UNShortened cake

Question 1

Sometimes called foam cake

Answer 1

Unshortened cake

Question 2

Example of unshortened cake

Answer 2

S p o n g e C a k e
G e n o i s e
J e l l y R o l l s o r
B i s c u i t R o u l a d e s
A n g e l C a k e
F l o u r l e s s C a k e

Question 3

these cakes have lots of air pockets, which are made by beating egg whites and folding them into the batter.

Answer 3

Sponge cake

Question 4

ingredients are typically sugar and flour, being cake flour, not self-rising, yielding a fine textured recipe. Because cake flour is usually
bleached white, the cake easily takes on the color of the egg yolks or other add-ins

Answer 4

American sponge cake

Question 5

It is one of the most useful foam cakes. The ways in which the Genoise cake can be decorated and filled are myriad. It is often cut
into layers and because it tends to be dry, it is brushed with a flavored syrup or spirits, and layered with buttercream, mousses, whipped ganache, pastry cream and then fruit and other fillings.

Answer 5

Genoise

Question 6

is typically made from a thin sponge or foam-type cake, that is baked and then rolled into a
tube-like or log shape around a filling and sliced to display the ingredients swirled into the rolled base of food.

Answer 6

J E L L Y R O L L S O R
B I S C U I T R O U L A D E S

Question 6

is a type of foam cake and named
because of its airy, light texture and taste is said to be the “food of the angels.” It is one of the most versatile cake choices around.

Answer 6

Angel cake

Question 7

can be baked or unbaked, and are made without flour. They generally have a creamy or silky textures; it’s because they are comprised of just egg foams (usually whole eggs and/or egg yolks) with lots of added fat, from sources such as butter, cream cheese, cream or sour cream

Answer 7

Flourless cake