FOOD ON MY INTERNSHIP PLACE PART 5
ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATUH
HEEYYHOO FELLASS!!!! So back again on food on my internship place content. On this time i wanna talk about cake.
1. SPONGE CAKE
History:
Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge.
In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered Victoria sponge cake and Madeira cake. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 enabled the sponge to rise higher than cakes made previously.
Cakes made using the foam method are not classed as sponge cakes in the UK; these cakes are classed as foam cakes, which are quite different. These cakes are common in Europe, especially in Italian patisseries. The cake was first invented by the Italian pastry chef Giovan Battista Cabona (called Giobatta), at the court of Spain with his lord, the Genoese marquis Domenico Pallavicini, around the middle of the 16th century.
The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Though it does not appear in Hannah Glasse's The Art of Cookery made Plain and Easy (1747) in the late 18th century, it is found in Lydia Maria Child's The American Frugal Housewife (1832), indicating that sponge cakes had been established in Grenada in the Caribbean by the early 19th century.
Variations on the theme of a cake lifted, partially or wholly, by trapped air in the batter exist in most places where European patisserie has spread, including the Anglo-Jewish "plava", Italian génoise, the Portuguese pão-de-ló, and the possibly ancestral Italian pan di Spagna ("Spanish bread").
Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American tres leches cake.
Recipe:
- Sugar 1750gr
- Oil 750gr
- Egg 625gr
- Flour 1310gr
- Vanilla essence 25gr
- Baking soda 25gr
- Sour cream 285gr
- Yoghurt 1375gr
How to make:
1. Mix Sugar, oil and egg with mixer.
2. After that, add the flour and baking powder, mix again until mix well.
3. For the next, add the sour cream and yoghurt.
4. After all the ingredients mixwell, add the vanilla essence, mix again.
5. Pour on baking sheet, bake with 180 degrees celcius 25 minutes.
Texture:
Sponge cake have a soft texture, and porous on inside.
Colours:
Sponge cake have a yellow colours from combination of egg, butter, and oil.
Taste:
For the taste, sponge cake have a sweet flavour, usually the people add the cocoa powder or greantea powder for make the sponge cake have a chocolate flavour or greantea flavour.
2. FINANCIER
History:
A financier is a small French almond cake, flavored with beurre noisette, usually baked in a small mold. Light and moist with a crisp, eggshell-like exterior, the traditional financier also contains egg whites, flour, and powdered sugar. The molds are usually small rectangular loaves similar in size to petits fours.
Originally made by the Visitandine order of nuns in the middle ages, the financier was popularized in the nineteenth century. The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold. According to the tradition, the cake became popular in the financial district of Paris surrounding the Paris stock exchange, as the cake could easily be stored in a pocket for long periods without being damaged.
Recipe:
- Almond powder 200gr
- Icing Sugar 600gr
- Baking powder 10gr
- Flour 400gr
- Egg white 700gr
- Melt butter 600gr
How to make:
1. Mix all ingredients with mixer except the melt butter. Mix until the mixture are mixwell.
2. For the next, add the melt butter. And mix again.
3. Pour the mixturer on the moulding. And bake on 170 degrees celcius 20 minutes.
Texture:
Financier have a firm texture then sponge cake.
Colours:
Financier have a yellow colours like a sponge.
Taste:
For the taste financier have a unique taste from combination of almond powder with other ingredients.
3. CARROT CAKE
History:
The origins of carrot cake are disputed. Many food historians believe carrot cake originated from Medieval carrot puddings eaten by Europeans. This evolution is said to be originated during the Middle Ages when sugar and sweeteners were expensive for most individuals and often hard to find, so many people used carrots as a substitute for sugar. Recipes for carrot cake occur as early as 1827, in a French cookbook published in England. Another 19th-century recipe comes from the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.
Recipe:
- Flour 1350gr
- Baking soda 45gr
- Sugar 900gr
- Cinnamon 22gr
- Egg 1150gr
- Oil canola 1687gr
- Ground Walnut 600gr
- Carrot 1687gr
- Brown sugar 1000gr
How to make:
1. Mix Sugar, egg, Brown sugar with mixer.
2. Add the shreded carrot.
3. Add the oil.
4. For the next, add the dry ingredients, like baking soda, flour and walnut. And mix until the mixture are mixwell.
5. Pour the mixturer to moulding and bake with 180 degrees celcius 45 minutes.
Texture:
Carrot cake have a compact texture the sponge cake because have a carrot and the walnut.
Colours:
Carrot cake have a brown colours From the brown sugar.
Taste:
Carrot cake have a unique taste combination from the carrot, brown sugar, and walnut.
