Pre-Test
1. How do you define cake?
2. Give at least 5 kinds of cakes available in
local bakeries.
3. Enumerate at least 5 tools and
equipment used in cake baking.
Classification of Cakes
What is Gateaux, Tortes, Petit Fours
and Cake?
Gateaux – (ga-toh) is a cake, especially a very light sponge cake
with a rich icing or filling.
Tortes –(tɔrtə) is a rich, usually multi-layered, cake that is filled with
whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, it is
glazed and garnished.
Petit Fours - [pet-ee fawrz, fohrz) is a small confectionery or
savoury appetizer. The name is French, petit four, meaning "small
oven“.
Cake - is a sweet baked food used as a dessert or snack item made
of cake flour, sugar, shortening, eggs, leavening agents and
flavorings.
Classification of Cakes
1. Shortened Cake – is also known as
conventional, or creamed cakes.
This uses solid type of shortening like
margarine and butter.
Example: Red Velvet Cake, Cheese Cakes, Banana
Cake, Devil's Food Cake, Chocolate Brownies…
Method of Mixing – Creaming, Whipping
Chocolate Brownies with Roasted Peanuts
Cheese Cup Cake
Red Velvet Cup Cake
Banana Cake
2. Un-shortened Cake or Foam/Sponge Type- are
cakes made without the addition of fat/shortening.
Two basic types of un-shortened cakes are:
Yellow Sponge Cakes – made with whole eggs
(egg whites separated from egg yolks)
ex. Sponge Roll or Jelly Roll, Sponge Round
Cake
White Angel Cakes – made with egg whites
only
ex. Angel Food Cake, Sponge Roll, Meringue
Method of Mixing – Beating, Cutting and Folding
White Sponge Cake/Angel Food Cake
Meringue
Sponge Roll
3. Chiffon Type – is a combination of shortened
and sponge type cakes.
This uses liquid shortening (hydrogenated vegetable oil
not coconut oil)
Egg whites are separated from egg yolks.
Examples:
Orange Chiffon Cake
Vanilla Chiffon Cake
Orange Jelly Roll
Method of Mixing – Beating, Cutting and Folding
How well do you understand?
1. Give the differences between gataeux, tortes, petit
fours and cake.
2. What are the 3 classification of cakes?
3. What kind of shortening is used in shortened, un-
shortened and chiffon type of cakes?
4. Give the method of mixing involved in shortened, un-
shortened and chiffon type of cake.
5. Give examples of the 3 classification of cakes.
Good Luck!
Key to Correction:
1.1 Gateaux – (ga-toh) is a cake, especially a very light sponge cake
with a rich icing or filling.
1.2 Tortes – (tɔrtə) is a rich, usually multi-layered, cake that is filled
with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily,
it is glazed and garnished.
1.3 Petit Fours - [pet-ee fawrz, fohrz) is a small confectionery or
savoury appetizer. The name is French, petit four, meaning "small
oven“.
1.4 Cake - is a sweet baked food used as a dessert or snack item made
of cake flour, sugar, shortening, eggs, leavening agents and flavorings.
2. The 3 classification of cakes are the following:
Shortened type cakes or conventional
Un-shortened type of cakes or foam type
Chiffon type of cakes
3. The kind of shortening used in shortened type cake is
solid fat/shortening but it should be only butter and
margarine. In Un-shortened type there’s no shortening
added while chiffon type of cakes uses liquid shortening
like hydrogenated vegetable shortening or cooking oil.
4. The method of mixing used in shortened type of cakes
is creaming while in un-shortened and chiffon type of
cakes we use beating and cutting & folding.
5. *Example of shortened type cakes are Red Velvet Cake,
Cheese Cakes, Banana Cake, Devil's Food Cake,
Chocolate Brownies…
*Example of un-shortened type of cakes are Angel Food Cake,
Sponge Roll, Sponge Whole Cake, Meringue….
* Example of Chiffon Type of Cakes are Orange Chiffon Cake,
Vanilla chiffon Cake, Mocha Cake……..
Congratulations!!!
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NNHS Bread and Pastry Production Class
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