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 Creaming Until it gets light white colour

Sugar Creaming Until it gets bright white colour

Liquid (egg, milk or

water, essence and Creaming Until it gets velvetty appearance
colour

Fruits Fold

Flour Fold
Flour batter method (two -sponge
method )
Stage 1 Stage 2

Fat and equal Egg and equal

quantity of flour quantity of sugar

Mix stage 2 with stage 1

Add the remaining sugar with liquids (water or milk

Add the remaining flour with chemicals

 Blending method
Stage 1 Stage 2

Fat, flour baking Sugar, milk and liquids

powder and salt (except eggs)

Mix stage 2 with stage 1

Eggs
 Boiled method
Stage 1 Stage 2

Butter or fat
and water Heat Egg and sugar Beat

Flour 2/3 Add Colour and essence Mix

Mix stage 2 with stage 1

Remaining flour
 Sugar water method
Sugar + half the quantity of
water then sugar Dissolve

Remaining ingredients
except egg
Add

egg Add
All in process method

Mix all the ingredients

(except oil)
Beat

Oil Add
Foaming method (sponge method)
Egg Beat

Sugar Add and beat till

it gets forthy

Essence and colour Mix

Flour + baking powder Fold carefully

 Characteristics of cake or scoring of
cake
External characteristics

i. Volume
ii. Color of crust
iii. Symmetry of form
iv. Crust character and
v. Bloom
Internal characteristics

i. Grain
ii. Crumb color
iii. Aroma
iv. Taste
v. Texture and
vi. Shelf life
External cake fault and their causes

Crust too dark

Too small cakes
A spot on cake
Shrinkage of cake
Cakes burst on top
Cakes peak on top
Cakes crack on top
Cakes too thick
Crust too pale
Internal cake fault and their causes
Uneven texture
Holes and tunnels
Coarse and irregular grain
Poor flavour
Sinking of fruit
Fruit cake crumbles when cut
Pale crumb color
Dense
Poor keeping qualities
Quick staling
Sponge cake

Fatless sponge
Genoese sponge
Butter sponge
Gel 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.