyse enzymes
 Controls enzyme activity (enzymes are active only in liquid or semi liquid
mediums)
 Increases shelf life
 Contributes to eating qualities.

Bread Improvers
 Ensures additional food supply for yeast
 Contains malt which is changed into maltose and changes starch into simple
sugar easily fermentable by yeast
 Contains chemical stimulants ensuring adequate source of nitrogen– essential
for building up protein in newly forming yeast cells

Optional ingredients and their function

Fats
Fats are added in varying proportions to bread and yeast goods. Fat is a
generic term; it can mean oil, butter, margarine, shortening. Each have their
own advantages and disadvantages, cost and flavour benefits. Storage
requirements also are important.

Measuring Ingredients:

1. Sift the flour.

2. Scoop to fill the measuring cup to overflow. Do not

shake.

3. Level off with spatula.

Materials:

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 1. Dry ingredients
Flour granulated sugar, brown sugar, baking powder and soda

2. Liquid Ingredients
Water, milk

3. Measuring tools
Granulated measuring cup, measuring spoon, weighing scale,
individual measuring cup.

4. Others
Spatula, sifter, tray

Dry Ingredients:

A. Flour
1. Sift the flour

.
2. Remove the lumps in the powder by stirring.

3. Level with spatula or back edge of the knife or right in

the can opener.

B. Sugar

White sugar
1. Sifting is not necessary before measuring unless it is lumpy.
2. Fill the measuring cup until over flowing. Do not shake the
cup.
3. Level off with the spatula.

Brown Sugar

1. Check if the sugar is lumpy before measuring Roll

out the lumps. Remove the dirt.
2. Scoop into the measuring cup and pack compacity
until it follows the shape when inverted.

Solid Fats

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 1. Fill the measuring cup/spoon with the shortening
while pressing until it is full.

2. Level the fat with a straight of a knife or spatula.

Liquids fats

1. Pour oil in the glass measuring cup to the

measuring mark. Do not lift the cup.

Powdered Milk

1. Remove the lumps in the milk by stirring.

STANDARD TABLE OF WEIGHT AND MEASURES

1 tablespoon (T or tbsp) 3 teaspoon ( t or tsp.)
2 tablespoon 1/8 cup
4 tablespoon ¼ cup
5 1/3 tablespoon 1/3 cup
¾ cup plus2 tablespoons 7/8 cup
16 tablespoon 1 cup( c. )
2 cups 1 pint
4 cups 1 quart
6 ounces 1 pound

COMMON UNITS OF WEIGHT

1 pound ( lb.) 463.59 grams

1 ounce 28.35 grams
1 kilogram ( kg. ) 2.21 pounds
1 gram = .035 ounces
1 medium orange ¼ to ½ cup ( slice )
1 medium apple 1 cup slice
14 oz. can condensed milk 1 ¼ cup
14 oz can evaporate milk 1 2/3 cups
1 lb. brown sugar 2 ¼ cups (packed

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 5 whole eggs 1 cup
12 egg yolks 1 cup
8 egg whites 1 cups
1 lb. confectioner sugar 2 ½ cup
1 lb. confectioner sugar 3 ½ cups
1 lb. dried nuts 2 cups

COMMON UNITS OF VOLUME

1 bushel (bu ) 4 pecks
1 peck (pk ) 8 quarts
gallon (gal.) 4quarts
1 quart 2 pints/ 964.4 milliliters
1 teaspoon ( tsp. or t.) 4.9 milliliters
1 tablespoon (T. or tbsp. ) ½ fluid ounce/ 14.8 milliliters
15 ounces raisins 3 cups
1 pound dates 2 ½ /3 cups
½ pint whipping cream 2 cups whipped creams

Measuring Ingredients Correctly

Accurate techniques in measuring are as important as the tools for measuring.
Therefore, always observe the following procedures: 

 Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a
straight edged knife

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  Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3
times. Spoon into the cup overflowing, level off with a spatula.
 Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and
level off with a spatula. Do not pack or tap the sugar down. 

