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Gateaux Tortes and Cakes

This document contains a student's responses to questions about types of cakes, baking techniques, and ingredients. It defines angel food cake, sponge/yellow cake, and chiffon cake. It explains that opening the oven door while baking cakes can cause them to fall. The student lists five advantages to using high quality ingredients, such as providing more nutrients and improving flavor. A gateaux is defined as a rich sponge cake often containing filling or icing. The difference between tortes and cakes is that tortes usually have layers filled with cream or jam and use fewer inexpensive ingredients like flour. Mixing techniques of stirring, whipping, cut and fold, cutting in, and creaming are described.

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Gnsy Talabon
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761 views2 pages

Gateaux Tortes and Cakes

This document contains a student's responses to questions about types of cakes, baking techniques, and ingredients. It defines angel food cake, sponge/yellow cake, and chiffon cake. It explains that opening the oven door while baking cakes can cause them to fall. The student lists five advantages to using high quality ingredients, such as providing more nutrients and improving flavor. A gateaux is defined as a rich sponge cake often containing filling or icing. The difference between tortes and cakes is that tortes usually have layers filled with cream or jam and use fewer inexpensive ingredients like flour. Mixing techniques of stirring, whipping, cut and fold, cutting in, and creaming are described.

Uploaded by

Gnsy Talabon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)


City of Iriga

JUNIOR HIGHSCHOOL DEPARTMENT

Name: Ginnsey Charie P. Talabon DATE: March 22, 2021


Yr. & Section: AC 10-Bonifacio

GATEAUX, TORTES AND CAKES


Answer the following questions briefly.

1. Explain or describe the following types of cakes.


a. ANGEL FOOD CAKE - a light, pale sponge cake made of flour, egg whites, and no fat, usually
baked in the form of a ring and topped with soft icing
b. SPONGE/YELLOW CAKE - a light cake made of egg whites, flour and sugar, sometimes
leavened with baking powder. The sponge cake is thought to be one of the first non-yeasted
cakes invented.
c. CHIFFON CAKE - a chiffon cake is a very light cake made with vegetable oil, eggs, milk,
sugar, flour, baking powder, and flavorings.

2. Why is it we should not open the oven while baking cake often?
Opening the door drops the temperature of the oven, the heat that has collected in the oven is
released when the door is opened. When baking a product that requires rising, such as a cake,
opening the door will cause the cake to fall (sink in the middle).

3. What are the advantages of using high quality ingredients? Cite at least 5 advantages.
High quality ingredients can supply you with many vitamins and minerals that are vital to our
health. High-quality ingredients may have a significant effect on the flavor of food served in a
restaurant. Better for your diet. These ingredients are enhanced by their freshness and natural
origin, which the best ones add to the table. Safer to eat.

4. What is GATEAUX?
A gateaux is a very rich cake, especially a very light sponge cake typically one containing layer of
a rich icing, fruit or cream filling. It is also called as Fancy Cake.

5. What is the difference between tortes and cakes?


Torte is usually a multilayered cake or single layer cake that is filled with whipped cream, mousse
or jams. They usually use high quality ingredients, which generally make them more expensive
and often made with little or no flour but sometimes used breadcrumbs to enhance the texture
while cake is made from flour and can use ingredient that are not too expensive.
6. Describe the following mixing techniques.

a. Stirring- Stirring literally means to combine ingredients. Usually, a wooden spoon or a rubber
spatula is used to move through a bowl in a circular motion until all ingredients are mixed.
Stirring can also be performed with a stand mixer on low speed with the paddle attachment.
b. Whipping- The process of actively beating an ingredient to incorporate oxygen/air, resulting
in a frothy ingredient.
c. Cut and Fold- To cut and fold is to blend a mixture by using one of two motions; 1.) using
the tip of a spoon or other tool to cut into the mixture; 2.) Slide the tool over the bottom of
the bowl and up the side to raise the lower part of the mixture and fold it over the upper
portion.
d. Cut in or Cutting in- This is the process of combining a fat, such as butter or lard, with a dry
ingredient, such as flour, until fat particles are coated with the dry ingredient.
e. Creaming- The creaming process, which involves beating fat/s and sugar together until the
mixture is light in color and increased in thickness, is typically the first and most important
step in the recipe. It is essential for the formation of air, which is needed for leavening and
hence contributes to the production of light and fluffy cakes.

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