History
of cakes
"Cake" has origins from Old Norse in
Middle English. The people made cakes to worship the god and used cake as
food in the family. The French when referring to cakes will mean all type of
fruit cake. The people in Great Britain and the United States use the word “cake”
for call many types of dessert for example sponge cake, iced cake, chocolate
cake etc. Cakes will have quality it’s depend on the selection quality of
ingredients and the formulation that use for made.
Types
of cakes
Butter cake
The cakes are high fat. The spongy of the cake in
this type cause of the air from beating the butter and sugar because fat will
keep the air and it will expand during baking. This types of cake such as white
cake, chocolate cake, and fruit cake etc.
Unshortened
cake or Foam - type cake
Unshortened cakes are the cakes that no fat in ingredients.
Size of cake depend on the expanding of the albumen that was hit until rise and
it will keep the air during hit that makes cakes will expand during baking. Making
the cake of this type should be make with caution because the lather from
hitting albumen that weakness different from butter cakes. There are two types:
-
Sponge
cake
Sponge cake is a cake that use eggs as the main
ingredient. The quality of the eggs will have a lot of effect on the sponge
cake because this cake will sponge by eggs. So, eggs have to fresh. The eggs in
normal temperature better than the eggs that keep in refrigerator. Making cakes
will bring all of ingredients except butter beaten together by adding quality additives
and beat it until the ingredient is rise after that put the melts butter.
-
Merinque cake
Merinque cake is the cake that use only albumen for
example angel cake and lemon meringue cake etc.
Chiffon cake
Chiffon cake is the cake that have delicate like unshortened
cakes and have cake shiny like butter cake.
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