 Brown sugar. Pack into cup just enough to hold its shape when turned out off
cup. Level off with a spatula before emptying. 

 Level a measuring spoon with straight edge of a knife to measure small

amounts of salt, pepper, leavening agents or solid fats.
 Liquid ingredients. liquid measuring cup -- a glass or plastic cup with
graduated markings on the side. Place the cup on a flat, level surface. Hold
the cup firmly and pour the desired amount or liquid into the cup.Lean over
and view the liquid at eye level to make sure it is the proper amount.
 Check and calibrate timers/thermometers, scales and other measuring
devices according to manufacturer’s manual before using

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  Ingredients which measure by volume and by weight demand standardized
measuring tools and equipment.
 Do not shake the dry measuring cup to level off dry ingredients.
 It is easier to weigh fat, butter, margarine if bought in pre-measured sticks. If
fat does not come in pre measured sticks, use a scale to weigh the needed
amount.
 Liquids should be poured into cup in desired level. Cup should stand on a flat
surface.
 Spring scales should be adjusted so that pointer is at zero (0). Place pan,
bowl, or piece of waxed paper on scale to hold ingredient to be measured.
 When using balance scales, place the pan on the left-hand side of the
balance and the pan weight on the right-hand side. Add the required weights
to the right-hand side and adjust the beam on the bar so that the total is the
weight needed. 

 Ranges, sometimes called stoves, provide heat for cooking on top and in the
oven. The controls for range heat must be accurate and easy to operate.
Tools and utensils needed for cooking on the range and work space should
be within easy reach.
 Learn to match the size of pan to the size of the unit and to select the right
amount of heat for the cooking job to be done.
 In microwave cooking, time schedules must be followed exactly because
every second is important. The microwaves shut off automatically when the
door is opened.
 Refrigerators are operated by electricity. The unit that does the cooling is
underneath the box behind the grill.
 Dishwashers are a great help if food is rinsed from dishes before stacking
them. Follow the plan for stacking as suggested in the direction by
manufacturer’s manual.
 Mixers are the most useful machines in commercial kitchens and even at
home. It is good for making salad dressings, sandwich fillings, for sauces,
mashing potatoes, beat batter and eggs. Attachments are also available to
chop, whip, squeeze out juice, and make purees.
 Coffee makers mostly are automatic, requiring only the measurement of
coffee and water.
 In preparing foods on the range or in the fryer, heat is transferred by
conduction.

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 Information Sheet 2
SELECT REQUIRED OVEN TEMPERATURE TO BAKE GOODS IN
ACCORDANCE WITH DESIRED CHARACTERISTICS, STANDARD
RECIPE SPECIFICATIONS AND ENTERPRISE PRACTICES
Correct Oven conditions for baking cakes and sponges
Oven settings for cakes
Solid heat of 150ºC – 180ºC will depend on cake size and thickness.
Oven should be ‘solid’ heat (bring to temperature and stabilise by holding at this
temperature for 15 – 20 minutes before placing cakes in oven).
To prevent premature colouring of cake surfaces, they may be covered with sheets
of clean paper or a baking tray may be placed on top of the cakes for approximately
50% of the baking time.
To test when cakes are baked, use a thermometer to determine the internal
temperature.
The baking process is complete when the centre of the product has reached
gelatinisation temperature (87ºC– 90ºC). Further baking beyond this point will only
dry the product and reduce shelf life.
A fine skewer may be inserted into the cake which should come out clean if cake is
baked.
Do not remove cakes from tins until cold to avoid damage. Cold cakes to be wrapped
as soon as possible.
Oven settings for sponges
Sponge cake and genoise sponge are of a lighter density than cake. Sponge will
cook quicker so oven settings can be 180ºC – 200ºC.
Sponge sheets or Swiss roll sponge is thin and it cooks very
quickly. In order to keep pliability in the product so it can be
rolled it can be cooked at a higher temperature.
Gelatinisation and coagulation will happen quicker and there
is less drying out of the product. After cooling it can be
moulded or rolled easier.
Sponge sheets can be baked at 220ºC – 230ºC for approximately 7 minutes.
Oven conditions may relate to:
 Colour
 Shape
 Crust structure
 Temperature
 Rack position

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 Cooking times
 Moisture.

