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Questions for Discussion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

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  1. What are the three main goals of mixing cake batter?
  2. How are the following concepts related to the goals in question 1? (a) emulsion; (b) creaming of fat and sugar; (c) gluten development.
  3. What are four precautions you should take to prevent a cake batter from curdling or separating?
  4. List the steps in the creaming method of cake mixing.
  5. List the steps in the two-stage, or high-ratio, mixing method.
  6. List the steps in the sponge method. What extra steps are needed in the butter sponge method? in the hot milk and butter sponge method? in the separated-egg sponge method?
  7. What are the advantages and disadvantages of using butter in high-fat cakes?
  8. Why is there a lot of emphasis on scraping down the sides of the bowl and the beater in both the creaming method and the two-stage methods?
  9. How is mixing a creaming-method cake different from mixing a combination creaming/sponge method cake?
  10. Which of the following cake ingredients are considered tougheners, which are tenderizers, which are dryers, and which are moisteners?

    flour egg whites milk (liquid)
    butter egg yolks cocoa
    sugar whole eggs water

  11. Why should angel food cake pans not be greased?

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