TVL – BPP 11

Quarter 2
Module 5
Classification of the different
types of sponges and cakes

WRITER: MA. GINA C. BUNDA

VALIDATOR: KATHERINE J. GUEVARRA
 EXPECTATIONS

At the end of the lesson, learners should be able to:

A. describe the classification of the different types of sponges and cakes;

B. identify the different types of sponges and cakes; and
C. explain the process in baking sponges and cakes.

PRETEST

DIRECTIONS: Enumerate the following: write your answers on the line.

1. Give 5 tools commonly used in baking

a._______________________
b. ______________________

c. ______________________

d. ______________________
e. ______________________

2. Give 5 basic ingredients in baking cakes

a._______________________
b. ______________________

c. ______________________

d. ______________________

e. ______________________

RECAP
Not all ovens are the same in terms of temperature. Temperature varies depends on
the types of oven such as electric, gas, convection, microwave, brick oven to name a
few. Higher baking temperature = Shorter baking time (and vice versa) Heating takes
time, pre heating the oven before baking especially for cakes. Standard temperature
is 350 degree F or 175 degree C.
What do you think will happen if you will not pre heat your oven? Example you will
bake sponge cake. Write your explanation on the space provided.

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

LESSON

According to Chaves (2020), a Gateaux – (ga-toe) is a cake, especially a very light

sponge cake with a rich icing or filling. Tortes –(torts) is a rich, usually multi-layered,
cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits.
Ordinarily, it is glazed and garnished. Petit Fours - [pet-ee fawrz, fohrz) is a small
confectionery or savory appetizer. The name is French, petit fours, meaning "small
oven“; and a Cake - is a sweet baked food used as a dessert or snack item made of
cake flour, sugar, shortening, eggs, leavening agents and flavorings.

What is the difference between Gateaux, Tortes, Petit Fours and Cake?

American Cakes French Gateaux German Tortes Petit four

Made of less flour,
Approximately
Made of variety of Made of fresh sometimes uses
1inch X 1.5 to 2in
flavors fruit fillings bread crumbs or
height
ground nuts
Main focus is the Thin layers of Very thin sponge Small confection
cake sponge cakes cakes or pastries
Small amount of
Variety of fillings, ganache, butter
Made of mousse,
Minimal icing fruit jam, whipped cream, jam, often
ganache
cream, mousse dipped in
chocolate
Intended to be Depends on the
Can stay fresh for
eaten on the same toppings and Two to three days
a week or more
day it is made fillings
Usually made of 2 Have several
Multiple layers Savory or sweet
layers only layers

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, Butter Cake
a. Method of Mixing – Creaming, Whipping.
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:

a. Sponge Cakes – made with whole eggs (egg whites separated from egg
yolks) ex. Sponge Roll or Jelly Roll, Sponge Round Cake
b. Angel Cakes – made with egg whites only ex. Angel Food Cake, Sponge
Roll, Meringue

c. Method of Mixing – Beating, Cutting and Folding

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, Mocha cake

a. Method of Mixing – Beating, Cutting and Folding

BAKING OF SPONGE CAKES

by BETTER HOMES and GARDENS

Step 1: Separate eggs

If your recipe calls for beating the egg yolks and whites separately, begin with
separating the egg whites from the yolks. Eggs separate more easily when cold, so
separate them immediately after taking them out of the refrigerator. Even the tiniest
bit of yolk can inhibit the beating of the whites. To ensure that no yolk gets into the
whites as you separate the eggs, separate each white into a small bowl (such as a
custard cup), then transfer the white to the extra-large bowl in which you will
eventually beat them. Place the yolks in a small mixing bowl. If any yolk does get into
the white, do not use it; refrigerate that white for another use. Allow the egg whites
to stand at room temperature for 30 minutes. (For safety, do not let eggs stand longer
than 30 minutes at room temperature.) The standing time ensures that the whites
will reach their full volume when you beat them.

Step 2: Prepare cake pan

If your recipe calls for greasing the pan, use a paper towel or pastry brush to evenly
spread shortening or butter on the bottom, corners, and 1 inch up the side of the
pan. If the recipe specifies flouring the pan, sprinkle a little flour into the pan; tap
the pan so the flour covers all greased surfaces. Tap out any extra flour into the sink.
If a recipe calls for lining the pan with waxed or parchment paper, place the pan on
the paper and trace around its base with a pencil. Cut just inside the traced line;
place the paper in the bottom of the lightly greased pan, smoothing out any wrinkles
or bubbles. Unless otherwise specified, grease and flour the lined pan as directed.

Step 3: Aerate flour Before measuring flour for your favorite sponge cake recipe, stir
the flour in the canister to aerate and loosen it. Spoon the flour into a dry measuring
cup. Level it off with the flat side of a knife. (If you skip this aeration step or shake
the cup to level it off, you risk adding too much flour.) Mix together other dry
ingredients.

Step 4: Beat egg yolks

If your recipe calls for beating the yolks separately from the whites, beat the egg yolks
with an electric mixer on high speed for about 5 minutes or until thick and lemon-
color. After beating for 2 to 3 minutes, the yolks will be the right color, but probably
not thick enough. When they're ready, they will hold a ribbon when the beaters are
lifted from the bowl.