Information Sheet 3

PREPARE A VARIETY OF SPONGES AND CAKES ACCORDING TO

RECIPE SPECIFICATIONS, TECHNIQUES AND CONDITIONS AND
DESIRED PRODUCT CHARACTERISTICS
The Production Methods;
The aim of each of the production method is to form an emulsion, where all
ingredients are dissolved and evenly dispersed and able to incorporate air.
Cake Products:
 Sugar batter method
 Flour batter method
 Blending method
 Two stage method
 Three stage method
 All in method
 Boiling method.
Sponge Products:
 Traditional Process
 Genoese
 Emulsified Process
 The delayed soda process
 Separated Sponges.
Cakes are made many ways.
It does not matter what type of cake, sponge or base product that you make for the
Gateaux or Torte.
It does not matter what flavour cream or filling that is used.
It does not matter how it is decorated.
If it is manufactured from ingredients that are fit for human consumption then it can
be used to manufacture the product.
The only other requirement is that you need to find customers that will purchase the
product that you have made.

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It is easier to sell a product if it can be linked to a festival season or event.
Seasonality and ethnic diversity also can be considered.
Techniques should include:
 Beating ingredient together to get the correct consistency before the next stage
is attempted. Usually butter and sugar to aerate before adding remainder of
ingredients
 Whisking of lighter ingredients as eggwhites to make meringue, mixing of cream
so the fat globules begin to adhere together and air is trapped inside allowing
cream to be piped
 Folding is the blending of whipped cream and melted chocolate together so
minimal air is lost so the light properties of a delicious chocolate mousse are
achieved. The chocolate is folded gently into the cream so the lightness is
maintained
 Creaming is the mixing of an ingredient like butter so it is smooth and lump free.
It can be mixing it until the ingredient is lighter and fluffier due to the air being
incorporated into the ingredient
 Kneading is the manipulation of a dough until the
correct consistency is achieved:
Bread dough is kneaded until the dough takes on the
smooth characteristics of a well develop gluten
structure inside the dough
 Cutting skills are required when producing gateaux so
even portions are achieved
 Piping skills are required so even balance is achieved in
the decoration.
All these techniques need to be developed in order to be able to achieve a
professional looking product.

Other Mixing Techniques:

Mixing techniques greatly affect flour mixtures and its resulting product.
Some of them are as follows:
 Creaming- Rubbing one or two ingredients in a bowl with the help of a wooden
spoon or electric mixer to make a soft fluffy mixture.
 Cutting in- Mixing fat and flour with the use of a pastry blender or two knives in a
scissor – manner. This method cuts fat into small pieces, coating them with flour
to form coarse, granulated mixtures for pastries and biscuits.
 Folding- This is working with two ingredients very gently to retain air in the
mixture. It often involves one delicately textured ingredient such as beaten egg
white or whipped cream.
 Cut and fold- a combination of two motions cutting vertically through the mixture
and turning over and over by gliding the spoon or rubber scraper across the
bottom of the mixing bowl at each turn.

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 Beating- It is done to incorporate air in a mixture by mechanical agitation. It can
be done with the use of wire whips, egg beaters, fork or any food mixers.
 Stirring- It is often done with a wooden spoon, rotating it through a mixture as
long as necessary until the ingredients are combined.
 Whipping- It is a process of beating eggs and cream to fill them with air and
make them thick and fluffy.
 Sifting- it is the process of separating coarse particles in the ingredients by
passing through a sieve.

Product characteristics that customers look for come from the

following:
 Colour of the product when it is finally removed from the oven is important to
the visual appeal of the product. Colour stimulates the senses and encourages
the customer to purchase
 Appearance is about form and shape. It is important
that all pieces have the same appearance
 Consistency and texture is about how it feels in the
mouth when the customer is consuming the product
 Moisture content adds to the shelf life and mouthfeel
of the product
 Mouthfeel and eating properties.
This is achieved by maintaining consistency of production. Nobody is allowed to
move away from the given formula, shape design.
Recipes need to be followed and each recipe should state the yield from each
production run, defining weights and number of units.

