Bread & Pastry

Production
10
Quarter 3
Module 7
Different Types of Base for Cakes

Writer: Ma. Gina C. Bunda

Validator: Katherine J. Guevarra
 EXPECTATION
At the end of this lesson, you are expected to:
A. Cite the different types of base for cakes; and
B. Explain the different types of base for cakes.

PRETEST
Directions: Choose the right answer from the words in the box. Write your answer
in the space provided before each item.
1. __________ known as the relative of butter cake.
2. __________ especially one made from a batter containing eggs which have been
beaten into a foamy consistency.
3. __________ originated from Italy, where whole eggs are beaten with sugar until
thick and melted butter is added.
4. __________ type of cake made with egg whites, sugar resulting in a snowy – white,
airy delicate cake,
5. __________ A classic type of cake which is a cross between an oil cake and sponge
cake.

Pound cakes sponge cake

Butter cake genoise

Angel food cake chiffon cake

RECAP

Last lesson we discussed about the steps in assembling simple layer cakes.
Write the correct number on the space provided the correct sequencing.
_____ 1. Ice the cake.
_____ 2. Spread filling on the bottom layer, out to the edges.
_____ 3. Prepare and assemble all tools and equipment.
_____ 4. Trim cake layers, if necessary.
_____ 5. Prepare all ingredients and note the proper temperature.
_____ 6. Brush all crumbs from cakes.
_____ 7. Place the bottom upside down.
_____ 8. Place the top layer on the bottom layer, right side up.
 LESSON

Types of base for cakes

History:
The term cake has a long history. The word itself is of Viking origin, from the
Old Norse word “kaka”. Cake is a form of bread or bread – like food. In its modern
forms, it is typically a sweet baked dessert. In its oldest forms, cakes were normally
fried breads or cheesecakes, and normally had a disk shape. Determining whether
a given food should be classified as bread, cake, or pastry can be difficult.
The invention of baking powder and other chemical leavening agents during the 19th
century substantially increased the flexibility of this traditional pound cake by
introducing the possibility of creating lighter, fluffier cakes using these traditional
combinations of ingredients, and it is this transformation that brought about the
modern butter cake.
There are many different types of cakes and many ways of dividing them into various
categories, but professional bakers categorize cakes by ingredients and mixing
method. Depending on how the batter is prepared, you will find that the final texture
(and color, if it is a yellow or white cake) varies. Below are the basic types of cakes.

1. Butter Cake - A butter cake is a cake in which one of the main ingredients
is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and
leavening agents such as baking powder or baking soda. It is considered as one of
the quintessential cakes in American baking. Butter cakes are traditionally made
using a creaming method, in which the butter and sugar are first beaten until fluffy
to incorporate air into the butter. Eggs are then added gradually, creating an
emulsion, followed by alternating portions of wet and dry ingredients. Butter cakes
are typically rich and moist when stored at room temperature, but they tend to
stiffen, dry out, and lose flavor when refrigerated, making them unsuitable for filling
or frosting in advance with ingredients that must be refrigerated, such as cream
cheese frosting and pastry cream.
2. Pound Cake - a rich cake containing a pound, or equal weights, of each main
ingredient, typically flour, butter, and sugar.

The difference between butter cake and pound cake is the ratio of the ingredients,
but same ingredients. Pound cake uses a 1:1 ratio of flour, butter, eggs and sugar.

3. Sponge Cake - especially one made from a batter containing eggs which have been
beaten into a foamy consistency. is a light cake made with egg whites, flour and
sugar,[1] sometimes leavened with baking powder. Sponge cakes, leavened with
beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake
is thought to be one of the first of the non-yeasted cakes, and the earliest attested
sponge cake recipe in English.

4. Genoise - In Italy and France, a sponge cake is called genoise; in genoise, whole
eggs are beaten with sugar until they're thick and ribbony, and then flour (and
sometimes butter) is added and the batter is baked; the result is wonderful baked in
a round cake pan and simply frosted, but genoise is also pliable enough to be baked
in a jelly-roll pan and rolled up into a roulade. Genoise lacks much assertive flavor
of its own, but it is often used to construct layered or rolled cakes when a lighter
texture than a butter cake is desired. To add flavor and moisture, genoise cake layers
are always moistened with a flavored syrup, and they are often sliced into thin
horizontal layers and stacked with rich fillings such as buttercream. These layer
cakes, common in the coffeehouses of Europe, are called "European-style" to
distinguish them from American-style butter layer cakes, which generally have fewer,
thicker layers.
5. Biscuit Cake - Biscuit (always pronounced the French way as bees-kwee) cakes
are another type of sponge cake containing both egg whites and yolks, but, unlike
genoise, the whites and yolks are whipped separately and then folded back together.
This creates a light batter that is drier than a genoise but holds its shape better after
mixing. For this reason, it is often used for piped shapes such as ladyfingers. If baked
in a tube pan like an angel food cake, it makes a very chewy sponge it is often used
for piped shapes such as ladyfingers cake that was popular in the early 20th century
but has since fallen out of favor. However, it's still known in a slightly different form
as the classic Passover sponge cake, in which the flour is replaced by matzoh cake
meal and potato starch.

