Inside is a vanilla sponge cake covered with white chocolate.
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For the technical, they're making mokatines, a Genoise sponge cake dessert.
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The next thing on the list was a homemade Victoria sponge cake.
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Don't tell Rosemary West, but that sounds so much better than sponge cake.
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Her delicate rose-petal icing sponge cake is infused with rosewater she prepares herself.
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"The cake itself was a yellow sponge cake," Aladdin Hotel pastry chef Denis Martig recalled.
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"The cake itself was a yellow sponge cake," Aladdin Hotel pastry chef Denis Martig recalled.
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I get the same wrinkle-in-time feeling from Victoria sponge cake and Madeira wine.
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If you thought the cream-filled, plastic-wrapped sponge cake couldn't get any grosser, guess again.
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Cut out the coffee middleman and just sell the American public that "sponge cake flavor" directly?
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For dessert, they opted for a traditional Amalfi Coast lemon sponge cake called delizia al limone.
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Snow dusts the outside terrain, like nature's own version of icing sugar on a sponge cake.
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It's rich in healthy antioxidants like lycopene, and yet it's higher on the GI than sponge cake!
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A Christmas cake in Japan is a sponge cake, lathered with whipped cream and dressed with strawberries.
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The restaurant's version, however, is a sweet sponge cake shaped as a brain, flooded with raspberry blood.
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The Post cited one person who speculated that the pastry in question was a Victoria Sponge cake.
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The four-tiered cake included two layers of pink sponge cake in honor of breast cancer awareness.
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It's a world in which nothing matters more than whether or not a sponge cake was over-baked.
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The other option is vegetable chili with rice and fresh broccoli, sponge cake with custard, and a banana.
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But a trifle is more complex, involving layers of sponge cake, custard sauce, stewed rhubarb and whipped cream.
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Markle and Harry broke with tradition by having — gasp — lemon elderflower sponge cake instead of the traditional fruit cake.
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Coffee, tea, chocolate cookies, and slices of sponge cake are presented on a table in a classroom-like space.
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"Would you like some Victoria sponge cake?" she asks, leading me to a table in the institute's tiny kitchen.
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A little warmer and spicier than your basic vanilla sponge cake, because neither you nor your loved ones are basic.
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The confection consists of tiers of lemon sponge cake drizzled with elderflower syrup and topped with an Amalfi lemon curd.
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There's no more wasting away in Margaritaville for Jimmy Buffett—and no nibblin' on sponge cake for that matter, either.
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I settle on sachima, a cube of deep-fried batter strands drenched in syrup, and a Portuguese-influenced sponge cake.
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Before the 1920s, banana pudding, a Southern favorite, used sponge cake, but around the '20s, people started switching out ingredients.
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It will be absorbed by the sponge cake, whose main purpose is to serve as a vehicle for that syrup.
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The Melania dessert is sponge cake with mascarpone and strawberries, since word on the street is Melania is strawberry fan.
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McDonald's started offering locally sourced versions of French foods — like the Mandise, a delicate sponge cake with chocolate and hazelnut.
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Ms. Markle and Prince Harry went a very different direction with sponge cake, skipping the traditional, no-expiration-date English fruitcake.
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The sponge cake is elemental (the vanilla extract is the fanciest ingredient in the batter); tender, but not insubstantial; and satisfying.
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Australian baking is big on sausage rolls and indulgences like the Lamington, made with sponge cake dipped in chocolate and coconut.
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If I wanted to make a 9-inch double layer Genoise sponge cake, that's just not going to happen in the Brava.
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I get hungry thinking about food, so I dig around in my drawers, find a Mix Max chocolate sponge cake, and eat it.
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Dying Light is technically impressive, but like Rob Zombie films, sponge cake, and Journey's Greatest Hits, my enjoyment is impeded by my queasiness.
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Each layer to this large and dense sponge-cake of a novel has a historicity that defines its voice, ethics, and subject matter.
