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Main ingredients. Sugar, flour, egg whites, cream of tartar. Media: Angel food cake. Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its aerated texture comes from whipped egg white.
A kransekage takes the form of a series of concentric rings of cake, layered on top of each other in order to form a steep-sloped cone shape—often 18 or more layers—stuck together with white icing. Kransekake cake rings are made with almonds, sugar, and egg whites. [3] [1] The ideal kransekake is hard to the touch, yet soft and chewy.
Modern versions of the recipe may call for a meringue, boiled, or seven-minute frosting, and may include rum or liqueurs in the filling. The cake itself may be white or yellow. There is also a version known as the "Lord Baltimore cake" made with the leftover egg yolks instead of whites. [10] [11] [12] [13]
Amandine. Romania. A chocolate layered cake filled with chocolate, caramel and fondant cream. Amygdalopita. Greece. An almond cake made with ground almonds, flour, butter, egg and pastry cream. Angel cake. United Kingdom [ 1 ] A type of layered sponge cake, often garnished with cream and food coloring.
Skill level: Intermediate. Uses: Piping, frosting and filling cakes and cupcakes. Variations: Chocolate, food coloring, extracts, fruit purees, caramel. Get the recipe. 3. Italian Meringue ...
Sponge cake. Media: Sponge cake. Sponge cake is a light cake made with eggs, flour and sugar, [ 1 ] sometimes leavened with baking powder. [ 2 ] Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. [ 3 ]
Cookie: egg white, icing sugar, granulated sugar, almond powder, food colouring. Filling: buttercream or clotted cream, ganache, or jam. Media: Macaron. Traditional macarons de Nancy. A macaron (/ ˌmækəˈrɒn / MAK-ə-RON, [1][2] French: [makaʁɔ̃] ⓘ) or French macaroon (/ ˌmækəˈruːn / MAK-ə-ROON) is a sweet meringue -based ...
French meringue, or basic meringue, is the method best known to home cooks. Fine white sugar (caster sugar) is beaten into egg whites. Italian meringue was invented by the French chef Lancelot de Casteau in 1604. It is made with boiling sugar syrup, instead of caster sugar.