Baking Chiffon Cake

To which classification of ingredients do oil, milk, water and eggs belong?

• Solid Ingredients

• Liquid Ingrdients

• Dry Ingredients

• Raw Ingredients

Why do we need to sift flour?

• To remove dryness.

• To remove lumps.

• To separate fine particles from lumps.

• To maintain its consistency.

Based from your activity, how would you test the doneness of cake?

• If the volume of cake doubled its size.

• If it reach the time alloted for baking.

• If there are cracks formed at the top of the cake.

• If the cake tester comes out clean, the cake is baked.

The volume of the cake depends on the amount of air incorporated into the beaten egg whites. What type of cake combines batter and egg foam?

• Hybrid Cake

• Chiffon Cake

• Angel Food Cake

• Un Shortened Cake

Over beating of egg whites can result on a thin or collapsed foam. How do you test if the beaten egg whites reach a peak stage after removing the paddle of an electric mixer?

• When the large bubbles gradually turned into small bubbles.

• If the beaten egg whites form stable cone shape.

• The mixture becomes shiny and fluffy and when you removed the paddle it formed cone shape.

• When you remove the paddle of an electric mixer the mixture gradually falls down.