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It was a simple recipe: A rectangular sponge cake, spread with pastry cream, was rolled into a cylinder and coated in chocolate buttercream.
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A representative from Hostess says that the dark blue sponge cake is supposed to mimic the night sky, for an outer space-style experience.
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There also happens to be an insane 5-carat diamond solitaire with a platinum band from Elite Time jeweler resting on the sponge cake.
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I was eager to sample the national dessert, tres leches, which is a sponge cake drizzled with three sweetened milks: evaporated, condensed and fresh.
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Recipe: Upside-Down Lemon Sponge Cake With Lemon-Maple Butter Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest.
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The cereal is intended to emulate the classic sponge cake snack in all aspects, including taste and the oblong shape, according to a press release.
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This trifle gets a boozy hit from a drizzle of sweet sherry or dessert wine between the layers of vanilla sponge cake and fresh custard.
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America's classic golden sponge cake snack is making its debut in Walmart's cereal aisle in late December, thanks to a collaboration between Post and Hostess brands.
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Inside, there is a cocoa sponge cake, a cream of dark Bali chocolate, real cocoa beans and a mousse flavored with puffed and caramelized basmati rice.
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According to the UK tabloid Daily Star, she recently baked a Victorian sponge cake that won a spur-of-the-moment bake-off in the F-wing kitchen.
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Inside was a traditional pale pink sponge cake similar to the kind made in Reims, Favart's home city in northeastern France, where his father was a pastry chef.
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The shop also offers sweet and savory variations like "whole wheat mushroom cheese rolls" or "pork sung half moon" (vanilla sponge cake with fresh cream and shredded, dried pork).
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And in Slovenia, Ana Ros, the award-winning chef behind Hisa Franko, makes an aromatic sponge cake by leaving sugar-coated pine branches atop the oven for a few weeks.
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His father, a dentist, bought him a hectograph, an early duplicating device, to produce a family newspaper, and he wrote pieces about his grandmother's sponge cake and a cousin's first tooth.
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The history of Pyrex begins in 1913, when Bessie Littleton, wife of Corning scientist Jesse Littleton, baked a sponge cake in sawed-off jars made of Nonex glass, according to Corning.
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If you can get your hands on it, we highly suggest using sweet, tender lemon thyme as opposed to the regular stuff to give this sponge cake a little something different.
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At just $4.99 each, these boxes promise to back a whole lot of flavor: "Enjoy the sweet flavors of Twinkies sponge cake combined with notes of creamy icing filling," the company suggests.
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The flavor is tres leches, a type of sponge cake that is soaked in three different kinds of milk—evaporated milk, condensed milk and heavy cream—yet is still refreshing and light.
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Made from an aerated sponge cake soaked in a local tamarind rum, it is covered in a milk crumb that resembles the dessert's normal coconut coating, but has to be kept frozen.
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Pierre Hermé Pâtissier and chocolatier, Pierre Hermé The bûche I knew as a child in Alsace was the traditional rolled sponge cake with ganache and buttercream sold at my family's pastry shop.
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When a Genoise au chocolat (a chocolate sponge cake) with two candles made it's appearance, "Happy Birthday" was sung (in English) and the children —with help from their parents — blew out the candles.
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Our head pâtissier, Eric Verbauwhede, devised a rolled sponge cake with pear jam and chocolate, both flavored with sumac, which is magically astringent, then concealed under a chef's hat made of white chocolate.
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Either you can make Yotam Ottolenghi's new recipe for an upside-down lemon sponge cake with lemon-maple butter (above), and eat it after a dinner of diner burgers and frozen Tater Tots.
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In March 2017, they teamed up with Kerry Convenience, a company that provides food and beverage products to convenience stores, to sell Twinkies Cappuccinos—milky coffee with a hint of creamy sponge cake flavor.
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Using every part of my hands, I coax a thin sponge cake into a jelly roll (and there isn't a time when I don't take a moment to admire the chubby spiral I've crafted).
