Cake making

Why do we need to sift the flour?

• Incorporate air

• Distribute fat

• Make sure sugar is distributed well

Why is it important to preheat oven?

• To save electricity

• To ensure oven reaches its desired temperature

• To ensure the oven is cold

When whisking a cake mixture,why do we whisk the eggs and sugar till it turns thick and fluffy?

• To prevent cake from overbaking

• To remove lumps from the mixture

• To incorporate sufficient air into mixture

Identify one cake that uses the rubbing in method.

• Scones

• Banana cake

• Sponge cake

Identify one cake that uses the whisking method

• Pandan cake

• Scones

• Banana cake

Identify one cake that uses the creaming method

• Banana Cake

• Scones

• Pandan Cake

How do you test that the cake is well baked?

• Monitor the cooking time and take it out to cool

• Check if the crust of the cake is golden brown

• Insert a metal spoon in the center of the cake

Why do we fill the cake tins 3/4 full

• To fill up more cake tins/cases

• To allow the cake to expand and rise during baking

• To introduce air into the mixture

A cracked cake is caused by:

• Improper mixing techniques

• Setting the oven temperature too high

• Removing the cake from the oven before it is fully baked

A cake with a sunken fruit is caused by:

• Adding too much liquid

• Oven temperature too high

• Adding too much fruits