Skemerkelkresepte, spiritualieë en plaaslike kroeë

Media -mengsel: Kakaokoffie; die V-Woord; en Mickey D se TV

Media -mengsel: Kakaokoffie; die V-Woord; en Mickey D se TV


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Ons het die naweekopskrifte wat u moontlik gemis het, afgerond

Arthur Bovino

Media mengsel

Die Daily Byte bring u al die kosnuus wat geskik is om te lees.

Kakao soos koffie gebrou: Geroosterde en gemaalde kakaobone kan op dieselfde manier as koffie gemaal en gebrou word, met die kafeïenoplossing plus die voordele vir die gesondheid van donker sjokolade. [Spesiale voedsel]

Sjokoladekoek en kaneelrolletjies blok snelweg: 'N Motorongeluk in Illinois het veroorsaak dat bevrore sjokoladekoek en kaneelrolletjies oor 'n snelweg versprei het, wat die snelweg vir meer as ses uur gesluit het. [PJ Star]

Vegan Bakeries Go Undercover: Blykbaar hou Midde -Amerika nie van die 'veganiese' etiket nie, met BabyCakes NYC en ander groot bakkerye wat 'veganisties' uit hul handelsname verwyder om meer kliënte te genereer. [WSJ]

McDonald's loods eie TV -netwerk: Die McDonald's Channel speel binnekort in ongeveer 800 afsetpunte in Kalifornië, wat subliminale advertensies maak daardie baie makliker. [Crain's]

Wil u naalde saam met u burger hê?: Een man is in die hospitaal opgeneem nadat hy 'n naald in sy Burger King -ete gevind het. Hy bestel 'n Triple Stacker -burger. [AP]

Die Daily Byte is 'n gereelde rubriek wat handel oor interessante voedselnuus en neigings regoor die land. Klik hier vir vorige kolomme.


15 verskillende soorte koeke vir al u bakbehoeftes

Ons het 'n goeie afname in die heerlike nagereg in al sy wonderlike vorms.

Dit is moeilik om iemand te vind wat nie sterk gevoelens het oor 'n tuisgemaakte koekresep nie. Ons het almal ons gunstelinge. Vir sommige is dit dalk 'n ryk en soet koek. Ander verkies hul koek 'n bietjie lugiger en mdashthink engelkoek en mdash met 'n skeut geklopte room en vars bessies. Sommige mense raak niks anders as 'n tuisgemaakte verjaardagkoek nie, maar daar is 'n paar van ons wat 'n goeie outydse kruidenierswinkelkoek hou. Maar ongeag u voorkeure, dit is goed om die feite te ken wanneer dit kom by verskillende soorte koeke.

Daar is twee hooftipes koek: botter (ook bekend as 'n 'verkorte' koek) en skuim. En dan is daar in elke kategorie baie variëteite. Die belangrikste verskil tussen die twee koeke is die vetinhoud. Verkorte koeke bevat botter, olie of verkorting. ('N Klassieke geel koek is 'n uitstekende voorbeeld.) Skuimkoeke bevat min of geen vet en bevat gewoonlik geklopte eiers (wit, eiergele of albei), wat dit ligter en lugiger maak. Dink aan 'n gerolde sponskoek, soos 'n Buche de Noel, wat u tydens die vakansie kan sien.

Blaai deur vir 'n crash -kursus oor 'n paar van ons gunsteling soorte koeke.

Baie kinders se verjaardagpartytjie word gevier met 'n velkoek-weergawe van hierdie nagereg, bedek met sjokoladeversiersels en reënboogstrooi. Geel botterkoeke behels dat die botter en suiker gereeld saamgeroer word (in die moderne tyd word dit met 'n elektriese menger gedoen) en dan die droë en nat bestanddele bygevoeg, maar daar is ook weergawes van ldquodump en rdquo waar al die bestanddele in 'n bak gegooi word en eenvoudig saam gemeng.

Hierdie koek word genoem omdat dit gemaak is met 'n pond van elk van die hoofbestanddele (meel, botter en suiker), en styg nie veel tydens die bak nie, en die tekstuur is baie dig. Ons weergawe spog met matcha en kakaopoeier, maar klassieke resepte het niks anders as vanielje -ekstrak om dit te smaak nie. Bak een van hierdie skoonhede in 'n brood- of Bundt -pan.

Resep: Sjokolade Matcha Pondkoek

Dit is 'n ware gunsteling, veral in die suide. Die kleur van rooi fluweelkoek, gemaak van botter of olie, kom klassiek uit die reaksie van karringmelk en kakaopoeier. Moderne weergawes bereik hierdie kleur dikwels deur rooi voedselkleursel te gebruik, of in die geval van die framboos fluweelkoek, wat hier getoon word, pienk.

Versuur met koeksoda en bakpoeier, gebruik hierdie verkorte koek olie as hoofvet eerder as botter. Die byvoeging van gerasperde wortels maak die koek ekstra klam. Wortelkoek word ook gegeur met warm speserye en bedek met 'n ryk roomkaas. Pekanneute of okkerneute is opsioneel!

Dit is 'n skuimagtige koek sonder kunsmatige suurdeeg (bakpoeier of koeksoda). Dit word slegs verkry deur geklopte eiers, of heel eiers of bloot blankes. Hierdie koek kan goed geweek word in 'n gegeurde stroop (probeer week met 'n suurlemoensiroop en bedien met 'n skeut suurlemoenskil), bedek met slagroom en gebreekte bessies, of as dit dun gebak is, gerol in die Kersfees -klassieke, Buche de Noel.

Genoise is wat 'n sponskoek in Italië of Frankryk genoem word. In hierdie koek word eiergele, wit en suiker geklits tot mousse-agtig. Vervolgens word meel en olie of botter ingevou. Hierdie tipe sponskoek is meer klam en sag as die neef van die sponskoek.

Chiffonkoek is 'n kruising tussen 'n spons en oliekoek. Die byvoeging van olie gee dit 'n rykdom soortgelyk aan 'n verkorte koek, en geklitste eierwitte en bakpoeier maak dit lig en lugtig.

Die ligste van die ligte, engelkoekkoek word gemaak met slegs geklopte eierwitte vir rys en bevat geen bygevoegde vet nie. Gebak in 'n spesiale engelkoekpan, word dit gereeld onderstebo afgekoel (in die pan) om die lugagtige tekstuur te behou. Die baie suiker in 'n engelkoek gee dit 'n taai en sponsagtige tekstuur.

Hierdie kategorie sluit beide gebakte (dink kaaskoek of meellose sjokolade) of ongebakte (soos mousse of ongebakte kaaskoeke) variëteite in. As gevolg van die hoë vetinhoud, is hierdie koeke tipies baie ryk, al dan nie met 'n onderste krummelskors nie.

Die klassieke weergawe van hierdie botterstylkoek word tradisioneel gemaak met pynappel, maar kan gemaak word met baie vrugtesoorte, waaronder pruime, perskes, bloubessies of pere. Die beslag word op die bodem van die pan gesmeer, dikwels met botter en suiker, en dan bedek met koekbeslag. Na kook word die koek uitgekeer sodat die vrugte na bo wys.

Hierdie koek word "duiwels" gemaak deur sjokolade in die vorm van kakaopoeier by te voeg. Ekstra koeksoda veroorsaak dat die krummel meer lugborrels het, wat 'n ligte en lugagtige tekstuur gee. Hierdie ryk koek is bedek met sjokoladeversiersel of botterroom.

Die klassieke suidelike oliekoek is gegeur met piesang, pynappel, pekanneute, baie warm speserye en bedek met 'n pittige roomkaasversiersel. Geskep in Jamaika en oorspronklik 'Doctor Bird Cake' genoem: hierdie snoep het iewers in die 1960's sy kant gemaak.

