Material
– Weak flour
– Cocoa powder
– Egg
– Sugar
– Butter
– Industrial product chocolate
Create
1. Mix soft flour and cocoa powder
2. Add eggs and sugar and whip
3. Melt the butter
4. Mix butter, whipped eggs, soft flour and cocoa powdertogether
5. Put in an oven preheated to 170 degrees and bake for 15minutes
6. Add industrial chocolate and bake for 10 minutes in a 160degree oven.
7. Rest for 1 hour at room temperature
Information on the food we made
What is a cake?
A cake is a dessert baked in a specific shape with flour,butter, milk, eggs, and sugar as the main ingredients. Commonly known cakes aregenerally composed of a sheet (genoise) and decorations, which are decoratedwith whipped cream, strawberries, sweets, and fruits on the sheet.
The modern concept of cake baked with baking powder and sugarbegan in earnest in the 19th century and has become an important food foranniversaries.
Traditional kind
– Sponge Cake
Sponge cake is used as a base sheet for cakes and is thebasis for many cakes. It is a basic cake that corresponds to a cake commonlyreferred to in a general concept. Almond sponge cake, whipped cream cake,Christmas cake, and many other types of cakes are sponge cakes. It is mainlymade by pouring the dough into a round cake mold and baking it, using the mostbasic ingredients such as flour, eggs, and sugar, and sometimes simply addingspices to the dough. At this time, the names are subdivided, such as almondsponge cake and chocolate sponge cake, depending on the flavors added. Aftercompletion, when used to make soft bakeries such as castella, no specialdecoration is required, and when used as a basis for other types of cakes,various ingredients are added, such as sugar coating with jam or cream on thesurface or decoration with fruits.
It got its current name not only because of its fluffytexture, but also because the dough swells like a sponge when baked in theoven. It is also called Genoise because it originated in Genoa, Italy.
– Chiffon Cake
Chiffon cake has a soft and moist feel like silk, and isderived from the word chiffon in France, which means silk. It has a fluffytexture and tastes similar to sponge cake, but it does not dry out or hardeneasily because it contains a lot of oil and eggs. Since the chiffon cake has aunique shape with a hole in the middle, there is a special mold for baking thechiffon cake. After the dough is baked, it is common to serve it afterdecorating it with syrup or whipped cream, etc., rather than serving it as itis. They are named according to the ingredients added, such as white chiffoncake, black tea chiffon cake, green tea chiffon cake, and apple mango chiffoncake.
– Cheesecake
Cheesecake (cheese cake) is a cake made with cheese and milk,such as cream cheese or cottage cheese, as the main ingredients, rich in milkfat, and the taste is not sweet and soft. There are various types such as NewYork cheesecake, soufflé cheesecake, Oreoberry cheesecake, meringue cheesecake,and American cheesecake, which can be largely divided into moist soufflé style,rich New York style, and cold rare style.[9] ] There are various typesdepending on the country or cooking method and form, but cheesecake isbasically made by baking after placing the dough made using milk and cheese ona sheet such as castella or white bread.
The origin of cheesecake seems to go back to ancient Greece,and it is estimated that tartlets made with cheese that people enjoyed eatingat this time may have been the beginning of cheesecake. Cheesecake is sometimesclassified as a custard pie rather than a cake depending on opinions.
– Tiramisu
Tiramisu is a cake derived from ‘tirare (lift up) + mi (me) +su (up)’, meaning ‘to feel good’ in Italian. Sponge cake sheets soaked inespresso syrup and mascarpone cheese Traditional Italian cream cheese,chocolate syrup, etc. are alternately piled on top of each other, sprinkledwith cocoa powder on top, and then chilled to harden. Unlike other cakes,tiramisu is served in a bowl or cup designed specifically for tiramisu becauseit is easy to get out of shape.
It is an authentic Italian cake that first appeared inVeneto, Italy in the 18th century, but it was only after it was introduced toFrance that it developed into what it is today. In the United States and Japan,it started to become popular in the 1980s, and in Korea, it was introduced inthe name of ‘Tiramisu’ following Japan in 1991. However, Tiramisu at this timebecame famous not as a cake, but as the name of chocolate produced by LotteConfectionery, and only in the late 1990s did it become more known as anauthentic dessert cake.
– Butter Cake
Butter cake is a term that refers to all cakes that arerichly added with butter and are used not only as a dessert but also as a mealreplacement. St. Louis Baked Butter Cake and Almond Butter Cake, etc., arecharacterized by a very soft texture and a taste that seems to melt in themouth.
Butter cake evolved from pound cake. Pound cake is a cakethat is baked for a long time over a low heat and was first made in England.Its name comes from a recipe for pound cake, which is made with the basicingredients, such as eggs, flour, sugar, and butter, set to 1 pound. Recently[when?], rather than pointing to a specific cake, plain butter cake and cakesmade by adding dried fruits to this plain butter cake are collectively referredto.
– Roll cake
Roll cake is also called Swiss roll in English and originallymeant a cake with jelly, but in the process of developing as a basic item ofWestern-style bakery, syrup and whipped cream were spread on the cake sheet andother ingredients such as fruit were spread. It came to be used as a termreferring to a column-shaped cake made by rolling a sheet after adding(filling).
– Mousse Cake
Mousse cake is a soft cake like foam, ‘mousse’ is French forsoap or beer foam. It is a form of whipped cream, egg whites, and gelatin addedto a puree of ground fruit and then raised on a sponge cake sheet. It is adistinctive feature from other cakes that it must be frozen after completion.And because of these characteristics, it has a texture between ice cream andjelly.
Chocolate Cake
The world’s first chocolate cake is the Sacher Torte,introduced at the Sacher Hotel in Vienna, Austria. Compared to other cakes, ithas a stronger sweetness, so children prefer it a lot, but adults also havedifferent likes and dislikes. Some cakes are made by mixing powder into thecake itself, while others are just coated with dark chocolate.
Depending on the ingredients and chocolate flavors, there arethousands of chocolate cake types. You can add more flavorings besides thechocolate, or you can use different types of chocolate. In the basic recipe,the main ingredients for chocolate cake are flour, baking powder, baking soda,salt, cocoa powder, sugar, milk, eggs, shortening/butter/lard/margarine/cookingoil, water, etc. .
One of the classic ways to decorate a chocolate cake is asfollows: Bake the chocolate cake in two 9-inch pans each. Place a layer ofchocolate cake on the bottom, put whipped cream and cherry pie on top, andcover with another layer of chocolate cake on top. Cakes made in this way areknown as black forest cakes. In addition to this, chocolate cakes are sometimesgiven different names due to the result that depends on the mixing ratio or thetype of cocoa used. In the case of Devil’s Food Cake, the mix was alsomass-produced as an industrial product, so it is also a name that refers to atype of specific chocolate cake.