OBJECTIVES:

• Identify the ingredients used for

variety of sponge and cakes and

classify the purpose and classification

of different ingredients.

•Measure the ingredients used for

variety of sponge of sponge and cakes

accurately according to proper

technique and proportion.

•Prepare a basic sponge cake using the

given ingredients.

ACTIVITY

=

OF SPONGE AND

CAKES

MAIN INGREDIENTS

USED FOR VARIETY

1. Flour •Flour builds structure of cake and holds

other ingredients together.

•Protein content for cake making in flour

should be 7 to 9 percent.

2. Sugar• Sucrose is most commonly used

sweetening agent in cake making.

•They become soft in nature because sugar

has tenderizing action on flour proteins.

3. Eggs• It provides structure and moisture to the

cakes.

•Egg improves the taste, flavor and

nutritional value of the cakes.

5. Liquids

•Milk proteins have binding action

on flour proteins which creates

toughness in cakes.

•Enriches the cake nutritionally.

•Improves flavor and taste of cakes.

•Water vapour also leavens the cakes

thereby acting as a tenderizer.

6. Salt

7. Flavors

:

•Mechanical aeration – while creaming fat

and sugar or fat and flour or beating egg

with or without sugar.

8. Leavening Agents

Ingredients used for variety of sponge

and cakes are classified as:

•Essential ingredients : Flour, sugar,

shortening and eggs.

•Optional ingredients : leavening , liquids,

flavorings etc

Ingredients are also classified according to the

function which they perform in cake making.

•Structure builders: Flour, eggs, milk.

•Tenderizers: Shortenings, sugar,

leavening.

• Moisteners: liquids, eggs.

•225g cake flour

•225g butter, at room temperature

•225g sugar

•4 eggs

•1 teaspoon baking powder