Die geskiedenis van hierdie tipe koek is effens deurmekaar. Een ding ons doen U weet egter dat die dun lae koffie-deurdrenkte amandelkoek tussen 'n botterroom met 'n espresso-geur, 'n bittersoet sjokoladeganache geleë is, en 'n tweede ryk sjokoladeganache. Hierdie gebak is lig, maar ryk en is 'n ware voorsprong.

Die donserige wit koek is bedek met 'n vrugte- en neutvulsel en bedek met 'n korsagtige meringue -ryp. Die oorsprong van die koek is ietwat geskil, maar dit word vermoed dat dit in die suidelike deel van die Verenigde State geskep is.

Hierdie vakansie -stapelvoedsel, wat universeel gehaat en gespot is, is vol gedroogde of versuikerde vrugte, neute en speserye. Nadat die koek gaar is, word dit toegedraai en geweek in 'n gees soos brandewyn of rum. (Ondanks die grappies, dink ons ​​dit is baie lekker.)


15 verskillende soorte koeke vir al u bakbehoeftes

Ons het 'n goeie afname in die heerlike nagereg in al sy wonderlike vorms.

Dit is moeilik om iemand te vind wat nie sterk gevoelens het oor 'n tuisgemaakte koekresep nie. Ons het almal ons gunstelinge. Vir sommige is dit dalk 'n ryk en soet koek. Ander verkies hul koek 'n bietjie lugiger en mdashthink engelvoedselkoek en mdash met 'n skeut geklopte room en vars bessies. Sommige mense raak niks anders as 'n tuisgemaakte verjaardagkoek nie, maar daar is 'n paar van ons wat 'n goeie outydse kruidenierswinkelkoek hou. Maar ongeag u voorkeure, dit is goed om die feite te ken wanneer dit kom by verskillende soorte koeke.

Daar is twee hooftipes koek: botter (ook bekend as '' verkorte '' koek) en skuim. En dan is daar in elke kategorie baie variëteite. Die belangrikste verskil tussen die twee koeke is die vetinhoud. Verkorte koeke bevat botter, olie of verkorting. ('N Klassieke geel koek is 'n uitstekende voorbeeld.) Skuimkoeke bevat min of geen vet en bevat gewoonlik geklopte eiers (wit, eiergele of albei), wat dit ligter en lugiger maak. Dink aan 'n gerolde sponskoek, soos 'n Buche de Noel, wat u tydens die vakansie kan sien.

Blaai deur vir 'n crash -kursus oor 'n paar van ons gunsteling soorte koeke.

Baie kinders se verjaardagpartytjie word gevier met 'n velkoek-weergawe van hierdie nagereg, bedek met sjokoladeversiersels en reënboogstrooi. Geel botterkoeke behels dikwels dat die botter en suiker saamgeroom word (in die moderne tyd word dit met 'n elektriese menger gedoen) en dan die droë en nat bestanddele bygevoeg, maar daar is ook versies van ldquodump en rdquo waar al die bestanddele in 'n bak gegooi word en eenvoudig saam gemeng.

Hierdie koek word genoem omdat dit gemaak is met 'n pond van elk van die hoofbestanddele (meel, botter en suiker), en dit rys nie veel tydens die bak nie, en die tekstuur is baie dig. Ons weergawe spog met matcha en kakaopoeier, maar klassieke resepte het niks anders as vanielje -ekstrak om dit te smaak nie. Bak een van hierdie skoonhede in 'n brood- of Bundt -pan.

Resep: Sjokolade Matcha Pondkoek

Dit is 'n ware gunsteling, veral in die suide. Die kleur van rooi fluweelkoek, gemaak van botter of olie, kom klassiek uit die reaksie van karringmelk en kakaopoeier. Moderne weergawes bereik hierdie kleur dikwels deur rooi voedselkleursel te gebruik, of in die geval van die framboos fluweelkoek, wat hier getoon word, pienk.

Versuur met koeksoda en bakpoeier, gebruik hierdie verkorte koek olie as hoofvet eerder as botter. Die byvoeging van gerasperde wortels maak die koek ekstra klam. Wortelkoek word ook gegeur met warm speserye en bedek met 'n ryk roomkaas. Pekanneute of okkerneute is opsioneel!

Dit is 'n skuimagtige koek sonder kunsmatige suurdeeg (bakpoeier of koeksoda). Die volume word slegs verkry deur geklopte eiers, of heel eiers of bloot blankes. Hierdie koek kan goed geweek word in 'n gegeurde stroop (probeer week met 'n suurlemoensiroop en bedien met 'n skeut suurlemoenskil), bedek met slagroom en gebreekte bessies, of as dit dun gebak is, gerol in die Kersfees -klassieke, Buche de Noel.

Genoise is wat 'n sponskoek in Italië of Frankryk genoem word. In hierdie koek word eiergele, wit en suiker saamgeklits tot mousse-agtig. Vervolgens word meel en olie of botter ingevou. Hierdie tipe sponskoek is meer klam en sag as die neef van die sponskoek.

Chiffonkoek is 'n kruising tussen 'n spons en oliekoek. Die byvoeging van olie gee dit 'n rykdom soortgelyk aan 'n verkorte koek, en geklitste eierwitte en bakpoeier maak dit lig en lugtig.

Die ligste van die ligte, engelkoekkoek word gemaak met slegs geklitste eierwitte vir rys en bevat geen bygevoegde vet nie. Gebak in 'n spesiale koekpan met engelkos, word dit gereeld onderstebo afgekoel (in die pan) om die lugagtige tekstuur te behou. Die baie suiker in 'n engelkoek gee dit 'n taai en sponsagtige tekstuur.

Hierdie kategorie sluit beide gebakte (dink kaaskoek of meellose sjokolade) of ongebakte (soos mousse of ongebakte kaaskoeke) variëteite in. As gevolg van die hoë vetinhoud, is hierdie koeke tipies baie ryk, al dan nie met 'n onderste krummelskors nie.

Die klassieke weergawe van hierdie botterstylkoek word tradisioneel gemaak met pynappel, maar kan gemaak word met baie vrugtesoorte, waaronder pruime, perskes, bloubessies of pere. Die beslag word op die bodem van die pan gesmeer, dikwels met botter en suiker, en dan bedek met koekbeslag. Na kook word die koek uitgekeer sodat die vrugte na bo wys.

Hierdie koek word "duiwels" gemaak deur sjokolade in die vorm van kakaopoeier by te voeg. Ekstra koeksoda veroorsaak dat die krummel meer lugborrels het, wat 'n ligte en lugagtige tekstuur gee. Hierdie ryk koek is bedek met sjokoladeversiersel of botterroom.

Die klassieke suidelike oliekoek is gegeur met piesang, pynappel, pekanneute, baie warm speserye en bedek met 'n pittige roomkaasversiersel. Geskep in Jamaika en oorspronklik 'Doctor Bird Cake' genoem: hierdie snoep het iewers in die 1960's sy kant gemaak.

Die geskiedenis van hierdie tipe koek is effens deurmekaar. Een ding ons doen U weet egter dat die dun lae koffie-deurdrenkte amandelkoek tussen 'n botterroom met 'n espresso-geur, 'n bittersoet sjokoladeganache geleë is, en 'n tweede ryk sjokoladeganache. Lig, maar ryk, hierdie gebak is 'n ware pronkstopper.

Die donserige wit koek is bedek met 'n vrugte- en neutvulsel en bedek met 'n korsagtige meringue -ryp. Die oorsprong van die koek is ietwat geskil, maar dit word vermoed dat dit in die suidelike deel van die Verenigde State geskep is.

