How to make eggless cake without oven at home | ఓవెన్ మరియు కోడి గ్రుడ్డు లేకుండా కేక్ తయారీ
How to make eggless cake without oven at home | ఓవెన్ మరియు కోడి గ్రుడ్డు లేకుండా కేక్ తయారీ
... మరి ఎందుకు ఆలస్యం మీరు ట్రై చేసి చూడండి.... మరిన్ని వంటల కొరకు http://lathachannel.com ను చూడగలరు మరియు మా యొక్క ఛానల్ నచ్చినట్లయితే వెంటనే Subscribe కాగలరు మీ యొక్క సలహాలు సూచనలను lathachannel@gmail.com నకు ఈ మైల్ చేయగలరు ..
Cakes are broadly divided into several categories, based primarily on ingredients and cooking techniques.
Yeast cakes are the oldest and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.
Baked flourless cakes include baked cheesecakes and flourless chocolate cakes. Cheesecakes, despite their name, aren't really cakes at all. Cheesecakes are in fact custard pies, with a filling made mostly of some form of cheese (often cream cheese, mascarpone, ricotta, or the like), and have very little flour added, although a flour-based or graham cracker crust may be used. Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.
Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. An angel food cake is a white sponge cake that uses only the whites of the eggs and is traditionally baked in a tube pan. Such cakes also include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.
Butter cakes, including the pound cake, rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter. A classic pound cake is made with a pound each of butter, sugar, eggs, and flour.
Butter or oil layer cakes include most of the traditional cakes used as birthday cakes, etc., and those sold as packaged cakes. Baking powder or bicarbonate of soda are used to provide both lift and a moist texture. Many flavorings and ingredients may be added; examples include devil's food cake, carrot cake, and banana bread.
Chiffon cakes are a recent addition. The cake was created by an American salesman who sold the recipe to General Mills, who spread the recipe through marketing materials in the 1940s and 1950s. A chiffon cake is a cross between an oil cake and a sponge cake. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten before being folded into the batter creating therich flavor like an oil cake, but with a lighter texture that's more like a sponge cake. They can be baked in tube pans or layered with fillings and frostings.[10]
Coffee cake is generally thought of as a cake to serve with coffee or tea at breakfast or at a coffee break. Some types use yeast as a leavening agent while others use baking soda and/or baking powder. These cakes often have a crumb topping called streusel and/or a light glaze drizzle.
Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form of fat) are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter. While the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers.
Special cake flour with a high starch-to-gluten ratio is made from fine-textured, soft, low-protein wheat. It is strongly bleached, and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture.[12] Therefore, it is frequently specified or preferred in cakes meant to be soft, light, and/or bright white, such as angel food cake. However, if cake flour is called for, a substitute can be made by replacing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose flour.[13][14][15] Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired.
Royal icing, marzipan (or a less sweet version, known as almond paste), fondant icing (also known as sugarpaste), and buttercream are used as covering icings and to create decorations. Floral sugarcraft or wired sugar flowers are an important part of cake decoration. Cakes for special occasions, such as wedding cakes, are traditionally rich fruit cakes or occasionally Madeira cakes, that are covered with marzipan and iced using royal icing or sugar-paste.