On Baking Chapter 13: Cakes and Icings

What ingredients act as tougheners in cake batters?

flour, milk, eggs

Which are tenderizers in cake batter?

sugar, fat, egg yolks

Which of the following is NOT made with whipped eggs?

a. carrot cake

b. chiffon cake

c. sponge cake

d. genoise

e. angel food cake

a

What is the goal of mixing a cake batter?

a. incorporate air cells in the batter

b. uniformly combine the ingredients

c. develop the proper texture in the finished cake (95 deg. F)

d. all of the above

d

Angel food cakes are baked in (greased/ungreased) pans

ungreased

A two-stage mixing method is used to prepare ___________ _________ cakes, which are made from a liquid batter with a high percentage of sugar.

high-ratio

A MIXING METHOD used for cakes made with butter or all-purpose shortening.

creaming

A technique of coating the sides of a cake with a garnish.

masking

When making a genoise batter, eggs are whipped with sugar until they fall in thick waves from the beater, called the _________ _________.

ribbon stage

Cake ingredients are best used at what temperature?

room or 70 degrees

True/false:

Icing colors lighten as they sit.

False

True/false:

A thin layer of icing spread on a cake is called a crumb coat.

True

Made with equal parts of butter, sugar, eggs, and flour.

pound cake

Whipped egg whites cooked with hot sugar syrup. Softened butter is whipped into the cool meringue and flavored.

Italian buttercream

Made of whipped whole eggs and sugar. After the dry ingredients are folded in, a small amount of butter is usually folded in.

Genoise cake

Made with separated eggs. A batter is made with the yolks and then egg whites whipped with sugar are folded in.

Sponge cake

Made from a batter containing yolks, oil, water, flavorings, flour and leavening agents. An egg white form is then folded in.

Chiffon cake

Made with an egg white foam. A non-fat cake.

Angel food cake

Made with hot sugar syrup whipped into beaten egg yolks, when cool, butter and flavorings are added.

French buttercream

Made by creaming butter and powdered sugar together until the mixture is light and smooth.

Simple buttercream

Most cakes are created from liquid batters with high _______ and ________ contents.

fat and sugar

Driers are flours, starches and milk solids. They ________ moisture giving body and structure to the cake.

absorb

Leaveners - Cakes rise because gases in the batter expand when ________.

heated