A chiffon cake is mooncake recipe very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. A chiffon cake combines methods used with sponge cakes and conventional cakes.
It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten before being folded into the batter, creating the rich flavor like an oil cake, but with a lighter texture that is more like a sponge cake. They can be baked in tube pans or layered with fillings and frostings. In the original recipe, the cake tin is not lined or greased, which enables the cake batter to stick to side of the pan, giving the cake better leverage to rise, as well as support in the cooling process when the cake is turned upside down to keep air bubbles stable. The high oil and egg content create a very moist cake, and as oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might. In the United States, March 29 is National Lemon Chiffon Cake Day. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources.
German word for cake, is used in other languages as the name for several different types of savory or sweet desserts, pastries, and gateaux. Most Kuchen have eggs, flour and sugar as common ingredients while also, but not always, including some fat. The term itself may cover as many distinct desserts as its English counterpart “cake”. However, the word “cake” covers both Kuchen and Torte, sometimes confused with one another, the key difference being that a Torte is a Kuchen that is decorated or layered with cream, frosting, ganache, or fruit based filling after baking. A Kuchen is typically less decorative or fancy in nature. A pie-like pastry, with a thick, “cakey” crust and a sweet custard based or chopped fruit topping, known as an Obstkuchen or a type of fruit cake.
This variation sometimes has a sweet icing or decorative cream topping. People who trace their ancestry to the group known as Germans from Russia call a pastry like the first half of this definition “Kuchen. It is not at all like a fruit cake and it does not have an icing. It is the official South Dakota State Desert. This is sometimes known as a nut roll when nuts are added.
A marble cake or pound cake would be variations of this form, specifically known as a Marmorkuchen and Rührkuchen respectively. A pan-fried pastry, specifically known as Pfannkuchen, a German pancake thicker than French Crepes and often filled with a sweet or savory filling. An egg based variation is called Eierkuchen. A layered pastry, commonly known as a Baumkuchen, made over a spit while brushing on layers of batter. A sheet-cake-like pastry, specifically known as Blechkuchen, with variations similar to other forms of Kuchen with the key difference being that this form is baked on a sheet. Can be butter based, known as Butterkuchen, or filled with fruit. Lebkuchen is one such variation commonly made during Christmas.
Kuchen also does not have to fall under a sweet category as there are savory variations of it as well. In the United States, back when Jewish immigrants were first arriving in the country, many of the recipes that they brought with them utilized dried fruits as it was difficult to come across fresh ones in their home countries. One that was particularly favored is compote. Desserts have long since changed to become more sophisticated as fresh fruits are now abundant.
Lekach is a Jewish honey cake of German origin. It comes from Lebkuchen, or honey-sweetened gingerbread. Rugelach is a form of the rolled-pastry variation of Kuchen. They are usually filled with nuts and raisins, with a pastry composed of cheese curds and sour cream. Mandelbrot, which literally means almond bread, resembles and is served toasted like bread despite not being made of bread dough. They are commonly paired with sweet wine, and when compared to Biscotti they are more “cakey” and softer.