Qu’est-ce qu’on mange ce soir ? Vite, une recette de cake ! Que cake table ideas soit pour l’apéro ou pour un plat principal, rien de mieux qu’une bonne recette de cake.
Un mélange d’ingrédients, un moule à cake, un four et hop le tour est joué ! C’est simple comme un gâteau classique. Et l’avantage du cake, c’est qu’on sous-estime bien le nombre de recettes qu’on peut lui prêter. Cake salé, cake sucré, cake sucré-salé, il y en a pour tous les goûts. Pour des milliers de cocktails : 1001cocktails. This article needs additional citations for verification.
Please help improve this article by adding citations to reliable sources. Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. The term “cake” has a long history. The word itself is of Viking origin, from the Old Norse word “kaka”. It was baked using flour mixed with eggs, milk, nuts, and honey.
They also had a cake called “satura”, which was a flat heavy cake. During the Roman period, the name for cake became “placenta” which was derived from the Greek term. A placenta was baked on a pastry base or inside a pastry case. The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goat’s milk. Early cakes in England were also essentially bread: the most obvious differences between a “cake” and “bread” were the round, flat shape of the cakes, and the cooking method, which turned cakes over once while cooking, while bread was left upright throughout the baking process. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. During the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the United States.
One company patented a cake-bread mix to deal with this economic situation, and thereby established the first line of cake in a box. When sales dropped heavily in the 1950s, marketers discovered that baking cakes, once a task at which housewives could exercise skill and creativity, had become dispiriting. Ever since cake in a box has become a staple of supermarkets and is complemented with frosting in a can. Cakes are broadly divided into several categories, based primarily on ingredients and mixing techniques.
Although clear examples of the difference between cake and bread are easy to find, the precise classification has always been elusive. Butter cakes are made from creamed butter, sugar, eggs, and flour. They rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter. A classic pound cake is made with a pound each of butter, sugar, eggs, and flour. Baking powder is in many butter cakes, such as Victoria sponge. The ingredients are sometimes mixed without creaming the butter, using recipes for simple and quick cakes. Traditional sponge cakes are leavened only with eggs.
Angel food cake is a white cake that uses only the whites of the eggs and is traditionally baked in a tube pan. The French Génoise is a sponge cake that includes clarified butter. Chocolate cakes are butter cakes, sponge cakes, or other cakes flavored with melted chocolate or cocoa powder. German chocolate cake is a variety of chocolate cake.
Coffee cake is generally thought of as a cake to serve with coffee or tea at breakfast or a coffee break. Some types use yeast as a leavening agent while others use baking soda or baking powder. These cakes often have a crumb topping called streusel or a light glaze drizzle. Baked flourless cakes include baked cheesecakes and flourless chocolate cakes. Layer cakes are cakes made with layers of sponge or butter cake, filled with cream, jam or other filling to hold the layers together. One egg cakes are made with one egg. They can be made with butter or vegetable shortening.
One egg cake was an economical recipe when using two eggs for each cake was too costly. For example, banana bread may be properly considered either a quick bread or a cake. Cakes may be classified according to the occasion for which they are intended. A Lancashire Courting Cake is a fruit-filled cake baked by a fiancée for her betrothed. Traditionally it is a two-layer cake filled and topped with strawberries or raspberries and whipped cream.
Cakes are frequently described according to their physical form. Cakes may be small and intended for individual consumption. Larger cakes may be made to be sliced and served as part of a meal or social function. Dobos torte is an older form of layer cake. Special cake flour with a high starch-to-gluten ratio is made from fine-textured, soft, low-protein wheat. It is strongly bleached and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture. A cake can fail to bake properly, which is called “falling”.
A finished cake is often enhanced by covering it with icing, or frosting, and toppings such as sprinkles, which are also known as “jimmies” in certain parts of the United States and “hundreds and thousands” in the United Kingdom. Special tools are needed for more complex cake decorating, such as piping bags and various piping tips, syringes and embossing mats. To use a piping bag or syringe, a piping tip is attached to the bag or syringe using a coupler. The bag or syringe is partially filled with icing which is sometimes colored. Floral sugarcraft or wired sugar flowers are an important part of cake decoration. The shelf life of cakes packages for commercial sale depends on several factors. Cakes are intermediate moisture products prone to mold growth.