LESSON PLAN: CAKE

SUBMITTED BY: Angela Ericka S. Tecson

ND3Y2-1

SUBMITTED TO: Prof. Sonia Cordel, RND MEd

I. Attendance The Attendance will be checked alphabetically.

II. Learning Objectives To recognize the different methods of cake making. To know the two classification of cake. To know the different types of cake. To know the different types of fillings

III.Topic presentation

Start with lesson with these questions:

Do you eat cake? What flavor of cake do you like? What’s your favorite type of cake?

Concepts :

CAKE

- an item of soft, sweet food made from a mixture of flour, shortening, eggs, sugar, and other ingredients, baked and often decorated.

- A cake is often described as a sweet dish, often baked, that represents celebration and happiness.

- For centuries people have been making cakes on special occasions to represent their joys.

The classification of cake recipes:

SHORTENED CAKES: contain fat, frequently

in a solid form

Three basic types.

UNSHORTENED CAKES: contain little

or no fat

High ratio of eggs to flour and fall into

three categories.

American Butter cakes

#1: No Fat

Angel food cakes 

Meringues

Pound cakes

#2: Only Fat is Egg Yolk

Sponge 

Jelly Roll Cakes or Biscuit Roulades

Oil cakes and Cake Mixes

#3: Oil and Fat in Addition to Egg Yolks

Chiffon 

Genoises

NOTE: Flourless Cakes are a type of

foam cake.

Shortened cakes, also known as butter, conventional, or creamed cakes, are the most commonly prepared types, especially for birthday and wedding celebrations. This group also includes oil cakes. They can be made from scratch, purchased already made, or made from a cake mix. 

Characteristics of shortened Cakes:

Appearanc

e

Slightly rounded or flat top, free of cracks

Uniform, characteristic color

throughout crust and crumb

Thin crust

High volume

Texture

Soft, velvety crumb

Even grain

Small, thin-walled air cells

Free of tunnels

Moist, smooth mouthfeel

Not sticky

Light — but not crumbly

Tenderness

Handles easily, yet breaks apart

without difficulty

Seems to “melt in the mouth,”

offers no resistance when bitten

FlavorDelicate, sweet flavor

Well blended

 Butter cake 

o is an example of shortened cakes leavened with baking powder and/or baking soda.

o The butter cake is lighter and tender in texture. o It has become the standard cake that we cover with frosting and serve at

birthdays, weddings, and graduations.

 Pound cake 

o Is a compact, shortened cake leavened only by air and steam. o Pound cake contains equal amounts of fat and sugar in addition to cake flour

(or, less commonly, all-purpose flour), large amounts of egg and flavoring. o Using super-fine sugar makes the pound cake even lighter and smoother.

Oil cakes 

o Are moister, denser cakes, prepared either layered, in a loaf pan, or as a cupcake (cup cake).

o The fat and sugar are not "creamed", but rather oil is the added fat used for moistness and density.

Unshortened cake, Sponge, Genoise,  Angel Food cakes , Chiffon, and some Flourless cakes are known as Foam, Sponge or Unshortened cakes because they contain a large proportion of foamed eggs to a lesser proportion of sugar and very little wheat flour, if used at all.

Characteristics of Standard Foam (Unshortened) Cakes:

Appearance

Thin, golden brown crust

Uniform crumb color

Rough, slightly cracked top crust

Symmetrical

Optimum volume

Texture

Light in weight in proportion to

size

Well aerated

Finer, even, oval-shaped cells with

thin cell walls

Sugary, slightly sticky crust

Tenderness

Moist

Soft crust and crumb

Delicate crumb that is easily

broken apart

FlavorPleasant, well blended

Not eggy

Sponge cakes o Are leavened by whipping separated yolks and whites with sugar,

resulting in air bubbles being trapped in its mixture. o The texture and flavor of sponge cakes is so delightful and subtly

flavorful that they are usually eaten without or without adornment.

Genoise

o A foam type cake is an Italian cake named after Italy's city of Genoa. o It is one of the most useful cakes because it is firm and sturdy. o Because of its plain crumb, it is light and delicious on its owno It is often cut into layers and brushed with a flavored syrup or spirits,

and layered with jams, butter cream, mousses, whipped ganache, pastry cream and then fruit and other fillings.

Angel food cake o is a type of foam cake that became popular in the U.S. in the late 19th

century. o It is sometimes referred to as Angel Cake and named because of its

airy, light texture and taste is said to be the "food of the angels." o It is one of the most versatile cake choices around, leavened from lots

of stiffly beaten egg whites (typically a dozen) beaten with sugar, or a meringue, folded with very little bleached cake flour.

o The cakes are mostly simply flavored with different extracts, such as vanilla, almond, lemon or orange.

o Small amounts of cream of tartar and salt are added. It is also fat free and fits in with any diet.

