Temperature Use for

Different Types of
Cakes
Baking Temperature and
Time
 It is important to preheat your oven before baking. Baked items
depend on the correct oven temperature to help them rise properly.
All baked recipes are tested in preheated ovens. Place the oven
racks at the proper levels first, and then set the temperature stated in
the recipe.
Cakes types Temperature (F) Temperature (C) Minutes
Cupcake 350-375 177-190 15 to
25
Layer 350 -375 177-190 20 to
Cake 35
Loaf Cake 350 177 45 to
60
Angel Food & 350 177 50 to
Sponge
60
Classifications of Cakes
• High-fat or Shortened Cakes - a type of cake
which contains a high percentage of fat or
shortening.

• Low-fat or Foam-type Cakes - also known as

unshortened cake which contains less than 5%
fat.

• Modified Sponge Cake - combination of

shortened cake and foam-type cake.
 VELVET
High-fat or Shortened Cakes CAKE

BUTTER
CAKE
CARROT
CAKE

FUDGE
CAKE
Low-fat or Foam-type Cakes
GENOISE
CHIFFON
CAKE
CAKE
Mixing methods
used for cakes
A.Creaming Method (for shortened cakes)
The creaming method, also called the
conventional method, was for a long time the
standard method for mixing high-fat cakes. The
development of emulsified, or high-ratio,
shortening sled to the development of simpler
mixing methods for shortened cakes containing
greater amounts of sugar and liquid.
Creaming Method Procedure
1. Scale ingredients accurately. Have all ingredients at room temperature
(70°F/21°C).
2. Place the butter or shortening in the mixing bowl. With the paddle attachment,
beat the fat slowly, until it is smooth and creamy.
3. Add the sugar; cream the mixture at moderate speed until the mixture is light
and fluffy. This will take about 8 to 10 minutes.
4. Add the eggs a little at a time, after each addition, beat until the eggs are
absorbed before adding more. After the eggs are beaten in, mix until light and
fluffy. This step will take about 5 minutes.

5. Scrape down the sides of the bowl to ensure even mixing.

6. Add the sifted dry ingredients (including the spices), alternating with the liquids.
The reason for adding dry and liquid ingredients alternately is the batter may not
absorb all the liquid unless some of the flour is present.
 VANILLA-BUTTER CAKE
INGREDIENTS
ALL PURPOSE FLOUR 1¼C
BAKING POWDER 1 ¼ TSP
TABLE SALT ¼ TSP
UNSALTED BUTTER ½C
SUGAR 1C
PURE VANILLA EXTRACT ½ TSP
LARGE EGGS 2 PCS
MILK ½C
B. Two-stage mixing method
two-stage mixing method is a little simpler than the
creaming method, and it produces a smooth batter
that bakes up into a fine-grained, moist cake. The
name originated from the practice of adding the
liquids are added in two stages. The first step in
making high-ratio cakes is to blend the flour and other
dry ingredients with shortening. When this mixture is
smooth, the liquids (including eggs) are added in
stages.
B. Two-stage mixing method Procedure
1. Scale all ingredients accurately. Have all ingredients at
room temperature.
2. Combine all liquid ingredients, including high-ratio
liquid shortening, in the mixing bowl.
3. Sift the dry ingredients together on top of the liquid
ingredients in the bowl.

4. With the paddle attachment, mix at low speed for 30

seconds until the dry ingredients are moistened. (The
purpose of mixing slowly until the dry ingredients are
moistened is to keep them from being thrown out of the
bowl).
5. Mix at high speed for 4 minutes. Stop the machine and
scrape down the bowl and beater. Mix at medium speed
for 3 minutes.
 ALL DRY
INGREDIENT ALL LIQUID
AND INGREDIENT
SHORTENING AND EGGS
/ BUTTER
C. One-Stage (Liquid Shortening)
Method
This method involves adding the liquid
ingredients to the bowl first which simplifies the
procedure. In this way, there is less chance for
moistened flour to coat the bottom and sides of the
bowl, making scraping down difficult. Mix at low
speed until the dry ingredients are moistened, to
prevent dry flour from being thrown from the bowl.
Mix for a period at high speed, followed by a period
at medium speed, to properly develop air cells and
create a smooth, fine-textured batter.
 ALL LIQUID
INGREDIENT ALL DRY
AND EGGS / INGREDIENT
AND
SHORTENIN
G/ BUTTER
D. Flour-Batter Method
The flour-batter method is used for
only a few specialty items. It produces a
fine-textured cake, but there may be
some toughening due to the
development of gluten. Flour-batter
cakes include those made with either
emulsified shortening or butter or both.
 
