10

Bread and Pastry

Production

Quarter 3
Self-Learning Module 1
CLASSIFICATION OF THE DIFFERENT
TYPES OF SPONGE AND CAKES

Writer: Mercedes E. Saballegue

Editors/Validators: Gina C. Bunda/ Katherine J. Guevarra
Illustrator: Arnold G. Marquina
Layout Artist: Gilbert L. Cagatin
 EXPECTATION

At the end of this lesson, the students should be able to:

A. Identify the different classification of sponge and cakes;
B. Classify the different cakes and sponges; and
C. Differentiate the classification of sponges and cakes according to its
characteristic.

PRETEST

Multiple Choice

Directions: Read each statement carefully. Write the letter of the best answer on
the space before the number.

______ 1. The following are the characteristics of unshortened cakes except:

a. They contain fats c. They are leavened by air and steam
b. spongy ang light d. They contain no fats
______ 2. This cake was made with a pound of each main ingredients.
a. butter cake b. pound cake c. chiffon cake d. sponge cake
______ 3. A kind of cake that contain high percentage of fats.
a. chiffon cake b. pound cake c. shortened cakes d. unshortened cakes
______ 4. A combination of shortened and foam-type cake.
a. butter cake c. sponge/chiffon cake
b. shortened cake d. unshortened cake
______ 5. Known as foam cakes and it is made without the addition of fats or
shortening.
a. butter cake c. sponge/chiffon cake
b. shortened cake d. unshortened cake
 RECAP

Identification:
Directions: Identify the word being described. Write your answer on the blank.

________ 1. A famous pastry chef for French royalty who speculated made the first
eclairs.
________ 2. It is commonly used in draining the excess oil for frying.
________ 3. Place where eclairs originated.
________ 4. It is an oblong pastry made with choux dough filled with a cream and
topped with chocolate icing.
________ 5. It is a tool made of wood used in mixing ingredients.

LESSON

Definition of Cakes

Cake is a form of sweet food made from flour, sugar, and other ingredients,
that is usually baked. The most commonly used cake ingredients include flour,
sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as
baking soda or baking powder. They are made richer by frostings and icings with
the addition of other ingredients like fruits, nuts, chocolates and powdered sugar.
There are other names for cakes that come in variations are served in tea party or
in buffet desserts like tortes, gateaux and petit fours.

• Petit four (plural: petits fours, also known as mignardises) is a small bite-
sized confectionery or savory appetizer. The name is French, petit four
(French pronunciation: (pə. ti. fur), meaning "small oven".
 • Torte is a rich, usually multilayered, cake that is filled with whipped cream,
buttercreams, mousses, jams, or fruits. Ordinarily, the cooled torte is glazed
and garnished. Tortes are commonly baked in a springform pan.

• Gâteau describes a dessert that features a rich filling in between the layers
of decadent sponge cake. Popular choices for the gâteau filling include thick
cream, mousse, or ganache. Gâteau is often filled with lots of fresh fruit.

CLASSIFICATION OF SPONGE AND CAKES AND ITS CHARACTERISTICS

1. Shortened Cakes

This what we called high fat cakes because it contains a high percentage of fat or
shortening. It is also called conventional or creamed cakes. This type of cake uses
solid type of shortening.

Two Types of shortened Cakes

1. Pound Cake- Originally the pound cake was made with a pound of each main
ingredients. It leavened by air which is incorporated during creaming of butter and
sugar by steam that expands the product as it is being baked. It is considered the
richest flavor of all cakes also the denser compare to butter cake.
The pound cake is also versatile, and it can be served plain or fancy.

2. Butter Cake- they are leavened by carbon dioxide which comes from the addition
of baking powder and baking soda. It is also known as a shortened as a creamed
cake, is an American classic. This cake has a richer taste than most of all other
cakes and it is lighter in volume. The flavor combinations that can be made from a
butter cake is limitless.

