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Jump start cake


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Jump start cake

  1. 1. JUMP STARTCAKECake is a term with a long history (the word is of Viking origin, from the Old Norse kaka) anddenotes a baked flour confection sweetened with sugar or honey; it is mixed with eggs andoften, but not invariably, with milk and fat; and it has a porous texture from the mixture risingduring cooking. It is not surprising that the frontiers between cake and bread, biscuit and bunare indistinct. The progenitor of all is bread in its simplest form. As techniques for baking andleavening developed, and eating patterns changed, what were originally regarded as froms ofbread came to be seen as categories of their own and named accordingly. Certain Romanbreads, enriched with eggs and butter, must have achieved a cake like consistency and thusapproached one of these indistinct frontiers.Europe and places such as North America where European influence is strong have always beenthe center of cakes. One might even draw a line more tightly, from English-speaking areas. Noother language has a word that means exactly the same as the English cake. The continentalEuropean gateau and torte often contain higher proportions of butter, eggs and enrichingingredients such as chocolate, and often lean towaars pastry rathern than cake. Central andEast European items such as baba and the Easter kulich are likewise different. The westerntradition of cakes applies little in Asia. In some countries western-style cakes have beenadopted on a small scale, for example the small sponge cakes called kasutera in Japan. But thecakes which are important in Asian are quite different from anything occidental for examples,see moon cakes and rice cakes of the Philippines. Lots of online recipes for dessert are availableat the link.The history of cakes, goes a long way back. Among the remains found in Swiss lake villages werecrude cakes make from roughly crushed gains, moistened, compacted and cooked on a hotstone. Such cakes can be regarded as a form of unleavened bread, as the precursor of allmodern European baked products. Some modern survivors of these mixtures still go by thename cake, for instance oatcakes, although these are now considered to be more closelyrelated to biscuits by virtue of their flat, thin shape and brittle texture. TodayAndrea’s coffee cake is quite interesting baked at home. If you love the art of baking, this recipetakes you one level up.
  2. 2. Ingredients2 tablespoon margarine100gms sugar2 large eggs, well beaten200gms flour, all-purpose1 teaspoon baking soda1 teaspoon baking powder100ml sour cream1 teaspoon vanilla extract1/4 teaspoon brown sugar1 tablespoon cinnamon1/4 cup sugar3/4 cup chopped nuts – your choice of nuts3/4 cup melted butter1. In a large bowl, mix all the cake ingredients together, blending well with a hand blender untilsmooth.2. In a greased baking tray, pour 1/2 of the batter.Spread some of the chopped nuts on top.Pour the remaining batter on top.3. pread more chopped nuts on top, then pour the melted butted on top of them.4. Take in a preheated oven for about 40-45 minutes at 350 degree F.