Cakes originated in ancient Egypt. The first cake was made using a hot stone oven. The use of yeast to the full. The following ingredients. It was developed using the beaten egg to give up meat, cake, light and fluffy. When I use the yeast cake at the 18 st century is when baking soda was created in 1840 to Fri and baking powder in the year 1860, and changed the stone from the oven and electric stove or gas stove. in the 19 st century that was hope. the 1900 cake to be divided under 4 categories.
Butter cake.
The cakes are high in fat. The cake is full of these types of air from the butter and sugar. The fat is stored in air. Which will expand during baking. White cake, chocolate cake, this cake and fruit cake.
Cakes, eggs (unshortened cake or Foam - type cake) is fat in the cake mixture. Cake and volume of the cake depends on the growth of the egg whites until frothy, which will be hitting the air in the beaten egg. A cake or a full expansion during baking. The cake of this kind should be made with caution. The foam of egg white and soft. Unlike butter cakes. This cake can be divided into 2 categories.
Sponge cake
This cake is fluffy with eggs. The quality of the eggs will have to make sponge cake so much. Fresh eggs and would have more stability. Beat eggs, room temperature will yield more than a cold egg. This cake, melted butter, beat all ingredients together except by the addition of high quality. Beat until fluffy, add the melted butter mixture.
merinque cake
This cake uses only egg whites only. Cake will be soft as angel cake.
Von chip cake (Chiffon Cake or Combination Type Cake) cake with a cake mix, eggs, butter and cake, the cake structure of the egg. The texture of the cake, butter cake, glossy. Of the chip von cake butter cake instead of butter or vegetable oil, margarine, butter and cake in the cake mix, eggs, butter and cake.
Cheesecake
The dessert is a mixture of cream cheese, sugar, eggs, milk, and mix them together and then added to the Crust. Crushed crackers or bread plate, but that's not really a cheese pie, it must be emptied.
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