The Mixing Methods

Which of the following cakes is NOT typically made using the egg foam method?

• Genoise

• French macarons

• Angel food cake

• Pound cake

Fill in the blank: Batters made using the egg foam method are generally very low in ____, often having no extra fat added except the fat in the egg yolks, if whole eggs are called for.

• fat

• sugar

• flour

• water

Most cakes made using the egg foam method are very dry and relatively tough when baked.

• True

• False

Some issues to consider when beating egg whites are:

• Temperature of the eggs, cleanliness of the bowl, and presence of fat

• Type of sugar used, color of the eggs, and size of the bowl

• Amount of water added, speed of beating, and type of whisk

• Time of day, brand of eggs, and altitude

According to the passage, what is the most important issue when incorporating egg white foam with other ingredients?

• Using a copper bowl

• Using a clean and fat free metal mixing bowl and balloon whisk

• Using a plastic bowl

• Using warm egg whites

Why is it important that your tools be fat free when whipping egg whites?

• The presence of fat can impede full foam development.

• Fat helps stabilize the foam.

• Fat makes the egg whites whip faster.

• Fat adds more volume to the foam.

What temperature should your egg whites be for the best volume and elasticity?

• Hot

• Cold

• Cool room temperature

• Frozen

True or False: It is recommended to whip egg whites in a plastic bowl.

• True

• False

What is the purpose of adding sugar to egg whites while whipping them?

• To stabilize the foam while allowing the proteins in the egg foam to set and ensuring a higher rise.

• To make the egg whites turn yellow during whipping.

• To prevent the egg whites from mixing with other ingredients.

• To make the egg whites cook faster in the oven.

Describe what medium peaks should look like when beating egg whites.

• The peaks should curl like a soft serve ice cream cone when you turn the beater upside down.

• The peaks should remain completely flat and not hold any shape.

• The peaks should stand straight up without bending at all.

• The egg whites should be runny and not form any peaks.