SAINT JOSEPH COLLEGE

JUNIOR HIGH SCHOOL DEPARTMENT

AY: 2020-2021

LEARNING MODULE in TLE 10

Subject Teacher: Ms. Aihnny Marie Evale Sy, LPT

Mr. Virgilio Fernandez Tingson Jr., RN
 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

Vision
Saint Joseph College, a Catholic School, envisions an evangelized and evangelizing community
providing excellent integral education and involvement in social transformation.

Mission
We commit: to build the Saint Joseph College Educative Family (SJCEF) centered on Christ; to
form every member into an integral human person imbued with the gospel values and equipped
with excellent quality education; and to be an active agent in making a humane society.

PRAYER
Lord our God
In your wisdom and Love
You surround us with the mysteries of the Universe
Send your spirit upon these students
And fill them with your wisdom and blessing.

Grant that they may

devote themselves to their studies
and draw ever closer to you,
the source of all knowledge.

We ask this through Christ Our Lord.

Amen.
 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

C. MIXING TECHNIQUES IN CAKE PREPARATION

Measuring
- Accurate measurement comes with proper handling of tools and equipment.
- To measure dry ingredients like flour, white sugar, or baking powder, always spoon
the ingredients lightly into the container until it overflows.
- Level this using the spatula or any tool with straight, smooth side. It is important to
press down the ingredients into the cup, until all empty spaces have been filled up.
- In the case of liquid ingredients, see to it that the glass measuring cups are place
in a leveled surface.
- Pour the liquid into the cap until it reaches the desired measurement
Proper technique in measuring assures accuracy measurement, the right
proportion of ingredients is achieved.

CREAMING
- Having the fat and eggs at cool room temperature are particularly vital
in the creaming techniques to achieve a smooth texture.
- Sugar should be added gradually to the creamed butter until a smooth
and fluffy consistency is achieved
 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

BLENDING
- This involves mixing the dry ingredients with the liquid ingredients
using a spatula, rubber scraper or wooden spoon
 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

BEATING
- The purpose of beating is to incorporate air, it is best to use a wire
whip or a whisk beater.
- Beat with a uniform motion, starting slowly, then gradually Increasing
speed
For a better result, see to it that the egg white are fresh, free from the
egg yolk mixture, and are at room temperature.

STIRRING
- this is a process of mixing two or more ingredients. This is usually
done in agitating the ingredients in a bowl or container.
- The tool often used is a wooden spoon.
- The spoon is moved in a circular motion.
- The amount and intensity of stirring depends on the degree of
consistency and the texture required.
 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021
 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

ACTIVITY 2 MIXING TECHNIQUES IN CAKE PREPARATION & GETTING READY IN

BAKING CAKES

1. Describe the techniques in mixing cake preparation. (3 sentences only)

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Check your Understanding
1. In your own understanding. State what are the essential steps in getting ready
for baking cakes
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 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

E. Preparing unshortened or sponge cake ingredients

The common ingredients for unshortened cakes are:

1. Cake Flour – this has lower protein content (7-8%).

- It is very fine and velvety to the touch.
- It is the whitest of all flours, and has starch content, making
it superior for delicate fine-textured cakes.
2. Eggs – the egg yolk provides the rich and creamy flavor almost similar to
butter.
- the egg whites provide the liquid in the mixture. When beaten,
the foamy stage contributes mainly to the expansion of the
volume of the cakes.

3. Sugar – it provides the sweetness, and adds tenderness and color to the
cake.
4. Cream of tartar – an acid agent that stabilizes the foam and improves

the texture of the crumb .

