Q1-3 | TLE Reviewer

• Cake Flour


  A finely ground meal obtained by grinding and milling cereal grains. It contains 7.9% protein content and is made from soft wheat flour. It is good for making cakes and cookies where a tender and delicate texture is desired.
• Sugar


  • Makes the color of the crust brown or richer
  • Improves the nutritional value, flavor and aroma of the product
  • Makes the cakes tender
  • Contributes to moisture content of cakes
  • Acts as creaming agent
  • Serves as a whipping aid to stabilize beaten egg foam
• Eggs


  • Thickening agent
  • Binding agent
  • Emulsifying agent
  • Leavening agent
  • Provides color
  • Provides richness
  • Provides flavor
  • Provides freshness and nutritive value
• Shortening


  • Makes products tender and improves flavor
  • Assists in gas retention giving better volume and crust
  • Prevents the cohesion of gluten
  • Improves the aroma, color and texture of baked products
  • Improves the shelf life of baked products because of its moisture
• Leavening Agent


  A substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder and baking soda.
• Creaming Method


  Fat is creamed and sugar is added gradually until light and fluffy
• Two-Staged Method


  1. First, blend the flour and other dry ingredients

  2. The liquid ingredients including the eggs are added in interval into the flour mixture until the batter mixture is light
• One-Stage Method


  1. Liquid ingredients are added first before adding the dry ingredients

  2. Mix at low speed until the dry ingredients are moistened, then at high speed and followed by a period at medium speed, to properly develop air cells and create a fine, smooth textured batter
• Flour Batter Mixture


  1. Fat is mixed on the flour until it is fully creamed

  2. Each ingredient must be added fully and must be in sequence to avoid any lumps
• Sponge Method


  Eggs and sugar are whipped to a thick foam, and sifted flour is folded in
• Angel Food Method


  1. Egg whites should be whipped until they form soft, not stiff, peaks

  2. Dry flour mixture is folded in into egg white mixture
• Chiffon Method


  A batter mixture (containing flour, egg yolks, vegetable oil and water) is folded into the egg-whites mixture
• Temperature Used for Different Types of Cakes

  • Cupcake: 350-375°F (177-190°C), 15 to 25 minutes
  • Layer Cake: 350-375°F (177-190°C), 20 to 35 minutes
  • Loaf Cake: 350°F (177°C), 45 to 60 minutes
  • Angel Food and Sponges: 350°F (177°C), 50 to 60 minutes
• It is important to preheat your oven before baking. Baked items depend on the correct oven temperature to help them rise properly.
• Classifications of Cakes


  • High-fat or Shortened Cakes
  • Low-fat or Foam-type Cakes
  • Modified Sponge Cake
• The types of fat used determine which mixing method is used. This affects directly on cakes volume and texture of the cake.
• Creaming Method Procedure


  1. Scale ingredients accurately

  2. Place the butter or shortening in the mixing bowl and beat slowly until smooth and creamy

  3. Add the sugar and cream the mixture at moderate speed until light and fluffy

  4. Add the eggs a little at a time, beating until absorbed

  5. Scrape down the sides of the bowl

  6. Add the sifted dry ingredients alternating with the liquids
• Two-Stage Method


  1. Blend the flour and other dry ingredients with shortening

  2. Add the liquids (including eggs) in stages
• One-Stage (Liquid Shortening) Method

  1. Combine all liquid ingredients, including high-ratio liquid shortening, in the mixing bowl

  2. Sift the dry ingredients together on top of the liquid ingredients

  3. Mix at low speed until the dry ingredients are moistened, then at high speed and followed by a period at medium speed
• Flour-Batter Method


  1. Sift the flour and other dry ingredients except the sugar into the mixing bowl and add the fat

  2. Whip the sugar and eggs together until thick and light

  3. Combine the flour-fat mixture and the sugar-egg mixture and mix until smooth
• Mixing method - Attachment

  1. Mix at low speed for 30 seconds until the dry ingredients are moistened

  2. The purpose is to keep the dry ingredients from being thrown out of the bowl
• Mixing method - Attachment

  1. Mix at high speed for 4 minutes

  2. Stop the machine and scrape down the bowl and beater

  3. Mix at medium speed for 3 minutes
• Flour-Batter Method


  • Used for only a few specialty items
  • Produces a fine-textured cake, but there may be some toughening due to the development of gluten
• Flour-Batter Method Procedure


