10.3 Concept Review Foam Products – Cakes
- Describe the different stages of egg white foaming and list a product associated with each stage.
- foamy
- soft peak
- upper soft peak
- stiff peak
- dry
- In an angel cake recipe, why is the cream of tartar added before beating the egg whites?
- Explain and be able to demonstrate the technique of “folding”.
- How do you prepare the baking pan for an angel cake?
- Whipping egg whites _______________ protein; while oven heating _______________ the protein.
- Why are foam cakes inverted for cooling?
- Compare the characteristics of these foam cakes in relation to the ingredient combination in each.
Angel Food Cake:
Sponge Cake:
Lemon Chiffon Cake:
