CAKE QUIZ

Angel Food Cake, Chiffon Cake and Sponge Cake are categorised under what cake category?

• fat-based

• cheese-based

• foam-based

• egg-white based

Which of the following ingredients gives moisture to the cake? (Pick more than one answer)

• milk

• sugar

• egg yolk

• flour

Which of the following ingredients below is the foundation for a cake - providing the structure?

• butter

• flour

• milk

• sugar

Which part of egg when whipped add volume and air to cakes?

• whole egg

• egg whites

• egg yolk

Which part of egg that are rich in fat that makes cakes tender and moist?

• whole egg

• egg yolk

• egg white

What is the purpose of leaveners (such as baking powder and baking soda) in cake making?

• it helps make cake batters rise, light and airy texture

• it helps binds the ingredients together

• it helps the cake to have structure and stable

• it helps the cake as a thickener and binder

Which of the following cake mixing method that required beating butter and sugar until light and fluffy, pale in colour and slightly double in size?

• All in method

• Creaming method

• Reverse method

Why it is important to sift flour especially for making foam based cake? (Pick TWO answer)

• to get lighter cake

• to make the cake tough

• to mix with other ingredients easily

• to form clumps

This type of cake is usually recommended to use when baking cake that have lowest protein percentage (7%), identify the flour below?

• self rising flour

• all purpose flour

• bread flour

• cake flour

What are the characteristic of an Angel food cakes?

• its dense and tight crumb cake

• It is tender crumb and rich flavour.

• tall, airy and delicate, made with only egg whites

• It is fluffy, spongy and moist cake.