Cake

Cake is a flour confection usually made from flour,

sugar, and other ingredients and is usually baked. In
their oldest forms, cakes were modifications of
bread, but cakes now cover a wide range of
preparations that can be simple or elaborate and
which share features with desserts such as pastries,
meringues, custards, and pies.

The most common ingredients include flour, sugar,

eggs, fat (such as butter, oil, or margarine), a liquid,
and a leavening agent, such as baking soda or baking Layer cake
powder. Common additional ingredients 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
custard, jelly, cooked fruit, whipped cream, or
syrups),[1] iced with buttercream or other icings, and
decorated with marzipan, piped borders, or candied
fruit.

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 Birthday fruit cake
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 of
cooks may bake a cake.

History
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
Raisin cake
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.[3]

The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using
goat's milk.[4] In ancient Rome, the basic bread dough was sometimes enriched with butter,
eggs, and honey, which produced a sweet and cake-like baked good.[5] The Latin poet Ovid
refers to his and his brother's birthday party and cake in his first book of exile, Tristia.[6]

Early 14th century 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
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 to deal with this economic situation and
thereby established the first line of cake in a box. In
doing so, 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
Cake mix in plastic packets
idea further, marketing cake mix on the principle of
convenience, especially to housewives. 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. This was a period in
American ideological history when women, retired from the war-time labor force, were
confined to the domestic sphere while still exposed to the blossoming consumerism in the
US.[9] This inspired psychologist Ernest Dichter to find a solution to the cake mix problem in
the 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 boxed cake mix has become a staple of supermarkets, it is often complemented
with frosting in a can.

Varieties
Cakes are broadly divided into several categories, based primarily on ingredients and mixing
techniques. There are about hundreds of different types of cakes, but there are two broad
categories, that culinary divide them into: shortened, and unshorted cakes. Unshortened
cakes contain no fat while shortened cakes do. These types may be combined in baking.

Although clear examples of the difference between cake and bread are easy to find, the
precise classification has always been elusive.[5]

Butter 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. Another type of butter cake that
takes its name from the proportion of ingredients
used is 1-2-3-4 cake: 1 cup (~240 mL) butter, 2 cups
(~480 mL) sugar, 3 cups (~720 mL) flour, and 4 Gooey butter cake
eggs.[12] According to Beth Tartan, this cake was one
of the most common among the American pioneers
who settled North Carolina.[13]

Baking powder is in many butter cakes, such as Victoria sponge.[14]

:
 Sponge cake
Sponge cakes (or foam cakes) are made from
whipped eggs, sugar, and flour. Traditional sponge
cakes are leavened only with eggs. They rely
primarily on trapped air in a protein matrix
(generally beaten eggs) to provide leavening,
sometimes with a bit of baking powder or other
chemical leaven added. Egg-leavened sponge cakes
are thought to be the oldest cakes made without
yeast.
Steamed sponge cake called ma lai gao
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. 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.[15]

Chocolate cake
Chocolate cakes are butter cakes, sponge cakes, or
other cakes flavored with melted chocolate or cocoa
powder.[16] German chocolate cake is a variety of
chocolate cake.

Coffee 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.

Flourless cake
Baked flourless cakes include clementine cakes,
German chocolate cake
baked cheesecakes, and flourless chocolate cakes.

Layer cakes
:
 Layer cakes are cakes made with layers of cake filled with cream, jam, or other filling to hold
the layers together.

One-egg cake
One-egg cakes are made with one egg. They can be made with butter[17] or vegetable
shortening.[18] One egg cake was an economical recipe when using two eggs for each cake
was too costly.[19]

Comparison with bread

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. Yeast cakes are the oldest and are very similar to
yeast bread. Such cakes are often very traditional in form and include such pastries as babka
and stollen.

