Post Test Training Sponge Cake

What is the key characteristic that distinguishes sponge cake from pound cake?

• ) Higher fat content

• Well-aerated structure

• Moist texture

• Use of chocolate

Which ingredient stabilizes air bubbles in sponge cake batter?

• Sugar

• Baking powder

• Emulsifier

• Cocoa Powder

What temperature is ideal for baking sponge cake?

• 150°C

• 160°C

• 180°C

• 200°C

Why is clean equipment important when preparing sponge cake batter?

• Prevents excess sugar

• Ensures consistent color

• Prevents foam collapse

• Improves sweetness

What is the primary function of sugar in sponge cake structure?

• Provides moisture

• Stabilizes foam

• Enhances color

• Reduces baking time

Which of the following is a type of foam-style cake?

• Muffin

• Pound cake

• Chiffon cake

• Cupcake

How does overmixing affect sponge cake texture?

• Enhances sweetness

• Increases cake height

• Destabilizes the batter

• Reduces baking time

What happens if sponge cake is baked at too low a temperature?

• Cake will burn

• Cake may collapse

• Cake will expand rapidly

• Cake will dry out

What is the recommended cooling time for sponge cake before removal from the tin?

• 30 minutes

• 45 minutes

• 60 minutes

• 90 minutes

Why is soft wheat flour preferred for sponge cake production?

• It enhances flavor

• It reduces sugar content

• It provides better aeration

• It prevents browning