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    Classification of Cakes

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    Jho Obtinalla
    Here are the answers: 1. Gateaux is a light sponge cake with rich icing or filling. Torte is a multi-layered rich cake filled with cream, buttercream etc. Petit fours are small savory or sweet appetizers. Cake is a sweet baked food used as dessert. 2. The 3 classifications of cakes are shortened, un-shortened, and chiffon type. 3. Shortened cakes use solid shortening like butter. Un-shortened cakes don't use shortening. Chiffon cakes use liquid shortening. 4. Shortened cakes are creamed. Un-shortened are beaten, cut and folded.

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    Classification of Cakes

    Uploaded by

    Jho Obtinalla
    2K views14 pages
    Here are the answers: 1. Gateaux is a light sponge cake with rich icing or filling. Torte is a multi-layered rich cake filled with cream, buttercream etc. Petit fours are small savory or sweet appetizers. Cake is a sweet baked food used as dessert. 2. The 3 classifications of cakes are shortened, un-shortened, and chiffon type. 3. Shortened cakes use solid shortening like butter. Un-shortened cakes don't use shortening. Chiffon cakes use liquid shortening. 4. Shortened cakes are creamed. Un-shortened are beaten, cut and folded.

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    Different types of Cakes

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    Here are the answers: 1. Gateaux is a light sponge cake with rich icing or filling. Torte is a multi-layered rich cake filled with cream, buttercream etc. Petit fours are small savory or sweet appetizers. Cake is a sweet baked food used as dessert. 2. The 3 classifications of cakes are shortened, un-shortened, and chiffon type. 3. Shortened cakes use solid shortening like butter. Un-shortened cakes don't use shortening. Chiffon cakes use liquid shortening. 4. Shortened cakes are creamed. Un-shortened are beaten, cut and folded.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    2K views14 pages

    Classification of Cakes

    Uploaded by

    Jho Obtinalla
    Here are the answers: 1. Gateaux is a light sponge cake with rich icing or filling. Torte is a multi-layered rich cake filled with cream, buttercream etc. Petit fours are small savory or sweet appetizers. Cake is a sweet baked food used as dessert. 2. The 3 classifications of cakes are shortened, un-shortened, and chiffon type. 3. Shortened cakes use solid shortening like butter. Un-shortened cakes don't use shortening. Chiffon cakes use liquid shortening. 4. Shortened cakes are creamed. Un-shortened are beaten, cut and folded.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    Classification of Cakes

    What is Gateaux, Tortes, PetitFours


    and Cake?
    Gateaux – (ga-toh) is a cake, especially a very light
    sponge cake with a rich icing or filling.
    Tortes –(tɔrtə) is a rich, usually multi-layered, cake
    that is filled with
    whipped cream, buttercreams, mousses,
    jams, or fruits. Ordinarily, it is glazed and
    garnished.
    Gateaux
    Tortes
    What is Gateaux, Tortes, PetitFours
    and Cake?
    Petit Fours - [pet-ee fawrz, fohrz) is a small
    confectionery or savoury appetizer. The
    name is French, petit four, meaning "small
    oven“.
    Cake - is a sweet baked food used as a dessert or
    snack item made of cake flour, sugar,
    shortening, eggs, leavening agents and
    flavorings.
    Classification of Cakes
    1. Shortened Cake – is also known as
    conventional, or creamed cakes.
    This uses solid type of shortening like
    margarine and butter.
    Example: Red Velvet Cake, Cheese Cakes,
    Banana Cake, Devil's Food Cake,
    Chocolate Brownies…
    Method of Mixing – Creaming, Whipping
    Chocolate Brownies with Roasted Peanuts
    Cheese CupCake

    RedVelvet Cup Cake


    BananaCake
    2. Un-shortened Cake or Foam/Sponge Type- are
    cakes made without the addition of fat/shortening.

    Two basic types of un-shortened cakes are:


    Yellow Sponge Cakes – made with whole eggs (egg
    whites separated from egg yolks)
    ex. Sponge Roll or Jelly Roll, Sponge
    Round Cake
    White Angel Cakes – made with egg whites only
    ex. Angel Food Cake, Sponge Roll, Meringue
    Method of Mixing – Beating, Cutting and Folding
    White Sponge Cake/Angel Food Cake

    Meringue

    SpongeRoll
    3. Chiffon Type – is a combination of shortened and
    sponge type cakes.

    This uses liquid shortening (hydrogenated


    vegetable oil not coconut oil)
    Egg whites are separated from egg yolks.
    Examples: Orange Chiffon Cake Vanilla Chiffon
    Cake Orange Jelly Roll

    Method of Mixing – Beating, Cutting and Folding


    How well do youunderstand?

    1. Give the differences between gataeux, tortes, petit


    fours and cake.
    2. What are the 3 classification of cakes?
    3. What kind of shortening is used in shortened, un-
    shortened and chiffon type of cakes?
    4. Give the method of mixing involved in shortened,
    un- shortened and chiffon type of cake.
    5. Give examples of the 3 classification of cakes.

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