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Cakes

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