Cakes And Frostings Flashcards
What are the two categories of cakes?
- High in fat
- Low in fat
Describe high fat cakes
- Tender crumbs
- Longer shelf life
How many methods to prepare high fat cakes?
Three
Why is solid fat necessary for the creaming method?
To hold air bubbles
(Liquid fat won’t do that)
What is the two stage method?
Shortening coats the dry ingredients. Forming minimal gluten.
Why is liquid fat used in the one stage method?
To be easily mixed with other ingredients. Without lumps.
What ingredients is critical in low fat cakes?
Eggs
What is the purpose of cream of tartar in an egg cake foam?
Stability of foam
Why is the foam important to the cake?
Air bubbles grow and leaven the cake
How many methods are there for making low fat cakes?
Three
Why would the parts of the egg be whipped separately?
Yolks get low volume so mixed with whites it would limit their volume too.
Why are eggs warmed?
To whip to greatest volume
How are chiffon cakes leavened?
Air and baking powder
What part of the egg is used in angel food cake?
Whites
How can you tell if cake is done baking?
Pulls away, springs back, tooth pick - clean
