history of cake timeline

The cake is a long history word (word is Viking origin, from Old Norse Kaka) and represents the sweetness of a baked dough that is sweet with sugar or honey; It is mixed with eggs more often, but not with milk and fat; And it has perforated textures with a mixture that is produced during cooking. It is not surprising that the limitations between cake and bread, biscuits and buns are indirect. The ancestors of all have bread in their simplest form. As the technique of baking and levening developed, and the change in the pattern of food, which was originally considered as bread, was seen as its categories and named accordingly. Some Roman breads, which are rich in eggs and butter, have received a cake like a stability and thus approached one of these indirect boundaries.

history of cake timeline

In places like Europe and North America where the European influence is strong, it has always been a center of cake. One can stretch a line more tightly than an English-speaking area. There is no word in any other language, which is similar to the 'cake' of English. Continental European Guttu and toes often have a rich proportion of butter, eggs and chocolate, and often have a high proportion of lean tar pestry chariot compared to the cake. Central and Eastern European items such as Baba and Easter Kunich are different.

Western tradition of cake is very rare in Asia. Western-style cakes have been adopted on some small scale in some countries, for example a small sponge cake called Kasutera in Japan. But the 'cake' which is important in Asian, for example, is different from anything, see the Philippines cake of moon cake and rice.

history of cake timeline

The history of the cake, goes a long way. In the residues found in the villages of the Swiss lake, raw cake was made from roughly crushed gains, boiled, cooked and cooked on a hot stone. This type of cake can be regarded as the breadth of non-bread as the precursor of all modern European-baked products. Some modern survivors of these blends still run under the name 'cake', for example, ottackes, though they are now more closely related to biscuits based on their flat, thin shape and brittle texture.

Ancient Egypt was the first culture to show evidence of true skill in Bessin, which included a variety of roti, which included some sweet. These ended in Britain in the 14th century. Chaucer mentions the huge cake made for special occasions. Made with 13 kilogram flour, it included butter, cream, eggs, spices, currants and honey.

It has been used in the form of moles, cake hoops or pans to make the cake from the middle of the 17th century. Most cakes were eaten with a glass of sweetened wine or tea. In the large banquet, the elaborately decorated cake can become part of the exhibition, but probably will not be eaten. By the middle of the 19th century, French food was finally adding a different "sweet" course, which could include 'Gatu'.

During the 19th century, technology made the life of cake-baker very easy. Chemical growing agent of bicarbonate, soda was started in 1840, after which baking powder (a dry mixture of soda bicarbonate with a light acid) changed yeast, provided maximum leven power with less effort. Another technology success was more accurate temperature-controlled ovens.

A well-developed tradition of baking, most nw at home lives in Europe and North America, which basically lists a huge display list of cake recipes. In the beginning of the 20th century, there was a craze to create a nice cake among the housewives, when many homes could have a simple, 'cut and come again' cakes could benefit from abundance and hospitality.

Although the popularity of home baking and the role of cake in the diet has changed during the 20th century, cakes in the Western world have remained almost ubiquitous. He has kept his image in "behavior" and has maintained his formal importance on weddings and birthdays.