SPONGE CAKE/POUND CAKE

Question 1

POUND CAKE

Answer 1

1 PART BUTTER: 1 PART SUGAR: 1 PART EGG: 1 PART FLOUR

Question 2

SPONGE CAKE

Answer 2

1 PART EGG: 1 PART SUGAR: 1 PART FLOUR: 1 PART BUTTER

Question 3

The author divides cakes into two categories. What are they?

Answer 3

With and without fat. Cakes with fat are sponge cakes (or a variant we call pound cake). They’re rich and moist. Cake without fat (no butter, no yolks) are angel food cakes. These are very soft and delicate.

Question 4

Do pound and sponge cake contain the exact same ingredients in the same quantities?

Answer 4

Yes, only difference is the mixing method.

Question 5

What is the foaming method?

Answer 5

Whipping whole eggs (you can add sugar with eggs) until they’re frothy before adding remaining ingredients.

Question 6

What do you do if you want more rise and sponginess in a sponge cake?

Answer 6

Double the amount of eggs. You could also whip the whites separately and fold in later. Baking powder also works.

Question 7

Why is pound cake perhaps the best known recipe called by its ratio?

Answer 7

It’s one pound each butter, sugar, eggs, and flour.

Question 8

What is the creaming method?

Answer 8

Paddling sugar into butter, until the sugar is uniformly distributed and the butter has increased slightly in volume and become pale and bright.

Question 9

What happens if enough air isn’t incorporated during the creaming process?

Answer 9

Air bubbles won’t expand and help leaven the batter. This will result in a dense, heavy finished product.

Question 10

Even when eggs are added one at a time after the creaming method, what happens?

Answer 10

Batter appears to break but remember, this isn’t a sauce. The batter should come back together.

Question 11

What would happen if you added yeast as a leavener to a finished pound cake?

Answer 11

It would become a brioche, not a cake.

Question 12

When are dry ingredients added during the creaming method?

Answer 12

At the end they are folded in gently.

Question 13

If more liquid is to be added after creaming butter, sugar and eggs, when would it be done?

Answer 13

Often in between additions of the dry ingredients.

Question 14

Pound cake is something straight out of pioneer cooking but why is it easier today?

Answer 14

A little jolt of electricity and stand mixer.

Question 15

What happens if you decrease the flour in a standard pound cake recipe?

Answer 15

More moisture comes into play.

Question 16

What happens if you increase the sugar in a standard pound cake recipe?

Answer 16

More sweetness and delicacy.

Question 17

What creates more air bubbles, creaming or foaming method?

Answer 17

Creaming results in many tiny air bubbles while foaming results in lots and lots and lots of bigger air bubbles (and results in a lighter, fluffier cake).

Question 18

How much do the eggs increase in volume during foaming?

Answer 18

Triple in size.

Question 19

Can eggs be cold or warm before foaming?

Answer 19

Yes, cold or gently warmed with sugar (to dissolve it) over a water bath to prime eggs for their volume tripling work.

Question 20

How should other ingredients be added after foaming?

Answer 20

Zest or extracts should be added after foaming while dry ingredients should be mixed together and sifted before gently folding in. Sticking them in a food processor is a good idea.

Question 21

If there’s one part of the sponge cake ratio that’s most variable, what is it?

Answer 21

Quantity of butter added. You don’t need to add any, but I like my cake rich and delicious.

Question 22

How much baking powder and salt would you add to a sponge or pound cake recipe?

Answer 22

2 teaspoons of each for a standard ratio.

Question 23

How hot should the oven be for sponge and/or pound cake?

Answer 23

350ºF

Question 24

How warm should eggs be before whipping?

Answer 24

Warm, just above body temperature. The sugar should begin to melt; about a minute or so.

Question 25

When should melted butter be added to sponge cake?

Answer 25

Folded in at the very end.