Lab 4 – Cakes - touch the cake it springs back when you...

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Kristina Osborn February 20, 2014 Lab 4 – Cakes NHM 250-003 1. What role does flour play in the cake? -The protein from the flour (as well as eggs) adds strength and structure too the cake. 2. What roles does sugar play in the cake? -Sugar (as well as fats) softens the structure and add moisture and tenderness to the cake. 3. What role does fat play in the cake? -Fat plays the same role as sugar-- softening the structure and adding moister as well as tenderness. They also add volume and flavor. 4. Why does the one-bowl cake method recipe have more baking powder than the creaming method recipe? -The one-bowl cake method produces a cake that does not have much volume, so the baking powder helps add volume to the cake by acting as a leavening agent. 5. Describe two methods used to test when the baked cake is ready to be removed from the oven. -To test for doneness of a cake, you can either insert a toothpick or touch the cake with your finger. It is done if the toothpick comes out clean, or if when you
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Unformatted text preview: touch the cake, it springs back when you remove your finger. 6. Why should a foam style cake be baked as soon as they are mixed?-Foam style cakes should be baked as soon as they are mixed because the egg whites will deflate after about five minutes of being idle. 7. Why should the pan not be greased when making a foam style cake?-Not greasing the pan allows the cake to have something to “crawl up” while rising. 8. What is cream of tartar and what role does it play in making a foam cake.-Cream of tartar is used to hold the egg whites in shape and to keep them from collapsing. 9. Can all-purpose flour be substituted for cake flour in the recipe?-For a regular yellow cake you can, but for a foam style cake, you should not. 10. Explain how or why from question #9.-Foam cakes need the low protein content of cake flour to remain light and tender and to have the texture of an actual foam cake....
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