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Personally, I have tried to replace alcohol with many, many things—cheese, donuts, cocaine, coffee, MDMA, ice cream, sponge cake, painkillers, cough medicine, vinyl LPs, mephedrone, and HBO box sets with varying degrees of short-term success.
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If someone asked you about the original owner of Meghan Markle's diamond-encrusted tiara, Queen Elizabeth's color-coordinated political shade, or the subtle significance behind Prince Harry and Markle's elderflower sponge cake, you'd probably have the scoop.
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Later, you can make a Victoria sponge cake and feed it to your bride, groom, child, friend, roommate, the family across the street, to someone who'll appreciate a marker of celebration for this momentous day in Britain.
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It was like a bread pudding, but it was also sort of like a sponge cake, and it was decadently delicious and utterly surprising — the zest of the orange mixed with the sticky sweetness of the sugar.
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These include an ondeh ondeh-style gula melaka cake, made of pandan sponge and coconut flakes; a vanilla sponge cake with pulut hitam (black glutinous rice and coconut milk) cream; and cakes with Ovaltine and Horlicks flavours in them.
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Lawson launched its own series of "Uchi Café SWEETS" that features specialty desserts like dorayaki (Japanese red-bean pancakes), sponge-cake cream rolls, layered cupcake desserts filled with different mousses, and sakubata (crispy cookie sandwiches filled with a buttercream).
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Over time, as chemical leavening agents such as baking soda and baking powder became more popular in cake recipes, the shortcake used in some recipes became more cake-like, eventually becoming anything from a pound cake to a sponge cake.
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The photos and videos in Kitchen Stories look better than ever when passed through the Apple TV and of course the bigger the display, the easier it is to follow instructions for a winning garlic sauce or a homemade sponge cake.
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So if the title song ("Margaritaville," a hit in 1977) refers to sponge cake, lost saltshakers and a brand new tattoo, you can be sure that those items will force their way into the plot, the more bizarrely the better.
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"Christmas Dinner with Toddlers" advises parents to give their children "a slice of fairy bread with sponge cake and the usual drink of milk" as a festive treat, but most Australians' memories of Fairy Bread are tied to a different childhood event.
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My bubbe cooked all through the night when my dad was in the hospital, showering him with cinnamon raisin rugelach, sponge cake with an orange glaze, and mandel bread with big chocolate chips — feeding him obsessively, but never telling him she loved him.
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If nibblin' on sponge cake and watchin' the sun bake sounds like your kind of life, here's some good news: Soon, you'll be able to live exactly that lifestyle in the upcoming Latitude Margaritaville, a senior-living community by Jimmy Buffett's Margaritaville.
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Around 850 guests at the luncheon reception at Windsor Castle will feast on the confection, which will consist of three tiers of red velvet and two of chocolate sponge cake covered with butter cream, white icing and decorated with sugar work with an autumnal theme.
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In fact, without the prominently displayed "I Love Nuggets" sign, we at Mashable think this car looks more like the following: Pie crust Mustard Used kitchen sponge Moldy sponge cake Cornbread Vomit Anyway, if you see this car driving around, do not try to eat it.
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Photograph by Will Warasila for The New Yorker The menu offers dishes that sound delicious and cleverly unusual in the way that the current moment demands—pork collar Milanese with apricot mostarda; apple confit with parsnip sponge cake and sunchoke cream—and many that center on seafood.
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Such large-format desserts offer slight financial advantages over complexly plated individual ones, since a single pastry chef can make and freeze lots of pie crust or layers of sponge cake at once, and the finished product (which might feed a dozen or more people) requires only slicing, not elaborate garnishing.
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The flatbread includes mild cheddar, Spam cubes, spicy Shin Ramyun bits and kimchi pieces, while the sponge cake is made with tart yuja curd, strawberry cheese cake mousse and pop rocks pieces, and is decorated with caricature Trump and Kim accents as well as cartoon nukes and peace signs, the Times reports.
