LESSON

PLAN:
CAKE

SUBMITTED BY: Angela Ericka S. Tecson

ND3Y2-1

SUBMITTED TO: Prof. Sonia Cordel, RND MEd

I. Attendance
 The Attendance will be checked alphabetically.

II. Learning Objectives

 To recognize the different methods of cake making.
 To know the two classification of cake.
 To know the different types of cake.
 To know the different types of fillings

III. Topic presentation

Start with lesson with these questions:

 Do you eat cake?

 What flavor of cake do you like?
 What’s your favorite type of cake?

Concepts :
CAKE

- an item of soft, sweet food made from a mixture of flour, shortening, eggs,
sugar, and other ingredients, baked and often decorated.

- A cake is often described as a sweet dish, often baked, that represents

celebration and happiness.

- For centuries people have been making cakes on special occasions to

represent their joys.
The classification of cake recipes:

UNSHORTENED CAKES: contain little

SHORTENED CAKES: contain fat, frequently
or no fat
in a solid form
High ratio of eggs to flour and fall into
Three basic types.
three categories.
#1: No Fat
American Butter cakes Angel food cakes
Meringues
#2: Only Fat is Egg Yolk
Pound cakes Sponge
Jelly Roll Cakes or Biscuit Roulades
#3: Oil and Fat in Addition to Egg Yolks
Oil cakes and Cake Mixes Chiffon
Genoises
NOTE: Flourless Cakes are a type of
foam cake.
Shortened cakes, also known as butter, conventional, or creamed cakes, are the
most commonly prepared types, especially for birthday and wedding celebrations.
This group also includes oil cakes. They can be made from scratch, purchased
already made, or made from a cake mix.

Characteristics of shortened Cakes:

Slightly rounded or flat top, free of cracks

Uniform, characteristic color
Appearance throughout crust and crumb
Thin crust
High volume
Soft, velvety crumb
Even grain
Small, thin-walled air cells
Texture Free of tunnels
Moist, smooth mouthfeel
Not sticky
Light — but not crumbly
Handles easily, yet breaks apart
without difficulty
Tenderness
Seems to “melt in the mouth,”
offers no resistance when bitten
Delicate, sweet flavor
Flavor
Well blended

Butter cake

o is an example of shortened cakes leavened with baking powder and/or

baking soda.
o The butter cake is lighter and tender in texture.
o It has become the standard cake that we cover with frosting and serve at
birthdays, weddings, and graduations.

Pound cake

o Is a compact, shortened cake leavened only by air and steam.

o Pound cake contains equal amounts of fat and sugar in addition to cake flour
(or, less commonly, all-purpose flour), large amounts of egg and flavoring.
o Using super-fine sugar makes the pound cake even lighter and smoother.
Oil cakes

o Are moister, denser cakes, prepared either layered, in a loaf pan, or as a

cupcake (cup cake).
o The fat and sugar are not "creamed", but rather oil is the added fat used for
moistness and density.

Unshortened cake, Sponge, Genoise, Angel Food cakes, Chiffon, and

some Flourless cakes are known as Foam, Sponge or Unshortened cakes because they
contain a large proportion of foamed eggs to a lesser proportion of sugar and very little
wheat flour, if used at all.

Characteristics of Standard Foam (Unshortened) Cakes:

Thin, golden brown crust

Uniform crumb color
Appearance Rough, slightly cracked top crust
Symmetrical
Optimum volume
Light in weight in proportion to
size
Well aerated
Texture
Finer, even, oval-shaped cells with
thin cell walls
Sugary, slightly sticky crust
Moist
Soft crust and crumb
Tenderness
Delicate crumb that is easily
broken apart
Pleasant, well blended
Flavor
Not eggy

Sponge cakes
o Are leavened by whipping separated yolks and whites with sugar,
resulting in air bubbles being trapped in its mixture.
o The texture and flavor of sponge cakes is so delightful and subtly
flavorful that they are usually eaten without or without adornment.
Genoise

o A foam type cake is an Italian cake named after Italy's city of Genoa.
o It is one of the most useful cakes because it is firm and sturdy.
o Because of its plain crumb, it is light and delicious on its own
o It is often cut into layers and brushed with a flavored syrup or spirits,
and layered with jams, butter cream, mousses, whipped ganache,
pastry cream and then fruit and other fillings.

Angel food cake

o is a type of foam cake that became popular in the U.S. in the late 19th
century.
o It is sometimes referred to as Angel Cake and named because of its
airy, light texture and taste is said to be the "food of the angels."
o It is one of the most versatile cake choices around, leavened from lots
of stiffly beaten egg whites (typically a dozen) beaten with sugar, or a
meringue, folded with very little bleached cake flour.
o The cakes are mostly simply flavored with different extracts, such as
vanilla, almond, lemon or orange.
o Small amounts of cream of tartar and salt are added. It is also fat free
and fits in with any diet.

