(2) What leavening materials are used in cake making?
(3) (a) What are the two general classes of cakes? (b) In what way do they differ?
(4) Of what value in cake making are pans with removable bottoms?
(5) Give the various steps up to mixing in making a cake.
(6) How should pans be prepared for: (a) butter cakes? (b) sponge cakes?
(7) Give the general proportion of ingredients for sponge cake.
(8) Give the order necessary for combining the ingredients in sponge cake.
(9) (a) Describe the baking of sponge cake. (b) How can you tell when sponge cake is ready to be taken out of the oven?
(10) When and how is sponge cake taken from the pan in which it is baked?
(11) (a) Give the general proportion of liquid and flour used for butter cake. (b) What makes this proportion vary?