Cake

Question 1

4 Basic methods of cake making & examples

Answer 1

1. Creaming (Victoria sandwich)
2. Whisking (Swiss roll)
3. Melting (Gingerbread, brownies)
4. Rubbing in (Scones, Soda bread)

Question 2

MEP for cake baking

Answer 2

• Cake tin prep and correct size tin for the recipe
• Oven temperature and shelf
• All ingredients measured accurately
• Room temperature ingredients

Question 3

Why is the cake dense?

Answer 3

Overfolding or a curdled cake mixture

Question 4

Bubbles on the surface of cake?

Answer 4

Delayed going into the oven

Question 5

Why is the cake domed?

Answer 5

Oven was too high, tin too small or too much raising agent

Question 6

Cake sunk in the centre?

Answer 6

Under baked or oven door was open too early

Question 7

How to prep tin for Viccy sponge?

Answer 7

Lightly greasing with oil spray and lining with a disc of baking parchment.

Question 8

How to tell when Viccy sponge is baked?

Answer 8

• Top of the cake should feel springy and not leave an indent when lightly pressed
• It should be well risen, golden, slightly shrinking away from edges

Question 9

How to tell when swiss roll is baked?

Answer 9

• When gently pressed it should spring back
• Slightly shrunken away from the sides

Question 10

How to tell when melting method cakes are baked?

Answer 10

Skewer test should either come away clean (gingerbread) or with slight moist crumbs visible (brownies)

Question 11

What temperature and oven shelf to bake Viccy sponge?

Answer 11

180°C, middle shelf

Question 12

What temperature and oven shelf to bake scones?

Answer 12

200°C, top third shelf

Question 13

What temperature and oven shelf to bake swiss roll?

Answer 13

190°C, middle shelf