QUESTIONS
Give the reason for the greater quantity of fat in cake when egg yolks are omitted.
If the conventional method of mixing cake is followed, what can be done in cold weather to hasten the creaming of fat? What is the result of insufficient creaming?
Why is the cake mixture beaten thoroughly before the whites of eggs are added?
What is the purpose of cutting and folding in the whites of eggs in the cake mixture?
What kind of fat should be used for white cake? Why?
Why use hot water rather than cold water for Water Frosting (see
Experiment 11)?
When egg whites alone are used in cake, give at least three uses for the yolks of the eggs.
Why is Egg Frosting used on warm cake, rather than on cold?
What is the use of vinegar in Boiled Frosting (see Christmas Candy)?
Why should the white of egg be beaten while the hot sirup is being poured over it?