Recipes for Cakes

CA K E B ATTER B U TTER CR EA M FR OST IN G

Ingredients
 1 pound (4 cups) of Powdered Sugar
 1 cup Softened Butter (We use Salted Sweet Cream Butter)
 1 cup Yellow Cake Mix up to 1/4 cup of Milk (add as needed)
 Heaping 1/4 cup of Jimmies Sprinkles
  Decorating Bags
 Decorating Tip
  Food Scale
  Mixer

IN S TR U C TION S
1. Heat Cake Mix in the oven and then allow to cool.
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2. Combine powdered sugar and cake mix.
3. Add softened butter and mix.
4. Check consistency. Add 1 teaspoon of milk at a time until you get the desired
consistency.
5. Add sprinkles last.

Sponge Cake with Butter Cream Frosting

Ingredients
For the Cake:
 1 1/2 cups of almond milk
 2 teaspoons apple cider vinegar
 1/3 cup and 2 tablespoons vegetable oil
 3/4 cup and 2 tablespoons of sugar (you can use coconut sugar)
 1 and 1/2 tablespoon vanilla extract
 2 cups of gluten-free self-rising flour
 3/4 teaspoon baking soda
 1 teaspoon baking powder
 3 tablespoons cornstarch
 Pinch of salt

For the Frosting:

 1 2/5 cups of vegan butter
 4 teaspoons vanilla extract
 6 2/5 cups of icing sugar
 2 teaspoons of almond milk (if needed)
 5 tablespoons of strawberry jam

Preparation
To Make the Cake:
Preheat your oven to 340°F and line two 8-inch tins with parchment paper.
In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully
combined. Set aside for 10 minutes to curdle. This creates a vegan buttermilk.
Once the buttermilk is ready, add in the oil, sugar, and vanilla extract. Whisk
on high for around 2-3 minutes until fully combined.
In a separate bowl, sift the flour, baking soda, baking powder, corn starch,
and salt. Don't over mix but mix well until the flour disappears.
Slowly add the dry mixture into the wet and fold in until fully combined.
Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on
the worktop to remove any air bubbles.
Pop the cake tins into the preheated oven and bake for 20-22 minutes. You will know
they are done when you put a knife or skewer in and it comes out clean and they are
springy to the touch.
Place the cakes on a cooling rack and allow to cool fully. Once cool, pop them into a
sealed container to keep them fresh before frosting.

To Make the Frosting:

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 In a bowl or stand mixer, cream the butter on high then add in the vanilla and
icing sugar slowly to prevent sugar clouds. Add milk if needed.
Level off your cakes (if needed) with a sharp knife.
Layer the cakes with equal amounts of buttercream and jam. Make sure on the top
layer to turn the cake upside down for a flat top.
Crumb coat the whole cake and pop into the refrigerator for an hour to chill.
Once the frosting is firm, give a final layer of buttercream and decorate. Serve fresh
or store in a sealed container in or out of the refrigerator, the buttercream will firm up
at room temperature.

Basic Chiffon Cake

Preparation Time: 15 minutes

Cook Time: 45 minutes
Total Time: 1 hour

Ingredients
Dry Ingredients:

 2 1/2 cups (280 gr) cake flour (* see substitution)

 1 tsp (4 gr) baking powder
 ¼ tsp ( 2 gr) baking soda
 ¾ (3.6 gr Morton kosher salt or table salt (use 1 ½ tsp if using Diamond
kosher)
 1 ½ cups (294 gr) granulated sugar

Wet Ingredients

 5 TBSP (70 gr) unsalted butter, melted and cooled slightly

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  ½ cup (118 ml) buttermilk, room temperature (* see note for substitution)
 2 tsp vanilla extract
 6 large egg yolks, room temperature.

