Fastrack Theory cakes

• Catering
• Further Education (Key Stage 5)

Cakes and sponges 

Name a cake made by mechanical aeration ?

Name a cake made by chemical aeration ?

Cake faults 

What is the cause of a small and heavy cake? 

• 
  

1. Insufficient aeration of the egg content
2. Insufficient sugar used in the recipe
   
3. - Insufficient baking powder used (or old/out of date baking powder)
   
4.  Insufficient beating of the cake mix during creaming stage
   
5. 
   

What is the cause of a cake sinking?

1. Undercooked
   
2. - Knocking in the oven prior to cakes being set (cooked)
   
3. - Too much liquid
   
4. Too much baking powder
   
5. 
   

Swiss roll 

• Why is Swiss roll baked at a high temperature?
  
• Because it needs to be rolled and in order to prevent it from cracking needs to cook quickly.
  
• 
  

How should a fresh cream cake be stored?

The answers 

Above raw produce

- Between 1-5°C

- In a container or cake box

- Labelled & dated

Which ingredient can lead to cakes sinking?

1. Too much liquid
2. Using too much baking powder
3. Sifting flour
4. Using room temperature eggs

What can cause a heavy cake to be produced ?

1. Butter and sugar not creamed enough
2. Too little butter
3. Excessive sugar
4. Flour overmixed

What is the ideal storage temperature for fresh cream?

1. (15°C)
2. (1°C to 5°C)
3. (10°C)
4. (-18°C)

Why should a Swiss roll be rolled quickly?

1. To make it taste sweeter
2. To maintain its shape
3. To cool it faster
4. To prevent it from cracking

What allergen is commonly found in marzipan?

1. Almonds
2. Soy
3. Peanuts
4. Wheat