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contain fat such as butter, margarine, or shortening. Also called butter cakes.
Shortened cakes
sometimes called foam cakes, contain no fat. They are leavened by air, which is beaten into eggs, and by steam, which forms during baking. Examples are angel food cake and sponge cake.
unshortened cakes
are made with an egg foam that contains yolks.
Sponge cake
are a cross between shortened and unshortened cakes. They contain a fat like shortened cakes and beaten egg whites like unshortened cakes.
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use the principles of candy making.
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are made by beating the ingredients together until they reach a smooth, spreadable consistency.
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made by combining butter, shortening, confectioner’s sugar, egg whites and vanilla.
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made with beaten egg yolks and butter. Beat a boiling syrup into beaten egg yolks and whipping to a light foam. Soft butter is then whipped in. This is a very rich, light icing.
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made with Italian meringue and butter. Italian meringue is made by beating a hot sugar syrup into the egg whites. Makes a very stable meringue.
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made with butter, emulsified shortening and fondant-a sugar syrup.
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made with Swiss meringue and butter. A Swiss meringue is made from egg whites and sugar that are warmed over a hot water bath while they are beaten. This warming gives the meringue better volume and stability
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