Preparing Sponges and cakes

Question 1

Factors to consider in Baking Quality cakes

Answer 1

1 Measure all ingredients carefully and accurately
2 Use the right baking pans and prepare according to the instructions
3 Beat the whites slowly until they are foamy
4. If the recipe instructs you to beat egg whites until peaks form, you can test by lifting beaters straight up from egg whites

Question 2

6 types of cake and the 1 type of foam cake

Answer 2

Foam cake
SPONGE CAKE
Butter cake
Meringue cake
Chiffon cake
Low or no-flour cake
Moist cake

Question 3

Also called low fat cakes because they have no or very less amount of butter

Answer 3

Foam cake

Question 4

Light and fluffy cakes

Answer 4

Sponge cake

Question 5

1 type of Foam cake

Answer 5

Sponge cake

Question 6

Also called cream cakes, very moist and firm

Answer 6

Butter cake

Question 7

These cakes are topped with light meringues of egg whites and sugar

Answer 7

Meringue cake

Question 8

Very light cake, It is a combination of both batter and foam type cakes

Answer 8

Chiffon cake

Question 9

These creamy or silky textured cakes are made with no or very little flour

Answer 9

Low or no-flour cakes

Question 10

Succulent food is juicy, moist, tender, lush, luscious food. usually sweet tasting and the opposite to dry flavorless food

Answer 10

Moist cake