Meringue

 3 large egg whites, room temperature

 ¼ cup (50 gr) granulated sugar

Instructions:

1. Prep: Preheat the oven to 350 F (177 C). Prepare your pan(s). If you are
using a tube pan grease only the bottom of the pan and not the sides or the
tube. If using traditional round tins, line the bottom with parchment and grease
the bottom and sides of the pans. Measure out all of your ingredients for each
section of the recipe and keep each grouping together to help with the flow of
the recipe.
2. Mix the Dry Ingredients:  Sift the cake flour, baking soda, baking powder,
salt, and sugar into a large bowl and then whisk together to combine. Set
aside.
3. Mix the Wet Ingredients: In a separate medium bowl, whisk together the
melted butter, oil, buttermilk, vanilla extract, and egg yolks and set aside.
4. Make the Meringue: In the bowl of a stand mixer fit with the whisk
attachment or with a hand mixer, beat the egg whites on medium/high speed
until they start forming medium peaks. With the mixer still running, slowly
stream in the sugar and keep beating until you reach stiff peaks.
5. Combine the Components: Pour the wet ingredients into the dry ingredient
bowl and stir together with a rubber spatula. Once the dry ingredients are
saturated, add about 1/2 cup of the egg whites into the mixture and stir it in
completely to lighten the batter. Next add in 1/2 of the rest of the egg whites
and gently fold them in being careful not to deflate them. Add in the rest of the
egg whites and fold them in gently until completely combined. Pour the batter
into the prepared pan.
6. Bake at 350 F (177 C) for 38-45 minutes if baking in a tube pan or 20-24
minutes if baking in layers. To check if the cake is done, gently press in on it
and if it is firm but springs back it is done.
7. Cool & Serve: Set the cake pan on a cooling rack and allow it to cool
completely before turning it out of the pan. Serve plain, dusted with powdered
sugar, with a powdered sugar glaze, or frosted as a layer cake!
8. Store cooled cake covered at room temperature for up to 4 days.

NOTES

 It is traditional for this cake to be baked in a tube pan because it can climb up
the center, resulting in a very spongy texture. However, this cake can also be
baked in 2- 8" or 9" round cake pans and be stacked as a layer cake. Adjust
baking time to 20-22 minutes when baking it in round cake tins.

Substitution Notes

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  Cake Flour: Cake flour is really the best option for making the most light and
airy chiffon cake. However, if you need to make a substitute combine 2 cups
plus 2 TBSP of all purpose flour with 6 TBSP of cornstarch. Sift the two
together 4 times (yes, 4 times) before adding into the cake
 Buttermilk: The acidic properties of buttermilk are necessary in this recipe to
activate the baking soda. If you do not have buttermilk you can make a
substitute by measuring out 1 TBSP of white vinegar or lemon juice and
adding enough regular milk to equal 1 cup. Stir and let sit for 5 minutes before
using. As another option, combine 3/4 cup of sour cream or plain yogurt with
1/4 cup of water and use in place of the buttermilk.

Information Sheet 4

USE APPROPRIATE EQUIPMENT ACCORDING TO REQUIRED

PASTRY AND BAKERY PRODUCTS AND STANDARDS.

The equipment needed will depend on the product being produced.

Hand Towels
Ensure fibers are not loose.
It is always recommended to have both a wet
towel and a dry towel for just about any cake
decorating project. Doing this helps re-enforce a
'Clean as you go' culture that ultimately results
in cleaner artwork.
 Cleaning & Storing

Plastic Wrap
This can also be called Cling wrap (UK), cling
film or glad wrap (AU). In the world of cake
decorating, plastic wrap can be very useful for a
lot of different purposes. For example, when
carving 3D cakes, it can be used to further
emphasise contours by allowing indentations
with an object.
 Modelling & Moulding
 Cleaning & Storing
 Layering, Masking & Carving

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 Cellophane
Available in bags, sheets or rolls, cellophane
has a lot of convenient purposes. For Chef
Yener, one of the most common uses for
cellophane is to make piping bags.
 Modelling & Moulding
 Piping
 Cleaning & Storing