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He told me about playing games like potsy, stickball, handball, and ringolevio, and, for the first time but by no means the last, about an enchanted pastry called a charlotte russe, a rosette of whipped cream on a disk of sponge cake served in a scalloped paper cup, topped with a Maraschino cherry.
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In a memoir, "Behind the Music: Stories, Anecdotes, Articles and Reflections," published by his company in 2017, Mr. Pasternak described a tumultuous 1962 recording session in Midtown Manhattan with a chorus of Lubavitch Hasidim that featured sponge cake and 192-proof vodka of the kind consumed at the Hasidic gatherings known as farbrengen.
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The snack cake purveyor has announced a partnership with Kerry Convenience, a company that provides food and beverage products to convenience stores, to sell "Twinkies Cappuccino" – a beverage that finally combines the Italian innovation of putting steamed milk on top of a latte with the American innovation of putting creamy filling inside of a shelf-stable sponge cake.
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Jimmy Buffett — the nibbling on sponge cake, watching the sun bake, getting drunk and screwing, it's 5 o'clock somewhere Jimmy Buffett — has been replaced with a well-preserved businessman who is leveraging the Jimmy Buffett of yore in order to keep the Jimmy Buffett of now in the manner to which the old Jimmy Buffett never dreamed he could become accustomed.
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The results are genuine works of edible art that Cookie Monster, and the rest of us, would happily devour: matte-white-chocolate bubbles encasing layers of sponge cake and guava; a geometric "concrete" diamond, dark and Brutalist on its exterior with a soft, chocolate-cake interior; a Mondrian-esque chocolate square, nearly cut into pieces, its lines filled with something red and delicious.
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Every tier of the eight-tier confection created by Buddy was made up of a different flavor cake: chocolate cake with Oreo french cream; rainbow with American buttercream; vanilla with french cream and fresh strawberries; confetti cake with American buttercream; Italian sponge cake with cannoli filling; red velvet cake with cream cheese frosting; chocolate cake with chocolate mousse, chocolate ganache and fresh raspberries; and carrot cake with salted caramel and cream cheese frosting.
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Breast versus bottle is but one of the many debates wending through Kurlansky's often fascinating ("Thomas Jefferson liked to serve ice cream on sponge cake with a lightly baked meringue on top"), sometimes mundane ("In addition to milk, cheese and porridge, the Dutch ate huge quantities of butter") and occasionally weird ("There are also records of women in the highlands of New Guinea breast-feeding piglets, pre-European Hawaiians breast-feeding puppies, and Guyanese women breast-feeding deer") new book, which can be seen as nothing less than an attempt to tell the history of the world via what is, let's face it, a bodily fluid.
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The cake has two layers of chocolate- sponge cake. These chocolate sponge cake layers are made with beaten egg whites, molten chocolate, butter, sugar and flour. Sugar creamed egg yolks are beaten into the mixture. Between the two chocolate sponge cake layers is a thick layer of very rich, chocolate and cream filling, and a very thin apricot jam layer.
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Blue Dog And Sponge Cake, a band from Aurora, Colorado, created an anthem for the Denver Dream.
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Enkythoi is another common type of Roman pastry that was softer and like a modern sponge cake.
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A swiss roll is a thin sponge cake that is spread with a layer of filling and rolled.
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Zuppa Inglese (; Italian for "English soup") is an Italian dessert layering custard and sponge cake, perhaps derived from trifle.
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In the final show, Jamie bakes an epic three-tiered choccy sponge cake and creates delicious chicken kebabs with amba sauce.
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The delicate texture of sponge and angel food cakes, and the difficulty of their preparation, meant these cakes were more expensive than daily staple pies. At the historic Frances Virginia Tea Room in Atlanta sponge cake with lemon filling and boiled icing was served, while New York City's Crumperie served not only crumpets but toasted sponge cake as well.
