Angel cake

Angel cake or Angel food cake (not to be confused with American Angel food cake) is a type of layered sponge cake dessert that originated in the United Kingdom, and first became popular in the late 19th century. Made with butter, caster sugar, eggs, vanilla extract, self-raising flour, baking powder, and red and yellow food colouring, it consists of two or three layers of sweet sponge cake which is often coloured white, pink and yellow […]

Angel food cake

Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its structure comes from whipped egg whites known as a protein foam. Angel food cake originated in the United […]

No-Bake Cheesecake

No-bake cheesecake is simple and quick to make. This is tall with a creamy mousse-like consistency, and it holds its shape well after refrigeration. It’s rich but not heavy, and it tastes absolutely amazing. No-bake cheesecake goes perfectly with many different toppings. Some of my favorites include berry sauce, fresh fruit, fruit puree, cherry pie filling, caramel or […]

Baked New York cheesecake

Though a cheesecake can be savory (and served with crackers as an appetizer), most of us think of the term as describing a luscious, rich dessert. It may be baked or unbaked (usually refrigerated). The texture of any cheese cake can vary greatly – from light and airy to dense and rich to smooth and […]

Lane cake

Lane cake, also known as prize cake or Alabama Lane cake, is a bourbon-laced baked cake traditional in the American South. According to food scholar Neil Ravenna, the inventor was Emma Rylander Lane, of Clayton, Alabama, who won first prize with it at the county fair in Columbus, Georgia. She called it “Prize Cake” when she self-published a cookbook, A Few Good Things to Eat in 1898. Her […]

Lady Baltimore cake

A Lady Baltimore Cake is an American white layer cake with fluffy frosting and a fruit and nut filling. The cake is believed to have been created in the Southern United States in the early 20th century, but its exact origins are disputed. The most popular legend of the Lady Baltimore is that Alicia Rhett Mayberry, a Southern belle, baked and served the cake to […]

Kulich

Kulich [koo-lihch] A tall cylindrical Russian Easter cake traditionally served with PASHKA (a creamy cheese mold). Kulich is yeast-raised and flavored with raisins, candied fruit and saffron. It’s usually crowned with a while confectioners’ sugar icing, sprinkled with chopped candied fruits and almonds and sometimes topped with a rose. RECIPE Ingredients (Yields : 4 loaves) […]

Kugelhopf (Gugelhopf)

Kugelhopf, kugelhupf [koo-guhl-hopf] Though generally thought of as Austrian, bakers from Alsace, Germany and Poland also claim credit for this light yeast cake. Kugelhopf is filled with raisins, candied fruits and nuts, and generally embellished with a simple dusting of confectioners’ sugar. It’s traditionally baked in a KUGELHOPF PAN, a turban-shaped tube mold with swirled […]

Sponge cake

Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge. In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes […]

Scone

Scone [skohn; Br. Skon] This Scottish QUICK BREAD is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today’s versions are more often flour-based and baked in the oven. They come in various […]

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