Cakes - odd

Learn about shortened vs. unshortened cakes, leavening agents, and ingredient functions!

Click on the blank and a word bank will appear. Choose the best answer. Shortened cakes are leavened with either baking soda or baking powder. Unshortened cakes contain no fat. Unshortened cakes are sometimes called foam cakes. Foam cakes are usually baked in a tube pan. The batter in an angel food cake rises by clinging to the sides of the pan as the batter expands. What are some examples of solid fats? oil butter vegetable shortening margarine Chemical leavening agents are used in what type of cake? shortened unshortened all types shortened cake texture tender, moist, velvety unshortened cake texture light and fluffy example of an unshortened cake angel food cake example of shortened cake chocolate cake Egg whites, steam, and air are responsible for leavening what type of cake? shortened unshortened all types function of flour creates structure of the cake the function of sugar gives sweetness to cake; improves texture function of eggs improve flavor and color of cake function of liquids helps blend ingredients function of salt provides flavoring function of fat tenderize the gluten function of leavening agents in cakes causes cakes to rise, become porous How do you prepare pans for shortened cakes? No preparation is needed grease and flour How do you prepare pans for unshortened cakes? no preparation is needed grease and flour What is responsible for stabilizing egg whites and increases the volume of angel food cakes? baking powder cream of tartar baking soda