III. INFORMATION SHEET

A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with most 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 cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar, and eggs to bake a heavy, rich cake.

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.

BUTTER CAKE OR SHORTENED CAKE

SPONGE CAKE

Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, and is sometimes leavened with baking powder. It has a firm, yet well aerated structure, similar to a sea sponge. A sponge cake may be produced by the batter method or the foam method.

Usually do not include fat, such as butter or oil

They are extremely versatile. They can be soaked with sugar, syrup or liquor and assembled with butter cream as a traditional layer cake.

ANGEL FOOD CAKE

Angel food cake requires egg whites whipped until they are stiff, Cream of tartar is added to the mixture to stabilize the egg whites. Remaining ingredients are gently folded into the egg white mixture. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat; cake flour is generally used

because of its light texture. The softer wheat and the lack of fat causes angel food cake to have a very light texture and taste.

Angel food cake should be cut with a serrated knife, as a straight-edged blade tends to compress the cake rather than slice it. Forks, electric serrated knives, special tined cutters or a strong thread should be used instead.

Angel food cake is usually baked in a tube pan, a tall, round pan with a tube up the center that leaves a hole in the middle of the cake. A bundt pan may also be used, but the fluted sides can make releasing the cake more difficult. The center tube allows the cake batter to rise higher by 'clinging' to all sides of the pan. The angel food cake pan should not be greased, unlike pans used to prepare other cakes, this allows the cake to have a surface upon which to crawl up helping it to rise. After baking, the cake pan is inverted while cooling to prevent the cake from falling in on itself. Angel food cake is sometimes frosted but more often has some sort of sauce, such as a sweet fruit sauce, drizzled over it. A simple glaze is also popular.

CHIFFON CAKE

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. It is a combination of both batter and foam type (sponge type) cakes.

Instead of the traditional cake ingredient butter, vegetable oil is used; but this is difficult to beat enough air into. Therefore, chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff and folding them into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners. Its oil-based batter is initially blended before folding into the meringue.

The high oil and egg content creates a very moist cake, and as oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might. This makes them better-suited than many cakes to filling or frosting with ingredients that need to be refrigerated or frozen, such as pastry cream or ice cream. Chiffon cakes tend to be lower in saturated fat than butter cakes, potentially making them healthier than their butter-heavy counterparts. The lack of butter, however, means that chiffon cakes lack much of the rich flavor of butter cakes, and hence they are typically served accompanied with flavorful sauces or other accompaniments, such as chocolate or fruit fillings. Lemon chiffon cake may include the juice and zest of lemons.

IV. REFERENCE

https://en.wikipedia.org/wiki/List of Cakes

CLASSIFICATION OR TYPES OF CAKES

I. OBJECTIVES To know the types of cakes. To compare their differences and the method used. To gain more information about types of cakes.

II. DEFINITION OF TERMS

Batter-a medium thick mixture of liquid (water or milk), egg, flour, sugar, salt.

Blend-to combine two or more ingredients thoroughly that they lose their separate identities.

Cream-to work on one or more ingredients to a soft, smooth and creamy mass using a spoon, mixer or any appropriate tool.

Whip-to beat in a rapid motion to incorporate air causing expansion.

III. INFORMATION SHEET

BUTTER CAKE/SHORTENED CAKE

A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with most 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 cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar, and eggs to bake a heavy, rich cake.

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.

SPONGE CAKE

Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, and is sometimes leavened with baking powder. It has a firm, yet well aerated structure, similar to a sea sponge. A sponge cake may be produced by the batter method or the foam method.

Usually do not include fat, such as butter or oil

They are extremely versatile. They can be soaked with sugar, syrup or liquor and assembled with butter cream as a traditional layer cake.

ANGEL FOOD CAKE

Angel food cake requires egg whites whipped until they are stiff, Cream of tartar is added to the mixture to stabilize the egg whites. Remaining ingredients are gently folded into the egg white mixture. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat; cake flour is generally used because of its light texture. The softer wheat and the lack of fat causes angel food cake to have a very light texture and taste.

Angel food cake should be cut with a serrated knife, as a straight-edged blade tends to compress the cake rather than slice it. Forks, electric serrated knives, special tined cutters or a strong thread should be used instead.

Angel food cake is usually baked in a tube pan, a tall, round pan with a tube up the center that leaves a hole in the middle of the cake. A bundt pan may also be used, but the fluted sides can make releasing the cake more difficult. The center tube allows the cake batter to rise higher by 'clinging' to all sides of the pan. The angel food cake pan should not be greased, unlike pans used to prepare other cakes, this allows the cake to have a surface upon which to

crawl up helping it to rise. After baking, the cake pan is inverted while cooling to prevent the cake from falling in on itself. Angel food cake is sometimes frosted but more often has some sort of sauce, such as a sweet fruit sauce, drizzled over it. A simple glaze is also popular.

CHIFFON CAKE

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. It is a combination of both batter and foam type (sponge type) cakes.

Instead of the traditional cake ingredient butter, vegetable oil is used; but this is difficult to beat enough air into. Therefore, chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff and folding them into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners. Its oil-based batter is initially blended before folding into the meringue.

The high oil and egg content creates a very moist cake, and as oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might. This makes them better-suited than many cakes to filling or frosting with ingredients that need to be refrigerated or frozen, such as pastry cream or ice cream. Chiffon cakes tend to be lower in saturated fat than butter cakes, potentially making them healthier than their butter-heavy counterparts. The lack of butter, however, means that chiffon cakes lack much of the rich flavor of butter cakes, and hence they are typically served accompanied with flavorful sauces or other accompaniments, such as chocolate or fruit fillings. Lemon chiffon cake may include the juice and zest of lemons.

IV. REFERENCE

https://en.wikipedia.org/wiki/List of Cakes

V. SELF-CHECK

A. CHOOSE THE LETTER OF THE CORRECT ANSWER.

1. It is a cake in which one of the main ingredients is butter.

a. sponge b. butter c. chocolate

2. Butter cakes are traditionally made using a ________ method.

a. sponge b. folding c. creaming

3. Usually do not include fat, such as butter or oil.

a. chiffon b. angel food cake c. sponge

4. It requires egg whites whipped until they are stiff, Cream of tartar is added to the mixture to stabilize the egg whites.

a. angel food cake b. sponge c. chiffon

5. A ________ pan may also be used, but the fluted sides can make releasing the cake more difficult.

a. bundt b. round c. square

6. A sponge cake may be produced by the batter method or the ________ method.

a. foam b. creaming c. sponge

7. A _________ is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings.

a. sponge b. chiffon c. angel food cake

8. Its aeration properties rely on both the quality of the ________ and the chemical leaveners.

a. meringue b. eggs c. sugar

B. WRITE TRUE if the statement is correct and FALSE if not.

9. The high oil and egg content creates a very moist cake, and as oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might.

10. Eggs are then added gradually, creating an emulsion, followed by alternating portions of wet and dry ingredients.

VI. ANSWER KEY

1. B2. C3. C4. A5. A6. A7. B8. A9. TRUE10. TRUE11.

12.