Cake
Pound layer cake.jpg
Layered pound cake filled with raspberry jam and lemon curd, and finished with buttercream frosting
Course
Dessert
Main ingredients
Usually flour, salt, sugar, eggs, butter, or oil
Cookbook: Cake Media: Cake
Birthday fruit cake
Chocolate cupcakes with cream icing and red sprinkles
Raisin cake
Typical cake ingredients are flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or baking powder. Common additional ingredients and flavourings 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 pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.[1]
Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur cook may bake a cake.
History
Blood Orange Chiffon Cake with mango curd
The term "cake" has a long history. The word itself is of Viking origin, from the Old Norse word "kaka".[2]
The ancient Greeks called cake πλακοῦς (plakous), which was derived from the word for "flat", πλακόεις (plakoeis). 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. Placentae were baked on a pastry base or inside a pastry case.[3]
The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goat's milk.[4] In ancient Rome, basic bread dough was sometimes enriched with butter, eggs, and honey, which produced a sweet and cake-like baked good.[5] Latin poet Ovid refers his and his brother's birthday party and cake in his first book of exile, Tristia.[6]
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.[5]
Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.[7]
Cake mixes
Main article: Baking mix
cake mix in plastic packets
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.[8] One company patented a cake-bread mix in order to deal with this economic situation, and thereby established the first line of cake in a box. In so doing, cake as it is known today became a mass-produced good rather than a home- or bakery-made specialty.
Later, during the post-war boom, other American companies (notably General Mills) developed this idea further, marketing cake mix on the principle of convenience, especially to housewives. When sales dropped heavily in the 1950s, marketers discovered that the cake in a box rendered the cake-making function of housewives relatively dispiriting. This was a time when women, retired from the war-time labor force, and in a critical ideological period in American history, were confined to the domestic sphere and oriented towards the freshly blossoming consumerism in the US.[9] In order to compensate for this situation, the marketing psychologist Ernest Dichter ushered in the solution to the cake mix problem: frosting.[10] Since making the cake was so simple, housewives and other in-home cake makers could expend their creative energy on cake decorating inspired by, among other things, photographs in magazines of elaborately decorated cakes.
Ever since, cake in a box has become a staple of supermarkets, and is complemented with frosting in a can.
Varieties
Cranberry coffee cake
A fudge cake is a type of chocolate cake
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.[5] For example, banana bread may be properly considered either a quick bread or a cake.
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.[11] 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.[12] The ingredients are sometimes mixed without creaming the butter, using recipes for simple and quick cakes.
Sponge cakes (or foam cakes) are made from whipped eggs, sugar, and flour. They rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Sponge cakes are thought to be the oldest cakes made without yeast. An angel food cake is a white sponge 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. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.
Chiffon cakes are sponge cakes with vegetable oil, which adds moistness.[13]
Chocolate cakes are butter cakes, sponge cakes, or other cakes flavored with melted chocolate or cocoa powder.[14] German chocolate cake is a variety of chocolate cake. Fudge cakes are chocolate cakes that contains fudge.
Coffee cake is generally thought of as a cake to serve with coffee or tea at breakfast or at 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. Cheesecakes, despite their name, aren't really cakes at all. Cheesecakes are in fact custard pies, with a filling made mostly of some form of cheese (often cream cheese, mascarpone, ricotta, or the like), and have very little flour added, although a flour-based or graham cracker crust may be used. Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.
Butter or oil layer cakes include most of the traditional cakes used as birthday cakes, etc., and those sold as packaged cakes. Baking powder or bicarbonate of soda are used to provide both lift and a moist texture. Many flavorings and ingredients may be added; examples include devil's food cake, carrot cake, and banana bread.
Yeast cakes are the oldest and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.
Birthday cake
Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form of fat) are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter. While the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers.
Cake varieties
Gooey butter cake
German chocolate cake
A strawberry cake prepared as a layer cake
Malay steamed sponge cake
strawberry mousse cake
Carrot Cake
Special-purpose cakes
Cake made for a baby shower with edible decorations, an example of edible art
Cakes may be classified according to the occasion for which they are intended. For example, wedding cakes, birthday cakes, cakes for first communion, Christmas cakes, Halloween cakes, and Passover plava (a type of sponge cake sometimes made with matzo meal) are all identified primarily according to the celebration they are intended to accompany. The cutting of a wedding cake constitutes a social ceremony in some cultures. The Ancient Roman marriage ritual of confarreatio originated in the sharing of a cake.
Particular types of cake may be associated with particular festivals, such as stollen or chocolate log (at Christmas), babka and simnel cake (at Easter), or mooncake. There has been a long tradition of decorating an iced cake at Christmas time; other cakes associated with Christmas include chocolate log and mince pies.
A Lancashire Courting Cake is a fruit-filled cake baked by a fiancée for her betrothed. The cake has been described as "somewhere between a firm sponge - with a greater proportion of flour to fat and eggs than a Victoria sponge cake - and a shortbread base and was proof of the bride-to-be’s baking skills." Traditionally it is a two-layer cake filled and topped with strawberries or raspberries and whipped cream.[15]
A decorated birthday cake