Hierdie vakansie -stapelvoedsel, wat universeel gehaat en gespot is, is vol gedroogde of versuikerde vrugte, neute en speserye. Sodra dit gaar is, word die koek toegedraai en geweek in 'n gees soos brandewyn of rum. (Ondanks die grappies, dink ons ​​dit is baie lekker.)


15 verskillende soorte koeke vir al u bakbehoeftes

Ons het 'n goeie afname in die heerlike nagereg in al sy wonderlike vorms.

Dit is moeilik om iemand te vind wat nie sterk gevoelens het oor 'n tuisgemaakte koekresep nie. Ons het almal ons gunstelinge. Vir sommige is dit dalk 'n ryk en soet koek. Ander verkies hul koek 'n bietjie lugiger en mdashthink engelvoedselkoek en mdash met 'n skeut geklopte room en vars bessies. Sommige mense raak niks anders as 'n tuisgemaakte verjaardagkoek nie, maar daar is 'n paar van ons wat 'n goeie outydse kruidenierswinkelkoek hou. Maar ongeag u voorkeure, dit is goed om die feite te ken wanneer dit kom by verskillende soorte koeke.

Daar is twee hooftipes koek: botter (ook bekend as '' verkorte '' koek) en skuim. En dan is daar in elke kategorie baie variëteite. Die belangrikste verskil tussen die twee koeke is die vetinhoud. Verkorte koeke bevat botter, olie of verkorting. ('N Klassieke geel koek is 'n uitstekende voorbeeld.) Skuimkoeke bevat min of geen vet en bevat gewoonlik geklopte eiers (wit, eiergele of albei), wat dit ligter en lugiger maak. Dink aan 'n gerolde sponskoek, soos 'n Buche de Noel, wat u tydens die vakansie kan sien.

Blaai deur vir 'n crash -kursus oor 'n paar van ons gunsteling soorte koeke.

Baie kinders se verjaardagpartytjie word gevier met 'n velkoek-weergawe van hierdie nagereg, bedek met sjokoladeversiersels en reënboogstrooi. Geel botterkoeke behels dikwels dat die botter en suiker saamgeroom word (in die moderne tyd word dit met 'n elektriese menger gedoen) en dan die droë en nat bestanddele bygevoeg, maar daar is ook versies van ldquodump en rdquo waar al die bestanddele in 'n bak gegooi word en eenvoudig saam gemeng.

Hierdie koek word genoem omdat dit gemaak is met 'n pond van elk van die hoofbestanddele (meel, botter en suiker), en dit rys nie veel tydens die bak nie, en die tekstuur is baie dig. Ons weergawe spog met matcha en kakaopoeier, maar klassieke resepte het niks anders as vanielje -ekstrak om dit te smaak nie. Bak een van hierdie skoonhede in 'n brood- of Bundt -pan.

Resep: Sjokolade Matcha Pondkoek

Dit is 'n ware gunsteling, veral in die suide. Die kleur van rooi fluweelkoek, gemaak van botter of olie, kom klassiek uit die reaksie van karringmelk en kakaopoeier. Moderne weergawes bereik hierdie kleur dikwels deur rooi voedselkleursel te gebruik, of in die geval van die framboos fluweelkoek, wat hier getoon word, pienk.

Versuur met koeksoda en bakpoeier, gebruik hierdie verkorte koek olie as hoofvet eerder as botter. Die byvoeging van gerasperde wortels maak die koek ekstra klam. Wortelkoek word ook gegeur met warm speserye en bedek met 'n ryk roomkaas. Pekanneute of okkerneute is opsioneel!

Dit is 'n skuimagtige koek wat geen kunsmatige suurdeeg bevat nie (bakpoeier of koeksoda). Dit word slegs verkry deur geklopte eiers, of heel eiers of bloot blankes. Hierdie koek kan goed geweek word in 'n gegeurde stroop (probeer week met 'n suurlemoensiroop en bedien met 'n skeut suurlemoenskil), bedek met slagroom en gebreekte bessies, of as dit dun gebak is, gerol in die Kersfees -klassieke, Buche de Noel.

Genoise is wat 'n sponskoek in Italië of Frankryk genoem word. In hierdie koek word eiergele, wit en suiker saamgeklits tot mousse-agtig. Vervolgens word meel en olie of botter ingevou. Hierdie tipe sponskoek is vogtiger en sagter as die neef van die sponskoek.

Chiffonkoek is 'n kruising tussen 'n spons en oliekoek. Die byvoeging van olie gee dit 'n rykdom soortgelyk aan 'n verkorte koek, en geklitste eierwitte en bakpoeier maak dit lig en lugtig.

Die ligste van die ligte, engelkoekkoek word gemaak met slegs geklopte eierwitte vir rys en bevat geen bygevoegde vet nie. Gebak in 'n spesiale engelkoekpan, word dit gereeld onderstebo afgekoel (in die pan) om die lugagtige tekstuur te behou. Die baie suiker in 'n engelkoek gee dit 'n taai en sponsagtige tekstuur.

Hierdie kategorie sluit beide gebakte (dink kaaskoek of meellose sjokolade) of ongebakte (soos mousse of ongebakte kaaskoeke) variëteite in. As gevolg van die hoë vetinhoud, is hierdie koeke tipies baie ryk, al dan nie met 'n onderste krummelskors nie.

Die klassieke weergawe van hierdie botterstylkoek word tradisioneel gemaak met pynappel, maar kan gemaak word met baie vrugtesoorte, waaronder pruime, perskes, bloubessies of pere. Die beslag word op die bodem van die pan gesmeer, dikwels met botter en suiker, en dan bedek met koekbeslag. Na kook word die koek uitgekeer sodat die vrugte na bo wys.

Hierdie koek word "duiwels" gemaak deur sjokolade in die vorm van kakaopoeier by te voeg. Ekstra koeksoda veroorsaak dat die krummel meer lugborrels het, wat 'n ligte en lugagtige tekstuur gee. Hierdie ryk koek is bedek met sjokoladeversiersel of botterroom.

Die klassieke suidelike oliekoek is gegeur met piesang, pynappel, pekanneute, baie warm speserye en bedek met 'n pittige roomkaasversiersel. Geskep in Jamaika en oorspronklik 'Doctor Bird Cake' genoem: hierdie snoep het iewers in die 1960's sy kant gemaak.

Die geskiedenis van hierdie tipe koek is effens deurmekaar. Een ding ons doen U weet egter dat die dun lae koffie-deurdrenkte amandelkoek tussen 'n botterroom met 'n espresso-geur, 'n bittersoet sjokoladeganache geleë is, en 'n tweede ryk sjokoladeganache. Hierdie gebak is lig, maar ryk en is 'n ware voorsprong.

Die donserige wit koek is bedek met 'n vrugte- en neutvulsel en bedek met 'n korsagtige meringue -ryp. Die oorsprong van die koek is ietwat geskil, maar dit word vermoed dat dit in die suidelike deel van die Verenigde State geskep is.

Hierdie vakansie -stapelvoedsel, wat universeel gehaat en gespot is, is vol gedroogde of versuikerde vrugte, neute en speserye. Nadat die koek gaar is, word dit toegedraai en geweek in 'n gees soos brandewyn of rum. (Ondanks die grappies, dink ons ​​dit is baie lekker.)


15 verskillende soorte koeke vir al u bakbehoeftes

Ons het 'n goeie afname in die heerlike nagereg in al sy wonderlike vorms.

Dit is moeilik om iemand te vind wat nie sterk gevoelens het oor 'n tuisgemaakte koekresep nie. Ons het almal ons gunstelinge. Vir sommige is dit dalk 'n ryk en soet koek. Ander verkies hul koek 'n bietjie lugiger en mdashthink engelvoedselkoek en mdash met 'n skeut geklopte room en vars bessies. Sommige mense raak niks anders as 'n tuisgemaakte verjaardagkoek nie, maar daar is 'n paar van ons wat 'n goeie outydse kruidenierswinkelkoek liefhet. Maar ongeag u voorkeure, dit is goed om die feite te ken wanneer dit kom by verskillende soorte koeke.

