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HIGH-FAT OR
SHORTENED CAKE
LOW-FAT OR SPONGE
CAKE
1. Aerated by
2 TYPES OF CAKES
Pound cake
Variations.
American South
style
A traditional American pound
British style
Pound cake is more commonly
a richer taste.
French style
In France, the pound cake is well-
known.
The name of the pound cake
"quatre-quarts", means four
quarters. There are equal weights
in each of the four quarters.
In tradition, the popular cake of
the French region of Brittany, as
its name implies, uses the same
quantity of the four ingredients,
but with no added fruit of any
kind.
Mexican style
InMexico, the pound cake is
calledpanqu.
The basic recipe of
Mexicanpanquis much like
the traditional U.S. recipe.
Most common variants
arepanqu con
nueces(pound cake with
walnuts)andpanqu con
pasas(pound cake with
raisins)
Venezuelan and
Colombian style
Ponquis
theVenezuelanandColombianv
ersion of the pound cake: the
termponquis itself a Spanish
phonetic approximation
ofpound-cake.
Theponquis essentially a winedrenched cake with a cream or
sugar coating, and it is very
popular at birthdays, weddings
and other social celebrations.
German style
GermanEischwerkuchen(Ei
=egg, schwer=heavy,all
ingredients weigh as much
as the eggs each) is a recipe
very similar to the pound
cake.
In German a pound cake is
called Rhrkuchen and is
made according to the
British or French recipe
Butter cake
This is acakein which one
cake pan is
inverted while
cooling to prevent
the cake from
falling in on itself.
sometimesfrostedbut more
often has some sort of
sauce, such as a sweet fruit
sauce, drizzled over it.
A simple glaze is also
popular. Recently, many
chefs (Alton Brownin
particular) have popularized
the idea of adding aromatic
spices such
asmaceandcloves to the
cake.
Genoise cake
is an Italiansponge
AgenoiseFrench
pronunciation:[enwaz];
Genoese cakeorGenovese cake;
rarely spelled "gnoise" in
English)
A genoise is not the same thing
as apain de Gnes, which is
analmondcake.
But a genoise is very close in
composition and basic use to
apan di Spagna("Spanish
bread"), another Italian sponge
cake
Roulade/Roll
History
Jelly Cake (layer cake) is an old English
recipe.
The earliest published reference for a
rolled cake spread with jelly was in
theNorthern Farmer, a journal published
inUtica, New York, in December 1852.
Called To Make Jelly Cake, the recipe
describes a modern "jelly roll" and reads:
Bake quick and while hot spread with
jelly. Roll carefully, and wrap it in a cloth.
When cold cut in slices for the table.
Different countries;
Denmark
InDenmarkthe Swiss
Hong Kong
(several popular variations)
Swiss Roll
Cake layer is made of a standard
combination withchocolate
flavouring. It also has a whipped
cream filling.
Some bakeries offer their own
variations, such as layers of egg and
chocolate swirl. Other variations
includestrawberry,coffeeororange
fillings.
Hong Kong is
theMangoversion, which
has amangoflavoured roll
with a whipped cream filling.
Tiger Roll, which has a
Japan
InJapanSwiss rolls
India
InIndia Swiss
Indonesia
InIndonesia, the Swiss roll
Italy
In the area
fromSicilytoCaltani
ssetta(Italy) there is
a food made with
sponge
ciccolato,ricotta
cheese,
andmarzipancalled
the "roll"
Latin America
Colombia
eitherpiononoorbrazo de
reina,
where it is filled withdulce de
guayaba(guavajam)
orarequipe
Argentina
andPeru
it is also calledpionono,
where it is filled
withdulce de
lechemanjar blanco.
Chile
it is calledbrazo de Reina,
filled withdulce de
lecheonly and sprinkled
withpowdered sugar.
Venezuela
it is known under the same
name as in Spain, but there is
a vast array of fillings that
include;
cream, chocolate truffle,
dulce de guayaba(guava
jam)
dulce de leche manjar
blanco, combined with fruits.
Brazil
InBrazil, it's
called"rocambole".
Malaysia
Varieties produced
inMalaysia include;
kaya,pandan,bluebe
rry,
strawberry,sweet
potato,taro,vanilla
even local fruits;
likedurian,cempedak
andmango.
Philippines
In thePhilippines, it is called
Portugal
In Portugal, desserts
Spain
In Spain, the dessert is
calledbrazo de
gitano(literally translated
asgypsy's arm)
and is commonly filled with
cream or chocolate truffle.
respectivelykretorttu(both meaning
roll-cake), and it is commonly served with
coffee.
The filling often consists of butter cream
and strawberry jam.
The base of a chocolate version,
calleddrmrulltrta(dream roll-cake), is
made mostly ofpotato flour, instead of
the typicalwheat flour, and it is filled with
butter cream.
versions of the Swiss roll can be found in
bakeries, with, for example, whipped
cream and a crushed banana rolled in the
middle, or with a thinmarzipancoating
that resembles abirchlog.
Switzerland
Despite its name, the Swiss
United Kingdom
In the UK, the Swiss roll is popular for tea time
or as a dessert.
A variety of Swiss rolls are available;
Jam Roly-Poly
is
is made in Great
Britain in a similar
way to the United
States version.
a similar dessert,
but made withsuet
pudding rather than
cake, filled with jam
and served hot with
custard.
United State
Swiss Cake Rolls made byLittle
Debbie
American pastry chefs and menus in
fine dining restaurants often use the
French term Roulade.
The chocolate Swiss roll, sometimes
called achocolate log, is a popular
snack.
When the filling is ice cream, it's
commonly referred to as an ice
cream cake roll, and although they
can vary, these often consist of
chocolate cake with vanilla ice
cream.
Biscuit
This is made of eggs, sugar and
Ladyfingers
(often calledsavoiardi and in British Englishsponge fingers)
Name
In
In
In
In
In
Argentina:vainillas
Australia: "Sponge fingers"
Austria:Biskotte("cookie, twice baked")
Bosnia/Croatia/Serbia:pikote/i
Brazil:bolacha/biscoito
champagne("champagne biscuits")
In Bulgaria:Bishkoti
In Catalonia:Melindro
In Chile:Galletas de champaa("champagne
biscuits")
("sponge cakes/biscuits")
In Portugal and Brazil:Biscoitos de champanhe("champagne
biscuits") orPalitos la Reine
In Romania:Picoturi
In Russia: "Damskiye palchiki" ("lady's fingers")
In Slovakia:Cukrrske pikty("Konditor'sbiscuits")
In Slovenia:bebi pikoti("baby cookies")
In South Africa: Sold as "Boudoir biscuits", but best known as
Finger Biscuits.
In Spain:Bizcochos de Soletilla("Soletilla sponges")
In Turkey:kedi dili("cat's tongue")
In the United Kingdom: "sponge-fingers", "boudoir biscuits",
"baby biscuits", or "boudoirfingers"
In the United States: "ladyfingers"[2]
In Uruguay:plantillas
Chiffon cake
Chiffon is an exception to
Jaconde
Opera
cake