Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Cake Styles - There's a different type of cake to suit every taste.

Share

Lobo
Moderator
Moderator

Posts : 17752
Thanked : 872
Join date : 2013-01-12

Cake Styles - There's a different type of cake to suit every taste.

Post by Lobo on Sat 30 Jan 2016, 9:11 pm

Cake Styles

There's a different type of cake to suit every taste. The following are some of the most popular ones:

American Layer Cake
This basic butter cake is flavored with whatever suits the baker, from vanilla to coffee to strawberry. The cake is usually frosted.

Angel Food Cake
This tall, single-layer, butterless white cake is leavened with egg whites and baked in a tube pan. It is seldom frosted.

American Sponge Cake
A sponge cake is quite similar to an angel food cake but is slightly richer and moister. This is because it includes egg yolks that are beaten separately from the whites and then folded together.

Génoise
A French version of sponge cake, génoise is also leavened with eggs. The difference is that the eggs are beaten together with sugar, and often a small amount of butter is added, resulting in a delicate texture that lends itself to layered and rolled cakes, such as jelly rolls.

Chiffon Cake
This moist, light American classic falls somewhere between a sponge cake (it also contains lots of separated eggs) and a butter cake (although it often uses oil rather than butter).

Devil's Food Cake
This rich chocolate cake is made from a mix of acidic and alkaline ingredients that produces a reddish hue.

Pound Cake
Usually baked in a loaf pan, this old-fashioned cake is rarely frosted. Its name comes from the weight of each ingredient—butter, sugar, eggs, flour—traditionally needed to make one cake.

Adapted from Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients (Time-Life Books, 2000)

    Current date/time is Fri 02 Dec 2016, 10:35 pm