HAVE THE CAKE AND NAME IT TOO
Why Angel Food Cake? We Explain The Name Of 10 Cakes
Published on December 9, 2024
Credit: Ravi Sharma
While a cake can be a common, modest sweet treat for everyday situations, this kind of preparation is usually made to mark special occasions or to enjoy as a delicacy in tea houses. And, as such, some of these confections can get quite fancy. Some of its notable exponents have ambitious names like Chiffon Cake or Angel Food Cake—names that attempt to express with words the flavor experience these treats provide. Follow us as we uncover the meaning behind some of these delicious names!
Red Velvet Cake
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Velvet is a lush, dense fabric, famous for its softness. Its name is usually associated with smooth surfaces and textures, and the world of food is no exception. The famous Red Velvet Cake got the "velvet" part of its name thanks to the softness of its texture, and the "red" part, thanks to the raw cocoa powder employed in its confection, which turned red in the presence of buttermilk.
During World War I, many bakers were forced to turn to grated beets or beet juice when eggs and milk were in short supply.
Black Forest Cake
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Despite its dark brown chocolate color, the Black Forest Cake is not called that way because it resembles the dark wooden logs in the forest. Instead, its name comes from a sour cherry brandy called Schwarzwalder Kirschwasser (Black Forest Cherry Brandy) developed in the Black Forest region of Germany.
Black Forest cake is made by soaking the chocolate sponge in sugar syrup flavored with cherry brandy and topped with whipped cream. The German variation of Black Forest cake uses buttercream, while Austrians make theirs with whipped cream, gelatin, and cornstarch.
Coffee Cake
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The habit of pairing coffee with cake began in Europe around the 1600s, with the introduction of the beverage. Germans and Dutch favored sweet pastries and cakes as their accompaniment of choice.
The "coffee cake" was brought to the United States in the late 1800s and it was adapted into more of a pastry than bread. Then, in the 1950s, bakers began making coffee cakes in Bundt pans to better support a heavier batter and thick streusel topping. Modern coffee cake can be made with a variety of toppings, icing, fruits, and nuts.
Angel Food Cake
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The angelic nature of the Angel Food Cake resides in its light, airy texture, made possible by a ridiculous amount of eggs. It is categorized as a "foam cake" because it derives its structure from heavily beaten egg whites.
Angel Food Cake is highly versatile. Although vanilla is the most traditional flavor, bakers can substitute citrus or almond extracts, as well as add unsweetened cocoa powder for a chocolate version. Cinnamon, nutmeg, and cloves can also be used for a spiced undertone.
Devil's Food Cake
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On the other side of the spectrum, we find Devil’s Food Cake. This confection has a dense texture and derives its structure from vegetable oil. Unlike its angelic counterpart just mentioned, Devil's Food Cake uses leavening agents like baking soda and baking powder to rise.
There is evidence that shredded beets were added to the first Devil's Food Cake recipes to add moisture and sweetness, making it a precursor to the popular red velvet cake.
Pound cake
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A simple name for a simple cake, indeed. The Pound Cake’s origins stem from the 18th century British, illiterate home bakers who relied on simple memorized recipes to produce consistent bakes. A classic pound cake is made with a pound of each of the following ingredients: butter, sugar, eggs, and flour. While the recipe has been updated over time, its core ingredients remain the same.
Opera cake
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A cake as fancy as its name implies, the Opera Cake is a traditional French dessert with three layers: almond sponge, espresso buttercream, and chocolate ganache. This cake was named after French pastry chef Cyriaque Gavillion's wife, who remarked that his chocolate creation resembled the Paris Opera House.
The flour is traditionally made of a mix of almond flour and white pastry flour, and a layer of espresso-brandy syrup is soaked into the cake for flavor before the entire cake is covered in espresso buttercream and delicate chocolate ganache.
Chiffon cake
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In a similar style to the previously mentioned Red Velvet Cake, Chiffon Cake was named after a fabric. Chiffon is known for its lightness and the Chiffon Cake aims to recreate this texture with vegetable oil and soda for texture and rise. These ingredients give chiffon cake a comparatively heftier texture than a sponge cake.
Chiffon cake is most commonly associated with citrus flavors. Orange, almond, chocolate, and coconut are four of the most popular chiffon cake flavors; the citrus notes are accented by a light, fluffy batter.
Johnnycakes
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Quite similar to pancakes or hoecakes but not exactly the same, Johnnycakes are made with yellow or white cornmeal mixed with hot water and milk. They may be served slightly sweet or savory.
The origin of Johnnycakes is not entirely clear, but they likely have Native American roots, originating from what Pawtuxet Indians referred to as "Shawnee cakes." Johnnycakes can also be served with syrup and butter (a la pancakes) or fresh fruit.
Poke cake
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A more straightforward name than most of the ones found on this list (with the possible exception of the Pound Cake), Poke Cake is made by poking small holes in the top of a baked cake and adding a layer of flavored gelatin or pudding.
To make this cake, prepare the mix as directed on the box and bake. Then poke ½-inch holes into the cake and pour the prepared Jell-O mixture over. Once the cake has set, it is topped with whipped cream and served.