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  2. Sponge cake - Wikipedia

    en.wikipedia.org/wiki/Sponge_cake

    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]

  3. Nostalgia on a Plate: Old-Fashioned Cakes Our Grandmas Used ...

    www.aol.com/nostalgia-plate-old-fashioned-cakes...

    2. Angel Food Cake. Angel food cake is as light and fluffy as cake can get, and we have fond memories of Grandma serving it with whipped cream and fresh berries for a luscious summertime dessert.

  4. Castella - Wikipedia

    en.wikipedia.org/wiki/Castella

    Castella (カステラ, kasutera) is a type of Japanese sponge cake and is known for its sweet, moist brioche-style flavour and texture. It is based on cakes introduced to Japan by Portuguese merchants in the 16th century. It was then popularized in the city of Nagasaki, where it is considered a specialty. [1]

  5. 110 Festive Holiday Desserts To Make Your Christmas Spread ...

    www.aol.com/97-festive-holiday-desserts...

    Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.

  6. Angel food cake - Wikipedia

    en.wikipedia.org/wiki/Angel_food_cake

    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.

  7. 25 Old-Fashioned Holiday Recipes That Boomers Absolutely Love

    www.aol.com/25-old-fashioned-holiday-recipes...

    General Mills single-handedly made chiffon cake into one of the most ubiquitous desserts of the 1950s, buying the recipe and even sponsoring contests devoted solely to this light and airy favorite.

  8. Genoise - Wikipedia

    en.wikipedia.org/wiki/Genoise

    Genoise is a basic building block of much French pâtisserie and is used for making several different types of cake. The batter usually is baked to form a thin sheet. An 1884 cookbook gives a simple recipe for a genoise: [8]

  9. 25 Old-Fashioned Recipes That Boomers Absolutely Loved

    www.aol.com/25-betty-crocker-era-holiday...

    General Mills single-handedly made chiffon cake into one of the most ubiquitous desserts of the 1950s, buying the recipe and even sponsoring contests devoted solely to this light and airy favorite.

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