Daar is twee hooftipes koek: botter (ook bekend as '' verkorte '' koek) en skuim. En dan is daar in elke kategorie baie variëteite. Die belangrikste verskil tussen die twee koeke is die vetinhoud. Verkorte koeke bevat botter, olie of verkorting. ('N Klassieke geel koek is 'n uitstekende voorbeeld.) Skuimkoeke bevat min of geen vet en bevat gewoonlik geklopte eiers (wit, eiergele of albei), wat dit ligter en lugiger maak. Dink aan 'n gerolde sponskoek, soos 'n Buche de Noel, wat u tydens die vakansie kan sien.

Blaai deur vir 'n crash -kursus oor 'n paar van ons gunsteling soorte koeke.

Baie kinders se verjaardagpartytjie word gevier met 'n velkoek-weergawe van hierdie nagereg, bedek met sjokoladeversiersels en reënboogstrooi. Geel botterkoeke behels dikwels dat die botter en suiker saamgeroom word (in die moderne tyd word dit met 'n elektriese menger gedoen) en dan die droë en nat bestanddele bygevoeg, maar daar is ook versies van ldquodump en rdquo waar al die bestanddele in 'n bak gegooi word en eenvoudig saam gemeng.

Hierdie koek word genoem omdat dit gemaak is met 'n pond van elk van die hoofbestanddele (meel, botter en suiker), en dit rys nie veel tydens die bak nie, en die tekstuur is baie dig. Ons weergawe spog met matcha en kakaopoeier, maar klassieke resepte het niks anders as vanielje -ekstrak om dit te smaak nie. Bak een van hierdie skoonhede in 'n brood- of Bundt -pan.

Resep: Sjokolade Matcha Pondkoek

Dit is 'n ware gunsteling, veral in die suide. Die kleur van rooi fluweelkoek, gemaak van botter of olie, kom klassiek uit die reaksie van karringmelk en kakaopoeier. Moderne weergawes bereik hierdie kleur dikwels deur rooi voedselkleursel te gebruik, of in die geval van die framboos fluweelkoek, wat hier getoon word, pienk.

Versuur met koeksoda en bakpoeier, gebruik hierdie verkorte koek olie as hoofvet eerder as botter. Die byvoeging van gerasperde wortels maak die koek ekstra klam. Wortelkoek word ook gegeur met warm speserye en bedek met 'n ryk roomkaas. Pekanneute of okkerneute is opsioneel!

Dit is 'n skuimagtige koek wat geen kunsmatige suurdeeg bevat nie (bakpoeier of koeksoda). Die volume word slegs verkry deur geklopte eiers, of heel eiers of bloot blankes. Hierdie koek kan goed geweek word in 'n gegeurde stroop (probeer week met 'n suurlemoensiroop en bedien met 'n skeut suurlemoenskil), bedek met slagroom en gebreekte bessies, of as dit dun gebak is, gerol in die Kersfees -klassieke, Buche de Noel.

Genoise is wat 'n sponskoek in Italië of Frankryk genoem word. In hierdie koek word eiergele, wit en suiker saamgeklits tot mousse-agtig. Vervolgens word meel en olie of botter ingevou. Hierdie tipe sponskoek is vogtiger en sagter as die neef van die sponskoek.

Chiffonkoek is 'n kruising tussen 'n spons en oliekoek. Die byvoeging van olie gee dit 'n rykdom soortgelyk aan 'n verkorte koek, en geklitste eierwitte en bakpoeier maak dit lig en lugtig.

Die ligste van die ligte, engelkoekkoek word gemaak met slegs geklopte eierwitte vir rys en bevat geen bygevoegde vet nie. Gebak in 'n spesiale engelkoekpan, word dit gereeld onderstebo afgekoel (in die pan) om die lugagtige tekstuur te behou. Die baie suiker in 'n engelkoek gee dit 'n taai en sponsagtige tekstuur.

Hierdie kategorie sluit beide gebakte (dink kaaskoek of meellose sjokolade) of ongebakte (soos mousse of ongebakte kaaskoeke) variëteite in. As gevolg van die hoë vetinhoud, is hierdie koeke tipies baie ryk, al dan nie met 'n onderste krummelskors nie.

Die klassieke weergawe van hierdie botterstylkoek word tradisioneel gemaak met pynappel, maar kan gemaak word met baie vrugtesoorte, waaronder pruime, perskes, bloubessies of pere. Die beslag word op die bodem van die pan gesmeer, dikwels met botter en suiker, en dan bedek met koekbeslag. Na kook word die koek uitgekeer sodat die vrugte na bo wys.

Hierdie koek word "duiwels" gemaak deur sjokolade in die vorm van kakaopoeier by te voeg. Ekstra koeksoda veroorsaak dat die krummel meer lugborrels het, wat 'n ligte en lugagtige tekstuur gee. Hierdie ryk koek is bedek met sjokoladeversiersel of botterroom.

Die klassieke suidelike oliekoek is gegeur met piesang, pynappel, pekanneute, baie warm speserye en bedek met 'n pittige roomkaasversiersel. Geskep in Jamaika en oorspronklik 'Doctor Bird Cake' genoem: hierdie snoep het iewers in die 1960's sy kant gemaak.

Die geskiedenis van hierdie tipe koek is effens deurmekaar. Een ding ons doen U weet egter dat die dun lae koffie-deurdrenkte amandelkoek tussen 'n botterroom met 'n espresso-geur, 'n bittersoet sjokoladeganache geleë is, en 'n tweede ryk sjokoladeganache. Lig, maar ryk, hierdie gebak is 'n ware pronkstopper.

Die donserige wit koek is bedek met 'n vrugte- en neutvulsel en bedek met 'n korsagtige meringue -ryp. Die oorsprong van die koek is ietwat geskil, maar dit word vermoed dat dit in die suidelike deel van die Verenigde State geskep is.

Hierdie vakansie -stapelvoedsel, wat universeel gehaat en gespot is, is vol gedroogde of versuikerde vrugte, neute en speserye. Sodra dit gaar is, word die koek toegedraai en geweek in 'n gees soos brandewyn of rum. (Ondanks die grappies, dink ons ​​dit is baie lekker.)


15 verskillende soorte koeke vir al u bakbehoeftes

Ons het 'n goeie afname in die heerlike nagereg in al sy wonderlike vorms.

Dit is moeilik om iemand te vind wat nie sterk gevoelens het oor 'n tuisgemaakte koekresep nie. Ons het almal ons gunstelinge. Vir sommige is dit dalk 'n ryk en soet koek. Ander verkies hul koek 'n bietjie lugiger en mdashthink engelvoedselkoek en mdash met 'n skeut geklopte room en vars bessies. Sommige mense raak niks anders as 'n tuisgemaakte verjaardagkoek nie, maar daar is 'n paar van ons wat 'n goeie outydse kruidenierswinkelkoek liefhet. Maar ongeag u voorkeure, dit is goed om die feite te ken wanneer dit kom by verskillende soorte koeke.

Daar is twee hooftipes koek: botter (ook bekend as '' verkorte '' koek) en skuim. En dan is daar in elke kategorie baie variëteite. Die belangrikste verskil tussen die twee koeke is die vetinhoud. Verkorte koeke bevat botter, olie of verkorting. ('N Klassieke geel koek is 'n uitstekende voorbeeld.) Skuimkoeke bevat min of geen vet en bevat gewoonlik geklopte eiers (wit, eiergele of albei), wat dit ligter en lugiger maak. Dink aan 'n gerolde sponskoek, soos 'n Buche de Noel, wat u tydens die vakansie kan sien.

