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.
Why would a cake have a closed texture? 3 reasons.
- Too much liquid.
- Not enough raising agent.
- Curdled creamed mixture.
Why would a cake have a heavy texture? 5 reasons.
- Too much liquid.
- Too little raising agent.
- The mixture has curdled.
- Oven temperature was too low.
- Overbeating when adding flour or after adding a liquid.
Why would a cake have a sugary crust? 3 reasons.
- Too much sugar.
- The wrong type of sugar was used.
- Not creamed well enough.
Why would a cake have a coarse open texture? 2 reasons.
- Too much raising agent.
- Flour not mixed in properly.
Why would a cake be dry? 3 reasons.
- Too much rasing agent used.
- Overcooked.
- Not enough liquid.
Why would the fruit in a cake sink? 2 reasons.
- Too much liquid to carry the weight of fruit.
- Too much sugar and raising agent.
Give 5 flavouring for cakes.
- Citrus fruit rind.
- Dried fruit.
- Coffee.
- Cocoa.
- Vanilla essence.
Why do we pre-heat the oven when making cakes?
Allows for the best rise, texture, and browning without making the cake burn.
Why do you grease and line the cake tin before baking?
To prevent the sponge from sticking to the sides during cooking.
