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17 Cards in this Set
- Front
- Back
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What are the methods of mixing cakes?
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1. Creaming
2. Two-stage/high ratio 3. Separation foaming (genoise) 4. Angel food 5. Chiffon 6. Sponge |
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What is the creaming method for mixing cakes?
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1. Have ingredients at room temp.
2. Beat fat until light and fluffy. 3. Add eggs one at a time until fully incorporated. 4. Add dry and liquid ingredients alternately beginning and ending with dry. |
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What is the two-stage/high ratio method for mixing cakes?
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1. Mix the eggs and liquid ingredients.
2. Combine the fat, dry ingredients and 1/2 the liquid. 3. Then add the rest of the liquid ingredients. |
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What is the separation-foaming method for mixing cakes?
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1. Eggs are separated and the yolks are first whipped with a small mount of sugar.
2. The egg whites are whipped with a little sugar to medium peaks. |
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What is the angel food method for mixing cakes?
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1. Combine the dry ingredients with a portion of the sugar.
2. Whip egg whites with portion of the sugar to stiff peaks. 3. Gently fold the dry ingredients into the whites. |
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What is the chiffon method for mixing cakes?
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1. Whipped whites are folded into a batter containing yolks, oil, water, and flour.
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What is the sponge method for mixing cakes?
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1. Eggs and sugar are placed in a bowl over simmering water to about 110 F, until the sugar dissolves (this improves the emulsifying properties of the eggs).
2. The mixture is then whipped at high speed until creamy and light in color and it has reached its maximum volume. 3. Sifted flour is then folded in, followed by melted butter. |
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When is the two-stage/high ratio used?
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It is used when their is a higher portion of sugar than flour by weight. Emulsified shortening is used because the amount of liquid ingredients is also proportionally larger. This type is always leavened with a chemical agent rather than relying solely on air.
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What are angel food cakes?
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What are tall, light cakes made without fat and leavened with a large quantity of whipped egg whites. They are high in sugar.
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What substitutions need to be make to make a chocolate cake from a vanilla cake?
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Substitute no more than 3 ounces cocoa powder for every pound of flour.
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What is a basic ratio for a heavy or rich sponge cake containing equal parts eggs, sugar and flour?
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1:1:1. For every 8 ounces eggs, there are 8 ounces sugar and 8 ounces flour.
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What cake mixing method is best to warm the eggs and sugar to 110 F before whipping them?
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Sponge method.
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What should you do to keep the melted butter in a sponge or joconde recipe from separating before adding it to the mixture?
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You should mix the melted butter with a little of the batter and then adding that to the rest of the batter.
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What is whipped egg yolks that have cooked sugar added?
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What is "pate au bombe"?
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What is the cake mixing method that whips whites and yolks apart from each other?
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Separation foaming method.
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What is a mixture of egg whites and sugar that is cooked below 225 F until it is dried through?
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Meringue.
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What is a dacquoise?
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A cake that is crunchy on the outside and soft on the inside.
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