Aluminum Foil
Thicker is preferred.
Also spelled Aluminum, this thin metal sheet has
many uses. Apart from the general purpose of
storing food, Aluminium foil can also be used to
make moulds for realistic chocolate rocks (for
example).
 Modelling & Moulding
 Cleaning & Storing

Set of Knives
 Modelling & Moulding
 Cutting
 Layering, Masking & Carving

Pizza Cutter
Preferably large, stable and sharp.
A pizza cutter (or pizza wheel) can be used to
cut shapes out of rolled fondant, pastillage or
modelling chocolate.
 Cutting

Modelling Tools
Minimum of 8 pieces recommended.
 Modelling & Moulding

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 Marzipan Knife
 Modelling & Moulding
 Cutting

Powder Shaker
Preferably with small holes.
Also called an icing duster, it can be used to
easily sift fine powders such as icing sugar,
cocoa powder, corn starch or flour etc.
 Modelling & Moulding
 Rolling

Rolling Pins
Preferably with no scratches or dents.
 Rolling

Oil Cooking Spray

Colour should be as light as possible to prevent
discolouration in the fondant or pastillage
 Modelling & Moulding
 Rolling
 Baking

Set of Scissors
 Modelling & Moulding
 Cutting

Small Brush in Water

Ensure that brush bristles are not loose.
 Modelling & Moulding
 Gluing, Joining & Holding

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 Set of Brushes
 Painting
 Gluing, Joining & Holding

Cake Board
A piece of wood coated with fabric and
temporarily covered with cellophane to keep
fabric clean until the cake is complete. For more
information, watch our tutorial on how to cover a
cake board with fabric .
 Measuring & Constructing

Microwave Oven
 Modelling & Moulding

Icing Spatula Set

 Layering, Masking & Carving

Fondant Smoother

 Accessorising & Enhancing

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 Stainless Steel Scraper
 Baking
 Cleaning & Storing

Ribbed Rolling Pin

 Rolling

Empty Bowl
An empty bowl can be used to do many things
like accumulate off-cuts of cake etc.
 Painting
 Modelling & Moulding
 Baking
 Cleaning & Storing
 Layering, Masking & Carving

Chocolate Melting Pot

 Gluing, Joining & Holding5

Information Sheet 5
COOL SPONGES AND CAKES ACCORDING TO ESTABLISHED
STANDARDS AND PROCEDURES.

Sponge Cake

Sponge cakes contain a small amount of fat, which comes from the use of
whole eggs (egg yolk). These cakes are richer and more flavorful than angel food
cakes. In general, sponge cakes are prepared using a combination of a batter and
foam. The batter is prepared by beating the flour, egg yolks, and half of the sugar.

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Separately, the egg whites and remaining half of the sugar are whipped into foam,
which is carefully folded into the egg yolk batter.

In some cakes, the whole egg is whipped instead of the egg whites being
whipped separately. Sponge cakes are baked in a variety of differently shaped pans.
The spongy structure of the cake lends itself well to rolling; thus, sponge cake is
often used to produce rolled and filled cake desserts.

Cooling sponge cakes: Invert a sponge cake baked in a tube pan onto a

heatproof funnel or bottle immediately after removing it from the oven. If it
is cooled top side up, it will fall. Do not remove a sponge cake from its baking pan
until it is completely cooled. Cooling sponge cakes: Invert a sponge cake baked in a
tube pan onto a heatproof funnel or bottle immediately after removing it from the
oven. If it is cooled top side up, it will fall. Do not remove a sponge cake from its
baking pan until it is completely cooled.

Cooling cakes. Recipes will usually give instructions for cooling but as a

general rule, most sponge cakes are best left for a few minutes and then turned onto
a cooling rack to avoid soggy edges. Rich fruit cakes are better cooled in the tin.

