Sugar free cake mix
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Cake is a flour confection made from flour, sugar, and other sugar free cake mix, and is usually baked. Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays.
The term “cake” has a long history. The word itself is of Viking origin, from the Old Norse word “kaka”. It was baked using flour mixed with eggs, milk, nuts, and honey. They also had a cake called “satura”, which was a flat heavy cake. During the Roman period, the name for cake became “placenta” which was derived from the Greek term. A placenta was baked on a pastry base or inside a pastry case.
The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goat’s milk. Early cakes in England were also essentially bread: the most obvious differences between a “cake” and “bread” were the round, flat shape of the cakes, and the cooking method, which turned cakes over once while cooking, while bread was left upright throughout the baking process. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. During the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the United States. One company patented a cake-bread mix to deal with this economic situation, and thereby established the first line of cake in a box. When sales dropped heavily in the 1950s, marketers discovered that baking cakes, once a task at which housewives could exercise skill and creativity, had become dispiriting.
Traditionally it is a two-layer cake filled and topped with strawberries or raspberries and whipped cream. Cakes are frequently described according to their physical form. Cakes may be small and intended for individual consumption. Larger cakes may be made to be sliced and served as part of a meal or social function. Dobos torte is an older form of layer cake. Special cake flour with a high starch-to-gluten ratio is made from fine-textured, soft, low-protein wheat.
It is strongly bleached and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture. A cake can fail to bake properly, which is called “falling”. A finished cake is often enhanced by covering it with icing, or frosting, and toppings such as sprinkles, which are also known as “jimmies” in certain parts of the United States and “hundreds and thousands” in the United Kingdom. Special tools are needed for more complex cake decorating, such as piping bags and various piping tips, syringes and embossing mats.
