Cake Making - Shakeem Brown

Name: Shakeem Brown
Teacher: Mrs. A. Marrett-Gayle

Subject: Family and Consumer
Management
Due-date: May 28, 2024
Class: 8DYNAMISM
INSTRUCTION: Create a cake recipe
booklet of five(5) different cake prepared
by different methods. Include pictures.
RUBRIC:
Neatness creativity Correct References Cover Page
Content
(2) (10) (25) (10) (3)
REFERENCE
Ferguson, N. (June12, 2023) Classic Vanilla Sponge
Cake. The Artistic Cook.
https://theartisticcook.com/vanilla-sponge-cake/
Gosselin, S. et al. ( August 15, 2023) Chocolate

Fudge Cake. Scientifically Sweet.
https://scientificallysweet.com/moist-chocolate-
fudge-cake/
Norris, M. (May 20, 2023) Angel Food Cake.

browneyedbaker.
https://www.browneyedbaker.com/angel-food-cake/
McKenney, S. (January 10, 2024) Upside Down

Pineapple Cake. Sally’s Baking Addiction.
https://sallysbakingaddiction.com/pineapple-upside-
down-cake/
Sateesha, A. (July 2, 2022) Steamed Chocolate

Cake. yummytummyaarthi.
https://www.yummytummyaarthi.com/steamed-
chocolate-cake-recipe/
Classic Vanilla Sponge Cake

(Creaming Method):
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and
flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking
powder, and salt.
2. In a large mixing bowl, cream together the butter

and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the

vanilla extract.
4. Gradually add the dry ingredients to the creamed

mixture, alternating with the milk, beginning and
ending with the dry ingredients.
5. Pour the batter into the prepared pan and smooth

the top.
6. Bake in the preheated oven for 25-30 minutes, or

until a toothpick inserted into the center comes out
clean.
7. Allow the cake to cool in the pan for 10 minutes

before transferring to a wire rack to cool
completely.
Chocolate Fudge Cake

(Melt-and-Mix Method)
Ingredients:
 1 3/4 cups all-purpose flour
 3/4 cup unsweetened cocoa powder
 2 cups granulated sugar
 2 teaspoons baking soda
 1 teaspoon baking powder
 1 teaspoon salt
 2 eggs
 1 cup buttermilk
 1 cup strong hot coffee
 1/2 cup vegetable oil
 2 teaspoons vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inche round cake pans.
3. In a large mixing bowl, whisk together the flour,

cocoa powder, sugar, baking soda, baking powder,
and salt.
4. Add the eggs, buttermilk, coffee, oil, and vanilla

extract to the dry ingredients.
5. Beat on medium speed for 2 minutes until well

combined.
6. Pour the batter evenly into the prepared pans.
7. Bake in the preheated oven for 30-35 minutes, or

clean.
8. Allow the cakes to cool in the pans for 10 minutes

before transferring to wire racks to cool completely.
Angel Food Cake

(Foam Method)
Ingredients:
 1 cup cake flour
 1 1/2 cups granulated sugar, divided
 12 large egg whites, room temperature
 1 teaspoon cream of tartar
 1/4 teaspoon salt
 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Do not
grease or flour the pan.
2. Sift together the cake flour and 3/4 cup of sugar in
a bowl.
3. In a separate large mixing bowl, beat the egg
whites until frothy.
4. Add the cream of tartar and salt, and continue to

beat until soft peaks form.
5. Gradually add the remaining 3/4 cup of sugar, a

little at a time, while continuing to beat until stiff
peaks form.
6. Gently fold in the sifted flour mixture and vanilla

extract until fully incorporated.
7. Spoon the batter into an ungreased angel food

cake pan and smooth the top.
8. Bake for 35-40 minutes, or until the top is golden

brown and the cake springs back when lightly
touched.
9. Invert the pan onto a cooling rack and let the cake
cool completely before removing from the pan.
Upside-Down Pineapple Cake