What`s More
Activities: Answer the following. Write the answers in your
test notebook.
A. List down at least ten (10) baking tools and equipment in preparation of sponge
and cakes.
B. A. Directions: Read carefully and Identify the following word/words ask
in the statement.
__________1. What butter cake, though it is frequently made with oil
instead of butter. In addition, cocoa is added to the cake batter to create
the distinct red velvet flavor
__________2. What leavening practices of butter cake, but instead of butter uses
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 a neutral oil like vegetable or canola oil.
__________3. What cake that are made with egg whites alone and no yolks..
__________4. What cake that is often a three-layered cake, coated and sandwiched
between ice cream.
__________5. What base made from crushed cookies, which is then topped with
thick luscious soft cheese, eggs, and sugar.

C. True or False
Write true if the statement is correct and if it is false replace it with
correct one.
__________ 1. It was normally based on sponge cakes that had three
layers of sponge and layers of cream and flavored syrup.
_________2. It is an item that is required to meet a need of the end user.
_________3. It is where originally pastry based with a filling inside and
another mixture might act as a topping over the filling.
_________4. It is a term that describes loss of moisture from starch-based
product such as bread and cake.
_________5. It can also be produced in slab and slice individually, or
produced in small size.

What I Have Learned?

I learned that….

 In selecting s required oven temperature to bake goods in accordance with

the desired characteristics’, standards and recipe specification should be solid
heat (bring to temperature and stabilize by holding at this temperature for 15-
20 minutes before placing cake in the oven). To test when cakes are baked,
use a thermometer to determine the internal temperature. And in baking
process it is complete when the centre of the product has reached
gelatinization (87ºC- 90º). Further baking beyond this point will only dry the
product and reduce shelf life.

 In preparing sponge and cakes according to required pastry and bakery

products and standard operating procedure is needed to have a good quality
product. Some of this equipment are; Range or an oven, mixing bowls, set
brush, spatula, set of scissors, tin foil, baking tray, set of knives, rolling pin,
measuring cups and spoons and many more.

 In preparing of sponge and cakes, some of the suggested products to prepare

are as following:

o Batter cake

o Sponge cake with butter cream filling and icing.

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 o Chiffon cake with boiled icing or fondant icing.

o Chocolate cake.

What I Can Do?

Activity 1
Instruction: Choose any of the given sponge and cake recipe below
then select and prepare the required oven temperature of the following
given procedure.
This can be done in school.
Your performance and output will be rated using the given rubric.

o Cake Batter Buttercream Frosting

o Sponge Cake with Butter Cream Frosting

o Basic Chiffon Cake

STANDARD SCORE SHEET

Rate your product using this score Sheet.

Goo Po
Excellent Very Fair
d or
Characteristics Good
5 4 2
3 1
External Characteristics
1. Shape: well-proportioned;
Symmetrical: rounded top
2. Size: large but not airy:
Proportional to weight
3. Color: even, rich, golden brown
4. Crust: tender, crisp, even
thickness
Free from cracks
Internal Characteristics
1. Color: creamy white: free from
streaks
2. Grain: fine; thinned –walled cells,
evenly distributed
3. Texture: tender, soft; slightly moist

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 4. Flavor: “wheaty” sweet
Comments:

Assessment

POST-TEST

1.Directions: Read and analyze the statement carefully. Choose

the best answer and write the letter only in your answer sheet.

1. What technique is used to get the correct consistency before the next stage is
attempted.
a. folding
b. beating
c. whisking
d. creaming
2. What technique is used for lighter ingredients as eggwhites in making meringue,
mixing of cream so the fat globules begin to adhere together and air is trapped inside
allowing cream to be piped.
a. folding
b. beating
c. whisking
d. creaming

3. What technique is used in blending of whipped cream and melted chocolate

together.
a. folding
b. beating
c. whisking
d. creaming

4. What technique is used in mixing an ingredient like butter so it is smooth and

lump free.
a. folding
b. beating
c. whisking
d. creaming

5. What temperature can be baked by sponge sheets for approximately 7 minutes?

a. 220ºC- 230°C
b. 320ºC- 330°C
c. 215ºC- 230°C
d. 420ºC- 450°C

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6. What do we used to test when cakes are baked in detemining the internal
temperature?
a. oven
b. wire whisk
c. mixing bowls
d thermometer

