Fastrack Theory cakes

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• Catering
• Further Education (Key Stage 5)

Cakes and sponges 

Name a cake made by mechanical aeration ?

Name a cake made by chemical aeration ?

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. 
   

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 - Insufficient baking powder used (or old/out of date baking powder)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. 
   

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?

A

Too much liquid

B

Using too much baking powder

C

Sifting flour

D

Using room temperature eggs

What can cause a heavy cake to be produced ?

A

Butter and sugar not creamed enough

B

Too little butter

C

Excessive sugar

D

Flour overmixed

What is the ideal storage temperature for fresh cream?

A

(15°C)

B

(1°C to 5°C)

C

(10°C)

D

(-18°C)

Why should a Swiss roll be rolled quickly?

A

To make it taste sweeter

B

To maintain its shape

C

To cool it faster

D

To prevent it from cracking

What allergen is commonly found in marzipan?

A

Almonds

B

Soy

C

Peanuts

D

Wheat