Blaai deur vir 'n crash -kursus oor 'n paar van ons gunsteling soorte koeke.

Baie kinders se verjaardagpartytjie word gevier met 'n velkoek-weergawe van hierdie nagereg, bedek met sjokoladeversiersels en reënboogstrooi. Geel botterkoeke behels dikwels dat die botter en suiker saamgeroom word (in die moderne tyd word dit met 'n elektriese menger gedoen) en dan die droë en nat bestanddele bygevoeg, maar daar is ook versies van ldquodump en rdquo waar al die bestanddele in 'n bak gegooi word en eenvoudig saam gemeng.

Hierdie koek word genoem omdat dit gemaak is met 'n pond van elk van die hoofbestanddele (meel, botter en suiker), en dit rys nie veel tydens die bak nie, en die tekstuur is baie dig. Ons weergawe spog met matcha en kakaopoeier, maar klassieke resepte het niks anders as vanielje -ekstrak om dit te smaak nie. Bak een van hierdie skoonhede in 'n brood- of Bundt -pan.

Resep: Sjokolade Matcha Pondkoek

Dit is 'n ware gunsteling, veral in die suide. Die kleur van rooi fluweelkoek, gemaak van botter of olie, kom klassiek uit die reaksie van karringmelk en kakaopoeier. Moderne weergawes bereik hierdie kleur dikwels deur rooi voedselkleursel te gebruik, of in die geval van die framboos fluweelkoek, wat hier getoon word, pienk.

Versuur met koeksoda en bakpoeier, gebruik hierdie verkorte koek olie as hoofvet eerder as botter. Die byvoeging van gerasperde wortels maak die koek ekstra klam. Wortelkoek word ook gegeur met warm speserye en bedek met 'n ryk roomkaas. Pekanneute of okkerneute is opsioneel!

Dit is 'n skuimagtige koek wat geen kunsmatige suurdeeg bevat nie (bakpoeier of koeksoda). Die volume word slegs verkry deur geklopte eiers, of heel eiers of bloot blankes. Hierdie koek kan goed geweek word in 'n gegeurde stroop (probeer week met 'n suurlemoensiroop en bedien met 'n skeut suurlemoenskil), bedek met slagroom en gebreekte bessies, of as dit dun gebak is, gerol in die Kersfees -klassieke, Buche de Noel.

Genoise is wat 'n sponskoek in Italië of Frankryk genoem word. In hierdie koek word eiergele, wit en suiker saamgeklits tot mousse-agtig. Vervolgens word meel en olie of botter ingevou. Hierdie tipe sponskoek is meer klam en sag as die neef van die sponskoek.

Chiffonkoek is 'n kruising tussen 'n spons en oliekoek. Die byvoeging van olie gee dit 'n rykdom soortgelyk aan 'n verkorte koek, en geklitste eierwitte en bakpoeier maak dit lig en lugtig.

Die ligste van die ligte, engelkoekkoek word gemaak met slegs geklitste eierwitte vir rys en bevat geen bygevoegde vet nie. Gebak in 'n spesiale koekpan met engelkos, word dit gereeld onderstebo afgekoel (in die pan) om die lugagtige tekstuur te behou. Die baie suiker in 'n engelkoek gee dit 'n taai en sponsagtige tekstuur.

Hierdie kategorie sluit beide gebakte (dink kaaskoek of meellose sjokolade) of ongebakte (soos mousse of ongebakte kaaskoeke) variëteite in. As gevolg van die hoë vetinhoud, is hierdie koeke tipies baie ryk, al dan nie met 'n onderste krummelskors nie.

Die klassieke weergawe van hierdie botterstylkoek word tradisioneel gemaak met pynappel, maar kan gemaak word met baie variëteite vrugte, insluitend pruime, perskes, bloubessies of pere. Die beslag word op die bodem van die pan gesmeer, dikwels met botter en suiker, en dan bedek met koekbeslag. Na kook word die koek uitgekeer sodat die vrugte na bo wys.

Hierdie koek word "duiwels" gemaak deur sjokolade in die vorm van kakaopoeier by te voeg. Ekstra koeksoda veroorsaak dat die krummel meer lugborrels het, wat 'n ligte en lugagtige tekstuur gee. Hierdie ryk koek is bedek met sjokoladeversiersel of botterroom.

Die klassieke suidelike oliekoek is gegeur met piesang, pynappel, pekanneute, baie warm speserye en bedek met 'n pittige roomkaasversiersel. Geskep in Jamaika en oorspronklik 'Doctor Bird Cake' genoem: hierdie snoep het iewers in die 1960's sy kant gemaak.

Die geskiedenis van hierdie tipe koek is effens deurmekaar. Een ding ons doen U weet egter dat die dun lae koffie-deurdrenkte amandelkoek tussen 'n botterroom met 'n espresso-geur, 'n bittersoet sjokoladeganache geleë is, en 'n tweede ryk sjokoladeganache. Hierdie gebak is lig, maar ryk en is 'n ware voorsprong.

Die donserige wit koek is bedek met 'n vrugte- en neutvulsel en bedek met 'n korsagtige meringue -ryp. Die oorsprong van die koek is ietwat geskil, maar dit word vermoed dat dit in die suidelike deel van die Verenigde State geskep is.

Hierdie vakansie -stapelvoedsel, wat universeel gehaat en gespot is, is vol gedroogde of versuikerde vrugte, neute en speserye. Nadat die koek gaar is, word dit toegedraai en geweek in 'n gees soos brandewyn of rum. (Ondanks die grappies, dink ons ​​dit is baie lekker.)


15 verskillende soorte koeke vir al u bakbehoeftes

Ons het 'n goeie afname in die heerlike nagereg in al sy wonderlike vorms.

Dit is moeilik om iemand te vind wat nie sterk gevoelens het oor 'n tuisgemaakte koekresep nie. Ons het almal ons gunstelinge. Vir sommige is dit dalk 'n ryk en soet koek. Ander verkies hul koek 'n bietjie lugiger en mdashthink engelvoedselkoek en mdash met 'n skeut geklopte room en vars bessies. Sommige mense raak niks anders as 'n tuisgemaakte verjaardagkoek nie, maar daar is 'n paar van ons wat 'n goeie outydse kruidenierswinkelkoek liefhet. But no matter your preferences, it's good to know the facts when it comes to different kinds of cake.

There are two main types of cake: butter (also known as a "shortened" cake) and foam. And then within each category there are many varieties. The primary difference between the two cakes is the fat content. Shortened cakes have either butter, oil, or shortening in them. (A classic yellow cake is a perfect example.) Foam cakes have little to no fat and typically involve whipped eggs (either white, yolks, or both), which make them lighter and airier. Think a rolled type sponge cake, like a Buche de Noel, which you might see during the holidays.

Keep scrolling for a crash course on some of our favorite types of cakes.

Many a kid's birthday party is celebrated with a sheet-cake version of this dessert that's topped with billows of chocolate frosting and rainbow sprinkles. Yellow butter cakes often involve creaming the butter and sugar together (in modern times, this is done with an electric mixer) then adding the dry and wet ingredients, but there are also &ldquodump&rdquo versions where all of the ingredients are thrown into a bowl and simply mixed together.

Named because it's made with a pound of each of the main ingredients (flour, butter, and sugar), this cake doesn&rsquot rise much while baking, and the texture is very dense. Our version boasts matcha and cocoa powder, but classic recipes have nothing but vanilla extract to flavor it. Bake up one of these beauties in a loaf or Bundt pan.

Recipe: Chocolate Matcha Pound Cake

This is a true favorite, especially in the south. Made with either butter or oil, red velvet cake's color classically comes from the reaction of buttermilk and cocoa powder. Modern versions often achieve this hue by using red food coloring, or in the case of the raspberry velvet cake, shown here, pink.