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In the Southern US, especially Louisiana, the Chantilly cake may refer to a frosted sponge cake layered with Crème Chantilly (whipped cream) and berries.
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A lamington is an Australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. A common variation has a layer of cream or strawberry jam between two lamington halves.
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Some convenience versions of shortcake are not made with a shortcake (i.e. biscuit) at all, but instead use a base of sponge cake or sometimes a corn muffin. Japanese-style strawberry shortcakes use a sponge cake base, and are a popular Christmas treat in Japan. The largest strawberry shortcake ever made was in the town of La Trinidad, Benguet in the Philippines on March 20, 2004.
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Torta Maria Luisa is a dessert found in Colombian and Salvadoran cuisine. It is a type of layer cake, similar to the English Victoria sponge cake.
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Keks is a traditional fruitcake eaten during Christmas season. It is a loaf shaped sponge cake with a substantial content of nuts, raisins, figs and candied fruits.
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Bizcocho ( or ) is the name given in the Spanish-speaking world to a wide range of pastries, cakes or cookies. The exact product to which the word bizcocho is applied varies widely depending on the region and country. For instance, in Spain bizcocho is exclusively used to refer to sponge cake. In Uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo.
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In Australia, fêtes are often held yearly by schools and sometimes churches to raise funds. An award-winning Victoria sponge cake from Ruskin Park fête in London Attractions seen at village fêtes include tombolas, raffles, coconut shies, bat a rat stalls, white elephant stalls, cakes, and home produce such as jams and pickles. Competitive baking, such as making Victoria sponge cake, is part of the classic British fête."The great Victoria sandwich".
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Black Forest gâteau or Black Forest cake (American English) is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte (), literally "Black Forest Cherry-torte". Typically, Black Forest gateau consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions, sour cherries are used both between the layers and for decorating the top.
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Italian filled with pastry cream and garnished with strawberries and powdered sugar In Italy, it is called and contains similar fillings. A savory Italian version consists of puff pastry filled with spinach, cheese or pesto, among other things. Another important distinction of the Italian variety is that it often consists of a layer of puff pastry with layers of sponge cake as well (e.g. from bottom to top, puff pastry, sponge cake strawberries and cream and then puff pastry).
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Plava is a sponge cake that is found in Jewish cuisine and usually eaten during Pesach. The batter is leavened with eggs and frequently includes flavorings like lemon zest or almond essence.
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In Puerto Rican cuisine, bienmesabe is a sweet syrup prepared using coconut milk, egg yolk, rum and sugar. It is used poured atop dishes such as ladyfingers, sponge cake fingers and okra.
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In India, 'cassata' refers to a layered ice cream, similar to Neapolitan ice cream, with three flavors, usually pistachio, vanilla, and strawberry, on a base of sponge cake, topped with chopped nuts.
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Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.
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For example, the traditional wedding cake in Korea was a rice cake topped with a powder made from red beans, but now guests are likely to see a sponge cake and fresh fruit.
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In Venezuelan cuisine, bienmesabe is a traditional cake prepared using coconut and liqueur. A sweet sponge cake version that is soaked in a mixture of egg yolks and coconut milk exists as well.
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Boston cream pie The official state dessert of Massachusetts, the Boston cream pie, is a chocolate-glazed, layered yellow sponge cake filled with pastry cream. It may be based on the Washington Pie, originally two layers of yellow sponge cake with jam filling and a dusting of icing sugar. The first known written recipe from the 1878 Granite Iron Ware Cook Book uses baking powder for the sponge. Maria Parloa published several recipes for cream pie, includes one for chocolate cream pie.
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Ube cake is a traditional Filipino chiffon cake or sponge cake made with ube halaya (mashed purple yam). It is distinctively vividly purple in color, like most dishes made with ube in the Philippines.