  1. Scale all ingredients accurately

  2. Have all ingredients at room temperature

  3. Sift the flour and other dry ingredients except the sugar into the mixing bowl

  4. Add the fat

  5. Blend together until smooth and light

  6. Whip the sugar and eggs together until thick and light

  7. Add liquid flavoring ingredients, such as vanilla

  8. Combine the flour-fat mixture and the sugar-egg mixture and mix until smooth

  9. Gradually add water or milk (if any) and mix smooth
• Sponge Methods


  • Many types have one characteristic in common: they are made with egg foam that contains yolks
  • Batter is made in two basic steps: 1) Eggs and sugar are whipped to a thick foam, and 2) Sifted flour is folded in
• Plain Sponge Method


  1. Scale all ingredients accurately

  2. Combine the eggs, sugar, and salt in a stainless steel bowl

  3. Immediately set the bowl over a hot-water bath and stir or beat with a whip until the mixture warms to about 110°F (43°C)

  4. Beat the eggs at high speed until they are very light and thick

  5. If any liquid is included, add it now

  6. Fold in the sifted flour in 3 or 4 stages, being careful not to deflate the foam

  7. Immediately pan and bake the batter
• Angel Food Method


  • Angel food cakes are based on egg-white foams and contain no fat
  • Egg whites should be whipped until they form soft, not stiff, peaks
  • Over whipped whites lose their capability to expand and to leave the cake
• Angel Food Method Procedure

  1. Scale ingredients accurately

  2. Have all ingredients at room temperature

  3. Sift the flour with half the sugar

  4. Beat the egg whites until they form soft peaks

  5. Gradually beat in the portion of the sugar that was not mixed with the flour

  6. Continue to whip until the egg whites form soft, moist peaks

  7. Fold in the flour-sugar mixture just until it is thoroughly absorbed
• Chiffon Method


  • Chiffon cakes and angel food cakes are both based on egg-white foams, but the mixing methods differ
  • In chiffon method, a batter containing flour, egg yolks, vegetable oil, and water is folded into the whites
  • Egg whites for chiffon cakes should be whipped until they are a little firmer than those for angel food cakes, but not so much that they become dry
  • Chiffon cakes contain baking powder, so they do not depend on the egg foam for all their leavening
• Chiffon Method Procedure


  1. Scale all ingredients accurately

  2. Have all ingredients at room temperature

  3. Use a good-quality, flavorless vegetable oil

  4. Sift the dry ingredients, including part of the sugar, into the mixing bowl

  5. Mixing with the paddle attachment at second speed, gradually add the oil, then the egg yolks and the water and liquid flavorings, all in a slow, steady stream

  6. Stop the machine several times to scrape down the bowl and the beater

  7. Mix until smooth, but do not over mix
• Basic Steps in Baking

  • Read the recipe carefully
  • Check all the necessary ingredients
  • Prepare all the utensils needed
  • Preheat the oven
  • Prepare the pan/pans needed
  • Measure the ingredients using correct utensils
  • Mix the batter or dough when filling pans
  • Bake in the preheated oven
  • Test for doneness
  • Cool the baked products
• Baking guidelines


  • Preheat oven to desired/prescribed temperature
  • Check oven racks are properly placed
  • Arrange baking pans of similar shapes inside the oven one inch apart from all sides
  • Follow correct oven temperature prescribed by the recipe
  • Avoid opening the oven while baking
  • Cool cakes by using a cake rack
• Testing for Doneness


  • Use a cake tester to determine doneness of a cake by inserting at the center of the cake
  • The cake springs back on top and sides when pressed
  • The cake shrinks away from the sides of the pan
• Sifting the dry ingredients when making a sponge cake helps to aerate the dry ingredients, remove lumps, and ensure even distribution of leavening agents
• The main ingredients required to prepare a sponge cake are flour, sugar, eggs, and butter
• The mixing method shown in the picture is the Creaming method
• Room temperature ingredients blend more easily, creating a smoother batter that traps air bubbles for a lighter texture. Cold ingredients can result in a denser cake with less volume.
• Baking powder acts as a leavening agent in the sponge cake preparation
• Creaming Method


  Also called the conventional method and the standard method for mixing high-fat cakes
• High-fat or Shortened Cakes


  A type of cake which contain high percentage off at or shortening