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White Cake
White cake is a type of cake that is often vanilla flavored and made without egg yolks. White cakes can be butter cakes or sponge cakes. Angel food cake is a type of sponge cake that is considered a white cake because it is made using only egg whites. White cake is used as a component for desserts like icebox cake, and some variations on charlotte russe and trifle. White cake can be made by the creaming or reverse creaming methods; the latter can be used to make tier cakes with a tighter crumb. It is a typical choice for tiered wedding cakes because of the appearance and texture of the cake. See also * List of cakes The following is a list of types of dessert cakes by country of origin and distinctive ingredients. The majority of the cakes contain some kind of flour, egg, and sugar. Cake is often served as a celebratory dish on ceremonial occasions such as we ... References {{reflist Cakes Wedding food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angel Food Cake With Strawberries (4738859336)
In various theistic religious traditions an angel is a supernatural spiritual being who serves God. Abrahamic religions often depict angels as benevolent celestial intermediaries between God (or Heaven) and humanity. Other roles include protectors and guides for humans, and servants of God. Abrahamic religions describe angelic hierarchies, which vary by religion and sect. Some angels have specific names (such as Gabriel or Michael) or titles (such as seraph or archangel). Those expelled from Heaven are called fallen angels, distinct from the heavenly host. Angels in art are usually shaped like humans of extraordinary beauty. They are often identified in Christian artwork with bird wings, halos, and divine light. Etymology The word ''angel'' arrives in modern English from Old English ''engel'' (with a hard ''g'') and the Old French ''angele''. Both of these derive from Late Latin ''angelus'', which in turn was borrowed from Late Greek ''angelos'' (literally "messenge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanilla
Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). Pollination is required to make the plants produce the fruit from which the vanilla spice is obtained. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a 12-year-old enslaved child who lived on the French island of Réunion in the Indian Ocean, discovered that the plant could be hand-pollination, hand-pollinated. Hand-pollination allowed global cultivation of the plant. Noted French botanist and plant collector Jean Michel Claude Richard falsely claimed to have discovered the technique three or four years earlier. By the end of the 20th century, Albius was considered the true discoverer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter Cakes
A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. It is considered one of the quintessential cakes in American baking. Butter cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar, and eggs to bake a heavy, rich cake. History The invention of baking powder and other chemical leavening agents during the 19th century substantially increased the flexibility of this traditional pound cake by introducing the possibility of creating lighter, fluffier cakes using these traditional combinations of ingredients, and it is this transformation that brought about the modern butter cake. Ingredients and technique Butter cakes are traditionally made using a creaming method, in which the butter and sugar are first beaten until fluffy to incorporate air into the butter. Eggs are then added ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sponge Cakes
Sponges, the members of the phylum Porifera (; meaning 'pore bearer'), are a basal animal clade as a sister of the diploblasts. They are multicellular organisms that have bodies full of pores and channels allowing water to circulate through them, consisting of jelly-like mesohyl sandwiched between two thin layers of cells. Sponges have unspecialized cells that can transform into other types and that often migrate between the main cell layers and the mesohyl in the process. Sponges do not have nervous, digestive or circulatory systems. Instead, most rely on maintaining a constant water flow through their bodies to obtain food and oxygen and to remove wastes. Sponges were first to branch off the evolutionary tree from the last common ancestor of all animals, making them the sister group of all other animals. Etymology The term ''sponge'' derives from the Ancient Greek word ( 'sponge'). Overview Sponges are similar to other animals in that they are multicellular, hete ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angel Food Cake
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its aerated texture comes from whipped egg white. Angel food cake originated in the United StatesDavidson, Alan, and Tom Jaine. ''The Oxford companion to food''. Oxford University Press, USA, 2006. 805. Print. Retrieved August 9, 2010Google Books/ref> and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture. Description Angel food cake requires egg whites whipped until they are stiff. Cream of tartar is added to the mixture to stabilize the egg whites. Remaining ingredients are gently folded into the egg white mixture. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat. Cake flour is generally used because of its light texture. The s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Icebox Cake
An icebox cake (also known as a chocolate ripple cake or log in Australia) is a dairy-based dessert made with cream, fruits, nuts, and wafers and set in the refrigerator. One particularly well-known version is the back-of-the-box recipe on thin and dark Nabisco Famous Chocolate Wafers. History The icebox cake is derived from similar desserts such as the charlotte and the trifle, but made to be more accessible for housewives to prepare. It was first introduced to the United States in the 1920s, as companies were promoting the icebox as a kitchen appliance. Its popularity rose in the 1920s and 30s, as it used many commercial shortcuts and pre-made ingredients. In response to the dish's popularity, companies that manufactured ingredients for the cake, such as condensed milk and wafer cookies, began printing recipes on the backs of their boxes. Regional variations American The Nabisco version of the icebox cake indicates that the wafers are stacked to form a log with whipped cream ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charlotte Russe
A charlotte is a type of bread pudding that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake, crumbs or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. The baked pudding could then be sprinkled with powdered sugar and glazed with a salamander, a red-hot iron plate attached to a long handle, though modern recipes would likely use more practical tools to achieve a similar effect. The variant Charlotte russe uses a mold lined with ladyfingers and filled with Bavarian cream. Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin. History In 1815, Marie-Antoine Carême claims to have thought of ''charlotte à la parisienne'' "", presumably in 1803, when he opened his own pastry shop. The earliest known English recipe is from the 1808 London edition of Maria R ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trifle
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub. The name ''trifle'' was used for a dessert like a fruit fool in the sixteenth century; by the eighteenth century, Hannah Glasse records a recognisably modern trifle, with the inclusion of a gelatin jelly. History Trifle appeared in cookery books in the sixteenth century. The earliest use of the name ''trifle' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Creaming (food)
Creaming is used to refer to several different culinary processes. In baking, it is the blending of ingredients with a softened form of a solid fat. When a dish is described as being "creamed", it may mean that it has been poached in milk, cream or a similar liquid. "Creaming" can also refer to the separation of cream from milk. Blending Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the softened fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the semi-solid fat, remain in the final batter and expand as the item is baked, serving as a form of leavening agent. Poaching Creamed food, in cooking, denotes food that is prepared by slow simmeri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cakes
The following is a list of types of dessert cakes by country of origin and distinctive ingredients. The majority of the cakes contain some kind of flour, egg, and sugar. Cake is often served as a celebratory dish on ceremonial occasions such as weddings, anniversaries, and birthdays. __TOC__ Cakes See also * List of baked goods * List of breads * List of buns * List of desserts * List of pancakes * List of pastries * List of pies, tarts and flans * Pop out cake * Rice cake References {{Lists of prepared foods Cakes World cuisine, Cakes Dessert-related lists, Cakes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cakes
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and which share features with desserts such as pastries, meringues, custards, and pies. The most common ingredients include flour, sugar, eggs, fat (such as butter, oil or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like custard, jelly, cooked fruit, whipped cream or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, such as weddin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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