Search results
Results From The WOW.Com Content Network
The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the British poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). [4] The cake was more like a cracker: thin and crisp.
Eve's pudding, also known as Mother Eve's pudding, is a type of traditional British pudding made from apples baked under a Victoria sponge cake mixture. [1] The name is a reference to the apple variety traditionally used (an eating apple) called Eve. [2] The pudding can be served with custard, cream, or ice cream.
A type of layered sponge cake, often garnished with cream and food coloring. Angel food cake: United States: A type of sponge cake made with egg whites, sugar, flour, vanilla, and a whipping agent such as cream of tartar. Apple cake: Germany: A cake featuring apples, occasionally topped with caramel icing. Applesauce cake: New England [2]
In 1968 Elizabeth David wrote that Acton's recipes were both illuminating and decisive. Examining a 100-word paragraph in Modern Cookery for instructions on beating egg whites for a sponge cake, David considers it superior to an eight-page piece on the same topic in the 1927 work La bonne cuisine de Madame E. Saint-Ange. [77]
This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...
Check out the slideshow above for amazing recipes made of Miranda's favorite ingredients. Find more coverage of the Victoria's Secret Fashion Show on StyleList!
A Lancashire Courting Cake is a fruit-filled cake baked by a fiancée for her betrothed. The cake has been described as "somewhere between a firm sponge – with a greater proportion of flour to fat and eggs than a Victoria sponge cake – and a shortbread base and was proof of the bride-to-be's baking skills".
Admit it: In this world of increasingly deceptive desserts, you totally wondered whether the cake version of Logan and Quinn was actually edible.