A cake for every occasion Indulge in a slice of what these cakes have to offer to the milestones in our lives.
We cannot deny the fact that cakes are everywhere. Birthdays. Weddings. Anniversaries. Joyous occasions are often celebrated with the cutting of the cake. From the simple to fancy, the many different types of cakes available truly leave us spoilt for choice!
Cakes rom Another Century
The history of the modern cake is generally traced to the ancient civilisation, where they were used as special foods for celebration and for the Gods. In those distant days, the first cakes were very different from what we eat today. They were more bread-like and were made with yeast as a rising agent. Later, eggs replaced yeast as the primary leavening agent. Early cake pans were simply a ring of pan put on top of wax paper and cooked. As time progressed, cake moulds in various shapes and sizes arrived on the scene, together with the introduction of new cake recipes, cake mixes, baking soda and powder. And so the modern cake is born!
Hot from the Ovens
Ancient Egypt was the first culture to show evidence of advanced baking skills, which have been credited to their breakthrough in inventing ovens. According to one theory, the first ‘ovens’ were earthen pots. Early bakers discovered that when dough was placed inside pre-heated pots, it cooked more evenly than it did when placed on top of a heating source.
The construction of permanent oven structures soon followed. Along with the advancement of ovens came the development of bread varieties as bakers experimented with different shapes and ingredients. Sweet cakes first appeared in the 12th century BC. During the classical era, the Greeks modified the oven designs and introduced innovative new ingredients in cake baking including milk, oil, wine, cheese and honey.
Today, a cake is made up of eight ingredients: butter/shortening, cake flour, eggs, sugar, baking powder, liquid (milk or water), salt and flavouring. Catering to different preferences, a cake can be made with one egg or many, with just the whites or yolks, or even with no eggs at all.
The flavour is usually enhanced with vanilla essence, or combined with other extracts, liqueurs, spices, fruits, vegetables and nuts. Baked in all shapes and sizes along with simple or elaborate toppings and icings, the modern cake is also a feast for the eyes!
A Slice for Everyone
Cakes eaten in the olden days were mostly enjoyed by the middle and upper classes due to the high costs of the essential ingredients. White sugar, although available, was very expensive and highly prized. Cakes were made available to the ‘average people’ only in the 19th century.
This is due primarily to the Industrial Revolution, where these ingredients became more affordable through mass production and a variety of cheaper substitutions: corn syrup for sugar and margarine for butter. With the invention of railroads, costs were further reduced because the commodities could be rapidly transported from one place to another.
The New Revolution of Baking
In earlier times, baking was always a challenging affair. Early bakers had to struggle with proper balancing of the various ingredients and the use of proper mixing techniques. This was further exacerbated by the absence of an electric mixer, the weighing machine and a reliable oven. Fortunately, pre-packaged cake mixes were introduced in the 1940s to make a cake baker’s life much easier, with thanks to American companies like Betty Crocker and General Mills.
The cake mixes simply required one to add the packaged contents to eggs and oil in a bowl. These are then mixed for two to three minutes. After that, the mixture is poured into pans and baked. This invention is convenient and hassle-free, as compared to baking a cake from scratch. Nowadays we have mixes for all kinds of cakes: marble, pound, cheese and the list goes on. There is even pre-made "cake-in-a-box” that requires no baking!
Foam-tastic
Foam cakes have a higher proportion of eggs to flour. They contain very little fat and have a spongy, light and airy texture. Some examples include the chiffon and sponge cake.
Butter it up
Butter cakes, also known as creamed cakes, are made of butter, margarine or vegetable shortening. They are finely textured, tender and moist. Layer and pound cakes are popular choices of butter cakes.
Ingredients of success
• Fresh eggs with firm, clear white and deep, yellow yolks
• Clear, bright and pure white granulated sugar
• Pure white flour with strong uniform granulation and high absorption qualities
Get to read more on this exclusive discovery in the hard-copy of Treazures in your nearest coffee outlet...
