A) Ponqué B) Panqué C) Madeira D) Rührkuchen
A) Nuts B) Bitter chocolate C) Starch D) Rum
A) Ponqué B) Panqué C) Osterlamm D) Rührkuchen
A) A decorative frosting technique B) A native Colombian fruit C) A specific type of oven D) A Spanish phonetic approximation of pound-cake
A) It is always shaped like a lamb B) It contains fresh cherries C) It is made with orange zest D) It is wine-drenched
A) Religious fasting days B) Breakfast C) School lunches D) Weddings
A) Egg-heavy cake B) Stirred cake C) Pound cake D) Butter cake
A) Wine B) Glacé cherries C) Milk D) Fresh cherries
A) An orange cake B) A marbled cake in a bundt tin C) A cake with nuts D) A cake with bitter chocolate and almonds
A) Fake venison saddle cake B) A cake with raisins C) A traditional lamb-shaped cake D) A bread-like fruit cake
A) Panqué B) Eischwerteig mit Fett C) Madeira sponge D) Rührkuchen
A) Stirred flour mixture B) Four-quarter cake C) Egg-heavy batter with shortening D) Weight-proportioned sponge
A) Sugar B) Eggs C) Flour D) Butter
A) Fresh cherries sink to the bottom B) Glacé cherries are cheaper C) Fresh cherries melt during baking D) Glacé cherries have a stronger flavor
A) Madeira sponge B) Shortening sponge C) Rührkuchen sponge D) Wine-drenched sponge
A) Eggs B) Sugar C) Butter D) Flour
A) Australia B) France C) England D) United States
A) James Villas B) Eliza Leslie C) Hannah Glasse D) Julia Child
A) Sour cream B) Cream cheese C) Buttermilk D) Yogurt
A) Four eggs B) Four quarters C) Four ingredients D) Four pounds
A) Vodka B) Whiskey C) Brandy D) Rum
A) Vinegar B) Yeast C) Baking powder D) Cornstarch
A) Lard B) Coconut milk C) Vegetable oil D) Margarine
A) Whipped cream and fruit B) Chocolate chips C) Nutella spread D) Caramel drizzle
A) 17th century B) 19th century C) 20th century D) 18th century
A) Vanilla extract B) Lemon or orange juice C) Cinnamon and nutmeg D) Almond extract |