Cakes :)

Question 1

Describe a cake made with a lack of sugar.

Answer 1

A loaf cake made with 1/2 its sugar will be pale, tough, peaked with low sides and will have a fine grain.

Question 2

Describe a cake made with an excess of sugar.

Answer 2

A layer cake made with twice its sugar will be very brown with sugar crystals on the surface. It will most likely collapse in the centre and will exhibit the M-fault. The grain will be very coarse and the cake will taste very sweet.

Question 3

What is the normal level of sugar in a sugar batter cake?

Answer 3

20% of the batter weight. The weight of flour will be the same or exceed the weight of sugar.

Question 4

What is the normal level of sugar in a sugar batter fruit cake?

Answer 4

25% of the batter weight. The weight of flour will be the same or exceed the weight of sugar.

Question 5

What is the normal level of sugar in a high ratio cake?

Answer 5

Sugar will exceed the weight of the flour by 20-40%.

Question 6

The blending method is characterized by very high levels of one ingredient. Name that ingredient.

Answer 6

The blending method is characterized by very high levels of sugar.

Question 7

In a standard blending formula, does the weight of sugar exceed the weight of flour? Does the weight of liquid exceed the weight of sugar?

Answer 7

In a standard formula, the weight of the sugar exceeds the weight of the flour. The weight of the egg exceeds the weight of the fat. The total liquid weight exceeds the weight of the sugar.

Question 8

What are some noticeable differences between the average high ratio formula and the average sugar batter formula?

Answer 8

Noticeable differences between the two include the amount of sugar as compared to the amount of flour.
There is more liquid, fat, and cake flour in the high ratio cake.

Question 9

When mixing a high ratio batter, why are the times and speeds of mixing important?

Answer 9

Mixing incorporates air cells, and it’s important to produce a cake with a fine grain. Mixing is also essential because it forms the emulsion between fat and liquid, which is important for production of an even grain. Following proper times and speeds of mixing will produce the desired or standard grain, with the proper distribution of shortening and optimum air incorporation.

Question 10

What 2 special ingredients enable the Blending batter to carry the high levels of liquid required?

Answer 10

The Blending method requires the use of 1.cake flour and 2.high ratio shortening. Both of these permit the production of a high liquid cake because both ingredients have the ability to hold moisture. Because of the high sugar formula, sufficient liquid is retained to dissolve the sugar.

Question 11

Why is super glycerinated shortening of special value in making a cake?

Answer 11

Super-glycerinated shortening has a great attraction for liquid. The shortening has added mono and di glycerides, which love moisture; this binds water and holds it in a stable emulsion.

Question 12

What are 2 factors that enable Cake Flour to hold large quantities of liquid?

Answer 12

1. Cake flour has a large surface area capable of holding moisture.
2. Cake flour is chlorinated, which affects the swelling properties of starch. Chlorinated flour swells at a lower baking temperature and holds water in a starch gel.

Question 13

How does sugar tenderize a cake?

Answer 13

Sugar tenderizes cake because sugar causes peptization of protein. Sugar elevates the temperature at which a cake structure sets, which allows for more stretching of the protein and thinner cell walls.

Question 14

What are 2 functions of salt in a High Ratio Cake

Answer 14

1. Flavor

2. Eliminating the formation of Sugar Spots

Question 15

Which method of aeration is employed in a High Ratio Cake?

Answer 15

The Blending Method of a High Ratio cake is aerated Chemically. Cake with a high proportion of liquid closes the grain, requiring a higher percentage of baking powder to open the grain.

Question 16

What are the correct baking temperatures for cupcakes, layer cakes and slab cakes, in C?

Answer 16

Blending cake is rich and high in sugar. It requires a lower baking temperature.
Bake:
-Cupcakes at 200C
-Layer cakes at 195C
-Slab cakes at 185C.
If a cake peaks, reduce the oven temperature for future bakes.

Question 17

How is aeration obtained in the Sugar Batter method of cake mixing?

Answer 17

In the Sugar Batter method of cake mixing, aeration is obtained by Mechanical means, though sometimes Chemical aeration is also used to give extra lift.

Question 18

What temperature should the fat and sugar be creamed to in the Sugar Batter method, and why?

Answer 18

In the Sugar Batter method, the fat and sugar should be creamed together until they reach 21C, as this will achieve maximum aeration in the shortest possible time. If the temperature is too high, aeration will be poor, because the fat will melt and become oily, and will let air escape. During this first stage, the batter will change color to become whiter.

