Cake

Question 1

What is Cake?

Answer 1

Cake is an item of soft sweet food made from a mixture of flour, fat, sugar and other ingredients baked and sometimes decorated.

Question 2

What would determine the type of cake?

Answer 2

The way in which the ingredients are incorporated would determine the type of cake

Question 3

What are the different Methods of Cake making?

Answer 3

Creaming Method
Rubbing-in
All-in-one
Whisking

Question 4

State what type of flour is best for cake making and why.

Answer 4

Weak or soft flour is the best for cake making because it contains relatively small amounts of gluten

Question 5

What is the use of Self-raising flour?

Answer 5

Self-raising flour can be used for plain cakes with the proportion of fat to flour being no more than half.

Question 6

State 4 reasons why Eggs are added to a cake mixture.

Answer 6

1) helps to trap air

2) It prevents the fat and liquid ingredients from separating

3) To add color and nutritional value

4)To help set the cake once it has risen

Question 7

State 4 reasons why sugar is added to cake mixtures.

Answer 7

1) To trap air when being creamed with fat

2) To add flavor

3) It contributes to the texture of the cake

4)To add color

Question 8

State 3 reasons why fats are added to cake mixtures .

Answer 8

1) To trap air when being creamed with sugar

2) Provides shortness to the cake mixture

3)To add to the flavor and color of the mixture

Question 9

Define the creaming method

Answer 9

The creaming method is when you first add sugar and fat , then add eggs and flour

Question 10

List 4 faults in cake making

Answer 10

1. Cake is Dry
2. Cake has sunk in the middle
3. Cake has risen to a peak and is cracked
4. Curdle of uncooked cake mixture

Question 11

State the cause of the fault in Cake:

•Curdling of uncooked cake mixture

Answer 11

If the egg is very cold, it cools the fat

Question 12

State the cause of the fault of cake:

•Cake is dry

Answer 12

1. The mixture is too stiff and does not even out when baked, or is too wet and has spread out too much.
2. The tin has been badly lined or filled with the mixture

Question 13

State the cause of the fault of cake:

•Cake has sunk in the middle

Answer 13

1. To much raising agent, causing the gluten to overstretch and collapse
2. To much sugar or syrup, causing the gluten to be over- soften so that it collapses