Cake

Question 1

Name the 5 different mechanical raising agents

Answer 1

1. Rubbing in
2. Serving
3. Creaming
4. Folding and rolling
5. Whisking

Question 2

Baking powder VS baking soda

Answer 2

Baking powder = absorbs any moisture from the atmosphere
Baking soda = used on its own for strong flavoured mixtures

Question 3

Why might a cake rise unevenly?

Answer 3

1. Oven shelf is not level
2. Cake mixture was placed near source of heat

Question 4

Why might a cake sink in the middle?

Answer 4

Too much sugar/syrup or raising flour
Undercooked
Opening oven door before gluten has set

Question 5

Why might a cake rise to its peak and is cracked?

Answer 5

Oven T is too high
Too much mixture for he size of tin
Placing cake too high in oven

Question 6

Why might a cake curdle when uncooked?

Answer 6

If the egg is very cold, it cools the fat.
The egg doesn’t emulsify
Moisture holds less air

Question 7

What does sugar do for cake?

Answer 7

1. Adds flavour
2. Cake rises
3. Texture
4. Colour

Question 8

What does fat do in cake?

Answer 8

Traps air with sugar during creaming
Margarine: colour + flavour
white cooking fats: used in strongly flavoured mixtures

Question 9

How should dry and liquid be in cakes?

Answer 9

Dry:
1. Baking powder, spices, salt
2. Should be sieved to ensure even distribution
Liquid:
1. Egg, milk, lemon
2. Helps to raise the cake

Question 10

What do flavourings do in cakes?

Answer 10

Contributes to keeping quality by the presence of oil + moisture.
e.g. dried fruits or coffee powder

Question 11

What does flour do in cakes?

Answer 11

Contains small amounts of gluten which coagulates when baked, helps in structure + texture.
Self-raising flour: used in plain cakes
Plain flour: contains less baking powder