Question 19

After the fat and sugar have been creamed in the Sugar Batter Method, what is the next step and why?

Answer 19

After the batter is fully aerated, the egg is added in approximately five additions. Scrape well between each addition. It is during that this stage that the protein albumin from the eggs forms around air pockets and holds them in the batter, which will expand during baking and coagulate, forming the structure of the same batter. If the egg is too cold, the batter will curdle, causing a loss of air. Milk may be used in place of the egg in order to lessen the cost of the mix, but if this is done it is necessary to add baking powder.

Question 20

How can toughness be caused in a Sugar Batter method cake?

Answer 20

Toughness in a cake can be caused by using too strong a flour, or by overmixing the batter after the flour has been added. The flour is added after the egg, and should be sifted with baking powder prior to being added to the batter. Fruit should be conditioned before being added to the batter.

Question 21

What type of product is produced by the Sugar Batter method?

Answer 21

A sugar batter cake is heavier, denser type of cake that is capable of supporting fruits and nuts.

Question 22

What are some common examples of products made by the Sugar Batter method?

Answer 22

Typical examples of the sugar batter cake are:
loaf cakes
fruit cakes
blueberry muffins, etc…

Question 23

What are 3 reasons why the old pound cake formula was found to be unsatisfactory?

Answer 23

The cake made with one pound sugar, one pound butter, one pound egg, and one pound flour was

• fairly dense
• expensive to make
• slightly dry.

Question 24

What is the main means of aeration, and second means of aeration, of a sugar batter formula?

Answer 24

The Sugar Batter is mainly aerated by Mechanical means: Air is creamed into the fat and sugar.
The Sugar Batter is secondarily aerated by Chemical means: Baking powder or baking soda add additional lift.

Question 25

What is the main objectives of mixing a sugar batter formula?

Answer 25

The objective of mixing a sugar batter formula is to incorporate the optimum amount of air, to produce a smooth batter emulsion, and to produce a tender, not tough cake.

Question 26

Briefly outline the method of incorporation of the ingredients in the Sugar Batter method?

Answer 26

In the sugar batter method, the sugar, shortening, salt and flavour are creamed until light and air is incorporated. Egg is slowly added and a smooth emulsion is formed. Flour and baking powder are sifted together and added alternatively, with milk. The mix is scraped down several times and the fruits and nuts are added and mixed smooth.

Question 27

State the temperature of the ingredients and the temperature of the finished batter. Why is temperature important?

Answer 27

The temperature of ingredients should be 21C to produce a batter with a range of 20-22C. Temperature of the batter is important for optimum air incorporation and the formation of stable emulsion.

Question 28

What is curdle and how can it be avoided?

Answer 28

A curdle is a separation of the liquid and the fats. It can be avoided if all the ingredients are at the proper temperature and the egg is added slowly.

Question 29

What type of flour is used for the sugar batter cake and how is this determined?

Answer 29

The flour depends on the amount of structure required. A fruit cake requiring a lot of support for the fruit will have bread flour for support. A loaf cake with a moderate amount off fruits or nuts will generally have sufficient support if pastry flour is used. A muffin with blueberries might call for bread flour and cake flour. A muffin with lemon zest would likely be made from cake flour.

Question 30

Which shortenings are suitable for sugar batter manufacture?

Answer 30

Sugar batter cake is often made with all-purpose shortening. Butter or margarine are also used depending on the quality of the cake. Butter can replace shortening as long as the substitution ratio is accounted for.

Question 31

Explain the method of entrapping air and retaining it in the batter.

Answer 31

Air is incorporated during mixing. Air cells are brought in by the sugar crystals and are trapped by the fat. Egg protein surrounds the air cells and is held in by the batter.

Question 32

Describe the appearance of a tough sugar batter cake.

Answer 32

A tough sugar batter cake is pale and is peaked with low sides. The cake often has tunnels inside.

Question 33

What are 3 reasons for conditioning dry fruit?

Answer 33

Dried fruit is conditioned to 
1. Restore some moisture to the fruit. 
It is also washed to
2. Remove any foreign material.  
It is washed because the 
3. Outside layer is often tough and moistening the layer will soften it. 
Glace fruit is washed to 
4. Remove the heavy sugar syrup on the fruit, as it often discolours a cake batter.

Question 34

Describe the type of product that is made by the Flour Batter method.

Answer 34

The flour batter method produces a cheaper product, typical of a commercial cake plant.

Question 35

What method of aeration is employed in the Flour Batter method?

