Deck 16: Cake Mixing and Baking

Question 1

What are the three main goals of mixing cake batters?

Answer 1

(a) To combine all ingredients into a smooth, uniform batter.
(b) To form and incorporate air cells.
(c) To develop the proper texture in the finished product.

Question 2

A uniform mixture of two unmixable substances is called __________________.

Answer 2

an emulsion

Question 3

The following ingredients are used in a chocolate cake recipe mixed by the creaming method: flour, bitter chocolate, sugar, shortening, eggs, milk. List them in the order in which they are added to the mixing bowl.

Answer 3

Shortening, sugar, bitter chocolate, eggs, flour, milk

Question 4

What type of fat is used in cakes mixed by the two-stage method?

Question 5

If shortening is substituted for butter in a creaming-method cake, what type of shortening is used?

Question 6

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?

Question 7

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.

Question 8

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

Question 9

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

Question 10

Two ingredients that act as tougheners or structure builders in cakes are ______________ and ______________.

Question 11

The two most important tenderizers in cakes are _____________ and ______________.

Question 12

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

Question 13

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

Question 14

In the following ingredients for a plain cake mixed by the creaming method, one of the ingredients is out of balance. Which one is it?

Question 15

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

Question 16

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

Question 17

When eggs are added to a cake batter in the creaming method, they should be added all at once.

Question 18

For best creaming action, shortening or butter should be at room temperature.

Question 19

A cake mix made with butter will not hold as much liquid as one made with high-ratio shortening.

Question 20

Fruit cakes are sometimes made with part bread flour in order to develop stronger gluten structure.

Question 21

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.

Question 22

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

Question 23

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

Question 24

To add flour and liquid alternately to a batter means to blend in a little of the flour, then a little liquid, then a little flour, and so on until they are all blended in.

Question 25

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

Question 26

Warm eggs achieve greater volume when whipped than chilled eggs.

Question 27

Angel food cakes usually contain no fat.

Question 28

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

Question 29

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

Question 30

Chiffon cakes contain no fat except for the fat content of the egg yolks.

Question 31

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

Question 32

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

Question 33

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

Question 34

To test a cake for doneness, press the center lightly. If the cake is done, it will spring back lightly where it has been touched.

Question 35

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

Question 36

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