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Cakes

Across
Is not fat free and can use egg white foam, contains baking powder for leavening, melted butter or vegetable oil is added for richness
Contributes to the structure, activates baking powder
Dense
Uses little to no fat
Deep smooth sided baking pan with a hallow tube in the middle, provides support and easier to remove from pan
1 cup of all purpose flour and remove 2 T. of the flour and replace with 2 T. of cornstarch
Flour that has more gluten
Springs back when touched, toothpick does not work
Uses no fat and leavened with whipped egg whites, the egg white foam is the only leavening
Hole in the center
Boiled over double boiler, texture is more liquidy
Contain solid fats (butter and shortening)
Example of a shortened cake
Down
Provides structure
Sweetening and browning
Put all ingredients in a bowl at the same time and blend until smooth
Adds moisture and richness
Top should spring back, sides pull away and toothpick comes out clean
Room temperature, texture is thicker
Binds ingredients together and adds golden color
Dry ingredients are mixed with the fat and alternate the wet and dry ingredients
Gives angel food it's airy texture
Uses egg yolks or whole eggs that are whipped with the sugar until thick foam is created
Cream butter and sugar or eggs and sugar, then add dry and wet to the fat mixture
Example of an unshortened cake