Cake Making. Flashcards
Why do we use flour when making cakes? 3 reasons.
- Forms the structure of the cake.
- Protein coagulates and gives framework.
- Dextrinization/ occurs when starch is exposed to dry heat.
Why do we use fat when making cakes? 3 reasons.
- Adds color and flavor to the mixture.
- To trap air with sugar during creaming which creates volume and texture.
- To provide shortness to the cake mixture.
Why do we use eggs when making cakes? 4 reasons.
- To trap air during whisking with sugar.
- Coagulate on heating.
- To emulsify the fat in the creamed mixture.
- Adds color and nutritional value.
Why do we use sugar when making cakes? 4 reasons.
- Sweetens and adds flavor.
- Helps to trap air together with fat during creaming.
- Contributes to the texture of the cake.
- Caramelises due to the exposure of dry heat - gives brown color.
Why do we use a raising agent when making cakes?
Aerates mixture by increasing volume and gives a light texture.
Why would we use the following types of flour in cakes:
- Plain, white flour.
- Soft flour.
- Self-raising flour.
- Wholemeal flour.
- Plain, white flour - gives a light texture and is easier to raise.
- Soft flour - with low gluten content and gives a crumbly texture.
- Self-raising flour - contains the correct proportions of raising agent for plain cakes.
- Wholemeal flour = adds color, flavor, texture and dietary fibre but the cakes may not rise well.
Why would we use the following types of sugar in cakes:
- Castor sugar.
- Soft brown sugar.
- Granulated sugar.
- Syrup or treacle.
- Castor sugar - fine crystals which dissolve easily when creaming.
- Soft brown sugar - adds color and flavor and is suitable for dark-colored or fruit cakes.
- Granulated sugar - has coarser crystals and therefore has to be creamed more thoroughly.
- Syrup or treacle - contributes to the texture and moistness of the cake.
Why would we use the following types of fat in cakes:
- Soft margarine.
- Butter.
- White cooking fats.
- Lard.
- Oil.
- Soft margarine - creams easily, cheaper, adds color and flavor, and improves keeping quality of the cake.
- Butter - adds flavor and color, is difficult to cream, and is more expensive.
- White cooking fats - do not contribute to color or flavor but can be creamed with sugar quite well.
- Lard - is not suitable for cakes because of its distinctive flavor and does not cream well with sugar.
- Oil - does not trap air during creaming.
Give 2 examples of each of the following methods of cake making:
- Rubbing in.
- Creaming.
- Melting.
- Whisking.
- All in one method/Beat & Bake.
- Rubbing in - rock cakes and fruit loaf.
- Creaming - fairy cakes and victoria sandwich cake.
- Melting - brownies and gingerbread.
- Whisking - swiss roll and genoise sponge.
- All in one method/Beat & Bake - chocolate beat and bake cake.
What are the proportions of fat to flour for the following methods of cake making:
- Rubbing in.
- Creaming.
- Melting.
- Whisking.
- Rubbing in - ½ fat and sugar to flour.
- Creaming - ¾ to equal quantities of fat and sugar to flour.
- Melting - ½ fat to flour, ¼ sugar to flour because of use of syrups and treacle.
- Whisking - no fat, equal quantities of sugar to flour + 2 eggs for 50g of flour or sugar.
Why would an uncooked cake mixture curdle? 2 reasons.
- Egg was too cold.
- Too much egg added at once.
Why would a cake rise unevenly? 2 reasons.
- The oven shelf is not level.
- The cake mixture was placed too near the source of heat.
Why would a cake be badly shaped? 2 reasons.
- The tin has been badly lined or filled with the mixture.
- The mixture is too stiff and does not even out when baked.
Why would a cake peak and crack at the top? 4 reasons.
- Oven is too hot.
- Too much mixture for the size of the tin.
- Placing the cake too high in the oven.
- Mixture too stiff or too wet.
Why would a cake sink during cake making? 4 reasons.
- Too much sugar.
- Too much raising agent.
- Opening the oven door before the gluten has set.
- Cake undercooked.