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Somloi Galuska bears similarity to an English trifle. Its galuska (dumplings) are made of sponge cake, which are layered with vanilla custard, chocolate sauce, raisins, and rum. It may be garnished with whipped cream.
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Wesley Morris of the Boston Globe called the film "a junk-food pastry. The plot is the wrapper. The action is the oily sponge cake. And the message—family, family, family—is the processed cream filling".
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Học làm bánh: Bánh bó mứt :It is to be distinguished from bánh bò (literally "cow cake" but without meat) a chewy sponge cake. This also exists as a spongy fruit cake: bánh bò mứt (bánh măng).
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Others Quebec culinary specialities include: shepherd's pie, poutine, sugar pie, pouding chômeur (a sponge cake with a maple syrup sauce), maple syrup, baked beans, tourtière (a meat pie), cretons (a pork spread with onions and spices), etc.
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In the Land of Valencia there are places where the mona is typical all year, without the hard-boiled egg on it, and can be given names such as tonya, panou, socarrat bread, coca bova and other names. The traditional mona, in Catalonia, is generally shaped like a cake. There are simpler varieties made of sponge cake, gem, chocolate, etc., in the form of a cake with the eggs, supported by a few strips of sponge cake - so in this case it is cooked together in the oven.
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Filipino crema de fruta cake, traditionally eaten during Christmas In addition to the European-style fruitcake, a traditional fruitcake commonly eaten during Christmas in the Philippines is the crema de fruta. It is made with layers of sponge cake, sweet custard or whipped cream, gelatin or gulaman (agar), and various preserved or fresh fruits, including mangoes, pineapples, cherries, and strawberries. Easier-to-prepare icebox cake variants of crema de fruta use ladyfingers (broas) instead of sponge cake layers. Mango float is a very popular modern adaptation of this dish.
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Angel food cake is a white sponge cake made with only stiffly beaten egg whites (yolks would make it yellow and inhibit the stiffening of the whites) and no butter. The first recipe in a cookbook for a white sponge cake is in Lettice Bryan's The Kentucky Housewife of 1839. Since there is no butter in the cake, the angel food cake is not related to the butter cakes: snow-drift cake, silver cake or lady cake.Researching Food History: Angel food cake The Home Messenger Book of Tested Recipes, 2d ed.
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It is traditionally made with ladyfingers instead of sponge cake, with layers of custard and fruits. A modern variant of this is the crema de mangga or "mango float", which uses graham crackers, whipped cream, and ripe Carabao mangoes.
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Typically, the cake consists of very thin layers of sponge cake, each approximately in diameter, with chocolate buttercream on each side. Apricot jam may be added to the topmost layer, and the whole cake is covered in dark chocolate.
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The main ingredients to this dessert are meringue, sponge cake (bizcochuelo), cream (crema de leche; crema doble) and fruits (typically peaches and strawberries are added). Variations of this dessert can be elaborated on by adding dulce de leche or chocolate.
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The cake is essentially a lightly sweetened sponge cake that may take any number of shapes or appearances. It is considered large compared to the size of most pastries. The internal base of the cake may consist of lotus seed paste.
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The company won a Golden Award in 2008 in Paris for the "Year's Best Trade Mark" for its breads, buns and sponge cake, and was acknowledged for its production technology. Director of Unikal FPC, N.H. Huseynov, accepted the award at the ceremony.
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' (baked bánh bò) ' (' = colored) Bánh bò (baked honeycomb cake) is a sweet, chewy sponge cake from Vietnam.Thanh Nien Weekly print edition August 26, 2011 Rural cakes awaken the child within "Bánh bò (literally "cow cake") is a sweet and chewy sponge cake. It is made from rice flour, water, sugar and yeast."T. H. Yellowdawn - Fermented Foods: Naturally Enzymatic Therapy 2008- Page 279 "Steamed Rice flour cake Steamed Rolls (Bánh Cuốn), Rice powder pudding (Bánh Ðúc) Rice duckweed (Bánh Bèo) Fermented sweet cow-skin cake (Bánh Bò)" It is made from rice flour, water, sugar, and yeast,Baking powder is sometimes substituted for the yeast.
