Cakes began in ancient Egypt as round, flat, unleavened breads that were cooked on a hot stone. Their evolution from crude cakes to what we enjoy today was possible, over many centuries, through the introduction of new ingredients and technology. The Egyptian's discovery and subsequent skill at using natural yeast helped leaven those once flat cakes. When butter and eggs made their way into the cake dough, their consistency became the precursor for today's cakes.
Cake making continued to improve especially with the new ingredients such as chocolate and vanilla, and eventually sugar, that came to Europe with the discovery of the New World.
By the 18th century cakes were beginning to be made without yeast. Some yeast risen cakes survived, such as the Alsatian Kugelhopf, but the new cakes got their lightness from beaten eggs. But not only did some recipes call for an astounding number of eggs (upwards of 30) but they required long hours of beating. Unfortunately, this went on until technology caught up with the invention of baking soda (1840s) followed closely by baking powder (1860s).The quality of baked goods would continue to improve over time as ingredients became more refined and of a consistent quality....Read more: http://www.joyofbaking.com/cakes.html#ixzz16lhqJyfA
* Measure ingredients carefully. * Use the specified flour. * Always use room-temperature, large eggs, unless recipes calls for other. (If in a hurry, the chill can be removed from eggs by dipping in a bowl of warm water.) * Use the shortening called for in a recipe. * Butter should be at room temperature.
Baking
Most recipes require that the oven be preheated. Always use the size pans called for in a recipe. ...To calculate the width of the pan, measure across the top from inside edge to inside edge. Shiny metal pans produce the best cakes. Dark non stick or glass pans readily absorb heat. Cakes baked in these pans might do better in an oven set for 25 degrees lower than recipe specifies. Unless otherwise specified, grease and flour pans.
1. Generously grease the inside of pans, bottom and sides. 2. Sprinkle with flour. 3. Shake pan to evenly coat. 4. Tap out any access flour.
Bake on center rack. Don't allow pans to touch each other or wall of oven. Test for doneness 8 minutes prior to recipe directions for doneness.
Cakes began in ancient Egypt as round, flat, unleavened breads that were cooked on a hot stone. Their evolution from crude cakes to what we enjoy today was possible, over many centuries, through the introduction of new ingredients and technology. The Egyptian's discovery and subsequent skill at using natural yeast helped leaven those once flat cakes. When butter and eggs made their way into the cake dough, their consistency became the precursor for today's cakes.
ReplyDeleteCake making continued to improve especially with the new ingredients such as chocolate and vanilla, and eventually sugar, that came to Europe with the discovery of the New World.
By the 18th century cakes were beginning to be made without yeast. Some yeast risen cakes survived, such as the Alsatian Kugelhopf, but the new cakes got their lightness from beaten eggs. But not only did some recipes call for an astounding number of eggs (upwards of 30) but they required long hours of beating. Unfortunately, this went on until technology caught up with the invention of baking soda (1840s) followed closely by baking powder (1860s).The quality of baked goods would continue to improve over time as ingredients became more refined and of a consistent quality....Read more: http://www.joyofbaking.com/cakes.html#ixzz16lhqJyfA
Cake making
ReplyDeleteIngredients
* Measure ingredients carefully.
* Use the specified flour.
* Always use room-temperature, large eggs, unless recipes calls for other. (If in a hurry, the chill can be removed from eggs by dipping in a bowl of warm water.)
* Use the shortening called for in a recipe.
* Butter should be at room temperature.
Baking
Most recipes require that the oven be preheated.
Always use the size pans called for in a recipe.
...To calculate the width of the pan, measure across the top from inside edge to inside edge.
Shiny metal pans produce the best cakes.
Dark non stick or glass pans readily absorb heat. Cakes baked in these pans might do better in an oven set for 25 degrees lower than recipe specifies.
Unless otherwise specified, grease and flour pans.
1. Generously grease the inside of pans, bottom and sides.
2. Sprinkle with flour.
3. Shake pan to evenly coat.
4. Tap out any access flour.
Bake on center rack. Don't allow pans to touch each other or wall of oven.
Test for doneness 8 minutes prior to recipe directions for doneness.