FAILURES IN SPONGE CAKE

Question 1

Thick, Hard or Dark Crust
(External)

Answer 1

Too much sugar, Too long baking, Too hot oven at FIRST

Question 2

Sticky Crust

Answer 2

Insufficient Baking, Too much sugar, Damp flour

Question 3

Pale Crust

Answer 3

Under baking

Question 4

Cracked Crust

Answer 4

Over beaten eggs, Too hot oven, Two stiff mixture

Question 5

Sunken Top

Answer 5

Removing cake from pan before it is cool, No inverting pan to cool cake

Question 6

Poor Volume

Answer 6

Poor quality eggs, Greased pans, Wrong size of pans, Under baking, Too high or too low temperature

Question 7

Uneven Grain

Answer 7

Under beaten egg whites and yolks, Over folding flour with egg and sugar

Question 8

Coarse Crumb

Answer 8

Under beaten eggs, Too hot oven, Too little mixing or under folding

Question 9

Shrinkage

Answer 9

Too low baking temperature, Too little cream of tartar, Insufficient baking

Question 10

Heaviness

Answer 10

Loss of air, Omitting cream of tartar

Question 11

Dark color

Answer 11

Inferior quality of flour, wrong proportion

Question 12

Dryness

Answer 12

Over beaten egg whites, Too much flour, Too little sugar, Over baking, Too slow baking temperature

Question 13

Sogginess

Answer 13

Under baking, Under mixing