ALL YOU WANT TO KNOW ABOUT CAKES -PART 2
The next category of cakes are the foam or the sponge cakes. They are less dense and very light. They have a chewy flavor with a delightful taste. The batter is prepared by whipped eggs and sugar. The idea behind it being light is that that the whole mixture whips air into it. Tortes and Chiffon are the best example in this category.
Rolls are also a form of sponge cake. But it is used for jelly rolls and is baked in a very shallow pan. They are rolled up in sugared tea after baking and obviously are immediately removed. After cooling they are filled with custard or icing and rolled again.
Next in the category are the Meringue Cakes. They are usually prepared from egg whites and sugar with meringue used as a leavening agent in the batter of few cakes or as a lightener in case of mousse. They can be served as family size or as an individual serving. The hurdle in case is that the eggs cannot be over beaten or under beaten. Underbeating of the eggs involves too less air and overbeating has too much of it which separates the mixture. Caution should be taken while beating of the eggs and it should be done in a clean bowl so that a little of grease can also spoil the whole thing.
Next in turn are the Charlottes. These are molded and are a variation to the cake category in which the fillings can either be cold or can be hot but all of it is actually poured with bread as lined on the sides. A word of gratitude must be given to the French pasty chef who introduced this amazing dessert in the 1800’s. Flavors are inclusive of chocolate and eggnog etc.
You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.
