Shortened cake
Cake containing fat and whole eggs.
Chiffon cake
Cake that uses egg white to leaven, but also contains fat.
Unshortened Cake
Cake containing beaten egg whites and no fat.
Quick Mix Method
Mixing method only requires one bowl.
Conventional Mixing Method
Mixing Method require that butter and sugar are creamed together first.
Flour
Too much _____ can make a cake tough and dry.
Liquid
Gluten is formed by the combination of flour and...
Pound
Type of shortened cake without chemical leavening agent.
Sugar
Ingredient that provides cake with sweetness and browning.
Salt
Ingredient that enhances flavor.
Leavening Agent
Type of Ingredient that causes cakes to rise
Fat
Ingredient that adds tenderness.
Eggs
Ingredient that improve color, bind, & helps to leaven some cakes
Room Temperature
Eggs and butter should be this temperature when baking cakes.
Gluten Content
The main difference between cake and all purpose flour.
Flat and Dry
When the cake pan is too large, the cake will be...
Overmixing
This causes the gluten to overdevelop.
Unevenly
If the pans are touching in the oven, the cakes will cook...
Angel Food Cake
A type of unshortened cake.
Vanilla
Main flavor in Angel Food Cake.