The cake is a sweet food made with flour, sugar and other ingredients, usually baked.
Leavening agent such as flour, sugar, eggs, butter or oil or margarine, a liquid, and baking soda or baking powder. Common additives and flavors include dried, candied or fresh fruits, nuts, cocoa, and vanilla, among which there are many alternatives to the basic ingredients. Cakes can be frozen with fruit preserves, nuts, or dessert sauces (such as pastry cream), buttercream, or other frosting, and can be decorated with marzipan, tubed edges, or candied fruit.
The cake is often served as a festive dish on festive occasions such as weddings, anniversaries, and birthdays. There are countless cake recipes; Some are like bread, some are excellent and elaborate, and some are centuries old. Cake making is no longer a complicated process; At a time when a lot of work was required to make cakes (especially whipping with egg foam), the baking equipment and instructions were simplified so that even many hobby cooks could bake a cake.
Story
The word "cake" has a long history.
The ancient Greeks called the cake called (placus), which is derived from the word "flat", πλακόεις (placois). It is baked with flour mixed with eggs, milk, nuts and honey. They also have a cake called "Satura" which is a flat and heavy cake. The placenta is baked on the dough base or inside the dough box.
The Greeks invented cheesecakes by brewing, frying in olive oil, and using goat's milk. In ancient Rome, basic bread flour was sometimes rich in butter, eggs, and honey, producing baked goodies such as sweets and cakes. The Latin poet Ovidio mentions his and his brother's birthday party and cake in his first book on exile, Tristia.
The first cakes in England were also essentially bread: the most obvious differences between "cake" and "bread" were the roundness of the cakes, the flat shape and the cooking method, the rotation of the cakes at once during baking, the bread is kept in an upright position throughout the baking process.
The fermented biscuits with beaten egg have their origin in the Renaissance, probably in Spain.
Cake mix
Main article: Baking mix
Cake mix in plastic packages
During the Great Depression, there was a surplus of molasses and the need to provide easily prepared food to millions of economically depressed people in the United States. To cope with this financial situation, a company patented a cake and bread mix and therefore arranged the first row of cakes in a box. In doing so, the cake, as it is known today, has become largely better produced than the homemade or bakery specialty.
Later, during the post-war boom, other American companies (especially General Mills) further developed the idea of marketing cake mix on the principle of convenience, especially for housewives. When sales plummeted in the 1950s, housewives once discovered that baking cakes was a way to exercise skill and creativity. It was a time of burgeoning consumerism in the United States, when women retired from war work were confined to the domestic sphere in American ideological history. Since making cakes is so easy, housewives and other homemade cake makers can use their creative energy to decorate cake decorations, among other things, photographs in extensively decorated cake magazines.
Cake in a box comes from the staple in supermarkets and is completed with frosting in the tin.
Types
Cakes are broadly divided into several categories based primarily on ingredients and mixing methods.
Although it is easy to find clear examples of the difference between cake and bread, the exact classification is always unclear.
The fermented biscuits with beaten egg have their origin in the Renaissance, probably in Spain.
Cake mix
Main article: Baking mix
Cake mix in plastic packages
During the Great Depression, there was a surplus of molasses and the need to provide easily prepared food to millions of economically depressed people in the United States. [8] To cope with this financial situation, a company patented a cake and bread mix and therefore arranged the first row of cakes in a box. In doing so, the cake, as it is known today, has become largely better produced than the homemade or bakery specialty.
Later, during the post-war boom, other American companies (especially General Mills) further developed the idea of marketing cake mix on the principle of convenience, especially for housewives. When sales plummeted in the 1950s, housewives once discovered that baking cakes was a way to exercise skill and creativity. It was a time of burgeoning consumerism in the United States, when women retired from war work were confined to the domestic sphere in American ideological history. Inspiration came from psychologist Ernest Dichter to find a solution to the cake mix problem in Frosting. Since making cakes is so easy, housewives and other homemade cake makers can use their creative energy to decorate cake decorations, among other things, photographs in extensively decorated cake magazines.
