2. โข It is the most important product
next to bread in our bakery industry
โข Cakes may be served as snacks or as
desserts
3. Ingredients and their
functions
โข Flour
โข Sugar
โข Fat
โข Eggs
Optional ingredients
๏ผ Salt
๏ผ Milk
๏ผ Water
๏ผ Leaveningagents
๏ผ Flavour
๏ผ Improver
๏ผ fruits
4. Flours
โข Builds structure
โข Affects the shelf life of the cake
โข Adds nutritional value
โข Acts as a binding and as an absorbing
agent
โข Holds other ingredients together and
evenly distributes it into the cake
mixture
5. Sugar
โข Is used as sweetener
โข Helps get soft texture and crust colour
โข Helps retain the moisture
โข Improves the shelf life
โข Makes the product tender
โข Has a mellowing or tenderizing capacity
โข Gives flavour
6. Fat
โข Makes the product tender
โข Retains moisture for a longer time
โข Improves the shelf life
โข Improves the flavour
โข Gives softness
โข Gives nutritional value
โข Increases the eating quality
โข Helps retain air during creaming operation
7. Eggs
โข Provides structure
โข Gives moisture andcolour
โข Improves the flavour, taste, andvolume
โข Gives nutritional value
โข Improves the grain andtexture quality
โข Gives softness
โข Lecithin present in the yolk acts as an emulsifier
โข During beating egg entraps air andbecome an aerating
agents
9. Salt
โข Gives the flavour and taste
โข The crust colour of the cake is improved by
lowering the caramelization temperature of
the sugar
โข Keeps the cake moist
โข Certain cakes have more sugar in the
formula. Here salt helps cut down the
excessive sweetness
โข Enhances the natural flavour of other
ingredients
10. Milk
โข Helps buildthe structure
โข Helps bindthe flour proteins
โข Keeps the cake tender
โข Helps retain the moisture
โข Improves the taste andflavour
โข Improves the nutritional value
โข Contains lactose which helps give crust colous
โข Improves the keeping qualities, grain and texture
11. water
โข Combines all the dry ingredients
together
โข Builds structure of cakes
โข Helps maintain the batter consistency
โข Retains moisture in the cake
โข Gives moistness to the products
โข Improves the keeping quality
โข Helps control the batter temperature
โข Helps distribute the raw materials
equally in the batter
12. Leavening agents
โข Increase the volume of the products
โข Make the product tender and lighter
โข Enhance the crumb colour, softness of the
texture, taste and smell (aroma)
โข Improves the digestion quality
13. Flavour
โข Removes the unwanted flavour
from the raw materials
โข Increase the cake taste and
flavour
14. Methods
โข Sugar batter method
โข Flour batter method (two -sponge method )
โข Blending method
โข Boiled method
โข Sugar water method
โข All โ in โ process method
โข Foaming method (sponge method)
15. Sugar batter method
Fat
Fruits Fold
Flour Fold
Liquid (egg, milk or
water, essence and
colour
Sugar
Creaming
Creaming
Creaming
Until it gets light white colour
Until it gets bright white colour
Until it gets velvetty appearance
16. Flour batter method (two -sponge
method )
Stage 1 Stage 2
Egg and equal
quantity of sugar
Fat and equal
quantity of flour
Mix stage 2 with stage 1
Add the remaining sugar with liquids (water or milk
Add the remaining flour with chemicals
17. Blending method
Stage 1
Fat, flour baking
powder and salt
Stage 2
Sugar, milk and liquids
(except eggs)
Mix stage 2 with stage 1
Eggs
18. Boiled method
Butter or fat
and water
Egg and sugar
Flour 2/3 Colour and essence
Mix stage 2 with stage 1
Remaining flour
Stage 2Stage 1
Heat
Add
Beat
Mix
19. Sugar water method
Sugar + half the quantity of
water then sugar
Remaining ingredients
except egg
egg
Dissolve
Add
Add
20. All โ in โ process method
Mix all the ingredients
(except oil)
Oil
Beat
Add
21. Foaming method (sponge method)
Egg
Sugar
Essence and colour
Flour + baking powder
Beat
Add and beat till
it gets forthy
Mix
Fold carefully
22. Characteristics of cake or scoring of
cake
External characteristics
i. Volume
ii. Color of crust
iii. Symmetry of form
iv. Crust character and
v. Bloom
24. External cake fault and their causes
๏ผCrust too dark
๏ผToo small cakes
๏ผA spot on cake
๏ผShrinkage of cake
๏ผCakes burst on top
๏ผCakes peak on top
๏ผCakes crack on top
๏ผCakes too thick
๏ผCrust too pale
25. Internal cake fault and their causes
๏ผUneven texture
๏ผHoles and tunnels
๏ผCoarse and irregular grain
๏ผPoor flavour
๏ผSinking of fruit
๏ผFruit cake crumbles when cut
๏ผPale crumb color
๏ผDense
๏ผPoor keeping qualities
๏ผQuick staling
27. Principles involved in sponge cake
preparation
โข Use quality ingredients and measure accurately
โข The beating bowl should be free from water and oil grease
โข Separate the eggs carefully
โข Use granulated sugar only
โข Sieve flour with dry ingredients (like baking powder, soda, and cocoa power)
โข Beat the eggs in a fixed speed and in the same direction
โข Fold genoese sponge, the fat or butter should be melted and cooled before use
โข During folding , the fingers should be wide and the speed should be carried
equally. it minimizes the possibility of air to escape
โข Oil should be mixed carefully
โข Do not beat the batter after adding flour and oil
โข Use correct size of tray or mould
โข Sponge mould should be greased and dusted with flour or lined with butter paper
โข Bake sponge immediately, Do not allow standing out too long before beaking
โข The oven door should be closed during baking.