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Angel cake (not to be confused with American Angel food cake) is a type of layered sponge cake dessert that originated in the United Kingdom, and first became popular in the late 19th century. Made with butter, caster sugar, eggs, vanilla extract, self-raising flour, baking powder, and red and yellow food colouring, it consists of two or three layers of sweet sponge cake which is often coloured white, pink and yellow with a thin layer of white cream. It is traditionally sold either in long bars or small slices. The cake has won many awards, most notably the "English Cake of the Year" in 1986.
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The cream filling uses strained banana puree. After baking, the sponge cake is steamed to bring out a soft texture. Tokyo Banana Miitsuketa is manufactured at MASDAC Corporation's factory in Tokorozawa, Saitama. Tokyo Bananas are sold across stores in Tokyo and in several major Japanese airports.
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China Lab, 10 March 2013. Web. 30 April 2016. Castella, a sponge cake variant brought over by Portuguese merchants which was adopted into both Chinese and Japanese cuisine is another contender. Spanish Polvorón has much in common with Chinsuko in terms of texture as well as ingredients.
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In Indonesia, this pastry quite popular in Kalimantan, especially in Pontianak, Sambas and Singkawang in West Kalimantan. In other parts of Indonesia, kue bahulu is also called kue bolu kering, an old-fashioned dry bolu cake, and regarded as one of the numerous variant of kue bolu sponge cake.
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Around 20 localities still reference Salazar today. There are also some azulejos with quotes of Salazar. In popular culture, Salazar's Cake (Bolo de Salazar) is the name given to a cake that Salazar used to eat sometimes. It is cheap and simple, perhaps with similarities to sponge cake.
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Some serve a French-type puff pastry cake with almond paste filling, others favor a sponge cake with almond cream filling, and yet others enjoy a light fruitcake. Epiphany in Poland also signals the beginning of zapusty or carnival time, when pączki (doughnuts) and chrust (Angel wings) are served.
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Despite its name, it is a cake made from batter, and not a true bread. It is similar to a sweet sponge cake flavored with ginger and honey. It usually contains candied fruits, raisins, walnuts and almonds. Pan de Pascua was originally introduced to Chile by German immigrants.
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Aboukir is type of a sponge cake. A Charlotte mould is used to bake this cake. It is divided into multiple layers which are later put together while layering chestnut cream between each of the layers. Sugar paste or coffee-flavoured fondant can be used to glaze the cake.
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Abbeville is the homeplace of a holiday pudding dessert called Gypsy. Gypsy consists of pound or sponge cake, boiled custard, sherry, whipping cream, and almonds. Variations of recipe substituting bourbon for sherry exist. It resembles English trifle and has been referred to as "tipsy pudding" and southern tiramisu.
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Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its aerated texture comes from whipped egg white.
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That was left behind - the company concentrated on taking > out the ore reserves furthest from the sea. That's not good mining practice. > Proper mining practice calls for the average ore reserve grade and average > stone size. I would liken this to a nice big cream cake, with a sponge cake > below.
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The Génoise cake evolved from pan de spagna. The addition of butter by French pastry cooks created a cake texture that more resembled pound cake than traditional sponge cake. Techniques were developed to make the cake lighter, including beating the eggs over heat, or beating the egg yolks and whites separately.
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Lekach prior to baking. Recipes vary widely. Lekach is usually a dense, loaf- shaped cake, but some versions are similar to sponge cake or pound cake, with the addition of honey and spices, sometimes with coffee or tea for coloring. Other versions are more like gingerbread, pain d'épices, or lebkuchen.
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Sponge cake is a light cake made with eggs, flour and sugar,Oxford English Dictionary sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.Castella, Krystina (2010). A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the World, pp. 6–7. .
