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The recipe is credited to Harry Baker (1883–1974), a Californian insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name "chiffon cake", and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.
Kue bolu or simply bolu is an Indonesian term that describes a wide variety of sponge cakes, tarts and cupcakes. [1] [2]Kue bolu might be steamed or baked.There are a wide variety of kue bolu, and most have a soft and fluffy texture, akin to sponge cake or chiffon cake.
Pandan cake is a light, fluffy, green-coloured sponge cake [5] flavoured with the juices of Pandanus amaryllifolius leaves. [6] [7] It is also known as pandan chiffon.[1] [2] The cake is popular in Malaysia, Indonesia, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands.
The cake is made of purple yam chiffon cake dressed with ube halaya and ube crumble. [11] The 2024 Ube Dream Cake by Goldilocks Bakeshop has ube chiffon cake layers, ube halaya, and macapuno jelly. [12] Other combinations of ube cake include ube pandan cake and ube leche flan cake, among others. [13]
Chocolate cake or chocolate gâteau (from French: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge , vanilla creme, and other sweeteners.
Broken Marie biscuit, Milo powder, [1] chocolate powder, egg, butter/margarine and condensed milk Kek batik ( lit. ' Batik cake ' ) is a type of Malaysian no-bake fridge cake dessert inspired by the tiffin , brought in the country during the British Malaya period, [ citation needed ] and adapted with Malaysian ingredients.
Slice of cake showing cherries between the layers Individual cupcakes based on Black Forest cake. The origin of the cake's name is unclear. The confectioner Josef Keller [] (1887–1981) claimed to have invented Schwarzwälder Kirschtorte in its present form in 1915 at the prominent Café Agner in Bad Godesberg, now a suburb of Bonn and actually some 300 km (190 mi) north of the Black Forest.
Ontbijtkoek resembles somewhat a soft gingerbread cake, but then with much less ginger, hardly any fat and more sugar. The sugar used is the typical Dutch basterdsuiker , an aromatic, moist and fine sugar, which gives a baking product its typical brown color and smooth texture.
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