Question 1
An under mixed cake would most likely be expected to have
◦ a coarse texture.
◦ a small volume.
◦ tunnels.
◦ a soggy texture.
Question 2
Cake flour is usually used in the preparation of unshortened cakes because of its
◦ high enrichment level.
◦ unbleached properties.
◦ low protein content, and weak gluten quality.
◦ fine granulation that gives strength to the egg foams.