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