Special-purpose cakes
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.[20]
:
 A decorated birthday cake A Halloween cake shaped like a
pumpkin

Wedding cakes at a bridal show

Shapes
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. Common shapes include:

Bundt cakes
Cake dress
Cake balls
Cake pops
A chocolate sour cream bundt cake
Conical, such as the Kransekake
:
 Cupcakes and madeleines, which are both sized for a single person
Layer cakes, frequently baked in a springform pan and decorated
Sheet cakes, simple, flat, rectangular cakes baked in sheet pans
Swiss rolls
Cakes by shape

A plate of white chocolate cake The kransekage is an example of a

balls conical cake.

Dobos torte is an older form of A sheet cake

layer cake.

Cake flour
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.[21] Therefore, it is frequently specified or
preferred in cakes meant to be soft, light or bright white, such as angel food cake. However,
if cake flour is called for, a substitute can be made by replacing a small percentage of all-
:
 purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose
flour.[22][23][24] Some recipes explicitly specify or permit all-purpose flour, notably where a
firmer or denser cake texture is desired.

Cooking
A cake can fail to bake properly, which is called
"falling". In a cake that "falls", parts may sink or
flatten, because it was baked at a temperature that is
too low or too hot,[25][26] when it has been
underbaked[26] and when placed in an oven that is
too hot at the beginning of the baking process.[27]
The use of excessive amounts of sugar, flour, fat or
leavening can also cause a cake to fall.[27][28] A cake Baking a basic yellow cake
can also fall when subjected to cool air that enters an
oven when the oven door is opened during the
cooking process.[29]

Cake decorating
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. The frosting is usually made
from powdered (icing) sugar, sometimes a fat of
some sort, milk or cream, and often flavorings such
as a vanilla extract or cocoa powder. Some
decorators use a rolled fondant icing. Commercial
bakeries tend to use lard for the fat, and often whip
the lard to introduce air bubbles. This makes the Cake decoration – buttercream swirls
icing light and spreadable. Home bakers either use being piped onto the sides of this cake
with a pastry bag
lard, butter, margarine, or some combination
thereof. Sprinkles are small firm pieces of sugar and
oils that are colored with food coloring. In the late 20th century, new cake decorating
products became available to the public. These include several specialized sprinkles and even
methods to print pictures and transfer the image onto a cake.
:
 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. Using different piping tips and various techniques, a cake
decorator can make many different designs. Basic decorating tips include open star, closed
star, basketweave, round, drop flower, leaf, multi, petal, and specialty tips. An embossing
mat is used to create embossed effects. A cake turntable that cakes are spun upon may be
used in cake decoration.

Royal icing, marzipan (or a less sweet version, known as almond paste), fondant icing (also
known as sugar paste), and buttercream are used as covering icings and to create
decorations. Floral sugarcraft or wired sugar flowers are an important part of cake
decoration. Cakes for special occasions, such as wedding cakes, are traditionally rich fruit
cakes or occasionally Madeira cakes, that are covered with marzipan and iced using royal
icing or sugar-paste. They are finished with piped borders (made with royal icing) and
adorned with a piped message, wired sugar flowers, hand-formed fondant flowers, marzipan
fruit, piped flowers, or crystallized fruits or flowers such as grapes or violets.

Decorated cakes

A large cake garnished with A slice of strawberry cake with

strawberries garnishing of strawberry
:
 Chocolate layer cake with chocolate Tank-shaped cake famous in Ōarai,
frosting and shaved chocolate Japan
topping

Food safety
The shelf life of cakes packages for commercial sale depends on several factors. Cakes are
intermediate moisture products prone to mold growth. Commercial cakes are frequently and
commonly exposed to different mold varieties before they are packaged for sale, including
Aspergillus flavus and various penicillins, and Aspergillus niger. Preservatives and oxygen
absorbents are currently used to control and inhibit mold growth.

The CDC has recommended not to eat raw cake batter because it can contain pathogens like
Salmonella and E. coli. Cake batter uses raw flour which can contain live bacteria and
present a hazard if consumed.[30]

See also
List of cakes
List of baked goods
List of desserts
Pie
Torte
Turnover

References
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External links
The dictionary definition of cake at Wiktionary
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