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ACTIVITY 3: Cakes: Unshortened (Foam Cakes) & Shortened (Butter Cakes)

ACTIVITY 3: Cakes: Unshortened (Foam Cakes) & Shortened (Butter Cakes) Foam cakes/Unshortened cakes: There are two

Foam cakes/Unshortened cakes:

There

are two types of raised

cakes:

(1) Foam (unshortened) cakes and (2) Butter (shortened) cakes

Foam cakes have a high proportion of eggs to flour. They are leavened solely by the air beaten into whole eggs or egg whites. They contain very little, if any, fat and have a spongy texture. This is a category of cakes that are made with lots of stiffly beaten egg whites, which makes them light and airy. An optimum foam cake is fine, even textured. It is leavened by steam.

The three categories of foam cakes are:

  • Those that contain no fat Angel food cakes Meringues Dacuoises

  • Those where the only fat is from egg yolks Sponge cakes Some biscuits

  • Those that contain fat (butter, shortening) plus egg yolks. Genoises Chiffons

ACTIVITY 3: Cakes: Unshortened (Foam Cakes) & Shortened (Butter Cakes) Foam cakes/Unshortened cakes: There are two
ACTIVITY 3: Cakes: Unshortened (Foam Cakes) & Shortened (Butter Cakes) Foam cakes/Unshortened cakes: There are two

FOAM/UNSHORTENED CAKES

  • I. OBJECTIVE At the end of the session, the students must be able to:

    • a. Identify the different ingredients of a foam cake,

    • b. Prepare and manipulate the different kinds of foam cake;

    • c. Appreciate patience, and perseverance in making foam cake.

II.

MIS EN PLACE

Quantity needed

Items

Specification

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III. RECIPES

BASIC YELLOW CAKE

(Two 8” diameter layer cakes)

½ c shortening

  • 1 c sugar

  • 2 eggs

  • 2 c all purpose flour

  • 1 tbsp baking powder

  • 1 tsp salt

  • 1 tsp salt

  • 1 tsp vanilla extract ¾ cup whole milk

Procedure:

  • 1. Cream shortening until light and fluffy. Add sugar gradually.

  • 2. Blend in eggs one at a time. Beating well after each addition.

  • 3. Sift together flour, baking powder and salt.

  • 4. Add vanilla to milk.

  • 5. Alternately add flour mixture and liquid ingredients to creamed mixture.

  • 6. Pour to prepared pans. Bake as directed

  • 7. Invert on cake rack. Allow to cool. Cover with desired icing.

Baking Temperature: 350°F BAKING TIME: 20 to 30 minutes PANS: 8” or 9” layer (greased and floured or paper lined.)

SPONGE CAKE

1

½ c cake flour

 

1/3 c cold water

1

tsp baking powder

2 tsp vanilla extract

½ tsp salt

 

c egg whites (about 7-8 eggs) ½ tsp cream of tartar

1

 

½ c granulated sugar

 

7

egg yolks

1

c granulated sugar

1

tsp lemon extract

1

tsp grated lemon rind, optional

 

Procedure:

 
 

1.

Preheat oven to 350°F. Sift together cake flour, baking powder and salt. Set aside.

2.

Beat egg whites with cream of tartar until soft peaks are formed. Add ½ cup sugar gradually and continue beating stiff but not dry. Set aside.

3.

Beat egg yolks until thick and lemon colored. Add 1 c sugar little by little. Continue beating until sugar dissolved.

4.

Add water, vanilla, lemon extracts and lemon rind. Fold in dry ingredients and blend well.

5.

Fold beaten egg whites into batter; blend thoroughly.

6.

Pour batter into an ungreased 4x10 inch tube and bake in preheated oven for 55 to 60 min. or until done. Invert pan and

cool cake thoroughly before removing from pan. For rolls: use jelly roll pan lined with paper and bake in a preheated oven at 350 to 375°F for 20 to 25 min. Prepare immediately a

clean towel sprinkled with confectioner’s sugar and roll. Fill with

desired cream filling or jam.