Cake in a box comes from the staple in supermarkets and is completed with frosting in the tin.
Types
Cakes are broadly divided into several categories based primarily on ingredients and mixing methods.
Although it is easy to find clear examples of the difference between cake and bread, the exact classification is always unclear.
Butter Cake
Main article: butter cake
Goo Butter Cake
Butter cakes are made from creamy butter, sugar, eggs, and flour. They rely heavily on a combination of whipped butter and sugar to add air to the dough. A classic sponge cake is made with every pound of butter, sugar, eggs, and flour. Another type of butter cake that takes its name from the ratio of ingredients used: 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. According to Beth Tartan, the cake is one of the most common American pioneers based in North Carolina.
Baking powder is present in many shortbread cakes such as Victoria sponge cake. Ingredients are sometimes mixed without churning butter, using simple and quick cake recipes.
Fluffy cake
Main article: Sponge cake
Steamed cake called Ma Lai Gao
The sponge cakes (or foam cakes) are made with beaten eggs, sugar, and flour. Traditional cakes are fermented only with eggs. For fermentation, they rely on air trapped in a protein matrix (usually beaten eggs), sometimes with a little baking powder or other chemical fermentation. Egg-fermented cakes are considered the oldest cakes made without yeast.
Angel Food Cake is a white cake that uses only egg whites and is traditionally baked in a tube mold. French Genoese is a sponge cake containing light butter. The most decorated cupcakes with luxurious toppings are sometimes called getou, the French word for cake. The gauze cakes are cakes with vegetable oil, which provide moisture.
Chocolate cake
Main article: Chocolate cake
German chocolate cake
Homemade chocolate cake
Chocolate cakes are butter cakes, biscuits, or other cakes flavored with melted chocolate or cocoa powder. German chocolate cake Variety of chocolate cakes.
Coffee cake
Main article: Coffee cake
Coffee cake is generally considered a cake that is served with coffee or tea at breakfast or coffee break. Some varieties use yeast as a leavening agent, while others use baking soda or baking powder. These cakes are often called light frosting drizzles or drizzles.
Flourless cake
Flourless baked cakes include baked cheesecakes and flourless chocolate cakes. Cheesecakes, despite their name, are not cakes. Cheesecakes are custard cakes, some of which are made with cheese (often cream cheese, mascarpone, ricotta, or the like) and contain very little flour, although a flour base or graham cracker base can be used. Cheesecakes are also very old, with evidence of sweet honey cakes dating back to ancient Greece.
Layer cakes
Main article: Layer cake
Strawberry shortcake is made as a layer cake.
Layered cakes are cakes made with layers of shortbread or butter, filled with cream, jam, or other filling to hold the layers together.
An egg cake
Egg cakes are made with one egg. They can be made with butter or vegetable abbreviation. An egg cake is an inexpensive recipe when it is very expensive to use two eggs per cake.
Comparison with bread
Although it is easy to find clear examples of the difference between cake and bread, the exact classification is always unclear. For example, banana bread can be considered a quick bread or cake. Yeast cakes are ancient and similar to yeast bread. These cakes are usually very traditional in shape and contain cakes such as babka and stolen.
Special purpose cakes
The cake, made for the baby shower with edible decorations, is an example of edible art.
The cakes are classified according to the intended context. For example, wedding cakes, birthday cakes, first society cakes, Christmas cakes, Halloween cakes, and Easter plava (sometimes a kind of sponge cake made from a matzo meal) are mainly marked according to the celebrations that follow. Cutting a wedding cake is a social ceremony in some cultures. The ancient custom of Roman weddings originated in sharing a cake.
The tradition of decorating a frozen cake at Christmas is long overdue; Other pastries associated with Christmas include chocolate chunks and minced meat.
Lancashire Courting Cake is a fruit filled cake baked by your fiance for their wedding. The cake has been described as "somewhere between a firm cake, with more flour for the fat and eggs than a Victoria cake, and a test of the baking skills of the shortbread base and the bride." Traditionally it is a two-layer cake, filled with strawberries or raspberries and whipped cream.