Chiffon Cake

o Is its most well-known member of the foam cake family, although it is a

considered a hybrid of shortened and unshortened cakes.
o Fat, from vegetable oil and egg yolks, are combined with flour (cake),
chemical leaveners (baking powder), and sugar to make a batter.
o Beaten egg whites with sugar are folded in at the end, and the recipe is
then baked, giving it a texture that is light and airy, while at the same
time richer and denser than other foam cakes.
o The fat coats the flour proteins, much like a raincoat, which protect
them against the moisture and from forming gluten when mixed,
helping make a tender cake.
o Since oil is always liquid at room temperature, a chiffon cake stays soft
and moist, making it a better keeper than other foam type cakes.

Flourless cake
Cakes made without flour (or with very little) generally have a creamy
or silky texture. The ingredients are mixed with the minimal
 incorporation of air. They can be baked or unbaked.

BAKED FLOURLESS CAKES

o These include flourless chocolate cakes. For easy removal, they're

often made in a spring form pan, though some can also be made in
regular round layer cake pans.
o Often the filled pan is baked in a water bath or placed in a larger
pan that's half-filled with water to insulate the delicate, creamy
cake from the oven's strong bottom heat, which might give the
baked cake a porous rather than silky texture.

UNBAKED FLOURLESS OR UNBAKED CAKES

o These types of cakes are typically molded in a dessert ring or

springform pan then simply chilled before unmolding.
o They include mousse cakes, which often have a crust or bottom
layer that's baked before the mousse is added.
o Bottom layers can include baked genoise or biscuit, which can
also be layered alternately with the mousse.

CHEESECAKES
 Whether baked or unbaked, are sometimes classified as flourless
cakes. But, they are technically (unstirred) custards, and some can
contain small amounts of flour or cornstarch.

Frosting or icing, fillings and glazes

o are typically a sweet, sugar-based soft mixture used to fill, coat,
add flavor, and improve the appearance and texture,
o They are used on baked recipes such as cakes, cupcakes, cookies
and pastries, or formed and used when decorating as a Crafty
Baker, ranging from simple to elaborate.
o The filling is applied before the frosting or glaze is applied.

FILLINGS

o Anything that goes between the layers of a cake is called the filling.
o A filling can be inside the cake, if it's rolled up such as for a Jelly Roll
Cake, placed inside of a cupcake or sandwiched in between two
cookies.
 o Some recipes, such as cakes, use more than one type of filling, such
as whipped cream and berries between two layers, or alternating
fillings between different layers, such as ganache between some and
butter cream between others.
o Some fillings can also be used to cover the outside of the cake, such
as Butter cream.

GLAZES

o A coating, as of syrup, applied to food is called a glaze.

o Glaze can be poured, drizzled or brushed on with a pastry brush on the
outside of cakes or cookies or in between cake layers for different looks,
called glazing.
o Once applied, the glaze sets up very quickly, so you only have a small
window of time in which to use it.

SAUCES OR DESSERT SAUCES

o Several dessert sauces, including salted caramel, rum raisin, bourbon,
or butterscotch sauce, roasted balsamic strawberries or raspberry
puree, are just some of the sauce recipes that are great to serve over
cake, ice cream, pies, and other desserts.
o They add flavor, color, and texture to baking recipes. We have an
abundance of recipes that you can mix and match as your heart
desires.

IV. Conclusion

 The teacher will ask the students what they learned.

 Encourage the students to read more about the topic.

V. Evaluation

 The assessment in this lesson plan is a short quiz that will make sure students
understand the lesson. This quiz will be presented by the end of the lesson.

Short Quiz
 NAME: DATE:

YEAR&SECTION: SCORE:

True or False

1. Shortened cakes, also known as butter, conventional, or creamed cakes, are the most
commonly prepared types, especially for birthday and wedding celebrations.
2. Flourless Cake is most well-known member of the foam cake family, although it is a
considered a hybrid of shortened and unshortened cakes.
3. Anything that goes between the layers of a cake is called the filling.
4. Pound Cake Is a compact, shortened cake leavened only by air and steam.
5. A coating, as of syrup, applied to food is called a glazzee.
6. Shortened cakes contains little or no fat.
7. Flourless Cake is an example of Shortened cake.
8. Butter Cake is an example of Shortened cake.
9. Whisking is a cake making method.
10. For centuries people have been making cakes on special occasions to represent their
joys.

Short Quiz

NAME: DATE:

YEAR&SECTION: SCORE:

“True or False”

1. Shortened cakes, also known as butter, conventional, or creamed cakes, are the most

commonly prepared types, especially for birthday and wedding celebrations.

2. Flourless Cake is most well-known member of the foam cake family, although it is a

considered a hybrid of shortened and unshortened cakes.

3. Anything that goes between the layers of a cake is called the filling.

4. Pound Cake Is a compact, shortened cake leavened only by air and steam.

5. A coating, as of syrup, applied to food is called a glazzee.

6. Shortened cakes contains little or no fat.

7. Flourless Cake is an example of Shortened cake.

8. Butter Cake is an example of Shortened cake.

9. Whisking is a cake making method.

10. For centuries people have been making cakes on special occasions to represent their

joys.