 

CUSTARD ROLL

 

Follow sponge cake recipe. Pour into prepared pan. Spread the mix evenly and quickly over the pan using the rubber scraper with long even strokes. Too much manipulation and spreading will cause toughness. Evenness of the mix on the pan is important to avoid an uneven cake. Bake till done. Invert immediately on a towel dusted with powdered sugar. Roll. Cool. Unroll and fill with custard filling.

BAKING TEMPERATURE: 350°F BAKING TIME: 25 TO 30 MINUTES PAN: Jelly-roll pan, paper lined

 

Custard Filling:

 

1/3 c all purpose flour

2 egg yolks

 

½ tsp salt

 

¼ tsp vanilla

1

can condensed milk

 

¼ tsp lemon extract

Procedure:

 

Mix flour and salt.

Blend

in milk.

Cook over medium heat,

stirring continuously until thick. Stir half of cream mixture into egg yolks. Add vanilla and lemon extract. Remove from heat. Allow to cool and spread on roll.

Macapuno Filling

2

eggs ¼ c all purpose flour

¼ c margarine or butter

1

can condensed milk

1

tsp vanilla

Procedure:

Blend first 4 ingredients together. Cook over double boiler until thick. Add macapuno and cook 2 minute more. Add vanilla. Cool.

CHIFFON CAKE

3

c cake flour

2

tbsp baking powder

1

¾ tsp salt

1

c sugar

7

oz. Vegetable oil

10 pcs or 1 ½ c egg whites

1

c sugar

1

tsp cream of tartar

Procedure:

  • 1. Pre-heat the oven to 350 degrees F.

  • 2. Meanwhile, grease the baking pan and line with wax paper. Set aside.

    • 1. Sift together flour, baking powder, salt and sugar.

    • 2. In a separate bowl, separate eggwhite from the yolk. Make sure it is at room temperature. Set aside.

    • 3. In dry ingredients, add liquid, oil, and yolk. Mix thoroughly until everything is well blended. Set aside

    • 4. Add cream of tartar to the eggwhite and beat vigorously until large bubbles form.

    • 5. Add sugar gradually till soft peak form but not dry. Blend in the flavoring desired.

    • 6. Fold-in the eggwhite until the two mixture s are well blended.

BAKING TEMPERATURE: 350°F BAKING TIME: 45 minutes to 1 hour

PANS: 10 x 4” tube or pan 14” x 10” x 2.5” rectangular pan

IV.

COSTING/FINANCIAL REPORT

NAME OF THE RECIPE

Portion size: No. of servings: Cost per serving: QUANTITY INGRIDIENTS SPECIFICATION UNIT COST TOTAL COST USED
Portion size:
No. of servings:
Cost per serving:
QUANTITY
INGRIDIENTS
SPECIFICATION
UNIT COST
TOTAL COST
USED
TRCF:
Cost per Portion:
PROCEDURE:

V. PRODUCT EVALUATION

ACCEPTABILITY TEST (HEDONIC SCALE) FOR ALL FOOD PRODUCTS BY Claudio and de Leon

Name

Date

Product __________________________________________

Directions: Taste test the sample product and check how much you like or dislike the finished product. Use the appropriate scale to show the degree of acceptability of the samples.

Comments:

Like Extremely

(9)

Like Extremely (9)

Like very much

(8)

Like very much (8)

Like moderately

(7)

Like moderately (7)

Like Slightly

(6)

Like Slightly (6)

Neither like nor Dislike

(5)

Neither like nor Dislike (5)

Dislike slightly

(4)

Dislike slightly (4)

Dislike moderately (3)

Dislike moderately (3)

Dislike Very Much

(2)

Dislike Very Much (2)

Dislike Extremely

(1)

Dislike Extremely (1)

IV. CONCLUSION & RECOMMENDATION

Butter or shortened cakes

Butter or shortened cakes Butter or shortened cakes contain fat (butter, margarine, shortening) and rely on

Butter or shortened cakes contain fat (butter, margarine, shortening) and rely on a chemical leavening agent (baking powder, baking soda) for their rise. They are flavorful, and have a good texture and volume. The American style butter cake evolved from the English pound cake recipe of 1 pound of flour, 1 pound of sugar, 1pound of butter, and 1 pound of eggs.

