cakes

• It is the most important product next to bread in our bakery industry

• Cakes may be served as snacks or as desserts

Ingredients and their functions

• Flour• Sugar• Fat• Eggs

Optional ingredients Salt Milk

Water Leavening agents

Flavour Improver

fruits

Flours• Builds structure• Affects the shelf life of the cake• Adds nutritional value• Acts as a binding and as an

absorbing agent• Holds other ingredients together and

evenly distributes it into the cake mixture

Sugar

• Is used as sweetener• Helps get soft texture and crust colour• Helps retain the moisture• Improves the shelf life• Makes the product tender• Has a mellowing or tenderizing

capacity• Gives flavour

Fat

• Makes the product tender• Retains moisture for a longer time• Improves the shelf life• Improves the flavour• Gives softness• Gives nutritional value• Increases the eating quality• Helps retain air during creaming operation

Eggs • Provides structure• Gives moisture and colour• Improves the flavour, taste,

and volume• Gives nutritional value• Improves the grain and

texture quality• Gives softness• Lecithin present in the yolk

acts as an emulsifier• During beating egg entraps

air and become an aerating agents

Functions of optional ingredients

Salt• Gives the flavour and taste• The crust colour of the cake is

improved by lowering the caramelization temperature of the sugar

• Keeps the cake moist• Certain cakes have more sugar in

the formula. Here salt helps cut down the excessive sweetness

• Enhances the natural flavour of other ingredients

• Improves the texture quality

Milk

• Helps build the structure• Helps bind the flour proteins• Keeps the cake tender• Helps retain the moisture• Improves the taste and

flavour• Improves the nutritional

value• Contains lactose which helps

give crust colous• Improves the keeping

qualities, grain and texture

water• Combines all the dry ingredients together• Builds structure of cakes• Helps maintain the batter consistency • Retains moisture in the cake• Gives moistness to the products• Improves the keeping quality• Helps control the batter temperature • Helps distribute the raw materials equally in

the batter• Helps release carbon di oxide gas from

baking powder and formation of vapour pressure

Leavening agents• Increase the volume of the

products• Make the product tender and

lighter• Enhance the crumb colour,

softness of the texture, taste and smell (aroma)

• Improves the digestion quality

Flavour

• Removes the unwanted flavour from the raw materials

• Increase the cake taste and flavour

Methods • Sugar batter method• Flour batter method (two -sponge

method )• Blending method• Boiled method• Sugar water method• All – in – process method• Foaming method (sponge method)

Sugar batter method

Fat

Fruits Fold

Flour Fold

Liquid (egg, milk or water, essence and

colour

Sugar

Creaming

Creaming

Creaming

Until it gets light white colour

Until it gets bright white colour

Until it gets velvetty appearance

Flour batter method (two -sponge method )

Stage 1 Stage 2

Egg and equal quantity of

sugar

Fat and equal quantity of

flour

Mix stage 2 with stage 1

Add the remaining sugar with liquids (water or milk

Add the remaining flour with chemicals

Blending methodStage 1

Fat, flour baking powder

and salt

Stage 2

Sugar, milk and liquids (except

eggs)

Mix stage 2 with stage 1

Eggs

Boiled methodButter or fat and water

Egg and sugar

Flour 2/3 Colour and essence

Mix stage 2 with stage 1

Remaining flour

Stage 2Stage 1

HeatAdd

Beat

Mix

Sugar water method

Sugar + half the quantity of water

then sugar

Remaining ingredients except

egg

egg

Dissolve

Add

Add

All – in – process method

Mix all the ingredients (except

oil)

Oil

Beat

Add

Foaming method (sponge method)

Egg

Sugar

Essence and colour

Flour + baking powder

Beat

Add and beat till it gets forthyMix

Fold carefully

Characteristics of cake or scoring of cake

External characteristics

i. Volumeii. Color of crustiii. Symmetry of formiv. Crust character andv. Bloom

Internal characteristics

i. Grainii. Crumb coloriii.Aromaiv.Tastev. Texture and vi.Shelf life

External cake fault and their causes

Crust too darkToo small cakes A spot on cakeShrinkage of cakeCakes burst on topCakes peak on topCakes crack on topCakes too thickCrust too pale

Internal cake fault and their causes

Uneven textureHoles and tunnelsCoarse and irregular grainPoor flavourSinking of fruitFruit cake crumbles when cutPale crumb colorDense Poor keeping qualitiesQuick staling

Sponge cake

Fatless spongeGenoese spongeButter spongeGel sponge

Principles involved in sponge cake preparation

• Use quality ingredients and measure accurately• The beating bowl should be free from water and oil grease• Separate the eggs carefully• Use granulated sugar only• Sieve flour with dry ingredients (like baking powder, soda,

and cocoa power)• Beat the eggs in a fixed speed and in the same direction• Fold genoese sponge, the fat or butter should be melted

and cooled before use• During folding , the fingers should be wide and the speed

should be carried equally. it minimizes the possibility of air to escape

• Oil should be mixed carefully• Do not beat the batter after adding flour and oil• Use correct size of tray or mould • Sponge mould should be greased and dusted with flour or

lined with butter paper• Bake sponge immediately, Do not allow standing out too

long before beaking• The oven door should be closed during baking.