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Essential Cake Baking Principles

The document discusses principles for baking cakes including selecting and measuring ingredients according to recipes, baking cakes at the proper oven temperature and time, preparing sponges and cakes according to techniques and conditions, using appropriate tools according to products and procedures, and cooling cakes according to standards and procedures.

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ciarytransona
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19 views8 pages

Essential Cake Baking Principles

The document discusses principles for baking cakes including selecting and measuring ingredients according to recipes, baking cakes at the proper oven temperature and time, preparing sponges and cakes according to techniques and conditions, using appropriate tools according to products and procedures, and cooling cakes according to standards and procedures.

Uploaded by

ciarytransona
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Principles In

Baking Cakes
Presented By Immanuel
1. Ingredients are selected, measured, and weighed according
to recipe requirements, enterprise practices, and customers'
practices.
A. Use cake flour to achieve the right amount of gluten needed for cakes.

B. Use quality ingredients.

C. Measure the ingredients according to recipe requirements by using the


appropriate measuring tools and techniques.

D. Use eggs and butter kept in room temperature.


2. The required oven temperature is stated to bake goods in
accordance with desired characteristics, standard recipe
specifications, and enterprise practices.
A. Preheat the oven.

B. Fill the baking pans with batter (% full) and place at the center of the oven for
even cooking

C. Bake the cake at the right temperature and time according to the recipe
requirement.

D. To test the doneness of the cake, insert a fine skewer into the cake. If it comes
out clean, the cake is baked. Another way is to lightly press the center of the cake
with finger. If it springs back, the cake is baked.
3. Sponges and cakes are prepared according to recipe
specifications techniques and conditions, and desired product
characteristics.
A. In making a meringue, make sure that the egg whites are pure with no foreign
objects, such as hair, pieces of egg shell, and drop of water, The presence of foreign
materials prevents the egg whites to reach its stiffness and peaks.

B. Do not overmix the batter for it would result to toughness of the cake.
4. Appropriate tools are used according to required pastry
and bakery products and standard operating procedures.

A. Use the correct size of baking pan. Too large pan will make the cake flat and dry.
Too small pan will make the cake batter overflow.

B. Using a non-stick or dark coated pan to distribute the heat evenly gives the cake a
golden yellow color.

C. In using a glass pan that absorbs more heat, reduce the oven temperature.

D. Using an aluminum pan makes the cake dull and the crust light.
E. Use a pastry brush with butter when greasing the bottom of a cake pan.
Do not grease the sides of the pan. You may use a parchment paper,
Instead of greasing the pan with butter, for easy pulling of cake.

F. Fill the pan with half-full batter.


5. Sponges and cakes are cooled according to established
standards and procedures.

A. Cool the cakes upside down, especially unshortened and chiffon cakes, in the
cooling rack.

B. Do not put icing or frosting while the cake is hot.

C. Do not slice the cake when it is still hot.

D. When cool, loosen the cake from the sides of the pan with a metal spatula and
pull it out carefully.

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