Other examples of butter cakes are the white and yellow cake, coffee cakes, teacakes, and fruitcakes. Some butter cakes are rich and flavorful enough to stand alone (fruitcakes, teacakes) or with a sifting of confectioners sugar or drizzled with a glaze. Others, layer or sheet butter cakes, taste even better with a layer of frosting, lemon curd, jam and preserves, nuts, or even ice cream.

BUTTER/SHORTENED CAKES

I.

OBJECTIVES:

1. Identify the different types of shortened cakes and its method of mixing the creaming method or conventional method. 2. Demonstrate the method of mixing shortened cake, the conventional method. 3. Appreciate the value of performing the hard way with patience and perseverance.

II.MIS EN PLACE

QUANTITY

ITEMS

SPECIFICATION

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III. RECIPE

FOOD FOR THE GODS

11/2 tsp. brandy

3

cups dates’ 11/2 cups sugar

½ cup bar butter

½ tsp. molasses

3

tsps. Honey

3

eggs

Procedure:

 
 

1.

Mix brandy, dates, and cashew nuts together.

2.

Separate egg yolks from white.

3.

Cream butter, sugar and egg together.

4.

Mix until well.

5.

Add molasses, honey, and brandy.

6.

Add flour, little by little.

7.

Beat egg whites until stiff.

8.

Add cashew nuts and dates.

9.

Bake at 350°F till done.

 

FRUIT CAKE

½ cup butter ¼ cup brown sugar ¼ cup molasses

¼ cup sweet wine

1

tsp. cinnamon

1

tsp. all spice

¼ kg. Raisins or pitted dates ¼ kg. cashew or walnut

2

eggs 21/2 cups APF

11/2 tsp. baking powder

1

tsp. nutmeg

1

tsp. mace

¼ kg. Glazed fruit imported Red cherries 125g. APF ½ cup wine for icing

1

dove

Procedure:

  • 1. Line baking pans with aluminum foil. Sift flour mixture.

  • 2. Add baking powder and baking soda.

  • 3. Add spices. Sift all ingredients for even distribution.

  • 4. Measure brown sugar.

Prepare the fruits.

  • 1. Break cashew and bake.

  • 2. Combine raisin, glazed fruits and cashew.

  • 3. Dredge the rest of the fruits with the flour.

  • 4. Remove excess flour.

  • 5. Add the mixture.

  • 6. Cream shortening until light and fluffy.

  • 7. Add molasses with mace.

  • 8. Add sugar gradually.

  • 9. Beat the egg one at a time.

10.Add flour mixture, mix until well.

11.Bake at 350°F till done.

IV.

COSTING/FINANCIAL REPORT

NAME OF THE RECIPE

Portion size:

No. of servings:

Cost per serving: QUANTITY INGRIDIENTS SPECIFICATION UNIT COST TOTAL COST USED
Cost per serving:
QUANTITY
INGRIDIENTS
SPECIFICATION
UNIT COST
TOTAL COST
USED
PROCEDURE: TRCF: Cost per Portion: ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________

PROCEDURE:

TRCF:

Cost per Portion:

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V.

PRODUCT EVALUATION

 

ACCEPTABILITY TEST (HEDONIC SCALE) FOR ALL FOOD PRODUCTS BY Claudio and de Leon

Name

 

Date

Product __________________________________________

Directions: Taste test the sample product and check how much you like or dislike the finished product. Use the appropriate scale to show the degree of acceptability of the samples.

 

Comments:

Like Extremely

(9)

Like Extremely (9)

Like very much

(8)

Like very much (8)

Like moderately

(7)

Like moderately (7)

Like Slightly

(6)

Like Slightly (6)

Neither like nor Dislike

(5)

Neither like nor Dislike (5)

Dislike slightly

(4)

Dislike slightly (4)

Dislike moderately (3)

Dislike moderately (3)

Dislike Very Much

(2)

Dislike Very Much (2)

Dislike Extremely

(1)

I
I

V.

CONCLUSION & RECOMMENDATION