HEEYYHOO FELLASS!!!! So back again on food on my internship place content. On this time i wanna talk about cake.
1. SPONGE CAKE
History:Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge.
In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered Victoria sponge cake and Madeira cake. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 enabled the sponge to rise higher than cakes made previously.
Cakes made using the foam method are not classed as sponge cakes in the UK; these cakes are classed as foam cakes, which are quite different. These cakes are common in Europe, especially in Italian patisseries. The cake was first invented by the Italian pastry chef Giovan Battista Cabona (called Giobatta), at the court of Spain with his lord, the Genoese marquis Domenico Pallavicini, around the middle of the 16th century.
The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Though it does not appear in Hannah Glasse's The Art of Cookery made Plain and Easy (1747) in the late 18th century, it is found in Lydia Maria Child's The American Frugal Housewife (1832), indicating that sponge cakes had been established in Grenada in the Caribbean by the early 19th century.
Variations on the theme of a cake lifted, partially or wholly, by trapped air in the batter exist in most places where European patisserie has spread, including the Anglo-Jewish "plava", Italian génoise, the Portuguese pão-de-ló, and the possibly ancestral Italian pan di Spagna ("Spanish bread").
Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American tres leches cake.
Recipe:
- Sugar 1750gr
- Oil 750gr
- Egg 625gr
- Flour 1310gr
- Vanilla essence 25gr
- Baking soda 25gr
- Sour cream 285gr
- Yoghurt 1375gr
How to make:
1. Mix Sugar, oil and egg with mixer.
2. After that, add the flour and baking powder, mix again until mix well.
3. For the next, add the sour cream and yoghurt.
4. After all the ingredients mixwell, add the vanilla essence, mix again.
5. Pour on baking sheet, bake with 180 degrees celcius 25 minutes.
Texture:
Sponge cake have a soft texture, and porous on inside.
Colours:
Sponge cake have a yellow colours from combination of egg, butter, and oil.
Taste:
For the taste, sponge cake have a sweet flavour, usually the people add the cocoa powder or greantea powder for make the sponge cake have a chocolate flavour or greantea flavour.
2. FINANCIER
History:A financier is a small French almond cake, flavored with beurre noisette, usually baked in a small mold. Light and moist with a crisp, eggshell-like exterior, the traditional financier also contains egg whites, flour, and powdered sugar. The molds are usually small rectangular loaves similar in size to petits fours.
Originally made by the Visitandine order of nuns in the middle ages, the financier was popularized in the nineteenth century. The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold. According to the tradition, the cake became popular in the financial district of Paris surrounding the Paris stock exchange, as the cake could easily be stored in a pocket for long periods without being damaged.
Recipe:
- Almond powder 200gr
- Icing Sugar 600gr
- Baking powder 10gr
- Flour 400gr
- Egg white 700gr
- Melt butter 600gr
How to make:
1. Mix all ingredients with mixer except the melt butter. Mix until the mixture are mixwell.
2. For the next, add the melt butter. And mix again.
3. Pour the mixturer on the moulding. And bake on 170 degrees celcius 20 minutes.
Texture:
Financier have a firm texture then sponge cake.
Colours:
Financier have a yellow colours like a sponge.
Taste:
For the taste financier have a unique taste from combination of almond powder with other ingredients.
3. CARROT CAKE
History:The origins of carrot cake are disputed. Many food historians believe carrot cake originated from Medieval carrot puddings eaten by Europeans. This evolution is said to be originated during the Middle Ages when sugar and sweeteners were expensive for most individuals and often hard to find, so many people used carrots as a substitute for sugar. Recipes for carrot cake occur as early as 1827, in a French cookbook published in England. Another 19th-century recipe comes from the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.
Recipe:
- Flour 1350gr
- Baking soda 45gr
- Sugar 900gr
- Cinnamon 22gr
- Egg 1150gr
- Oil canola 1687gr
- Ground Walnut 600gr
- Carrot 1687gr
- Brown sugar 1000gr
How to make:
1. Mix Sugar, egg, Brown sugar with mixer.
2. Add the shreded carrot.
3. Add the oil.
4. For the next, add the dry ingredients, like baking soda, flour and walnut. And mix until the mixture are mixwell.
5. Pour the mixturer to moulding and bake with 180 degrees celcius 45 minutes.
Texture:
Carrot cake have a compact texture the sponge cake because have a carrot and the walnut.
Colours:
Carrot cake have a brown colours From the brown sugar.
Taste:
Carrot cake have a unique taste combination from the carrot, brown sugar, and walnut.
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