Leavened with baking soda and baking powder, this shortened cake uses oil as its main fat rather than butter. The addition of grated carrots makes the cake extra moist. Carrot cake is also flavored with warm spices and frosted with a rich cream cheese frosting. Pecans or walnuts are optional!

This is a foam-style cake that has no artificial leaveners (baking powder or baking soda). It gets its volume solely from whipped eggs &mdasheither whole eggs or simply whites. This cake takes well to being soaked in a flavored syrup (try soaking with a lemon syrup and serve with a dollop of lemon curd), layered with whipped cream and smashed berries, or if baked up thin, rolled in the Christmas classic, Buche de Noel.

Genoise is what a sponge cake is called in Italy or France. In this cake, egg yolks, whites and sugar are beaten together until mousse-like. Next, flour, and either oil or butter, are folded in. This type of sponge cake is more moist and tender than its sponge cake cousin.

Chiffon cake is a cross between a sponge and oil cake. The addition of oil gives it a richness similar to a shortened cake, and whipped egg whites and baking powder make it light and airy.

The lightest of the light, angel food cake is made with only whipped egg whites for leavening and has no added fat. Baked in a special angel food cake pan, it&rsquos often cooled upside down (in the pan) to help maintain the airy texture. The loads of sugar in an angel food cake give it a chewy and sponge-like texture.

This category includes both baked (think cheese cake or flourless chocolate) or unbaked (like mousse or unbaked cheesecakes) varieties. Typically very rich because of the high fat content, these cakes may or may not have a bottom crumb crust.

The classic version of this butter style cake is traditionally made with pineapple, but can be made with many varieties of fruits, including plums, peaches, blueberries, or pears. The toppings are spread on the bottom of the pan, often with butter and sugar, and then topped with cake batter. After cooking, the cake is turned out so that the fruit is facing up.

This cake is made "devilish" by the addition of chocolate in the form of cocoa powder. Extra baking soda causes the crumb to have more air bubbles, giving it a light and airy texture. This rich cake is frosted with either chocolate frosting or buttercream.

The classic southern oil cake is flavored with banana, pineapple, pecans, lots of warm spices, and topped with a tangy cream cheese frosting. Created in Jamaica and originally called "Doctor Bird Cake,: this confection made its way Stateside sometime in the 1960s.

The history of this type of cake is a bit muddled. One thing we doen know, however, is that its thin layers of coffee-soaked almond cake are sandwiched between an espresso-flavored buttercream, a bittersweet chocolate ganache, and topped off with a second rich chocolate ganache. Light but rich, this pastry is a real showstopper.

Fluffy white cake is layered with a fruit and nut filling and topped with a pillowy meringue type frosting. The origin of the cake is somewhat in dispute, but it&rsquos believed to have been created in the southern part of the United States.

Universally loathed and joked about, this holiday staple is full of dried or candied fruit, nuts, and spices. Once cooked, the cake is wrapped and soaked in a spirit like brandy or rum. (Despite the jokes, we think it's very delicious.)


15 Different Types of Cake for All Your Baking Needs

We've got the sweet lowdown on the delicious dessert in all of its glorious forms.

It's hard to find someone who doesn't have strong feelings about a homemade cake recipe. We all have our favorites. For some, it might be a rich, and sweet cake. Others prefer their cake a little airier&mdashthink angel food cake&mdashwith a dollop of whipped cream and fresh berries. While some folks won't touch anything but a homemade birthday cake, there are a few of us who love a good old-fashioned grocery store cake. But no matter your preferences, it's good to know the facts when it comes to different kinds of cake.

There are two main types of cake: butter (also known as a "shortened" cake) and foam. And then within each category there are many varieties. The primary difference between the two cakes is the fat content. Shortened cakes have either butter, oil, or shortening in them. (A classic yellow cake is a perfect example.) Foam cakes have little to no fat and typically involve whipped eggs (either white, yolks, or both), which make them lighter and airier. Think a rolled type sponge cake, like a Buche de Noel, which you might see during the holidays.

Keep scrolling for a crash course on some of our favorite types of cakes.

Many a kid's birthday party is celebrated with a sheet-cake version of this dessert that's topped with billows of chocolate frosting and rainbow sprinkles. Yellow butter cakes often involve creaming the butter and sugar together (in modern times, this is done with an electric mixer) then adding the dry and wet ingredients, but there are also &ldquodump&rdquo versions where all of the ingredients are thrown into a bowl and simply mixed together.

Named because it's made with a pound of each of the main ingredients (flour, butter, and sugar), this cake doesn&rsquot rise much while baking, and the texture is very dense. Our version boasts matcha and cocoa powder, but classic recipes have nothing but vanilla extract to flavor it. Bake up one of these beauties in a loaf or Bundt pan.

Recipe: Chocolate Matcha Pound Cake

This is a true favorite, especially in the south. Made with either butter or oil, red velvet cake's color classically comes from the reaction of buttermilk and cocoa powder. Modern versions often achieve this hue by using red food coloring, or in the case of the raspberry velvet cake, shown here, pink.

Leavened with baking soda and baking powder, this shortened cake uses oil as its main fat rather than butter. The addition of grated carrots makes the cake extra moist. Carrot cake is also flavored with warm spices and frosted with a rich cream cheese frosting. Pecans or walnuts are optional!

This is a foam-style cake that has no artificial leaveners (baking powder or baking soda). It gets its volume solely from whipped eggs &mdasheither whole eggs or simply whites. This cake takes well to being soaked in a flavored syrup (try soaking with a lemon syrup and serve with a dollop of lemon curd), layered with whipped cream and smashed berries, or if baked up thin, rolled in the Christmas classic, Buche de Noel.

Genoise is what a sponge cake is called in Italy or France. In this cake, egg yolks, whites and sugar are beaten together until mousse-like. Next, flour, and either oil or butter, are folded in. This type of sponge cake is more moist and tender than its sponge cake cousin.

Chiffon cake is a cross between a sponge and oil cake. The addition of oil gives it a richness similar to a shortened cake, and whipped egg whites and baking powder make it light and airy.

The lightest of the light, angel food cake is made with only whipped egg whites for leavening and has no added fat. Baked in a special angel food cake pan, it&rsquos often cooled upside down (in the pan) to help maintain the airy texture. The loads of sugar in an angel food cake give it a chewy and sponge-like texture.

This category includes both baked (think cheese cake or flourless chocolate) or unbaked (like mousse or unbaked cheesecakes) varieties. Typically very rich because of the high fat content, these cakes may or may not have a bottom crumb crust.

The classic version of this butter style cake is traditionally made with pineapple, but can be made with many varieties of fruits, including plums, peaches, blueberries, or pears. The toppings are spread on the bottom of the pan, often with butter and sugar, and then topped with cake batter. After cooking, the cake is turned out so that the fruit is facing up.

This cake is made "devilish" by the addition of chocolate in the form of cocoa powder. Extra baking soda causes the crumb to have more air bubbles, giving it a light and airy texture. This rich cake is frosted with either chocolate frosting or buttercream.

The classic southern oil cake is flavored with banana, pineapple, pecans, lots of warm spices, and topped with a tangy cream cheese frosting. Created in Jamaica and originally called "Doctor Bird Cake,: this confection made its way Stateside sometime in the 1960s.

The history of this type of cake is a bit muddled. One thing we doen know, however, is that its thin layers of coffee-soaked almond cake are sandwiched between an espresso-flavored buttercream, a bittersweet chocolate ganache, and topped off with a second rich chocolate ganache. Light but rich, this pastry is a real showstopper.

Fluffy white cake is layered with a fruit and nut filling and topped with a pillowy meringue type frosting. The origin of the cake is somewhat in dispute, but it&rsquos believed to have been created in the southern part of the United States.