Chiffon Cake

o Is its most well-known member of the foam cake family, although it is a considered a hybrid of shortened and unshortened cakes.

o Fat, from vegetable oil and egg yolks, are combined with flour (cake), chemical leaveners (baking powder), and sugar to make a batter. 

o Beaten egg whites with sugar are folded in at the end, and the recipe is then baked, giving it a texture that is light and airy, while at the same time richer and denser than other foam cakes. 

o The fat coats the flour proteins, much like a raincoat, which protect them against the moisture and from forming gluten when mixed, helping make a tender cake. 

o Since oil is always liquid at room temperature, a chiffon cake stays soft and moist, making it a better keeper than other foam type cakes.

Flourless cakeCakes made without flour (or with very little) generally have a creamy or silky texture. The ingredients are mixed with the minimal incorporation of air. They can be baked or unbaked.

BAKED FLOURLESS CAKES

o These include flourless chocolate cakes. For easy removal, they're often made in a spring form pan, though some can also be made in regular round layer cake pans.

o Often the filled pan is baked in a water bath or placed in a larger pan that's half-filled with water to insulate the delicate, creamy cake from the oven's strong bottom heat, which might give the baked cake a porous rather than silky texture. 

UNBAKED FLOURLESS OR UNBAKED CAKES

o These types of cakes are typically molded in a dessert ring or springform pan then simply chilled before unmolding.

o They include mousse cakes, which often have a crust or bottom layer that's baked before the mousse is added.

o Bottom layers can include baked genoise or biscuit, which can also be layered alternately with the mousse.

CHEESECAKES Whether baked or unbaked, are sometimes classified as flourless cakes. But, they are technically (unstirred) custards, and some can contain small amounts of flour or cornstarch.

Frosting or icing, fillings and glazes o are typically a sweet, sugar-based soft mixture used to fill, coat,

add flavor, and improve the appearance and texture, o They are used on baked recipes such as cakes, cupcakes, cookies

and pastries, or formed and used when decorating as a Crafty Baker, ranging from simple to elaborate.

o The filling is applied before the frosting or glaze is applied.

FILLINGS

o Anything that goes between the layers of a cake is called the filling.o A filling can be inside the cake, if it's rolled up such as for a Jelly Roll

Cake, placed inside of a cupcake or sandwiched in between two cookies. 

o Some recipes, such as cakes, use more than one type of filling, such as whipped cream and berries between two layers, or alternating fillings between different layers, such as ganache between some and butter cream between others.

o Some fillings can also be used to cover the outside of the cake, such as Butter cream.

GLAZES

o A coating, as of syrup, applied to food is called a glaze. o Glaze can be poured, drizzled or brushed on with a pastry brush on the outside of cakes or cookies or in between cake layers for different looks, called glazing. o Once applied, the glaze sets up very quickly, so you only have a small window of time in which to use it.

SAUCES OR DESSERT SAUCESo Several dessert sauces, including salted caramel, rum raisin, bourbon,

or butterscotch sauce, roasted balsamic strawberries or raspberry puree, are just some of the sauce recipes that are great to serve over cake, ice cream, pies, and other desserts.

o They add flavor, color, and texture to baking recipes. We have an abundance of recipes that you can mix and match as your heart desires. 

IV. Conclusion

The teacher will ask the students what they learned.Encourage the students to read more about the topic.

V. Evaluation

The assessment in this lesson plan is a short quiz that will make sure students understand the lesson. This quiz will be presented by the end of the lesson.

Short Quiz

NAME: DATE:

YEAR&SECTION: SCORE:

True or False

1. Shortened cakes, also known as butter, conventional, or creamed cakes, are the most commonly prepared types, especially for birthday and wedding celebrations. 2. Flourless Cake is most well-known member of the foam cake family, although it is a considered a hybrid of shortened and unshortened cakes. 3. Anything that goes between the layers of a cake is called the filling.

4. Pound Cake Is a compact, shortened cake leavened only by air and steam.

5. A coating, as of syrup, applied to food is called a glazzee.

6. Shortened cakes contains little or no fat. 7.

Flourless Cake is an example of Shortened cake. 8.

Butter Cake is an example of Shortened cake.

9. Whisking is a cake making method.

10. For centuries people have been making cakes on special occasions to represent their joys.

Short Quiz

NAME: DATE:

YEAR&SECTION: SCORE:

“True or False”

1. Shortened cakes, also known as butter, conventional, or creamed cakes, are the most

commonly prepared types, especially for birthday and wedding celebrations.

2. Flourless Cake is most well-known member of the foam cake family, although it is a

considered a hybrid of shortened and unshortened cakes.

3. Anything that goes between the layers of a cake is called the filling.

4. Pound Cake Is a compact, shortened cake leavened only by air and steam.

5. A coating, as of syrup, applied to food is called a glazzee.

6. Shortened cakes contains little or no fat. 7.

Flourless Cake is an example of Shortened cake. 8.

Butter Cake is an example of Shortened cake.

9. Whisking is a cake making method.

10. For centuries people have been making cakes on special occasions to represent their

joys.