7. What is not necessary before measuring unless it is lumpy.

a. sifting
b. Beating
c. whipping
d. creaming

8. What liquid ingredient is used to provides moisture for yeast to grow?

a. fats
b. Flour
c water
d. Bread Improvers

9. What kind of ingredients that ensures additional food supply for yeast.
a. fats
b. Flour
c water
d. Bread Improvers

10. What ingredients that are added in varying proportions to bread and yeast goods.
a. fats
b. Flour
c water
d. Bread Improvers

11. What skills are required so even balance is achieved in the decoration?
a. piping
b. cutting
c. mixing
d. kneading

12. What characteristics is used to adds the shelf life and mouthfeel of the product
a. mouthfeel
b. consistency
c. appearance
d. moisture content

13. What is the best option for making the most light and airy chiffon cake?
a. cake flour
b. bread flour
c. artificial flour
d. first-class flour

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14. What is a thin metal sheet that has many uses and the general purpose is for
storing food.
a. cellophane
b. plastic wrap
c. hand towels
d. aluminum foil
15. What tool is used in modelling and moulding as well as cutting.
a. scissors
b. plastic wrap
c. hand towels
d. cooking spray

16. What cake is contains a small amount of fat, which comes from the use of whole
eggs (egg yolk)?
a. bread
b. chiffon cake
c. cooling cake
d. sponge cake

Answer Key
PRE-TEST
Fill in the Blank
1. B 6. D
2. C 7. A
3. A 8. C
4. D 9. D
5. A 10. A
11. A 14. D
12. C 15. A
13. A 16. D

What’s In

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Activity
1. In selecting, measuring and weighing of bakery products has an accurate
measurement of ingredients according to its recipe or production requirements
through establishment of standards and procedures

What’s More:
A. Tools: (Hand towels, plastic wrap, cellophane, aluminum foil, set of knives,
rolling pin, empty bowl, melting pot, cake board, set of scissors)
B. 1. Butter C. 1. true
2. Sponge Cake 2 . true
3. Angel food cake 3. True
4. Black forest cake 4. true
5. Chiffon cake 5. False

What I Can Do:

 (Learners answer may vary using the performance Rubric)

Post-Test-
1. B 13. A 6. D 16. D
2. C 7. A
3. A 8. C
4. D 9. D
5. A 10. A

11. A 14. D
12. C 15. A
13. A 16. D

References:
 Internet Sources

 https://www.tesda.gov.ph/Downloadables/TR%20BREAD%20AND
%20PASTRY%20PRODUCTION%20NC%20II.pdf
 https://www.slideshare.net/joan_vizconde7/learning-module-in-bread-and-
pastry-productionuc2-prepare-and-produce-pastry-products
 https://www.finedininglovers.com/article/5-different-methods-cake-making-
success
 https://www.google.com/search?
q=classification+of+different+types+of+sponge+and+cakes&rlz=1C1CHBD_en
PH911PH911&oq=classification+of+different+types+of+sponge+and+cakes&a
qs=chrome..69i57j0.30711j1j8&sourceid=chrome&ie=UTF-8
 https://www.craftybaking.com/howto/mixing-method-basics#:~:text=Mixing
%20is%20a%20general%20term,character%20to%20the%20baked%20good.
 https://www.finedininglovers.com/article/5-different-methods-cake-making-
success

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  BPP_Prepare_and_Produce_Bakery_Products_
 https://www.coursehero.com/file/p2skson/Cooling-temperature-of-sponge-and-
cakes-12-Suggested-projects-13-Batter-cake/
 http://www.academia.edu/30147748/CBLM
 https://www.twosisterscrafting.com/cake-batter-buttercream-frosting/
 https://www.bhg.com/recipes/how-to/bake/essential-baking-tools/
 Learning Module in Bread and Pastry Production-UC2 Prepare and Produce
Pastry Products
 https://www.epicurious.com/expert-advice/types-of-cake-glossary-article
 https://gltnhs-tle.weebly.com/lesson-22.html

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