![]() Fruit cakes, dense, heavy cakes made with candied, dried and glazed fruits (cherries, citron, citrus peel, currants, dates, pineapple, raisins) and nuts (Dundee cake, election cake and pecan whiskey cake, e.g.).Foam cakes, airy cakes made with little or no fat (angel food cake, chiffon, meringue, e.g.).Cheesecakes, which use eggs to help the cake rise, and contain little or no flour, except in the crust (and are actually custard pies, not cakes).Butter cakes, which often use baking powder to help the cake rise (devil’s food cake and pound cake, e.g.).Most modern cakes fall into these categories: Today’s cakes are made from a batter or dough of butter (or substitute, such as margarine or oil), eggs, flour, sugar, flavorings and sometimes a leavener such as baking powder or baking soda. The 19th century was the dawn of the modern cake, thanks to the emergence of the modern oven with a thermostat and universal access to sugar, which had previously been a costly import affordable only for the wealthy. Wealthy Romans did have cheesecakes baked with honey, but they did not resemble today’s rich, creamy cheese cake indulgences. In ancient Roman times, a cake was a small bread sugar was unknown and honey was dear. The meaning of “cake” has changed through the ages.
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