Universally loathed and joked about, this holiday staple is full of dried or candied fruit, nuts, and spices. Once cooked, the cake is wrapped and soaked in a spirit like brandy or rum. (Despite the jokes, we think it's very delicious.)


15 Different Types of Cake for All Your Baking Needs

We've got the sweet lowdown on the delicious dessert in all of its glorious forms.

It's hard to find someone who doesn't have strong feelings about a homemade cake recipe. We all have our favorites. For some, it might be a rich, and sweet cake. Others prefer their cake a little airier&mdashthink angel food cake&mdashwith a dollop of whipped cream and fresh berries. While some folks won't touch anything but a homemade birthday cake, there are a few of us who love a good old-fashioned grocery store cake. But no matter your preferences, it's good to know the facts when it comes to different kinds of cake.

There are two main types of cake: butter (also known as a "shortened" cake) and foam. And then within each category there are many varieties. The primary difference between the two cakes is the fat content. Shortened cakes have either butter, oil, or shortening in them. (A classic yellow cake is a perfect example.) Foam cakes have little to no fat and typically involve whipped eggs (either white, yolks, or both), which make them lighter and airier. Think a rolled type sponge cake, like a Buche de Noel, which you might see during the holidays.

Keep scrolling for a crash course on some of our favorite types of cakes.

Many a kid's birthday party is celebrated with a sheet-cake version of this dessert that's topped with billows of chocolate frosting and rainbow sprinkles. Yellow butter cakes often involve creaming the butter and sugar together (in modern times, this is done with an electric mixer) then adding the dry and wet ingredients, but there are also &ldquodump&rdquo versions where all of the ingredients are thrown into a bowl and simply mixed together.

Named because it's made with a pound of each of the main ingredients (flour, butter, and sugar), this cake doesn&rsquot rise much while baking, and the texture is very dense. Our version boasts matcha and cocoa powder, but classic recipes have nothing but vanilla extract to flavor it. Bake up one of these beauties in a loaf or Bundt pan.

Recipe: Chocolate Matcha Pound Cake

This is a true favorite, especially in the south. Made with either butter or oil, red velvet cake's color classically comes from the reaction of buttermilk and cocoa powder. Modern versions often achieve this hue by using red food coloring, or in the case of the raspberry velvet cake, shown here, pink.

Leavened with baking soda and baking powder, this shortened cake uses oil as its main fat rather than butter. The addition of grated carrots makes the cake extra moist. Carrot cake is also flavored with warm spices and frosted with a rich cream cheese frosting. Pecans or walnuts are optional!

This is a foam-style cake that has no artificial leaveners (baking powder or baking soda). It gets its volume solely from whipped eggs &mdasheither whole eggs or simply whites. This cake takes well to being soaked in a flavored syrup (try soaking with a lemon syrup and serve with a dollop of lemon curd), layered with whipped cream and smashed berries, or if baked up thin, rolled in the Christmas classic, Buche de Noel.

Genoise is what a sponge cake is called in Italy or France. In this cake, egg yolks, whites and sugar are beaten together until mousse-like. Next, flour, and either oil or butter, are folded in. This type of sponge cake is more moist and tender than its sponge cake cousin.

Chiffon cake is a cross between a sponge and oil cake. The addition of oil gives it a richness similar to a shortened cake, and whipped egg whites and baking powder make it light and airy.

The lightest of the light, angel food cake is made with only whipped egg whites for leavening and has no added fat. Baked in a special angel food cake pan, it&rsquos often cooled upside down (in the pan) to help maintain the airy texture. The loads of sugar in an angel food cake give it a chewy and sponge-like texture.

This category includes both baked (think cheese cake or flourless chocolate) or unbaked (like mousse or unbaked cheesecakes) varieties. Typically very rich because of the high fat content, these cakes may or may not have a bottom crumb crust.

The classic version of this butter style cake is traditionally made with pineapple, but can be made with many varieties of fruits, including plums, peaches, blueberries, or pears. The toppings are spread on the bottom of the pan, often with butter and sugar, and then topped with cake batter. After cooking, the cake is turned out so that the fruit is facing up.

This cake is made "devilish" by the addition of chocolate in the form of cocoa powder. Extra baking soda causes the crumb to have more air bubbles, giving it a light and airy texture. This rich cake is frosted with either chocolate frosting or buttercream.

The classic southern oil cake is flavored with banana, pineapple, pecans, lots of warm spices, and topped with a tangy cream cheese frosting. Created in Jamaica and originally called "Doctor Bird Cake,: this confection made its way Stateside sometime in the 1960s.

The history of this type of cake is a bit muddled. One thing we doen know, however, is that its thin layers of coffee-soaked almond cake are sandwiched between an espresso-flavored buttercream, a bittersweet chocolate ganache, and topped off with a second rich chocolate ganache. Light but rich, this pastry is a real showstopper.

Fluffy white cake is layered with a fruit and nut filling and topped with a pillowy meringue type frosting. The origin of the cake is somewhat in dispute, but it&rsquos believed to have been created in the southern part of the United States.

Universally loathed and joked about, this holiday staple is full of dried or candied fruit, nuts, and spices. Once cooked, the cake is wrapped and soaked in a spirit like brandy or rum. (Despite the jokes, we think it's very delicious.)


15 Different Types of Cake for All Your Baking Needs

We've got the sweet lowdown on the delicious dessert in all of its glorious forms.

It's hard to find someone who doesn't have strong feelings about a homemade cake recipe. We all have our favorites. For some, it might be a rich, and sweet cake. Others prefer their cake a little airier&mdashthink angel food cake&mdashwith a dollop of whipped cream and fresh berries. While some folks won't touch anything but a homemade birthday cake, there are a few of us who love a good old-fashioned grocery store cake. But no matter your preferences, it's good to know the facts when it comes to different kinds of cake.

There are two main types of cake: butter (also known as a "shortened" cake) and foam. And then within each category there are many varieties. The primary difference between the two cakes is the fat content. Shortened cakes have either butter, oil, or shortening in them. (A classic yellow cake is a perfect example.) Foam cakes have little to no fat and typically involve whipped eggs (either white, yolks, or both), which make them lighter and airier. Think a rolled type sponge cake, like a Buche de Noel, which you might see during the holidays.

Keep scrolling for a crash course on some of our favorite types of cakes.

Many a kid's birthday party is celebrated with a sheet-cake version of this dessert that's topped with billows of chocolate frosting and rainbow sprinkles. Yellow butter cakes often involve creaming the butter and sugar together (in modern times, this is done with an electric mixer) then adding the dry and wet ingredients, but there are also &ldquodump&rdquo versions where all of the ingredients are thrown into a bowl and simply mixed together.

Named because it's made with a pound of each of the main ingredients (flour, butter, and sugar), this cake doesn&rsquot rise much while baking, and the texture is very dense. Our version boasts matcha and cocoa powder, but classic recipes have nothing but vanilla extract to flavor it. Bake up one of these beauties in a loaf or Bundt pan.

Recipe: Chocolate Matcha Pound Cake

This is a true favorite, especially in the south. Made with either butter or oil, red velvet cake's color classically comes from the reaction of buttermilk and cocoa powder. Modern versions often achieve this hue by using red food coloring, or in the case of the raspberry velvet cake, shown here, pink.

Leavened with baking soda and baking powder, this shortened cake uses oil as its main fat rather than butter. The addition of grated carrots makes the cake extra moist. Carrot cake is also flavored with warm spices and frosted with a rich cream cheese frosting. Pecans or walnuts are optional!

This is a foam-style cake that has no artificial leaveners (baking powder or baking soda). It gets its volume solely from whipped eggs &mdasheither whole eggs or simply whites. This cake takes well to being soaked in a flavored syrup (try soaking with a lemon syrup and serve with a dollop of lemon curd), layered with whipped cream and smashed berries, or if baked up thin, rolled in the Christmas classic, Buche de Noel.

