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Bolu kukus (lit. ' steamed tart ') is an Indonesian traditional snack of steamed sponge cupcake. [2] [3] The term "bolu kukus" however, usually refers to a type of kue mangkuk that is baked using mainly wheat flour (without any rice flour and tapioca) with sugar, eggs, milk and soda, while also using common vanilla, chocolate, pandan or strawberry flavouring, acquired from food flavouring ...
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 ...
Lecithin, monoglycerides, diglycerides, and DATEM are considered emulsifiers. They disperse fat more evenly throughout the dough, helping it to trap more of the CO 2 produced by yeast. [29] Lecithin added at a rate of 0.25-to-0.6% of the flour weight acts as a dough conditioner. [30] Based on total weight, egg yolk contains about 9% lecithin. [31]
Sponge cake is the foundational recipe for many popular desserts like madeleines, ladyfingers, and strawberry shortcake. Famous examples of sponge cake are Hostess Snacks’ Twinkie, ...
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]
A type of cake made with rice flour, sugar, clarified butter, and coconut milk. Usually served during Christmas. Bika ambon: Medan, North Sumatra A type of cake made with as tapioca flour, eggs, sugar, yeast and coconut milk. The yeast creates bubbles, which creates sponge-like holes and gives it a unique spongy texture when it is baked.
A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log or swiss cake —is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe ...
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.
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