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A simple recipe from 1911 [2] is made with sugar, eggs, flour, salt, baking powder and hot milk, with optional ingredients of chocolate, nuts or coconut. Compared to a typical butter cake, a hot milk cake uses fewer expensive ingredients, so it became popular during the Great Depression and among people coping with the restrictions of rationing during World War II.
Angel food cake is a white sponge cake made with only stiffly beaten egg whites (yolks would make it yellow and inhibit the stiffening of the whites) and no butter. The first recipe in a cookbook for a white sponge cake is in Lettice Bryan's The Kentucky Housewife of 1839.
An 1830 cookbook offers a simple recipe consisting of cooked bacon, flour, salt, and water. Estonian pekikook is a bacon cake not unlike a quiche, made with eggs and a small amount of flour. Sweet bacon cake Cake with a topping of bacon. A sweet bacon cake typically has bacon as a flavor accent or topping.
Yellowcake is what remains after drying and filtering. The yellowcake produced by most modern mills is actually brown or black, not yellow; the name comes from the color and texture of the concentrates produced by early mining operations. [2] [3] US triuranium octoxide (U 3 O 8) production, 1950–2021
Layer cake Birthday fruit cake Raisin cake. Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked.In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.
According to General Mills, Bisquick was invented in 1930 after one of their top sales executives met an innovative train dining car chef, [1] on a business trip. After the sales executive complimented the chef on his deliciously fresh biscuits, the dining car chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt.
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