Learning the types of cakes, torte vs gateaux, mixing method of a cake, ingredients function that used in baking a cake, main goals of mixing cake and factor that cause curdling

1. CAKES

2. Cakes normally combine some kind of flour, a sweetening
agent, a binding agent , fats , a liquid , flavors and some form
of leavening agent.
Cake is often frosted with buttercream or marzipan, and
finished with piped borders and crystallized fruit.
Cake is often the dessert of choice for meals at ceremonial
occasions, particularly weddings, anniversaries, and
birthdays.
CAKES

3. VARIETIES OF
CAKES
CHEESE
CAKE
SPONGE
CAKE
RUSKE
KAPE
BUTTER
CAKE
YEAST
CAKE

4. VARIETIES OF CAKES
YEAST
CAKE
CHEESE
CAKE
BUTTER
CAKE
Are the oldest, and are
very similar to yeast
breads.
Such cakes are often
very traditional in form
Include such pastries as
babka and stollen.
A sweet dessert consisting
of one or more layers.
The main, and thickest
layer, consists of a mixture
of soft, fresh cheese, eggs,
vanilla and sugar.
The bottom layer made of
biscuits.
Including the pound cake
and devil's food cake.
Rely on the combination
of butter, eggs, and
sometimes baking
powder to provide both
lift and a moist texture.

5. VARIETIES OF CAKES
SPONGE CAKE RUSKE KAPE
The first of the non-yeast-
based cakes
Rely primarily on trapped
air in a protein matrix
(generally of beaten eggs)
to provide leavening
Sometimes with a bit of
baking powder or other
chemical leaven added as
insurance.
These are round, coconut and
chocolate-flavored cakes
originating in the Balkan
region specifically Bosnia and
Serbia.

6. TORTE vs GATEAUX
A torte is a cake made
primarily with eggs, sugar,
and ground nuts instead of
flour.
Variations may include
bread crumbs as well as
some flour. Tortes are
Central European in origin.
French words for cake
Conventional layer cakes
A rich cake, typically one
containing layers of cream or
fruit.
A sponge layer cake
that marked off into
individual wedges that
are then individually
decorated
GATEAUX
TORTE

7. MIXING
METHOD
OF CAKE
Creaming method /
conventional method
Two stage
method
Flour - batter
method
a. High-fat or
Shortened Cake

8. CREAMING/CONVENTIONAL TWO-STAGE
FLOUR BATTER
Cream sugar + fat
Egg and other liquids
Add in flour and other ingredients
Eg: Butter cake
Combine all dry ingredients +
shortening
Mix at low speed
Add remaining ingredients + water/milk
Combine remaining liquid & beaten eggs
Mix all dry ingredients + fats
Whip egg and sugar
(Flour + fat mixture) + (Eggs +
sugar mixture
Combine milk/ water (if any)

9. b. LOW FAT or
FORM-TYPE CAKE
Sponge
Method
Chiffon
Method
Angel Food
Method

10. SPONGE METHOD
CHIFFON METHOD
ANGEL FOOD METHOD
Warm and beat eggs
Add in other liquid
Mix up with flour time by time
followed by other ingredients
EG: Sponge cake
Beat the egg white, a part of sugar,
salt and cream of tartar until form
peaks
Fold part of sugar and flour into
egg white + sugar mixture
EG: Chocolate angel food cake
Sift all dry ingredients including a part
of sugar
Mix oil, egg yolks, water and liquid
flavoring into A mixture several times
Do meringue
Fold into flour-liquid mixture
EG: Pandan chiffon cake

11. INGREDIENTS FUNCTION
TOUGHENERS - provide structure: flour, eggs (whites
and yolks)
TENDERIZER - provide softness or shortening of protein
fibers: sugars and fats
MOISTENERS - provide moisture and water: water,
liquid milk, syrups and liquid sugars, eggs
DRIERS - absorbs moisture: flour and starches, cocoa,
milk solids

12. MAIN GOALS OF MIXING CAKE BATTER
To combine all
ingredient into a
smooth, uniform
batter
To form and
incorporate air cells
in the batter
To develop the
proper texture in the
finished product

13. FACTORS CAN CAUSE
CURDLING
Using the wrong
type of fat
Adding too much
liquid
Mixing the first
stage of the
procedure too
quickly
Having the
ingredients that
too cold
Adding the
liquids too
quickly

14. END OF CHAPTER