Quiz Answer Key and Fun Facts
1. First things first, we need to make the cake, which means getting proportions right. Which of the following is most likely to be an incorrect measurement for a sponge cake recipe?
2. For our recipe, we're making a three tier sponge cake. However, if we wanted an even bigger cake, or one with elaborate and heavy decorations such as sugar paste/royal icing, we would use a greater proportion of flour in our cake batter recipe. What name, shared by a Portuguese region, is given to such a cake?
3. To get light and airy cakes, we decide to use a rising agent. Luckily we are making a lemon cake, and the acidity of lemon juice reacts perfectly with this common raising agent to produce carbon dioxide. Which raising agent is this?
4. Before we stack our sponge cakes on top of one another, we need to make sure the tops are nice and even. Which (perhaps unnecessary) piece of equipment consists of a thin, serrated blade that is used to ensure an even cake top?
5. Buttercream is essential, as it is the cement that holds our three tier cake together. What ingredient do we need to mix with butter to get buttercream?
6. As if there wasn't enough lemon already, we want to add some lemon curd to our cake layers. Which of these are you least likely to need when making lemon curd?
7. We've not finished with our buttercream yet! As well as going in between our sponge cake layers, we've also covered the entire cake in a very thin layer of buttercream before putting it in the fridge to become firm. What is this process called?
8. We next use what looks like a large metal paddle to make sure the edges of our cake are smooth. What is this piece of equipment called?
9. After smoothing out the surface of our cake, we pour over a mixture of white chocolate and gelatin that we've coloured yellow. It's important to pour the mixture when it gets to just the right temperature, so that it sets in time and leaves an amazingly shiny surface. What is this technique called?
10. Our lemony delight is almost done, but we need to finish off with meringue. We steadily pour hot sugar syrup into beaten egg whites, continuing to mix until the peaks are stiff and glossy. What type of meringue is this?
Source: Author
doublemm
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Bruyere before going online.
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