Exam 16: Cake Mixing and Baking

When mixing batters for high-fat cakes, you must scrape down the sides of the bowl several times.

Chiffon cakes are leavened both by baking powder and by the air contained in an egg foam.

When chocolate is added to a cake batter made by the creaming method or two-stage method, it is melted and added with the other liquid ingredients.

Foam-type batters will lose volume if they are not panned and baked as soon as they are mixed.

For uniform baking, cake pans should be pushed against each other in the oven so that they are all touching.

The following ingredients are used to make genoise or butter sponge: flour, sugar, butter, eggs. List them in the order in which they are added to the mixing bowl.

Flour for sponge cakes must be weak, to avoid making the cake tough.

The weight of the sugar in a high-ratio cake is usually greater than the weight of the flour.

What are the three main goals of mixing cake batters?

The main leavening agent for foam-type cakes is _____________.

The main difference between a separated-egg sponge and a joconde is that the joconde contains powdered nuts.

The main difference between high-ratio yellow cake and high-ratio white cake is that the white cake contains no ______________.

Angel food cake pans should be greased well before being filled with batter.

Cakes should be turned out of their pans onto cooling racks as soon as they are removed from the oven.

Devil's food cake has a reddish color because _________________.

A cake recipe calls for 1 lb 4 oz butter, and you want to use all shortening instead of butter. How much shortening will you need?

Two-stage batters are mixed at high speed to ensure even mixing.

Name two cake ingredients that must usually be increased at high altitudes.

Angel food cakes usually contain no fat.

Two types of cakes that are based on egg white foams are __________ and ___________.