Note: Some recipes call for beating the egg whites and yolks together, and adding
sugar during the process. In this case, follow recipe instructions.

Step 5: Beat egg whites

If your recipe calls for beating the egg whites separately from the yolks, thoroughly
wash and dry the beaters. In a clean, dry mixing bowl, beat the egg whites on medium
to high speed until soft peaks form. At this stage, the tips of the egg whites will curl
when the beaters are lifted. Gradually add the granulated sugar, beating on high
speed until stiff peaks form. At this stage, the tips of the whites will stand straight
up when the beaters are lifted.

Step 6: Fold ingredients

Some recipes call for folding the egg yolk mixture into beaten egg whites, then folding
in the flour mixture. Use a spatula to cut down vertically through the mixture. Move
the spatula across the bottom of the bowl and bring it back up the other side,
carrying some of the mixture from the bottom over the surface. Repeat, rotating the
bowl, until ingredients are combined.

Tip: Do not overmix, which can decrease the volume of the batter and result in a
tough cake. This is a key point in making sponge cake.

Step 7: Pour batter into pan and bake Spread the batter evenly into the prepared
pan. Bake as directed in the recipe, using the doneness test given in the recipe. For
most sponge cakes, you can tell when the cake is done by touching the top lightly
with your finger. If the top springs back, the cake is done.
If the recipe specifies a toothpick test, insert a wooden toothpick near the center of
the cake. If it comes out clean, the cake is done. Cool cake as directed in the recipe.
After cake is completely cooled (about 1 hour), frost if desired.
 ACTIVITIES

ACTIVTY #1

DIRECTIONS: Arrange the sequencing on how to bake a sponge cake. Write the
correct sequence before each number.

_____ 1. Fold ingredients

_____ 2. Pour batter into the pan

_____ 3. Separate eggs

_____ 4.beat egg yolks

_____ 5. Beat egg whites

_____ 6. Prepare cake pan

_____ 7. Aerate the flour

ACTIVITY #2

DIRECTIONS: Classify the following cakes into Shortened, Un shortened or Chiffon

type.

Meringue Brownies Butter cake

Mocha cake Jelly roll Orange Chiffon

Red velvet cakes Banana cake Angel food cake

Sponge whole cake

Shortened Un shortened Chiffon type

 WRAP-UP

There are different types of cakes and sponges. Each type uses different methods in
mixing and preparing of each ingredient. Can you give me the summary on how to
process or prepare sponges and cakes? Write your summary below.

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

VALUING

What added knowledge did you learned from our lesson? How can you use this
knowledge in the future? Write your answers below.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

POSTTEST

DIRECTIONS: Write T if the statement is True, F if the statement is False. Write

your answer before each number.
____ 1. Brownies is an example of shortened type of cake.

____ 2. Creaming is used in mixing Un shortened cakes.

____ 3. Accurate measuring of flour is shaking it off.

____ 4. Chiffon type is a combination of shortened and un shortened cakes

____ 5. American cakes consist of multilayer cakes.

PRETEST
1. Tools
Bowl, measuring cup (dry and liquid), measuring spoon, weighing scale,
thermometer, oven, baking pans, mixer, wire whisks
2. Basic ingredients
Flour, sugar, egg, butter, liquid, leavening agent, salt
ACTIVITY #1
1. 6
2. 7
3. 1
4. 4
5. 5
6. 2
7. 3
ACTIVITY #2
Shortened Un shortened Chiffon type
Brownies Angel food cake Orange chiffon
Butter cake Sponge whole cake Jelly roll
Red velvet cake Meringue Mocha cake
Banana cake
POST TEST:
1. T 2. F 3. F 4. T 5. F
KEY TO CORRECTION
 References
Chavez, Melinda. “Classification of Cakes.” LinkedIn SlideShare, September 23, 2015.
https://www.slideshare.net/melinda002/classification-of-cakes?from_action=save.

“Follow These 7 Steps for the Lightest Sponge Cake Ever.” Better Homes & Gardens.
Accessed July 17, 2020. https://www.bhg.com/recipes/how-to/bake/how-to-make-
sponge-cake/.

Hatter, Kathryn. “How to Save Petit Fours.” LEAFtv, December 14, 2019.
https://www.leaf.tv/articles/how-to-save-petit-fours/.

Joe. “What's the Difference between a Layer Cake, a Gâteau and a Torte?” Joe Pastry,
February 19, 2009.
https://joepastry.com/2009/what_s_the_difference_between_a_layer_ca/.

Kamari, Maureen. “4 Main Types of Sponge Cakes in Baking.” Amari Baking Center, June
9, 2019. https://amaribakery.com/2018/06/14/4-main-types-of-sponge-cakes-in-baking.

“Torte.” Wikipedia. Wikimedia Foundation, May 19, 2020.

https://en.wikipedia.org/wiki/Torte.

“What's the Difference Between Gâteau, Cake, And Torte?” BottleStorecom Blog. Accessed
July 17, 2020. https://blog.bottlestore.com/whats-the-difference-between-gateau-cake-
and-torte/.