(Reverse Creaming Method)
Ingredients:
 1/2 cup unsalted butter, softened
 1 cup packed brown sugar
 1 can (20 oz) pineapple slices in juice, drained with
juice reserved
 Maraschino cherries, for garnish
 1 1/2 cups all-purpose flour
 1 cup granulated sugar
 1 1/2 teaspoons baking powder
 1/2 cup reserved pineapple juice
 1/4 cup unsalted butter, melted
 2 eggs
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-
inch round cake pan.
2. In the prepared pan, melt 1/2 cup of butter over low

heat. Sprinkle brown sugar evenly over melted
butter. Arrange pineapple slices on top of the
sugar, and place cherries in the center of each
pineapple slice.
3. In a medium bowl, whisk together the flour,

granulated sugar, baking powder, and salt.
Add the reserved pineapple juice, melted butter,
eggs, and vanilla extract to the dry ingredients.
Beat on medium speed for 2 minutes until well
combined, scraping down the sides of the bowl as
needed.
4. Pour the batter over the pineapple slices in the

cake pan.
Bake in the preheated oven for 30-35 minutes, or
clean.
5. Allow the cake to cool in the pan for 5 minutes,
then invert onto a serving plate while still warm. Let
it cool completely before serving.
Steamed Chocolate Cake

(Steaming Method)
Ingredients:
 1 cup all-purpose flour
 1/2 cup unsweetened cocoa powder
 3/4 cup granulated sugar
 1 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 cup milk
 1/4 cup vegetable oil
 1/2 cup boiling water
Instructions:
1. Grease a 7-inch round cake pan and line the
bottom with parchment paper.
2. In a large mixing bowl, sift together the flour, cocoa
powder, sugar, baking powder, baking soda, and
salt.
3. Stir in the milk, vegetable oil, and vanilla extract

until well combined.
4. Gradually add the boiling water, stirring until the

batter is smooth.
5. Pour the batter into the prepared cake pan.
6. Place the cake pan in a steamer basket over

boiling water, cover, and steam for 30-35 minutes,
or until a toothpick inserted into the

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Name: Shakeem Brown

Teacher: Mrs. A. Marrett-Gayle

(2) (10) (25) (10) (3)

Gosselin, S. et al. ( August 15, 2023) Chocolate

Norris, M. (May 20, 2023) Angel Food Cake.

McKenney, S. (January 10, 2024) Upside Down

Sateesha, A. (July 2, 2022) Steamed Chocolate

Classic Vanilla Sponge Cake

2. In a large mixing bowl, cream together the butter

3. Beat in the eggs, one at a time, then stir in the

4. Gradually add the dry ingredients to the creamed

5. Pour the batter into the prepared pan and smooth

6. Bake in the preheated oven for 25-30 minutes, or

7. Allow the cake to cool in the pan for 10 minutes

Chocolate Fudge Cake

2. Grease and flour two 9-inche round cake pans.

3. In a large mixing bowl, whisk together the flour,

4. Add the eggs, buttermilk, coffee, oil, and vanilla

5. Beat on medium speed for 2 minutes until well

6. Pour the batter evenly into the prepared pans.

7. Bake in the preheated oven for 30-35 minutes, or

8. Allow the cakes to cool in the pans for 10 minutes

Angel Food Cake

4. Add the cream of tartar and salt, and continue to

5. Gradually add the remaining 3/4 cup of sugar, a

6. Gently fold in the sifted flour mixture and vanilla

7. Spoon the batter into an ungreased angel food

8. Bake for 35-40 minutes, or until the top is golden

Upside-Down Pineapple Cake

2. In the prepared pan, melt 1/2 cup of butter over low

3. In a medium bowl, whisk together the flour,

4. Pour the batter over the pineapple slices in the

Steamed Chocolate Cake

3. Stir in the milk, vegetable oil, and vanilla extract

4. Gradually add the boiling water, stirring until the

5. Pour the batter into the prepared cake pan.

6. Place the cake pan in a steamer basket over

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