What role does flour play in the cake? 2. How would you substitute all-purpose flour for the cake flour in the recipe? 5152 3. What role do sugar and fat play in the cake recipe? 4. Why would shortening cream be better than butter or margarine? 5. Why should the egg, butter, and margarine be at room temperature before incorporation into the cake batter? 6. What are the leavening agents in the creaming-style cake? 7. How can you test when the baked cake is ready to be removed from the oven? 8. How are layer cake pans positioned in the conventional oven? Do you follow the same protocol for a convection oven? 9. Which cake was preferred in flavor and why? 10. Why is it important that the butter or margarine be at room temperature for the one-bowl method when no creaming of the fat was involved? 11. Why does the one-bowl method cake recipe contain more baking powder than the creaming method recipe? 12 How do cakes made with the one-bowl method compare with cakes made with the creaming method?
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