Proportion of ingredients for unshortened cakes

Proportion of dry and liquid ingredients in cakes is important to successful

baking. It influences the volume, texture, and palatability of the product.
The following are proportion for various unshortened cakes:

• White Sponge Cake

 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

o 1 cup cake flour 1 tsp. cream of tartar

o 1 cup egg white ¼ tsp. salt
o 1 ¼ cups sugar 1 tsp. flavoring

• Yellow Sponge Cake

o 1 cup cake flour ½ tsp. salt
o 3 tbsp. liquid 1 tsp. baking powder
o 2-3 eggs ¾ tsp. cream of tartar
o 1 cup sugar 1 tsp. flavoring

• Chiffon cake
o 1 cup cake flour 1 ½ tsps. Salt
o 1/3 cup liquid 1 tsp. baking powder
o ¼ cup oil ¼ tsp. cream of tartar
o 3 eggs 1 tsp. flavoring
o ¾ cup sugar

Mixing Methods

A. White Sponge Cake

1. Flour, salt, and half of sugar are sifted 2 to 3 times on a piece
of wax paper
2. In a clean, dry bowl, egg whites are beaten until foamy.
3. Cream of tartar is added to foamy egg whites while beating.
 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

4. The remaining half of the sugar should be added not too soon
or too early as this will reduce the volume of the foam.
Likewise, an egg whites should not be overbeaten as this
will make the foam dry and inelastic which result in poor
volume and a compact product.
5. Fold the dry ingredients (flour mixture) into the meringue (egg
white mixture) without losing much air. Use a wire whisk in folding.

B. Yellow Sponge Cake

1. Egg whites are separated from the yolk.
2. Egg whites are beaten to soft peak stage.
3. ¼ of sugar is gradually added to the egg whites until foamy.
4. Dry ingredients (flour, salt, and baking powder) are folded into egg
whites.
5. Egg yolks and juice are beaten in a separate bowl.
6. The remaining sugar is added in the yolk mixture.
7. Yolk mixture is blended with the white mixture.

C. Chiffon Cake
1. All dry ingredients (flour, sugar, and baking powder) are sifted
together in a bowl.
2. A well is made at the center of the flour mixture.
3. All liquid ingredients except egg whites are paced at center, then
blended thoroughly.
4. Egg whites are beaten in a separate bowl. Cream of tartar is added.
Beating continues until soft pick stage.
5. The flour-yolk mixture is folded into the egg-white foam gradually.

Baking
A tube pan is excellent for a foam-type cake. The center tube not
only gives support to the batter but speeds up penetration of heat. Pour
batter into the pan to 2/3 full. Run a spatula on the batter to even the
 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

distribution. Give the pan a light tap in the table to assure packing of all
empty spaces.
Remember: the oven has to be preheated to assure the even
distribution of the heat around. This assures even browning and a volume
uniform on all sides. Baking temperature is from 350⁰F – 400⁰F for 30-35
minutes.

Cooling of the Cake

As soon as the tube pan is removed from the oven, invert the tube
pan and allow to cool at room temperature. See to it that the cake hangs
freely while cooling. If the top of the cake touches the surface of the table
where it is inverted, the outer crust of the cake is likely to break. This
destroys the appearance of the cake. When the cake is completely cooled,
put the tube pan in an upright position. Then using a spatula, loosen the
sides and the center of the pan until the cakes is removed.

Activity 3
Direction. Identify the following.
1-4 Common ingredients for unshortened cakes
 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

5-11 Mixing methods of yellow sponge cake

12-16 Mixing methods of chiffon cake
17-20 Mixing methods of white sponge cake

1. State the proportion of ingredients for unshortened cakes.

 White Sponge Cake
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 Chiffon Cake
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 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

 Yellow Sponge Cake

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How Do You Use This Module?

