Produce biscuit, cake and sponge products Unit 715

1. Unit 715
PRODUCE BISCUIT, CAKE
AND SPONGE PRODUCTS

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. CAKES AND
SPONGES
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. BISCUIT
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 i.e. a ships biscuit. This can still be seen
today in the form of the Italian biscotti.

5. QUALITY POINTS OF SPONGES,
CAKES AND SCONES
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

6. POINTS TO REMEMBER
• 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.

7. FAULTS…COMMON CAUSES
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.

8. BAKING TEMPERATURE
A Swiss roll should be cooked quickly and
at a high temperature of 190°C – 200°C
Cooking at this temperature for a short
amount of time will ensure that the sponge
is soft and flexible enough to be able to
roll it.