Cakes - The Creaming Method

what should you do with your ingredients before preparing a cake.

• Take them out the bags

• Weigh /measure the ingredients

• Wash all ingredients

• Take them out the fridge

The fat used in a creamed cake should be

• Melted

• Firm

• Chilled

• Room temperature

State the first two ingredients that must be combined in a creamed cake.

• Sugar and Eggs

• Shortening and Butter

• Butter and Sugar

• Egg and Butter

What is incorporated into the butter and sugar while its creaming

• Baking powder

• Air

• Fluff

• Eggs

What should be done to all the dry ingredients while making a creamed cake?

• It should be dried

• It should be sifted

• It should be wet

• It should be compacted into measuring cups

Why do we clean the sides of the mixing bowl when preparing a creamed cake

• to make cake smooth and free from lumps

• to prevent spillage

• so that all ingredients will be properly mixed

• to keep bowl clean

What happens to the mixture after it has been creamed.

• It gets liquidy

• It gets stiff

• It curdles

• changes colour, gets light and airy

How should eggs be added to the creamed mixture

• All together

• Two at a time

• One at a time

• Yolks first and whites after

What is it called when the fat separates from the liquid in the eggs

• liquidizing

• Separating

• Folding

• Curdling

What ingredient is added interchangeably with the flour during cake making by the creamed method ?

• colouring

• liquid

• baking powder

• vanilla essence