Answer 35

A flour batter method is aerated Chemically, mainly because the batter has less fat for creaming and incorporation of air, and also because chemical leavener is added to ensure tenderness.

Question 36

What is the optimum ingredient temperature for the Flour Batter method?

Answer 36

Ingredients for a Flour Batter method cake should be 20C to produce good creaming results.

Question 37

List the order of incorporation of ingredients in the Flour Batter method?

Answer 37

1. Shortening, an equal weight of flour, and salt and flavour are creamed.
2. Meanwhile, egg and an equal weight of sugar are whisked to a 3/4 sponge.
3. The sponge is added to the fat/flour mix, and scraped and blended to form a smooth batter.
4. The remaining sugar is dissolved in milk and is then added alternately with the remaining flour and the chemical leavener.
5. The conditioned fruit is added and thoroughly blended.

Question 38

What are some advantages of the Flour Batter method?

Answer 38

Some advantages of the Sugar Batter method include producing a tender-eating cake made with a lower percentage of shortening and cheaper fruit.

Question 39

What are some disadvantages of the Flour Batter method?

Answer 39

Disadvantages of the method include:

• Using two mixing machines
• Double scaling of ingredients
• Following a more involved method of incorporation of ingredients
• More labour to clean up.

Question 40

What is an A fault?

Answer 40

The A-fault is a tough cake. It is caused by excess mixing, too strong a flour with excess toughening ingredients. It can be caused by a lack of tenderizing ingredients. Peaked cake like the letter A

Question 41

What is an M fault?

Answer 41

The M-fault is caused by a cake that is too weak; it collapses. It may be caused by a lack of flour, or excess sugar, shortening or baking powder.

Question 42

What is an X fault?

Answer 42

An X fault is caused by excess liquid. The cake has too much milk or egg or water. Also can be caused by a lack of baking powder. Sides.

Question 43

What is a liquid log?

Answer 43

A liquid log is a dense, moist layer at the bottom of the cake. It is cause by either excess liquid or lack of an aerator such as baking powder.

Question 44

What is a sad streak?

Answer 44

A sad streak means slight under baking. It is a dense patch just under the surface in the middle of the cake.

Question 45

How does a high or low baking temperature affect the time of baking a cake?

Answer 45

A product baked at a high temperature needs a short baking time. A product requiring a lower temperature, to prevent drying or burning, must be baked for a longer time.

Question 46

How does the heaviness, size, and thickness of a cake affect the time and temperature of the bake?

Answer 46

A cake that is heavier, larger or thicker requires time for heat to penetrate through to the middle of the product. Longer means a lower temperature bake.

Question 47

How does a richer cake affect the time and temperature of the bake?

Answer 47

A richer cake slows the bake and requires a longer bake at a lower temperature. A formula that has high sugar or fat will slow the penetration of heat and will brown more quickly because a lighter structure is more open to the effects of heat. So use a lower temperature bake for a long time.

Question 48

How does the density of a cake affect the time and temperature of the bake?

Answer 48

A dense product will slow the penetration of heat, so turn down the temperature and bake for a long time.

Question 49

How does oven humidity affect the time and temperature of the bake of a cake?

Answer 49

A humid oven will produce a moist product and will bake more quickly. Heat penetrates better in a moist atmosphere.

Question 50

How does the type of oven, and oven conditions, affect the time and temperature of the bake of a cake?

Answer 50

Oven conditions and the type of oven will also affect bake time and temperature. A convection oven has forced air and bakes more quickly than and will produce a dry product if this is not taken into account. A deck oven has more solid heat on the bottom and can produce a dark heavy crust if it is not turned down. Some ovens are solid and retain heat and moisture and some are not.

Question 51

What are characteristics of a cake baked at too low of an oven temperature?

Answer 51

A cake that is baked at a low temperature is dry, pale, has a coarse grain with thick cell walls and a crummy, harsh texture. The crumb is often yellow.

Question 52

What are characteristics of a cake baked at too high an oven temperature?

Answer 52

A cake baked at a high oven temperature is often dark, peaked, possibly raw in the center and has a fine grain.

Question 53

What is the major function of salt in cake making?

Answer 53

In cake making, salt is very important for flavour.

Question 54

Why is it essential to include salt in high sugar cakes?

Answer 54

Salt is essential in high sugar cakes as it prevents sugar spots.

Question 55

How do cake batters curdle?

Answer 55

When the wrong shortening is used in certain cakes, the emulsion may fail because the batter contains more water than the fat can hold. The batter then curdles/breaks.