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    Causes of Failure in Sponge Cake

    Uploaded by

    Glenda Jaca
    This document discusses causes of failure in sponge cakes and specialty cakes. For sponge cakes, possible causes of failures include thick, hard crusts from high heat or long baking; sticky crusts from short baking or too much sugar; and cracked crusts from stiff batter or overbeaten eggs. Poor volume can result from low heat, stale eggs, over folding, or underbeaten eggs. Specialty cakes use techniques like marbling and additional ingredients for flavoring. They have varied flavors from local ingredients and are more elaborate than basic cakes. Causes of failures in cakes include pale color from underbaking; cracked tops from high heat or excess flour; and poor volume from low heat,

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    © All Rights Reserved
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    Causes of Failure in Sponge Cake

    Uploaded by

    Glenda Jaca
    2K views2 pages
    This document discusses causes of failure in sponge cakes and specialty cakes. For sponge cakes, possible causes of failures include thick, hard crusts from high heat or long baking; sticky crusts from short baking or too much sugar; and cracked crusts from stiff batter or overbeaten eggs. Poor volume can result from low heat, stale eggs, over folding, or underbeaten eggs. Specialty cakes use techniques like marbling and additional ingredients for flavoring. They have varied flavors from local ingredients and are more elaborate than basic cakes. Causes of failures in cakes include pale color from underbaking; cracked tops from high heat or excess flour; and poor volume from low heat,

    Original Description:

    Basic Baking

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    This document discusses causes of failure in sponge cakes and specialty cakes. For sponge cakes, possible causes of failures include thick, hard crusts from high heat or long baking; sticky crusts from short baking or too much sugar; and cracked crusts from stiff batter or overbeaten eggs. Poor volume can result from low heat, stale eggs, over folding, or underbeaten eggs. Specialty cakes use techniques like marbling and additional ingredients for flavoring. They have varied flavors from local ingredients and are more elaborate than basic cakes. Causes of failures in cakes include pale color from underbaking; cracked tops from high heat or excess flour; and poor volume from low heat,

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2K views2 pages

    Causes of Failure in Sponge Cake

    Uploaded by

    Glenda Jaca
    This document discusses causes of failure in sponge cakes and specialty cakes. For sponge cakes, possible causes of failures include thick, hard crusts from high heat or long baking; sticky crusts from short baking or too much sugar; and cracked crusts from stiff batter or overbeaten eggs. Poor volume can result from low heat, stale eggs, over folding, or underbeaten eggs. Specialty cakes use techniques like marbling and additional ingredients for flavoring. They have varied flavors from local ingredients and are more elaborate than basic cakes. Causes of failures in cakes include pale color from underbaking; cracked tops from high heat or excess flour; and poor volume from low heat,

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Causes of Failure in Sponge Cake

    Failure Possible Causes

    1. Thick, hard and dark crust High temperature


    Prolonged baking time
    Too much sugar

    2. Sticky crust Shortened baking


    Too much sugar

    3. Cracked crust Too stiff mixture


    Eggs are overbeaten
    High temperature

    4. Poor volume Low baking temperature


    Stale eggs
    Over folding
    Inadequate beating of eggs

    5. Sunken top Cake pan not inverted immediately after baking


    Cake removed from pan after cooking

    6. Uneven texture Over folding


    Inadequate beating/ blending

    7. Coarse crumbs Eggs are under beaten


    Inadequate beating/ folding

    8. Dryness Overbeaten egg whites


    Excessive flour
    Less sugar
    Low baking temperature

    9. Sogginess Inadequate mixing


    Inadequate baking

    10. Heaviness Loss of air

    11. Shrinkage Low temperature


    Prolonged baking time

    Preparing Specialty Cake


    Cake specialties are elaborate types of cakes appropriate for special occasions. The preparation of such cake is
    characterized by the following:

    1. They make use of shortened or unshortened cake as base. For instance, Custard Roll and Macapuno Roll make
    use of sponge cake as base. Base Torte makes use of shortened cake as bake.
    2. Modified methods such as conventional, modified conventional, muffin, pastry, and one- bowl methods are
    used.
    3. They use techniques in mixing and baking which is different from those used in making basic cakes. Ex. Choco
    marble cake
    4. Additional ingredients are used for flavoring and coloring. These ingredients are either mixed with the batter,
    used as filling, used as topping like custard, or used as coloring for instance, pouring rum in Mangor rum cake.
    5. They are more colourful, elaborate, and come in varied flavors. The use of local ingredients like mango,
    strawberries, macapuno, custard, coffee, cashew, peanuts, raisins, and pineapple lend varied delicate flavors
    and coloring to the cake.
    Cause of Failures in Cake

    Failure Possible Causes


    Outside Appearance
    1. Pale color Under baked, lack of sugar, wrong size of pan

    2. Cracked or peaked High baking temperature, excessive flour

    3. Over brown High baking temperature, excessive sugar, over baked

    4. Poor volume Too low temperature, poor quality of eggs, expired leavening agent,
    insufficient beating, under baked, too much oil, too much liquid, wrong size
    of pan

    5. sunken Pan not inverted to cool


    Cake removed from pan while still hot

    Inside Appearance
    1. Uneven grain Too little liquid, under mixed, oven not preheated, too much oil

    2. Crumbly Too much oil or sugar, under mixed

    Texture
    1. Dry Over baked

    2. Soggy Under baked, under mixed, too much fat

    3. Solid Too much flour, over mixed, over baked, wrong proportion of ingredient

    4. Flavor ingredients Wrong proportion of ingredients, poor quality of ingredients

    Characteristics of Good Quality Cake Specialties


    1. Outside Characteristics
     Shape is uniform: free from cracks and peaks
     Size is uniform. Light in proportion to size
     Color is golden brown ( for the cake)
    2. Inside Characteristics
     Color is even all over
     Grain is fine, round, thin- walled and evenly distributed
     Texture is tender, moist and velvety
     Flavor is pleasing and well blended

    3. Fillings/ toppings
     Just the right amount of fillings
     Has the right consistency, neither flowing nor too tough or solid
     Contains the characteristic flavor of the kind of filling or toppings used
    4. Overall Appearance
     Appropriate design used
     Decors are appropriate for the occasion
     Decors and trimmings are neatly arranged
     Good color combination
     Size and amount of decors are appropriate to the size of cake

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