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The short part of the name shortcake indicates something crumbly or crispy, generally through the addition of a fat such as butter or lard. [5] The earliest printed mention of the descriptive term short – as in short cake – occurred in 1588, in the second English cookbook to be printed, The Good Huswifes Handmaid for Cookerie in her Kitchen (London, 1588). [8]
To make the cake batter, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the sour cream and vanilla, then mix until just combined.
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Then, butter cream, whipped cream, or other sweet filling like jam is spread into the hole. Finally, the two cut halves are stuck into the butter cream to look like butterfly wings. The wings of the cake are often decorated using icing to form various patterns. Butterkuchen: Germany: A simple buttery and sweet German cake baked on a tray. [6 ...
Place in a mixer, beat to a light peak, then add 7 ounces sifted cake flour and 4 ounces melted butter. Pour into a well-greased 9-ich cake pan and bake in a 400-degree oven for about 25 minutes.
The related word "shortening" refers to any fat that may be added to produce a "short" (crumbly) texture. [16] In British English, shortbread and shortcake have been synonyms for several centuries, starting in the 1400s; both referred to the crisp, crumbly cookie-type baked good, rather than a softer cake. [17]