 (FLOUR-FAT
MIXTURE) SUGAR-
ALL DRY EGGS
INGREDIENTS MIXTURE
EXCEPT SUGAR

SUGAR-EGGS MIXTURE
LIQUID
AND FLOUR-FAT
INGREDIENTS
MIXTURE
Flour-Batter Method
1. Scale all ingredients accurately. Have all ingredients at
room temperature.

2. Sift the flour and other dry ingredients except the sugar
into the mixing bowl. Add the fat. Blend together until
smooth and light.

3. Whip the sugar and eggs together until thick and light. Add
liquid flavoring ingredients, such as vanilla.

4. Combine the flour-fat mixture and the sugar-egg mixture

and mix until smooth.

5. Gradually add water or milk (if any) and mix smooth.

8Tbsp butter
9Tbsp sugar
2 egg
7Tbsp cake flour
1/4tsp baking powder
Bake at 170°C / 338°F for 25-
30minutes
E. Sponge Methods
 
Many types of sponge method cakes have
one characteristic in common: they are
made with egg foam that contains yolks.
These are usually whole-egg foams but, in
some cases, the base foam is yolk foam,
and egg white foam is folded in at the end
of the procedure.
1. Scale all ingredients accurately.

2. Combine the eggs, sugar, and salt in a stainless steel bowl. Immediately set the
bowl over a hot-water bath and stir or beat with a whip until the mixture warms to
a temperature of about 110°F (43°C) The reason for this step is that the foam
attains greater volume if warm.

3. With a wire whip or the whip attachment of a mixer, beat the eggs at high speed
until they are very light and thick. This may take as long as 10 to 15minutes if the
quantity is large.

4. If any liquid (water, milk, liquid flavoring) is included, add it now. Either whip it
in, in a steady stream, or stir it in, as indicated in the recipe.

5. Fold in the sifted flour in 3 or 4 stages, being careful not to deflate the foam.
Many bakers do this by hand, even for large batches. Fold gently until all the flour is
blended in. If any other dry ingredients are used, such as cornstarch or baking
powder, sift them first with the flour.

6. Immediately pan and bake the batter. Delays will cause loss of volume.
Ingredients

2 large eggs
½ cup granulated sugar

Dry Ingredients
½ cup all-purpose flour
1/2 tsp baking powder

Liquids
1 TBSP melted butter
½ Tbsp hot water
½ tsp vanilla extract
F. Angel Food Method Procedure
1. Scale ingredients accurately. Have all ingredients at room temperature.
The egg whites may be slightly warmed in order to achieve better volume.

2. Sift the flour with half the sugar. This step helps the flour mix more
evenly with the foam.
3. Using the whip attachment beat the egg whites until they form soft
peaks. Add salt and cream of tartar near the beginning of the beating process

4. Gradually beat in the portion of the sugar that was not mixed with the
flour. Continue to whip until the egg whites form soft; moist peaks. Do not
beat until stiff. Beat in the flavorings.

5. Fold in the flour-sugar mixture just until it is thoroughly absorbed.

6. Deposit the mix in ungreased pans and bake immediately.

Ingredients

¾ and 1/8 cups granulated sugar*

½ cup + 1 Tablespoons cake flour (spoon & leveled)
1/8 teaspoon salt
6 large egg whites, at room temperature*
¾ teaspoons cream of tartar
¾ teaspoons pure vanilla extract

optional: confectioners’ sugar for dusting, whipped

cream, and berries