Prepare and present gateaux, tortes and cakes hpa. C 07

Select correct oven conditions for baking sponges and cakes for gateaux, tortes and cakes

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1.7 Select correct oven conditions for baking sponges and cakes for gateaux, tortes and cakes

Correct Oven conditions for baking cakes and sponges

Oven settings for cakes

Solid heat of 150ºC – 180ºC will depend on cake size and thickness.

Oven should be ‘solid’ heat (bring to temperature and stabilise by holding at this temperature for 15 – 20 minutes before placing cakes in oven).

To prevent premature colouring of cake surfaces, they may be covered with sheets of clean paper or a baking tray may be placed on top of the cakes for approximately 50% of the baking time.

To test when cakes are baked, use a thermometer to determine the internal temperature.

The baking process is complete when the centre of the product has reached gelatinisation temperature (87ºC– 90ºC). Further baking beyond this point will only dry the product and reduce shelf life.

A fine skewer may be inserted into the cake which should come out clean if cake is baked.

Do not remove cakes from tins until cold to avoid damage. Cold cakes to be wrapped as soon as possible.

Oven settings for sponges

Sponge cake and genoise sponge are of a lighter density than cake. Sponge will cook quicker so oven settings can be 180ºC – 200ºC.

Sponge sheets or Swiss roll sponge is thin and it cooks very quickly. In order to keep pliability in the product so it can be rolled it can be cooked at a higher temperature.

Gelatinisation and coagulation will happen quicker and there is less drying out of the product. After cooling it can be moulded or rolled easier.

Sponge sheets can be baked at 220ºC – 230ºC for approximately 7 minutes.

Oven conditions may relate to:

  • Colour

  • Shape

  • Crust structure

  • Temperature

  • Rack position

  • Cooking times

  • Moisture.

Work Projects

It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed to with your Trainer.

The student need to decide on a selection of products to produce.

    1. Write a list of all ingredients that will be needed to produce the product:

  • List needs to include consumable commodities as well

  • Allow approximately 15% more for wastage

  • It requires more than just the recipe weights.

1.2. Write a list of the equipment that will be required:

  • Better to have a few extra pieces rather than none at all.

1.3. List of all recipes required with ingredients and method of production, yield to be obtained and baking requirements:


Prepare and bake sponges and cakes for gateaux, tortes and cakes

Select required commodities according to recipe and production requirements:

Formula balance and ingredient function knowledge is imperative if understanding of the cake making process is to be achieved

Role and effect of flour, sugar, fat, eggs and flavourings need to understood. The role in the product and effect upon each other ingredient is required.

Prepare a variety of cakes and sponges for gateaux and torte production:

Variety can be listed under a couple of headings. Sponge and cake. Heavy or light. Festive or common. The different product from different countries add to the expanding list

Most of this manual is based on European style cakes and sponges but the skill and expertise is the same in all countries

All cakes should be well formed and have a bold and inviting appearance. Its eating qualities should leave a pleasant mouthfeel giving consumer a feeling of contentment

Consumers look for appearance and shape, consistency in size and texture.

Produce a variety of cakes and sponges according to standard recipes and enterprise standards:

While one enterprise makes large cake, another might make the same cakes in only small sizes

Black Forest cake, Gateau foret-Noire and Schwarzwalder Kirschtorte are all the same cake

There will be slight variations with all but will all have the same base ingredients and may differ slightly in appearance. Importantly they will be produced the same in each of the establishments every time.

Use correct techniques to produce cakes to enterprise standards:

Scaling ingredients, aerating ingredients, incorporating ingredients, depositing batters and loading ovens will produce desired products.

Bake cakes to enterprise requirements and standards:

Colour of the product when it is finally removed from the oven is important to the visual appeal of the product. Colour stimulates the senses and encourages the customer to purchase

Appearance is about form and shape. It is important that all pieces have the same appearance

Consistency and texture is about how it feels in the mouth when the customer is consuming the product

Moisture content adds to the shelf life and mouthfeel of the product

Mouth feel and eating properties are sensory delight for the consumer. If this is disappointing then consumer will not come back.

Select correct oven conditions for baking cakes:

Is a hot oven needed or cool oven needed. What are the ingredients in the cake

All things need to be taken into account when baking:

Is the product light

Is the product heavy

Does the product need to be insulated.

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