Shortened Cake Examples Quiz & Flashcards

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Questions and Answers

What are shortened cakes?

Are fat-free

Contain solid fats (correct)

Uses little to no fat

Are dense

What are unshortened cakes?

Uses little to no fat (correct)

Contain solid fats

Are dense

Are extra sweet

What are two examples of shortened cakes?

Pound cake, chocolate cake

What are two examples of unshortened cakes?

Angel food cake, sponge cake Signup and view all the answers

Which flour has more gluten?

All-purpose flour Signup and view all the answers

What is the function of sugar?

Sweetening and browning Signup and view all the answers

What is the function of flour?

Provides structure Signup and view all the answers

What is the function of fat?

Adds moisture and richness Signup and view all the answers

What is the function of eggs?

Binds ingredients together and adds golden color Signup and view all the answers

What is the function of liquid in baking?

Contributes to structure, activates baking powder Signup and view all the answers

What is the creaming method?

Cream butter and sugar or eggs and sugar, then add dry and wet to the fat mixture Signup and view all the answers

What is the two-stage method?

Dry ingredients are mixed with the fat and alternate the wet and dry ingredients Signup and view all the answers

What is the all-in-one method?

Put all ingredients in bowl at the same time and blend until smooth Signup and view all the answers

What is the foaming or sponge method?

Uses egg yolks or whole eggs that are whipped with the sugar until thick foam is created Signup and view all the answers

What is angel food cake?

Uses no fat and leavened with whipped egg whites, the egg white foam is the only leavening Signup and view all the answers

What is chiffon cake?

Not fat-free and can use egg white foam, contains baking powder for leavening, melted butter or vegetable oil is added for richness Signup and view all the answers

What is the main feature of a bundt cake?

Hole in the center Signup and view all the answers

What is the texture of a flourless cake?

Dense Signup and view all the answers

What is a springform pan?

Has removable sides with a springback closure and allows for easier removal Signup and view all the answers

What gives angel food cake its airy texture?

Beaten egg whites Signup and view all the answers

What is a tube pan?

Deep smooth sided baking pan with a hollow tube in the middle, provides support and easier to remove from pan Signup and view all the answers

How can you tell when a shortened cake is done baking?

Top should spring back, sides pull away and toothpick comes out clean Signup and view all the answers

How can you tell when an unshortened cake is done baking?

Springs back when touched, toothpick test does not work Signup and view all the answers

What is uncooked frosting?

Room temperature, texture is thicker Signup and view all the answers

What is cooked frosting?

Boiled over double boiler, texture is more liquidy Signup and view all the answers

To make cake flour, remove 2 tbsp. of ______ and replace with 2 tbsp. of cornstarch.

all-purpose flour Signup and view all the answers

Study Notes

Cake Types and Characteristics

Shortened Cakes: Contain solid fats such as butter and shortening.
Unshortened Cakes: Feature little to no fat in their composition.
Examples of Shortened Cakes: Pound cake and chocolate cake are prime examples.
Examples of Unshortened Cakes: Angel food cake and sponge cake showcase this type.

Ingredients Functions

Flour: Provides structure for the cake; cake flour has less gluten than all-purpose flour, while all-purpose flour contains more gluten.
Sugar: Serves dual purposes of sweetening the cake and aiding in browning during baking.
Fat: Contributes moisture and richness to the cake's texture.
Eggs: Bind ingredients together and impart a golden color to the cake.
Liquid: Plays a role in contributing structure and activating baking powder.

Mixing Methods

Creaming Method: Involves creaming butter and sugar (or eggs and sugar), then incorporating dry and wet ingredients into the fat mixture.
Two-Stage Method: Mixes dry ingredients with fat before alternately adding wet and dry ingredients.
All-in-One Method: Combines all ingredients in a mixing bowl simultaneously and blends until smooth.
Foaming or Sponge Method: Utilizes whipped egg yolks or whole eggs with sugar, creating a thick foam for leavening.

Cake Varieties

Angel Food Cake: Known for using no fat, leavened solely by whipped egg whites.
Chiffon Cake: Contains fat, can include egg white foam, and utilizes baking powder for leavening alongside added butter or oil for richness.
Bundt Cake: Characterized by a hole in the center, adding a unique shape to the cake.
Flourless Cake: Results in a dense texture, often rich and fudgy.

Baking Equipment

Springform Pan: Features removable sides with a springback closure for easy cake removal post-baking.
Tube Pan: A deep, smooth-sided baking pan with a hollow tube providing support and facilitating easier cake extraction.

Baking Tests and Indicators

Shortened Cake Doneness: Indicated by a top that springs back, sides pulling away from the pan, and a clean toothpick test.
Unshortened Cake Doneness: Springs back when touched; toothpick tests are not reliable for this type of cake.
Beaten Egg Whites: Critical for achieving the airy texture in angel food cakes.

Frosting Types

Uncooked Frosting: Has a thicker texture and is kept at room temperature.
Cooked Frosting: Prepared by boiling over a double boiler, resulting in a more liquid texture.

Cake Flour Preparation

Making Cake Flour: For one cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch to reduce gluten content.

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Description

Explore the fascinating world of cakes with these flashcards! Learn about the different types of cakes, including shortened and unshortened varieties, and discover their unique characteristics. Test your knowledge on examples and flour types essential for baking.

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