与照片- Joyofbaking.com的蛋糕食谱

蛋糕在古老埃及开始了作为在一块热石头被烹调的来回，平面，未膨松面制面包。他们的从原油的演变结块对什么我们享用今天是可能的，在许多世纪，通过新的成份和技术的简介。一旦舱内甲板结块，在使用被帮助的自然酵母的埃及人的发现和随后的技能发酵那些。当蛋黄草类做他们的方式成蛋糕面团，他们的一贯性成为今天蛋糕的前体。

蛋糕做继续改善特别是与新的成份例如巧克力和香草和最终加糖，来到有在新的世界的发现的上欧洲。

在18世纪之前蛋糕开始做，不用酵母。一些酵母上升的蛋糕生存了，例如阿尔萨斯Kugelhopf，但是新的蛋糕从被搅拌的鸡蛋获得了他们的轻微。但是不仅有些食谱向上要求鸡蛋的一个令人惊奇编号(30)，但是他们需要长时间打。不幸地，这继续，直到技术跟上了发酵粉紧密跟随的发面苏打(19世纪40年代)的发明(19世纪60年代)。当成份变得精炼和一个一致的质量，被烘烤的货物的质量将继续随着时间的推移改善。 .......下面继续

杏仁海绵卷

Apple糖粉奶油细末蛋糕

浆果脆饼

黑莓乳脂干酪早餐点心

黑色底部杯形蛋糕

蓝莓扣

蓝莓早餐点心

波士顿奶油馅饼(蛋糕)

果仁巧克力杯形蛋糕

酪乳果子蛋糕

胡萝卜糕

棋盘蛋糕

樱桃蛋糕

巧克力杏仁Torte

巧克力蛋糕

巧克力香蕉蛋糕

巧克力黄油蛋糕

巧克力杯形蛋糕

巧克力喧闹声

巧克力榛子Torte

巧克力蛋白甜饼蛋糕

巧克力Pavlova

巧克力松糕

巧克力Torte

柑桔Torte

椰子蛋糕

与糖粉奶油细末顶部的早餐点心

蔓越桔漩涡乳酪蛋糕

蔓越桔倒置型水果蛋糕

乳脂干酪重糖重油蛋糕

奶油饼

姜饼蛋糕

蜂鸟蛋糕

各自的乳酪蛋糕

Lamingtons

柠檬蔓越桔重糖重油蛋糕

柠檬结霜了柠檬蛋糕

Linzer Torte

大理石花纹蛋糕

蛋白甜饼蛋糕用草莓&奶油

溶解的巧克力蛋糕

纽约样式乳酪蛋糕

没有烘烤巧克力蛋糕

橙色薄绸的蛋糕

巴黎布雷斯特

Pavlova

Pound Cake

Pumpkin Cheesecake

Pumpkin Spice Cake

Pumpkin Roll

Red Velvet Cake

Ricotta Cheesecake with Cran-Raspberry Sauce

Sponge Cake filled with Raspberry Cream

Sponge Cake with Cream and Strawberries

Strawberry Charlotte

Strawberry Shortcake

Tiramisu

Vanilla Cupcakes (Fairy Cakes)

White Butter Cake

Yellow Butter Cake with Chocolate Frosting

Continued from above.

Many centuries would pass from the baking of a cake on a hot stone to baking in a hot electric/gas oven. One step along the way to the modern oven was the placement of an oven (box) inside the fireplace that sometimes had a door. Obviously it was quite an art to control the temperature and items were placed in the oven according to their baking times. Even the early replicas of modern ovens we have today did not have temperature controls. Some women as late as the early 1900s were still measuring an oven's temperature by sticking a piece of paper into the oven and waiting to see how long it took to brown. Or worse yet, they stuck their hand in the hot oven judging the temperature by how long they could leave their hand in the oven.

The lines between a bread and a cake were once almost indistinguishable. The main difference was their shape and that cakes had a sweetener, usually honey. But over time their differences grew to the point where bread remains a staple food and cakes are now considered desserts .........More on Cake Making

Top 25 Recipes of 2008*

*Top 25 Recipes based on actual site traffic from January 1 to December 31, 2008.


1. Chocolate Chip Cookies	2. Apple Crisp	3. Red Velvet Cake	4. Shortbread Cookies	4. Royal Icing

6. Sugar Cookies	7. Carrot Cake	8. Gingerbread Men	9. New York Cheesecake	10. Vanilla Cupcakes

11. Pumpkin Cheesecake	12. Pumpkin Pie	13. Pound Cake	14. Chocolate Truffles	15. Oatmeal Cookies

16. Rum Balls	17. Pavlova	18. Lemon Bars	19. Mexican Wedding Cakes	20. Ganache

21. Fruit Tart	22. Cream Scones	23. Butter Tarts	24. Yellow Butter Cake	25. Apple Pie

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