[Spit-Project] types of cake batter

[Johnna Holloway]

You might want to investigate how certain foods are termed cakes
and how some foods are termed breads.

Is it cornbread or corn cakes? Is it short bread or short cakes?
Ginger bread or ginger cake?

Yeast risen cakes are cakes like those great cakes that are raised with 
yeast or ale barm.
Enriched yeast breads with fruit and spices. They date back to at least 
the late 15th centuries.

How about fruit cakes that in most instances don't rise at all?

Johnnae





terry l. ridder wrote:
> hello;
>
> On Sat, 17 May 2008, Johnna Holloway wrote:
>
>>
>> Sorry about answering this  to the wrong list.
>>
>> It should have gone to the Spits' list.
>>
>>
>> What about yeast risen cakes?
>>
>
> i had not considered yeast risen cakes.
> in thinking about it where is the divide between
> a yeast risen bread and a yeast risen cake?
>
> what would be examples of yeast risen cakes?
>
> i am trying to remember any yeast risen cakes that
> i have baked and for the life of me i cannot remember
> baking any. i am sure i have at sometime in the
> distant past i just cannot remember doing so.
>
>>
>> Johnnae
>>
>> terry l. ridder wrote:
>>>
>>> hello;
>>>
>>> butter cakes - a cake in which one of the main ingredients is butter.
>>> foam cakes - a cake with very little butter, oil, or shortening and
>>> egg whites beaten till stiff.
>>> chiffon cakes - a cake made using vegetable oil and egg whites beaten
>>> till stiff.
>>> sponge cakes - a cake made by beating the eggs with sugar until light
>>> and fluffy. may or may not have some amount of additional
>>> fat included.
>>>
>>> are there other cake batter types?
>>>
>>> -- 
>>> terry l. ridder ><>
>>
>