This Module has 3 Lessons. Each lesson has the following:
Objectives:
 The learner demonstrates understanding of the core concept and underlying
theories in preparing and presenting gateaux, tortes and cakes.
 The learner demonstrates competencies in preparing and presenting
gateaux, tortes and cake
 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

Causes of Failure in Sponge Cake

Failure Possible Causes
High temperature; extended baking time;
1. Thick, hard, and too much sugar
dark crust

2. Sticky crust Shortened baking; too much sugar

Mixture is too stiff, eggs are overbeaten;

3. Cracked crust high temperature

Low baking temperature; stale eggs; over

folding; inadequate beating of eggs
4. Poor volume
Cake pan not inverted immediately after
baking; cake removed from
5. Sunken top pan before cooking

Overfolding; inadequate beating/blending

6. Uneven texture Eggs are underbeaten; inadequate

beating/folding
7. Coarse crumbs
Overbeaten egg whites; excessive flour;
less sugar; low baking temperature
8. Dryness
Inadequate mixing; inadequate baking

9. Sogginess Loss of air

10. Heaviness Low temperature; prolonged baking time

 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

11. Shrinkage

II. Preparing Cake Specialties

- are elaborate types of cakes appropriate for special occasions.

The preparation of such cakes is characterized by the following:

1. They make use of shortened or unshortened cakes as base.

2. Example: Custard Roll and Macapuno Roll make use of sponge cake
as base. Biltz Torte makes use of shortened cake as base
3. They make use of modified methods such us conventional, modified
conventional, muffin, pastry, and one-bowl method.
4. Example: Russian Tea Cake use the pastry method, while Chocolate
Marble Cake use the modified Conventional Method
5. They make us of some techniques in mixing and baking different from
those used in making the basic cakes.
6. They use additional ingredients for flavoring and coloring. These
ingredients are either mixed with the batters.
7. They are more colorful elaborate, and come in varied flavors. The
use of local ingredients like mangoes, strawberries, macapuno,
custard, etc. lend varied delicate flavors and coloring to the cake.

The making of cake specialties require skills and technique of the

baker; an artistic and creative imagination and ingenuity in using local,
indigenous, and even imported ingredients that will challenge a
beginning student like you to explore, experiment and invent new
varieties of cakes.

Causes of Failure in Cakes

 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

Outside Appearance Cause

Pale color Underbaked; lacking sugar; wrong size of pan
Cracked or Peaked High baking temperature; excessive flour
Over brown High temperature; excessive sugar; overbaked
Poor Volume Too low temperature; poor quality eggs; expired
Leavening agent; insufficient beating; underbaked; too
Much oil; too much liquid; wrong size of pan
Sunken Pan not inverted to cool (as in chiffon cake); cake
Removed from the pan while hot

Inside Appearance
Uneven Grain too little liquid; undermixed; oven not preheated; too
Much oil
Crumbly too much oil; undermixed

Texture
Dry Overbaked
Soggy Underbaked; undermixed; too much fat
Solid Too much flour; overmixed; overbaked; wrong proportion
Of ingredients; poor quality ingredients
Flavor Wrong proportion of ingredients; poor quality ingredients

Characteristics of Good Quality Cake Specialties

1. Outside Characteristics
Shape is uniform; free from cracks and peaks
Size is uniform, light in weight in proportion to size
Color is uniform golden brown (for the cake)
2. Inside Characteristics
Color is uniform; characteristics of the type of cakes
 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

Grain is fine, round, thin-walled, and evenly distributed

Texture is tender, moist, and velvety
Flavor is pleasing, well-blended characteristics of the cake
3. Fillings/Toppings
Just the right amount to fill the cake of the right consistency; neither
flowing nor too tough or solid
4. Overall Appearance
Appropriate design used
Décor appropriate for the occasion
Décors and trimmings neatly arranged
Good color combination
Size and amount of decors appropriate to the size of cake

Activity 4
A. Write True if the statement is correct and False if the statement is wrong.
___________ 1. Too high temperature causes the cake to form a hard, thick dark crust.
 SAINT JOSEPH COLLEGE
JUNIOR HIGH SCHOOL DEPARTMENT
AY: 2020-2021

___________ 2. Underbaked, lacking sugar and wrong size of pan causes the cake
crumbly.
___________ 3. Inside characteristics of good quality cake specialties; shape is uniform
___________ 4. Good color combination causes the cakes soggy.
___________ 5. Characteristics of good quality cakes specialties inside appearance;
texture is tender, moist, and velvety.

B. Identify the preparation of cakes specialties

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