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4
|
Type of foam cake that is made with egg whites not egg yolks
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8
|
Often called the two-stage method
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10
|
Closely related to the angel food method
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11
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Variation of Genoise cakes
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12
|
A pick or cake tester comes out clean when inserted into the center of the cake
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13
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Contain a high ratio of both liquids and sugar
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14
|
Standard mixing method for a cake
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15
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This method has no fat are based on egg-white foam
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16
|
Sprayed with oil,flour mixture, or greased and dusted with a bit of flour
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1
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Used to make cakes, tortes, and desserts taste better and look more attractive
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2
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Leavening is formed from air that is trapped in the beaten eggs
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3
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Based on the amount of liquid in the batter and the amount of handling a batter can withstand
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5
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A type of fat that helps create a smooth consistency throughout mixture
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6
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Also called foam cakes and have an airy light texture
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7
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Contain a pound each of butter, flour, sugar, and eggs
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9
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European sponge cake
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