1. Unit 715

2. The ability to consistently produce high quality
cakes, sponges and biscuits is a skill required by
all chefs as these products are produced for many
different occasions.These products are used for
lunch, dinner, afternoon tea, buffets and petit fours
as well as for special occasions.
Producing high quality products of this nature is a
good way for the chef to show off their skills and
can be a good source of profit for any business.

3. Virtually all types of cake and sponges are
made using butter, eggs, sugar and soft flour –
the difference between them is in the
proportions of ingredient used. A cake will
have less butter and flour that a sponge
giving it a denser firmer texture. A sponge
will have more eggs that a cake and they will
be aerated giving a lighter more delicate
texture.

4. The word “biscuit” means twice cooked.
This dates bake to a time when they
needed to extend the life of the product by
removing all of the moisture ie a ships
biscuit.This can still be seen today in the
form of the Italian biscotti.

5. Name 4 different types of cake
List the preparation method for one type
of cake
State appropriate occasions on which to
serve cakes

6. Name 3 different types of sponge
List the preparation method for one type
of sponge
State appropriate occasions on which to
serve a sponge

7. Name 4 different types of biscuit
List the preparation method for one type
of biscuit
State appropriate occasions on which to
serve biscuits

8.  Sponges, cakes and Scones are available in
a vast range of different types, textures,
flavours, shapes, sizes and fillings.The
texture of a cake or sponge will vary
according to the recipe used. However, they
all should display the following qualities:
 A good even volume and uniform shape
 A thin and even crust
 Not too dry to the palate
 A good flavour and aroma

9.  Plan production carefully to fill the oven
space, saving time and money.
 Heat ovens to the specified temperature and
place the shelves at the correct height.
 Never guess quantities.
 Sieve flour to remove lumps.
 Make sure eggs and fat are at room
temperature.
 Check dried fruit carefully; wash, drain and
dry if necessary.
 When creaming, scrape down the sides of
the bowl.

10.  Shape and size determine cooking time and
temperature: wider cakes need to cook longer
and more slowly.
 A high proportion of sugar in the recipe will
caramelise the surface before the centre is
cooked. Cover the cake with silicone or wetted
greaseproof paper and continue to cook.
 If the cake top is sprinkled with almonds or
sugar, or if the recipe includes glycerine,
glucose, invert sugar, honey or treacle, lower the
temperature slightly to prevent excessive
colouring of the crust.

11. List the common causes for a Victoria
Sponge sinking in the centre.
State 3 faults that would cause a cake to
be heavy in texture and have a small
volume.

12. The texture and lightness are provided
by two types of aeration methods:
Mechanical
Chemical
What do these mean?
A chemical is an addition of an
ingredient: ie, baking powder or self-
raising flour.
Mechanical is the use of a whisk.

13. Research the following cakes / sponge
recipes and identify which aeration
method is used:
Swiss Roll
Maderia
Genoise
Victoria Sponge

14. A Swiss roll should be cooked quickly
and at a high temperature of 190 – 200oC
Cooking at this temperature for a short
amount of time will ensure that the
sponge is tsof and lflbeexi enough to be
able to roll it.
Rearrange the letters and then fill in the
missing words.