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    Activity #2 - Butter Cakes vs. Foam Cakes

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    Nikki San Gabriel
    Butter cakes and foam cakes share some similarities while also having differences. Both are forms of sweet food that are served on ceremonial occasions. However, butter cakes are made from creamed butter, sugar, eggs, and flour while foam cakes are made from whipped eggs, sugar, and flour without using any fats. Additionally, butter cakes contain leavening agents like baking powder or soda to help them rise whereas foam cakes do not require these agents.

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    Activity #2 - Butter Cakes vs. Foam Cakes

    Uploaded by

    Nikki San Gabriel
    107 views1 page
    Butter cakes and foam cakes share some similarities while also having differences. Both are forms of sweet food that are served on ceremonial occasions. However, butter cakes are made from creamed butter, sugar, eggs, and flour while foam cakes are made from whipped eggs, sugar, and flour without using any fats. Additionally, butter cakes contain leavening agents like baking powder or soda to help them rise whereas foam cakes do not require these agents.

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    Activity #2- Butter Cakes Vs. Foam Cakes

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    Butter cakes and foam cakes share some similarities while also having differences. Both are forms of sweet food that are served on ceremonial occasions. However, butter cakes are made from creamed butter, sugar, eggs, and flour while foam cakes are made from whipped eggs, sugar, and flour without using any fats. Additionally, butter cakes contain leavening agents like baking powder or soda to help them rise whereas foam cakes do not require these agents.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    107 views1 page

    Activity #2 - Butter Cakes vs. Foam Cakes

    Uploaded by

    Nikki San Gabriel
    Butter cakes and foam cakes share some similarities while also having differences. Both are forms of sweet food that are served on ceremonial occasions. However, butter cakes are made from creamed butter, sugar, eggs, and flour while foam cakes are made from whipped eggs, sugar, and flour without using any fats. Additionally, butter cakes contain leavening agents like baking powder or soda to help them rise whereas foam cakes do not require these agents.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Activity #2: Butter Cakes Vs.

    Foam Cakes

    Are you familiar with making a Venn Diagram? A Venn Diagram is a visual tool that lets you see the
    similarities and differences of two or more different items. It consists of shapes (commonly circle shapes)
    that overlaps. Each shape represents a concept. The same characteristics of the two concepts are found
    where the shapes overlap. Whereas, characteristics that is unique to only one concept are written in the non-
    overlapping part of their respective shapes.
    Instruction: Make a simple research about foam cakes and butter cakes. Create a Venn Diagram showing
    the similarities and differences of butter cakes and foam cakes. Write at least four different characteristics
    and at least two similarities. (2 points each)

    Butter Cakes Vs. Foam Cakes

     made from creamed


    butter, sugar, eggs, and  known for a subtle flavor that
    flour. pairs well with hot beverages.

     Both Foam and Butter  made from whipped eggs,


     contain some form of fat like sugar, and flour.
    Cakes lend themselves to
    butter, margarine or vegetable
    limitless variations,
    shortening  usually have a larger proportion
    depending on the
    of eggs
     finely textured, tender, and flavorings added to the
    moist cake basic ingredients, the  fats are not used in this dessert
    shapes of the pans used in because they are too heavy for the
     this type of cake needs baking, and fillings, icings batter, which needs to remain
    baking powder or baking soda and decorations used foamy
    for leavening purposes and to  A form of sweet food  there are no leavening agents
    make it rise such as baking powder and
     served as a celebratory
    dish on ceremonial baking soda because they are
     not as light as the sponge occasions not necessary in these recipes
    variety  They are  a very light product with a
    usually baked spongy texture.
     has richer taste  will not produce a lot of
    moisture

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