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    Presentation 1

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    Redgene Love Sanchez
    1. The document provides instructions for making an angel or white sponge cake. It lists the ingredients and steps for mixing and baking the cake. 2. Key steps include beating egg whites with sugar and cream of tartar until soft peaks form, folding in sifted flour and sugar, and baking at 204C for 35 minutes in an ungreased tube pan. 3. Common causes of baking failures like a thick crust or sunken center are also outlined, such as using too much sugar, insufficient baking time, or removing the cake from the pan too soon.

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    Presentation 1

    Uploaded by

    Redgene Love Sanchez
    28 views31 pages
    1. The document provides instructions for making an angel or white sponge cake. It lists the ingredients and steps for mixing and baking the cake. 2. Key steps include beating egg whites with sugar and cream of tartar until soft peaks form, folding in sifted flour and sugar, and baking at 204C for 35 minutes in an ungreased tube pan. 3. Common causes of baking failures like a thick crust or sunken center are also outlined, such as using too much sugar, insufficient baking time, or removing the cake from the pan too soon.

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    1. The document provides instructions for making an angel or white sponge cake. It lists the ingredients and steps for mixing and baking the cake. 2. Key steps include beating egg whites with sugar and cream of tartar until soft peaks form, folding in sifted flour and sugar, and baking at 204C for 35 minutes in an ungreased tube pan. 3. Common causes of baking failures like a thick crust or sunken center are also outlined, such as using too much sugar, insufficient baking time, or removing the cake from the pan too soon.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    28 views31 pages

    Presentation 1

    Uploaded by

    Redgene Love Sanchez
    1. The document provides instructions for making an angel or white sponge cake. It lists the ingredients and steps for mixing and baking the cake. 2. Key steps include beating egg whites with sugar and cream of tartar until soft peaks form, folding in sifted flour and sugar, and baking at 204C for 35 minutes in an ungreased tube pan. 3. Common causes of baking failures like a thick crust or sunken center are also outlined, such as using too much sugar, insufficient baking time, or removing the cake from the pan too soon.

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    © All Rights Reserved
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    You are on page 1of 31

    GROUP 2

    METHODS OF
    PREPARING
    SPONGE CAKE
    ANGEL OR WHITE
    SPONGE CAKE
    1. Using a clean ,dry
    greaseless bowl,
    blend throughly half
    of the sugar with
    sifted flour and salt
    2.The bowl should
    be much larger
    than the volume of
    the egg white
    3.Add cream of
    tartar to the egg
    whites and beat up
    to the frothy stage
    4.Add the sugar
    little by little and
    beat up o soft
    peak stage
    5.Fold the flour-sugar
    mixture into the
    meringue or beaten
    egg white by udsing
    a wire whisk instead
    of rubber scraper for
    even disturbance of
    the dry mixture into
    the meringue
    Basic ingredients for
    meringue /angel or white
    sponge cake
    1c flour
    1c egg white
    1 ¼ c sugar
    1 t vanilla
    Pinch of salt
    Cake flour
    -can produce a
    tender and fine
    grained cake
    compared to all
    purpose flour
    Egg white
    - provide the only
    liquid necessary line
    for the volume of the
    cake
    Cream of tartar
    - an acid ingredients
    that improves the
    texture of the crumb
    and stabilitizes the
    foam
    Liquid

    - for the tender


    and soft crumb
    *Angel or white sponge
    cake is baked at 204 c
    foor 35 minutes . The high
    temperature is needed
    to expand air and steam
    rapidly.
    *Ungreased tube
    pan is
    recommended
    for white sponge
    cake .
    *Fill the tube pan
    with two-thirds of
    the mixture.
    *Tap the table
    tube pan on the
    table to remove
    .Empty spece or
    air .
    *Cool the cake
    immedietly to room
    temperature by
    inverting the tube
    pan.
    1.Flat or slightly rounded
    top

    2. Slightly rough top

    3.Oven and delicate


    brown crust
    4.White crumbs with
    uniform cells and with thin
    partitions

    5.Slightly mooist crumb

    6.Tender
    FAILURE CAUSES
    1.Thick, Too much sugar
    hard or Too long baking
    dark crust Too hot oven at
    first
    FAILURE CAUSES
    2.Sticky Insufficient
    crust baking
    Too much sugar
    Damp flour
    FAILURE CAUSES
    3.Pale Under baking
    crust
    FAILURE CAUSES
    4.Cracked Over beaten
    crust eggs
    Too hot oven
    Two stiff
    mixture
    FAILURE CAUSES
    5.Sunken Removing cake
    top from pan before
    it is cool
    No inverting
    pan to cake
    FAILURE CAUSES
    6. Poor Poor quality eggs
    volume Greased pans
    Wrong size of pan
    Under baking
    Too high or too
    low temperature
    Thank for
    listening

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