Name That Cake!
This cake is made of meringue and flour and is light and airy.
Angel Food Cake
Which is lighter in texture: Angel Food Cake or Torte?
Angel Food Cake
Batter is a thick dough that must be kneaded.
Batter is pourable, not kneaded
Is “Bake” a process or product?
Process
What could happen if you forget to pre-heat the oven?
Cake may not bake evenly, texture affected
This sponge cake is made by whipping whole eggs with sugar and folding in flour.
Genoise
Between Genoise and Sponge Cake, which one is better for layering and why?
Genoise – structure holds layers better
Pre-heat means to heat the oven while the cake is baking.
Pre-heat is done before baking
Is “Meringue” a process or product?
Product
What could happen if flour is not sifted?
Lumps, uneven texture
This is a French word for cake, often layered and served in formal occasions.
Gateau
Gateau vs Torte: Which is denser and richer, and why?
Torte – higher fat/nuts/chocolate content
Blend means to mix ingredients just until they are roughly combined.
Blending is combining two or more ingredients to produce a homogeneous mixture
Is “Sift” a process or product?
Process
Why is folding important when making a Genoise?
To keep air in the whipped eggs, maintain volume
Type of cake made by whipping eggs and sugar to a foam, then folding in flour.
Sponge Cake
Sponge Cake vs Angel Food Cake: Identify one key difference in ingredients.
Angel Food Cake has no fat; sponge cake may have butter/egg yolks
Commis is a senior chef who supervises the kitchen.
Commis = junior chef
Is “Batter” a process or product?
Product
Why would using a dry measuring cup for liquid ingredients affect the cake?
Incorrect measurement → wrong texture or density
German term for various cakes, usually layered and often rich in flavor.
Torte
Why is Angel Food Cake not suitable for layering with syrup like a Torte?
Too airy, fragile; can collapse under liquid