Genoise is what a sponge cake is called in Italy or France. In this cake, egg yolks, whites and sugar are beaten together until mousse-like. Next, flour, and either oil or butter, are folded in. This type of sponge cake is more moist and tender than its sponge cake cousin.

Chiffon cake is a cross between a sponge and oil cake. The addition of oil gives it a richness similar to a shortened cake, and whipped egg whites and baking powder make it light and airy.

The lightest of the light, angel food cake is made with only whipped egg whites for leavening and has no added fat. Baked in a special angel food cake pan, it&rsquos often cooled upside down (in the pan) to help maintain the airy texture. The loads of sugar in an angel food cake give it a chewy and sponge-like texture.

This category includes both baked (think cheese cake or flourless chocolate) or unbaked (like mousse or unbaked cheesecakes) varieties. Typically very rich because of the high fat content, these cakes may or may not have a bottom crumb crust.

The classic version of this butter style cake is traditionally made with pineapple, but can be made with many varieties of fruits, including plums, peaches, blueberries, or pears. The toppings are spread on the bottom of the pan, often with butter and sugar, and then topped with cake batter. After cooking, the cake is turned out so that the fruit is facing up.

This cake is made "devilish" by the addition of chocolate in the form of cocoa powder. Extra baking soda causes the crumb to have more air bubbles, giving it a light and airy texture. This rich cake is frosted with either chocolate frosting or buttercream.

The classic southern oil cake is flavored with banana, pineapple, pecans, lots of warm spices, and topped with a tangy cream cheese frosting. Created in Jamaica and originally called "Doctor Bird Cake,: this confection made its way Stateside sometime in the 1960s.

The history of this type of cake is a bit muddled. One thing we doen know, however, is that its thin layers of coffee-soaked almond cake are sandwiched between an espresso-flavored buttercream, a bittersweet chocolate ganache, and topped off with a second rich chocolate ganache. Light but rich, this pastry is a real showstopper.

Fluffy white cake is layered with a fruit and nut filling and topped with a pillowy meringue type frosting. The origin of the cake is somewhat in dispute, but it&rsquos believed to have been created in the southern part of the United States.

Universally loathed and joked about, this holiday staple is full of dried or candied fruit, nuts, and spices. Once cooked, the cake is wrapped and soaked in a spirit like brandy or rum. (Despite the jokes, we think it's very delicious.)


15 Different Types of Cake for All Your Baking Needs

We've got the sweet lowdown on the delicious dessert in all of its glorious forms.

It's hard to find someone who doesn't have strong feelings about a homemade cake recipe. We all have our favorites. For some, it might be a rich, and sweet cake. Others prefer their cake a little airier&mdashthink angel food cake&mdashwith a dollop of whipped cream and fresh berries. While some folks won't touch anything but a homemade birthday cake, there are a few of us who love a good old-fashioned grocery store cake. But no matter your preferences, it's good to know the facts when it comes to different kinds of cake.

There are two main types of cake: butter (also known as a "shortened" cake) and foam. And then within each category there are many varieties. The primary difference between the two cakes is the fat content. Shortened cakes have either butter, oil, or shortening in them. (A classic yellow cake is a perfect example.) Foam cakes have little to no fat and typically involve whipped eggs (either white, yolks, or both), which make them lighter and airier. Think a rolled type sponge cake, like a Buche de Noel, which you might see during the holidays.

Keep scrolling for a crash course on some of our favorite types of cakes.

Many a kid's birthday party is celebrated with a sheet-cake version of this dessert that's topped with billows of chocolate frosting and rainbow sprinkles. Yellow butter cakes often involve creaming the butter and sugar together (in modern times, this is done with an electric mixer) then adding the dry and wet ingredients, but there are also &ldquodump&rdquo versions where all of the ingredients are thrown into a bowl and simply mixed together.

Named because it's made with a pound of each of the main ingredients (flour, butter, and sugar), this cake doesn&rsquot rise much while baking, and the texture is very dense. Our version boasts matcha and cocoa powder, but classic recipes have nothing but vanilla extract to flavor it. Bake up one of these beauties in a loaf or Bundt pan.

Recipe: Chocolate Matcha Pound Cake

This is a true favorite, especially in the south. Made with either butter or oil, red velvet cake's color classically comes from the reaction of buttermilk and cocoa powder. Modern versions often achieve this hue by using red food coloring, or in the case of the raspberry velvet cake, shown here, pink.

Leavened with baking soda and baking powder, this shortened cake uses oil as its main fat rather than butter. The addition of grated carrots makes the cake extra moist. Carrot cake is also flavored with warm spices and frosted with a rich cream cheese frosting. Pecans or walnuts are optional!

This is a foam-style cake that has no artificial leaveners (baking powder or baking soda). It gets its volume solely from whipped eggs &mdasheither whole eggs or simply whites. This cake takes well to being soaked in a flavored syrup (try soaking with a lemon syrup and serve with a dollop of lemon curd), layered with whipped cream and smashed berries, or if baked up thin, rolled in the Christmas classic, Buche de Noel.

Genoise is what a sponge cake is called in Italy or France. In this cake, egg yolks, whites and sugar are beaten together until mousse-like. Next, flour, and either oil or butter, are folded in. This type of sponge cake is more moist and tender than its sponge cake cousin.

Chiffon cake is a cross between a sponge and oil cake. The addition of oil gives it a richness similar to a shortened cake, and whipped egg whites and baking powder make it light and airy.

The lightest of the light, angel food cake is made with only whipped egg whites for leavening and has no added fat. Baked in a special angel food cake pan, it&rsquos often cooled upside down (in the pan) to help maintain the airy texture. The loads of sugar in an angel food cake give it a chewy and sponge-like texture.

This category includes both baked (think cheese cake or flourless chocolate) or unbaked (like mousse or unbaked cheesecakes) varieties. Typically very rich because of the high fat content, these cakes may or may not have a bottom crumb crust.

The classic version of this butter style cake is traditionally made with pineapple, but can be made with many varieties of fruits, including plums, peaches, blueberries, or pears. The toppings are spread on the bottom of the pan, often with butter and sugar, and then topped with cake batter. After cooking, the cake is turned out so that the fruit is facing up.

This cake is made "devilish" by the addition of chocolate in the form of cocoa powder. Extra baking soda causes the crumb to have more air bubbles, giving it a light and airy texture. This rich cake is frosted with either chocolate frosting or buttercream.

The classic southern oil cake is flavored with banana, pineapple, pecans, lots of warm spices, and topped with a tangy cream cheese frosting. Created in Jamaica and originally called "Doctor Bird Cake,: this confection made its way Stateside sometime in the 1960s.

The history of this type of cake is a bit muddled. One thing we doen know, however, is that its thin layers of coffee-soaked almond cake are sandwiched between an espresso-flavored buttercream, a bittersweet chocolate ganache, and topped off with a second rich chocolate ganache. Light but rich, this pastry is a real showstopper.

Fluffy white cake is layered with a fruit and nut filling and topped with a pillowy meringue type frosting. The origin of the cake is somewhat in dispute, but it&rsquos believed to have been created in the southern part of the United States.

Universally loathed and joked about, this holiday staple is full of dried or candied fruit, nuts, and spices. Once cooked, the cake is wrapped and soaked in a spirit like brandy or rum. (Despite the jokes, we think it's very delicious.)



Kommentaar:

  1. Zadornin

    In my opinion, you are wrong. Ek is seker. I can defend my position.

  2. Shadoe

    Ek is jammer, maar ek dink jy is verkeerd. Ek is seker. Kom ons bespreek dit. E -pos my by PM, ons sal praat.



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