Question

high-ratio cakes made with the two-stage method are characterized by: *

• having more flour than sugar
• being made with solid fat that is creamed
• having a very fine crumb and being very moist
• using a foam of whole eggs or egg whites

Explanation:

High - ratio cakes made with the two - stage method:

• Option 1: High - ratio cakes have more sugar than flour, so this is wrong.
• Option 2: The two - stage method uses liquid shortening, not creamed solid fat (creamed solid fat is for the creaming method), so this is wrong.
• Option 3: High - ratio cakes made with the two - stage method are known for a very fine crumb and high moisture content, so this is correct.
• Option 4: Using a foam of whole eggs or egg whites is characteristic of sponge or foam - type cakes, not high - ratio cakes made with the two - stage method, so this is wrong.

Answer:

C. Having a very fine crumb and being very moist