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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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- Spring '14
- Cake, five minutes, Flour, Leavening agent, Kristina Osborn