Angel food cake - Pound cake - Genoise - Emulsion - Baumkuchen - Fondant - Icing comb - Sachertorte - Gateau - Buche de Noel A. A type of cake based on an egg-white foam and containing no fat. B. A sugar syrup that is crystallized to a smooth, creamy white mass and used as an icing. C. A cake made by adding one thin layer of batter at a time to a pan and browning under a broiler or salamander. D. A cake made of equal parts butter, sugar, flour, and eggs. E. A cake made of a whole egg and sugar foam, flour, and sometimes melted butter but no other liquid. F. A rich chocolate cake coated with apricot jam and chocolate fondant icing. G. French word for cake. H. A plastic triangle with toothed or serrated edges, used for texturing icings. I. A mixture of two unmixable substances. J. A cake roll decorated to look like a log