Cake

Question 1

What is a Cake?

Answer 1

A cake is a sweet baked dessert typically made from a mixture of flour, sugar, eggs, butter or oil, and a leavening agent like baking powder or baking soda.

Question 2

Type of Cake Making Method

Answer 2

1. Plain or rubbed in
2. Rich or Creamed
3. Sponge
4. Melted fat or gingerbread
5. All in one or staged

Question 3

1. Plain or rubbed in

Answer 3

Butter or fat is rubbed into the flour until it looks like breadcrumbs, then other ingredients are mixed in. Example: Simple shortbread.

Question 4

2. Rich or Creamed

Answer 4

Butter and sugar are beaten together until light and fluffy, then eggs and other ingredients are gradually added. Example: Traditional birthday cake.

Question 5

3. Sponge

Answer 5

Eggs and sugar are beaten together until thick and fluffy, then flour is gently folded in. Example: Classic sponge cake.

Question 6

4. Melted fat or gingerbread

Answer 6

Butter or fat is melted with sugar and syrup, then mixed with dry ingredients. Example: Gingerbread cake.

Question 7

5. All in one or staged

Answer 7

All ingredients are mixed together in one go, or in a specific sequence, for a quick and easy method. Example: Quick mix cakes.

Question 8

Why is fats used in cake making ?

Answer 8

Fats used in cake making include butter, margarine, or oil. fats add texture, flavor, tenderness and also moisture o the cake. If you add too much fat to the cake greasy texture, poor rise, overly soft and crumbly a soggy middle and flavor imbalance.

Question 9

Why is liquids used in cake making?

Answer 9

Liquid is used in cake for the gelatinization of starch , the development of gluten, and help forming steam to help the mixture .hydration, dissolving Ingredients, and moisture. The use of too little liquid will make the batter stiff , the use of too much liquid will make the batter thin, dense, and weakness in structure .

Question 10

Why is eggs are used in cake making ?

Answer 10

Eggs are added to the cake mixture to : Trap air, help emulisfy the fat in cream mixtures, add color and nutritional value. Too many eggs cake making can decrease the cake volume, crumb becoming elastic , and also the cake can become tough and rubbery.

Question 11

Why is sugar used in cake making?

Answer 11

Sugars are in the cake mixture to : add flavor and color , help trap air with fat during creaming, assist in forming the texture of the cake. Too much sugar in the cake can cause the gluten to become soft , thus weaking the structure,

Question 12

Rules in cake making

Answer 12

1. Measure ingredients properly
   2.Room Temperature Ingredients
   3.Preheat the Oven
   4.Use Quality Ingredients
   5.Follow the Recipe

Question 13

Possible faults in Cake making

Answer 13

1. Close heavy texture
2. Cracked top
3. Cake sunken in the middle
4. Coarse texture
   5.Crisp top
5. Tough

Question 14

1. Close heavy texture

Answer 14

1. Not enough rising agent
2. Cracked top
   3.Too much mixing
   4, Too much sugar

Question 15

2. Cracked top

Answer 15

1. Baking pan too small
2. Oven too hot
3. Too stiff batter
4. Placed too high in the oven

Question 16

3. Cake sunken in the middle

Answer 16

1. Too slow oven
2. Cold air in during oven baking
3. Too much batter in pan
4. Too thin batter

Question 17

4. Coarse texture

Answer 17

1. Too much sugar
2. Ingredients not properly combined
3. Insufficient baking
4. Incorrect oven texture

Question 18

5. Crisp Top

Answer 18

1. Too much sugar
2. Improper mixture
3. Too much raising agent

Question 19

6. Tough

Answer 19

1. Too much mixing
2. Not enough sugar
3. Too much mixing
   4.Too much flour