Podcast
Questions and Answers
Which ingredient is primarily responsible for providing strength and texture to a cake?
Which ingredient is primarily responsible for providing strength and texture to a cake?
How does fat contribute to the quality of a cake?
How does fat contribute to the quality of a cake?
Which two ingredients are considered the major components in baking cake?
Which two ingredients are considered the major components in baking cake?
What is a primary characteristic of a gateaux?
What is a primary characteristic of a gateaux?
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What role do eggs play in cake baking?
What role do eggs play in cake baking?
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Which of the following is NOT a method used for leavening cakes?
Which of the following is NOT a method used for leavening cakes?
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What is the process of 'staling' in baking?
What is the process of 'staling' in baking?
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What is the effect of sugar in cake baking?
What is the effect of sugar in cake baking?
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Which of the following is NOT a type of cake base mentioned?
Which of the following is NOT a type of cake base mentioned?
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What role do glazes play in cake preparation?
What role do glazes play in cake preparation?
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What is the preferred dairy ingredient typically used in cake baking?
What is the preferred dairy ingredient typically used in cake baking?
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Which of the following filling options is often used in gateaux?
Which of the following filling options is often used in gateaux?
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When selecting a filling for a cake, which factor is important to consider?
When selecting a filling for a cake, which factor is important to consider?
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What is the function of leavening agents in cake baking?
What is the function of leavening agents in cake baking?
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What distinguishes a torte from a standard cake?
What distinguishes a torte from a standard cake?
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What ingredient could you use to decorate a cake after filling it with cream?
What ingredient could you use to decorate a cake after filling it with cream?
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Study Notes
Ingredients for Cakes and Sponges
- Two major ingredients used in baking cakes are fat (like butter) and liquid.
- These ingredients should not be mixed together.
- Care should be taken when combining them.
Combining Ingredients
- Use a spatula or wooden spoon to combine dry ingredients (flour, salt, leavening agents).
- Stir dry ingredients to create a well.
- Ensure wet ingredients are thoroughly combined before adding them to the well.
- Use a rubber scraper to scrape around the edges of the bowl.
Cake Types
- Gateau: A very light sponge cake often decorated with icings or fillings. Fresh fruit and whipped cream are commonly used. It's best eaten soon after preparation.
- Torte: A layered cake filled with whipped cream, jams, or fruit. Often uses higher quality ingredients, which makes it more expensive than a cake. The texture is heavier, compared to a cake, as it often uses ground nuts, meal, or crumbs.
- Cakes: Lighter and fluffier than Gateau, cakes last longer.
Staling
- Staling is the term used to describe bread and cake products that lose moisture from starch.
Cake Components
- Base cake: The foundation of cakes, essential for assembling and preparing Gateau.
- Cake base types include:
- Cake base
- Pastry base
- Sponge base
- Meringue base
- Japonaise base
Cream Fillings
- Aside from the base cake, cream is an important ingredient for Gateau.
- Cakes are often combined or filled with a variety of creams, jams, mousses, and fruits to decorate the base cake.
Decorative Ingredients
- When the base cake is covered or filled, decorations like nuts, fruits, and chocolate are used.
Glazes
- Glazes are applied to cakes to add flavour and visual appeal.
Basic Cake Ingredients
- Cakes are made by combining flour, leavening agents, and liquid ingredients.
- Proper mixing is crucial for a good and firm cake texture.
Important Baking Considerations
- The amount of fat and sugar will determine the resulting tender texture of the cake.
- Accuracy is critical in baking.
Flour, Sugar and Fat in Baking
- Flour: The primary ingredient in baking; holds ingredients together, adds texture, shape and strength.
- Sugar: Sweetens the cake, affecting its moisture, tenderness and softness.
- Fat: Tenderizes the product, allows browning, provides moisture, and aerates the bake product among other effects. -Solid fat/plastic fat: Allows air bubbles to incorporate improving volume of the cake. -Liquid fat: Cannot hold air, can be used in small amounts, often for healthy recipes.
Eggs
- Separated egg whites are used for leavening, creating a light and airy cake structure.
- Egg yolks provide emulsion, color, flavor, nutrients, and moisture retention.
Leavening Agents
- Leavening agents cause batter to rise.
- There are three ways to leaven a cake:
- Incorporation of air during mixing
- Chemical leavening
- Leavening by the vapor pressure produced in the oven
Liquids
- Milk is a common liquid used in cakes, performing functions like dissolving salt and sugar.
- Other liquids can be used for flavoring, such as syrups, fruit extracts, and citrus.
Cake Fillings
- Choose filling to complement cake flavour, required storage of the cake and the occasion.
- Fillings can be sensitive to warm temperature, so choose accordingly
- Amount of filling depends on the type of filling, type of cake, number of layers, and preferences.
Types of Fillings
- Butter cream
- American Butter Cream
- French Butter cream
- Italian Butter Cream
- Swiss Buttercream
- Crème Chiboust
- Crème Patisserie
- Boiled creams (custards, bavarois, wine creams)
- Ganache (chocolate with butter or fresh cream)
- Fresh/cooked cheese fillings
- Fresh fruits
- Imitation cream-based fillings (marzipan, nougat)
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Description
This quiz covers the essential ingredients and techniques for baking cakes and sponges. Learn about the different types of cakes such as Gâteaux and Tortes, and important tips for combining ingredients properly. Test your knowledge on the fundamentals of cake baking and preparation.