Example: Red Velvet cake, Cheese Cake, Devil’s Food Cake, Banana Cake
Characteristics of Shortened Cakes
• They contain leavening agents
• Slightly compact but light, tender and velvety in texture
• They are richer than unshortened cakes

2. Unshortened Cakes (Foam or Sponge Cake)

Known as foam cakes. This cake made without the addition of fats or shortening.

Two Basic Kinds of Unshortened Cakes are:

1. yellow sponge cake- made with whole egg (egg whites separated from egg yolks)
2. white sponge cake- made with egg whites only

Example: Sponge or Jelly Roll, Sponge Round Cake, Angel food cake

Characteristics of Unshortened Cakes

• They contain no fat
• They are leavened by air and steam
• They are spongy and light

3. Modified Sponge Cake or Chiffon Type

This cake is a combination of shortened and foam-type cake. This cake uses liquid
shortening like hydrogenated vegetable oil and egg whites are separated from egg
yolks.

Example: Orange Chiffon cake, Vanilla Chiffon cake, Orange Jelly Roll

Characteristics of Sponge or Chiffon Cakes

• They contain fat

• They are light and spongy
• They are cross between shortened and unshortened cakes
 ACTIVITIES

Activity #1: Fill-Me

Directions: Write the characteristics of the shortened and unshortened cakes. Write
your answer on the cake illustration below.

UNSHORTENED CAKES

4
4
4
4 3.
4
1.
4

2.

SHORTENED
CAKES

3 2.

1.
Activity #2:

Directions: Name at least 5 cakes you are familiar with, either you already tasted or
baked it. Then identify what classification of sponge and cakes it is. Explain why
that cakes belong to that classification. Below is an example as your guide.
Example:

1. Red velvet overload cake (Red Ribbon)

• Classify as shortened cake (butter cake)

• Cake contain more fats, it has a richer taste and light in volume.

WRAP–UP

Activity: Exit Slip

Directions: Answer the question below. Write your answer on the blank provided.

What was the most important things you learned today?

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________

VALUING

Let’s Reflect!

Explain the quotes by Ellen Rose. Write your answer on the space provided.

“Cakes are like books, there are new ones you want to read and old ones you want
to reread.”

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
 POST TEST ACTIVITY NO. 1
POSSIBLE ANSWER
1. Modified sponge cake is a (POSSIBLE ANSWERS)
combination of shortened and foam
type cake and it uses liquid shortening A. SHORTENED CAKES
like vegetable oil while foam or sponge • Contain leavening agents
cakes are made without the addition of
fats or oil. • Slightly compact but light
2. A. Types of Shortened Cakes • Richer than unshortened
• Pound cake • Tender and velvety in texture
• Butter cake • Contain fats
B. Types of Unshortened Cakes
• Yellow sponge cake
• White sponge cake
3. Example of: B. UNSHORTENED CAKES
1.Shortened Cakes • Contain no fat or shortening
• Banana cake, carrot cake
• Leavened by air or steam
2.Unshortened Cakes
• Angel Food cake, Jelly Roll • Light and spongy
cake
ACTIVITY # 2 PRETEST RECAP
ANSWER MAY 1. A 1. Marie-Antoine Careme
VARY
2. B 2. Paper Towel
3. C 3. France
4. C 4. Eclairs
5. D 5. Wooden spoon
KEY TO CORRECTION
3. Cite at least 2 examples of shortened and unshortened cakes.
b. unshortened cakes
a. shortened cakes
2. What are the two types of:
sponge cake?
1. What is the difference between modified sponge/chiffon cake and foam or
Directions: Answer the following questions.
POSTTEST
 References
Basbas, Leonora D. Bread and Pastry Production, REX Book Store, Inc Volume I
First Edition, 2016. Sampaloc, Manila.
Department of Education Bread and Pastry Production Manual First Edition,
Sunshine Interlinks Publishing house, Inc, 2016, South Triangle, Quezon
City.
https://www.slideshare.net/melinda002/classification-of-cakes>

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