Produce biscuit, cake and sponge products

Unit 715

The ability to consistently produce high quality cakes, sponges and biscuits is a skill required by all chefs as these products are produced for many different occasions. These products are used for lunch, dinner, afternoon tea, buffets and petit fours as well as for special occasions.

Producing high quality products of this nature is a good way for the chef to show off their skills and can be a good source of profit for any business.

Cakes and spongesVirtually all types of cake and sponges are made using butter, eggs, sugar and soft flour – the difference between them is in the proportions of ingredient used. A cake will have less butter and flour that a sponge giving it a denser firmer texture. A sponge will have more eggs that a cake and they will be aerated giving a lighter more delicate texture.

Biscuit The word “biscuit” means twice cooked. This dates bake to a time when they needed to extend the life of the product by removing all of the moisture ie a ships biscuit. This can still be seen today in the form of the Italian biscotti.

Task: Name 4 different types of cake List the preparation method for one

type of cake State appropriate occasions on which

to serve cakes

Task: Name 3 different types of sponge List the preparation method for one

type of sponge State appropriate occasions on which

to serve a sponge

Task: Name 4 different types of biscuit List the preparation method for one

type of biscuit State appropriate occasions on which

to serve biscuits

Quality points of Sponges, cakes and scones

Sponges, cakes and Scones are available in a vast range of different types, textures, flavours, shapes, sizes and fillings. The texture of a cake or sponge will vary according to the recipe used. However, they all should display the following qualities:

A good even volume and uniform shape A thin and even crust Not too dry to the palate A good flavour and aroma

Points to remember Plan production carefully to fill the oven space,

saving time and money. Heat ovens to the specified temperature and

place the shelves at the correct height. Never guess quantities. Sieve flour to remove lumps. Make sure eggs and fat are at room

temperature. Check dried fruit carefully; wash, drain and dry if

necessary. When creaming, scrape down the sides of the

bowl.

Faults…Common causes Shape and size determine cooking time and

temperature: wider cakes need to cook longer and more slowly.

A high proportion of sugar in the recipe will caramelise the surface before the centre is cooked. Cover the cake with silicone or wetted greaseproof paper and continue to cook.

If the cake top is sprinkled with almonds or sugar, or if the recipe includes glycerine, glucose, invert sugar, honey or treacle, lower the temperature slightly to prevent excessive colouring of the crust.

Task: List the common causes for a Victoria

Sponge sinking in the centre.

State 3 faults that would cause a cake to be heavy in texture and have a small volume.

Texture and lightness The texture and lightness are

provided by two types of aeration methods:

Mechanical Chemical What do these mean? A chemical is an addition of an

ingredient: ie, baking powder or self-raising flour.

Mechanical is the use of a whisk.

Task Research the following cakes /

sponge recipes and identify which aeration method is used:

Swiss Roll Maderia Genoise Victoria Sponge

Baking Temperature and Task

A Swiss roll should be cooked quickly and at a high temperature of 190 – 200oC

Cooking at this temperature for a short amount of time will ensure that the sponge is tsof and lflbeexi enough to be able to roll it.

Rearrange the letters and then fill in the missing words.