Harry Baker invented this classic American hybrid cake with the "secret ingredient"
What is Chiffon
100
Too much sugar will cause the crust of your cake to do this...
What is brown too quickly.
100
This is the main function of flour
What is a toughener
100
High ratio cakes, because of their richness should be baked at this temperature.
What is 325F-350F.
200
In this mixing method, the fat acts as both a tenderizer and a leavener.
What is the creaming method.
200
This cake is also known as Quatre-Quarts
What is pound cake
200
A soggy, gummy texture can be caused by this....
What is too much sugar.
200
Cocoa performs these three functions in a cake formula.
What are tenderizing, flavoring and drying.
200
The average baking time for a batter type cake is....
What is 20-25 minutes.
300
This has almost more effect on the finished cake than the ingredients themselves.
What are the ingredient's temperatures.
300
Batter cakes can be divided into these two main groups.
What is high ratio and low ratio.
300
A tough cake with large holes throughout is caused by this...
What is over mixing.
300
This ingredient, depending on the part of it that is used, can be a tenderizer, a moistener or a toughener.
What are eggs.
300
Besides amount of batter, size of cake or type of oven used, what most affects the baking time and temperature?
What is richness of batter/ amount of fat
400
If this is too high, your cakes will be tough.
What is mixing speed.
400
What is the ratio of sugar to flour in a high ratio cake?
What is equal to or higher than.
400
Too much leavening will cause your cake to do this...
What is fall/ collapse.
400
It's ability to absorb more moisture than it's regular counterpart, make it the preferred choice in cakes with large quantities of sugar.
What is high ratio flour.
400
What is one sign that your cake has finished baking?
What is colour/ cake springs back when touched/ tester comes out clean/ cake shrinks from sides.
500
In this mixing method, the flour is mixed with the fat and leavening. When well combined, add the remaing dry ingredients and some of the water. When mixed, the remaing water and eggs are added.
What is the 2 stage method.
500
In a batter type cake, how are eggs weighed?
What is part of the total liquid amount.
500
Using too strong a flour will cause your cake to be...
What is cracked/ dry/tough
500
This lab created ingredient has the ability to absorb high amounts of sugar and liquids to acheive a fine texture in the finished product.
What is high ratio shortening.
500
Regardless of the richness of the batter, you should do this when baking large cakes.