Cakes

Front 1

Describe what an egg foam-based cake is.

Back 1

It is spongy, light and dry with a delicate texture. Rely on whipped or beaten egg foam to provide the batter with air for leavening. They have a tight crumb which allows them to be rolled or manipulated to various shapes.

Geniose

Front 2

Describe the meringue method.

Back 2

Meringue cakes are always egg white-based cakes that are made by whisking the egg whites to stiff peaks.

Front 3

What is the difference between a baked and a dry meringue?

Back 3

Baked meringues are similar to sponge cakes. They are baked until the flour and egg are just cooked. Soft, delicate structure. Low in fat and high in sugar.

Bisquit Dacquoise

A dry meringue is baked at low temperatures until the eggs are cooked dry and crisp.

Baked Meringue

Front 4

What is the whole-egg foam method?

Back 4

A process by which whole eggs are whipped before being made into a cake batter.

Genoise

Milk Sponge

Front 5

Describe the separated-egg foam method.

Back 5

Process by which egg yolk and whites are formed separately before being incorporated into a cake batter. Yolks are whipped with sugar in one bowl and whites are whipped with sugar in another bowl. Very tight crumb.

Ladyfingers

Flourless Chocolate Cake

Front 6

What is a fat based cake?

Back 6

It contains either butter or oil as the principle ingredient and is baked at moderate oven temperatures for longer periods due to its high fat content. They are rich and flavorful.

Front 7

Describe the liquid-fat method.

Back 7

The process of quickly combining dry ingredients such as flour, sugar, chemical leavening and salt with liquid ingredients such as melted butter, water, milk and eggs. Minimal stirring to reduce gluten activation. Wet and dry ingredients must be thoroughly combined separately before being mixed together. It creates an irregular crumb.

Chocolate Cupcakes

Muffins

Carrot Cake

Front 8

Describe the creaming method.

Back 8

Creamed-butter cakes are leaven by air when sugar and butter are creamed together. Sugar cuts into the fat allowing air to get inside. Liquids ingredients are added slowly to create an emulsion.

Pound Cake

Banana Muffins

Devil's Food Cake

Front 9

Describe the high-ratio method.

Back 9

These cakes have a high ratio of sugar to flour. More sugar allows flour to be worked further with minimal gluten development. Ingredients must be at room temperature to ensure proper emulsion.

Front 10

What is the difference between the one-stage mixing method and the two-stage method?

Back 10

One-stage refers to the process of blending all wet and dry ingredients together separately before mixing them together all at once.

Chocolate Pound Swirl

The two-stage mixing method refers to cutting butter into the dry ingredients first, before adding the liquid mixture in stages.

High-Ratio Chocolate/White Cakes

Front 11

What are hybrid-based cakes?

Back 11

These cakes use methods from both egg-foam (meringue) and fat-based cakes (creaming method).

Lemon Chiffon, Black Forest Sponge, Jaconde, Sachertorte

Front 12

What is organic leavening?

Back 12

Yeast is the primary organic leavener used in cakes. The mixing method is similar to to bread making.

Kugelhupf

Front 13

How can you test a cake to see if it is finished baking?

Back 13

Appearance: Well risen, golden brown and edges should just pull away from the sides of the pan.

Touch: The cake should spring back quickly when touched. If your fingers leave an indent the cake is not ready.

Cake tester: When cake tester, skewer, pairing knife, etc. comes out clean when stuck in middle of cake.

Front 14

What does saddling mean?

Back 14

It is the process of greasing and lining a cake pan with parchment paper.

Front 15

What does soaking mean?

Back 15

Also called punching, means to brush a soaking solution over the surface of a layer cake. The syrup is commonly flavored with extracts, liquors or liqueurs.