6. Angel Food cake – Un shortened type of cake Angel food cakes are made with egg
whites alone and no yolks. The whites are whipped with sugar until very firm before
the flour is gently folded in, resulting in a snowy-white, airy, and delicate cake that
marries beautifully with fruit. Most angel food cakes have a spongy, chewy quality
derived from their relatively high sugar content and the absence of egg yolks. Baked
in ungreased two-piece tube pans, angel food cakes are cooled by being inverted,
since this type of cake would collapse if cooled right-side-up in the pan or if removed
from the pan while still warm.

7. Chiffon Cake - A classic chiffon cake is kind of a cross between an oil cake and a
sponge cake. It includes baking powder and vegetable oil, but the eggs are separated
and the whites are beaten to soft peaks before being folded into the batter. This
creates a cake with a tender crumb and rich flavor like an oil cake, but with a lighter
texture that is more like a sponge cake. Chiffon cakes can be baked in tube pans like
angel food cakes or layered with fillings and frostings.
8. Carrot Cake It uses the leavening practices of butter cake, but instead of butter
uses a neutral oil like vegetable or canola oil. For this reason, it will keep a little
longer than butter cakes but can sometimes come out on the greasy side. (The
process is pretty much the same: instead of starting out beating butter and sugar,
you start out whipping eggs and sugar, then add oil.) Uses cream cheese frosting.

9. Red velvet cake – Like carrot cake it uses cream cheese frosting. Red velvet
cake is essentially a butter cake, though it is frequently made with oil instead of
butter. In addition, cocoa is added to the cake batter to create the distinct red velvet
flavor — originally it was a reaction between buttermilk and the raw cocoa widely
available at the time of red velvet's inception that caused a ruddy-hued crumb. These
days you will more often find them tinted with food coloring. Legend has it that the
red velvet cake was first baked in the 1920s by a chef at the Waldorf-Astoria.
10. Flourless cakes This category includes both baked like cheesecake or flourless
chocolate or unbaked (like mousse or unbaked cheesecakes) varieties. Typically, very
rich because of the high fat content, these cakes may or may not have a bottom
crumb crust.

flourless chocolate cake

cheesecake

ACTIVITIES

Directions: Identify the different types of base for cakes.

_________________1. Typically, very rich because of the high fat content, these cakes
may or may not have a bottom crumb crust.
_________________2. It uses cream cheese frosting and essentially a butter cake,
though it is frequently made with oil instead of butter.
_________________3. It uses the leavening practices of butter cake, but instead of
butter uses a neutral oil like vegetable or canola oil.
_________________4. It is kind of a cross between an oil cake and a sponge cake.
_________________5. Are made with egg whites alone and no yolks.
_________________6. It is often used for piped shapes such as ladyfingers.
_________________7. It lacks much assertive flavor of its own, but it is often used to
construct layered or rolled cakes when a lighter texture than a butter cake is
desired.
_________________8. Especially one made from a batter containing eggs which have
been beaten into a foamy consistency.
_________________9. A rich cake containing a pound, or equal weights, of each main
ingredient, typically flour, butter, and sugar.

_________________10. Are traditionally made using a creaming method, in which

the butter and sugar are first beaten until fluffy to incorporate air into the butter.

W R A P- U P
Let us see how much you have understood from this entire lesson.
Differentiate at least 4 types of base of cakes. Write your answers on the space
provided.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

VALUING
What values have you learned on this module? Write your answer on the space
provided.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

P O S T- T E S T

I. Cite at least 10 types of cakes available in a local bakeshop near your area.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
 KEYTO CORRECTION

References
https://www.epicurious.com/expert-advice/types-of-cake-glossary-article

https://en.wikipedia.org/wiki/Butter_cake
https://en.wikipedia.org/wiki/Pound_cake
https://www.google.com/search?q=difference+between+butter+cake+and+pound+c
ake&rlz=1C1CHBF_enPH922PH922&oq=difference+between+butter+cake+and+pou
nd+cake&aqs=chrome..69i57.13999j1j7&sourceid=chrome&ie=UTF-8
https://en.wikipedia.org/wiki/Sponge_cake

https://www.countryliving.com/food-drinks/g29890694/cake-types/

https://www.tasteofhome.com/article/how-to-decorate-a-cake/
https://www.thespruceeats.com/cake-decorating-tips-for-home-bakers-4685298

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

https://www.google.com/search?q=silicone+mat+cake+designs&tbm=isch&ved=2a
hUKEwjxxafY3qnuAhVM3pQKHejzBqgQ2-
cCegQIABAA&oq=silicone+mat+cake+designs&gs_lcp=CgNpbWcQAzoGCAAQBxAeO
gcIABCxAxBDOgQIABBDOgIIAFDasAZY-
esGYKD8BmgAcAB4AIABYIgBrQqSAQIxN5gBAKABAaoBC2d3cy13aXotaW1nwAEB
&sclient=img&ei=VroHYPHCHMy80wTo55vACg&bih=712&biw=774&rlz=1C1CHBF_
enPH922PH922
file:///C:/Users/TEACHER%203685/Desktop/iRubric_%20Cake%20Decorating%
20Rubric%20-%20M5C28W_%20RCampus.html