Cake Making

What is the primary role of flour in cake baking?

• Adding sweetness

• Providing structure

• Adding moisture

• Enhancing flavor

What key property does sugar contribute to cakes?

• Flavor and color only

• Sweetness, moisture, and tenderness

• Structure and leavening

• Only sweetness

What is the primary function of fat (such as butter or oil) in cake recipes?

• Helps the cake rise

• Adds flavor, moisture, and richness

• Improves browning

• Acts as a leavening agent

What is the role of leavening agents in cake baking?

• Add color to the cake

• Provide moisture

• Help the cake rise and become light and airy

• Enhance flavor

Why is sifting dry ingredients like flour recommended?

• To reduce baking time

• To improve the taste of the cake

• To ensure even distribution and remove lumps

• To make the cake more moist