Cakes

Cake ingredients serve either to form structure or tenderize.

• True

• False

Sweeteners help to absorb liquids and may dry the cake out.

• True

• False

Cake flour has the lowest protein content and highest starch content of any type of flour.

• True

• False

Eggs are the main source of leavening for many cakes.

• True

• False

Shortening and butter add to the sweetness of the cake.

• True

• False

Flour must be mixed with sugar to form gluten which provides structure.

• True

• False

The two mixing methods are the creaming method and the sponge method

• True

• False

In the sponge method, the texture formula contains a high proportion of sugar to flour.

• True

• False

The most common method for testing the doneness of a cake is using a skewer or a toothpick.

• True

• False

The most common technique to prepare a cake pan is to brush the inside of the pan with flour.

• True

• False