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
German term for various cakes, usually layered and often rich in flavor.
Torte
Why would using a dry measuring cup for liquid ingredients affect the cake?
Incorrect measurement → wrong texture or density
This cake is the French term for cake and is mainly referred to as a fancy cake as it focuses mostly on presentation
Gateau
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 is Angel Food Cake not suitable for layering with syrup like a Torte?
Too airy, fragile; can collapse under liquid