Cake

Alternate meanings: See Cake (disambiguation)

A cake is a form of baked food, usually sweet. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), shortening (usually butter or margarine), a liquid (milk, water or fruit juice), flavours and some form of raising agent (such as baking powder).

Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings or birthday parties. The bride and bridegroom are the first to eat their wedding cake, often serving each other a piece in their fingers. For birthdays, a frosted cake, often with inscriptions in frosting and figural decorations, is covered with candles, which are blown out after the celebrant makes a wish.

Table of contents

1 Techniques
2 Common varieties
3 See also

Techniques

Cakes can be made using several different basic techniques:

Creaming method - butter and sugar are creamed together before the rest of the ingredients are gradually added.
Melt-and-mix - dry ingredients are mixed together and then melted butter and other liquids are added to complete the cake.
Rubbing method - butter is rubbed into the dry ingredients before the liquid is added.
'All-in-together' - the dry ingredients and shortening are placed in the food processer and liquid is gradually added.
Sponge-making - eggs and sugar are whipped to a froth and flour is carefully mixed in. No raising agent or fat is used in this method and it takes great skill to make a light sponge.

Common varieties

Commonly made varieties of cake include:

Angelfood cake
Chocolate cake
Chiffon cake
Croquembouche
fairy cake
Fruit cake
Pound cake
spice cake
sponge cake
teacake
gateaux
Wedding cake