The word "cake" comes from the Old Norse word "kaka" and it means something baked and sweet with eggs and often milk or fat. They are porous because they rise when you cook them. A lot of Roman breads with butter and eggs must have been similar and sometimes the frontiers between cakes, cookies, and bread can be indistinct because the ingredients and cooking methods are so similar, as are the resulting flavors and textures.
These sweet confections are really popular in Europe and also in places like North America where there is a strong European influence. There are often more eggs, butter, and rich ingredients in continental European torte and gateau than in the English cakes. Asian ones are very different again.
Crude cakes were found in the remains of Swiss lake villages and these were made from moistened, compacted, crushed grains and baked on hot stones. Ancient Egyptians made theirs with nuts, raisins and other fruits and this is similar to what people ate in the 1300s in the United Kingdom.
Molds for baking have been used since the 1600s and they could be made from paper, metal or wood. There were also adjustable ones. Pans were sometimes used to bake the cakes, which were enjoyed with a cup of tea or a glass of sweet wine in that era. They would have formed part of the display at banquets and feasts but were only for the display then, not for eating. The French served their baked confections after dinner as a dessert from the mid-1800s.
The first frosting recipes were a boiled mixture of egg whites and sugar, as well as various flavorings, and these would be poured over the top of the cake. It would then be baked for a bit longer, until the frosting formed a hard, glossy crust. A lot of these baked confections would also have contained dried fruits like currants or raisins.
Bicarbonate of soda was introduced in the middle of the nineteenth century and then baking powder was created. Baking powder is a mixture of bicarbonate of soda and acid. This replaced yeast and makes it possible to bake recipes more easily.
As ovens became easier to control, this also helped the bakers. Extra refined white flour made an appearance in the 1800s and butter-cream frostings started to replace the boiled frostings. Dry baking mixes came later and high-altitude baking mixes were invented in the 1940s.
Epiphany Cakes
An epiphany cake is a common custom in various cultures and this is a baked sweet confection, which contains a bean or some kind of trinket or symbolic figure. Sometimes there are two figures - one representing a king and one for a queen.
These were popular in the Middle Ages in the royal courts, and it is thought that such customs came from pagan Roman customs. There are different epiphany recipes in different European countries - the British iced, layered, fruit-filled confection is very different from the French galette de Rois, for example, with its golden paper crown.
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