The word “cake” is used to describe anything from one or more layers, that are filled, unfilled, frosted, adorned or plain to pancakes. They are special and are often associated with life’s milestones i.e.birthdays, weddings, showers, engagements, or they can be enjoyed simply as a dessert or snack.
Technically, today’s cakes are a sweet foodstuff prepared by baking a flour-based dough or batter. The term cake also may refer to any round, flat disk of food, such as a pancake. They lend themselves to limitless variations depending on the flavorings added to the basic ingredients, the shapes of the pans used in baking, and fillings, icings and decorations used.
Webster says: Cake: a sweet food made from a baked mixture of flour, eggs, sugar and fat. But, to me a cake is a beautiful sweet celebration of life.
Never put dough on a hot baking sheet; it will lose its shape and spread.
You can always use the Float Test; if they float in salt water, they’re gone. Fresh eggs will lie on the bottom. As they get older, they move from bobbing a bit, to standing on end. If they float, they are bad. The float test just lets you know before you open it and fill your kitchen with reek.
When a recipe call for whipping egg whites-start with room-temperature egg whites for higher volume. Beat with mixer on high until “soft peaks” form. This means that the foam will hold peaks that curl over the tips when the beater is pulled away from whites. This is the time to slowly add sugar, if the recipe calls for it. Once incorporated, beat on high until whites hold “stiff beaks”–they can almost stand straight up when the beater is pulled.
