Cakes are done a. when they have wrinkled (but not yet formed a ...

[washai]

Cakes are done
 a. when they have wrinkled (but not yet formed a gap) at the pan edges.
  b. if an inserted toothpick comes out of the cake with batter still clinging to it.
  c. when they are lightly touched on the top and a mild indentation remains.
  d. when they start to fall every time the oven door is opened.

Question 2

During cake baking
 a. eggs set the structure by coagulating protein and gelatinizing starch.
  b. if the oven temperature is too high, leavening gas is lost from the batter before there is a chance for coagulation of the proteins and gelatinization of the starch.
  c. low baking temperatures create a crust before the cake can rise, resulting in a hump that forms as the interior of the cake continues to rise.
  d. heat browns the crust through the Maillard reaction.

[b614102004]

Answer to Question 1

a

Answer to Question 2

d

[washai]

Gracias!

[DylanD1323]

TYSM