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The Yule log is a Christmas dessert made from a sheet of sponge cake spread with filling and rolled up. It is topped with chocolate to give the appearance of bark. Decorative elements like mushrooms made of meringue, spun-sugar spiderwebs or crushed pistachios can be added to enhance the cake's finished appearance.
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Biscocho principe The term biscocho is derived from Spanish bizcocho. However, they are not the same pastries. The original Spanish bizcocho refers to a type of sponge cake known as broas in the Philippines. The crunchy twice-baked and sugar-coated Philippine biscocho (more properly biscocho duro), does not exist in Spanish cuisine.
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Prinzregententorte () is a Bavarian torte consisting of at least six, usually seven, thin layers of sponge cake interlaid with chocolate buttercream and a topping of apricot jam upon the last. The exterior is covered in a dark chocolate glaze. The Prinzregententorte is very popular in Bavaria, available in cake shops all year round.
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The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cookie: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge.
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Steamed sponge cake called ma lai gao In the Philippines, sponge cakes and chiffon cakes were introduced during the Spanish period. They are known collectively as mamón. They are typically baked as cupcakes (torta), as loaves (taisan), or as cake rolls (pianono). Traditionally they are simply served with just butter (or margarine) and white sugar.
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This local version is unlike those typically found elsewhere being that it is made with layers of sponge cake custard and strawberries, then frosted with whipped cream. In a celebrity-chef nod to this version, Mario Batali said that the Cassata cake at Corbo's Bakery in Little Italy was the best in the United States.
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Rigó Jancsi () is a traditional Hungarian cube-shaped chocolate sponge cake and chocolate cream pastry. It gained popularity in the former Austria-Hungary and is named after Rigó Jancsi (1858–1927), a famous Hungarian Gypsy (Romani people) violinist.Gundel's Hungarian Cookbook, Karoly Gundel In Flavors of Hungary, a cookbook written by Charlotte Slovak Biro, this cake is called "Gypsy John".
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A charlotte is a type of dessert or trifle that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs.
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In the Philippines, pionono is more commonly spelled as pianono. It is a rolled sponge cake and is more accurately a type of jelly roll. It consists of a layer of pastry made from eggs, sugar, and sifted flour baked in a sheet. Once cooled, jelly or other types of filling is spread over the pastry.
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Three-tiered wedding cake in Germany. Chocolate sponge cake is popular in Germany and Austria. In the United Kingdom and Australia, the traditional wedding cake is a rich fruitcake, which is elaborately decorated with icing and may be filled with almond paste. Fruitcake was also the traditional wedding cake in the US until the middle of the 20th century.
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To maintain the moisture of the cake it is sometimes made with potato flour. Although sponge cake is usually made without butter, its flavor is often enhanced with buttercream, pastry cream or other types of fillings and frostings. The basic recipe is also used for madeleines, ladyfingers, and trifles, as well as some versions of strawberry shortcake.
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Misérable cake A miserable cake known as a "glacee" in Belgium is a type of almond sponge cake that is a traditional Belgian recipe. The cake is filled with pudding made by whisking hot sugar syrup into an egg yolk foam, known as a pâte à bombe. The cake base is made from almonds, known as a biscuit joconde.
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In 2005, Dennis baked the world's tallest wedding cake, a sponge cake stood 15 feet high, was 16-by-16 feet, weighed 5,000 pounds, and was large enough to feed 30,000 people. The cake was unveiled to the public on ABC's Good Morning America. In 2008, Raven appeared on the Food Network series Throwdown! with Bobby Flay.
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Boulder is home to multiple dance companies and establishments. Boulder Ballet was founded by former American Ballet Theatre dancer Larry Boyette in the 1970s as part of the Ballet Arts Studios. Lemon Sponge Cake Contemporary Ballet was founded in 2004 by Robert Sher-Machherndl, former principal dancer of the Dutch National Ballet and Bavarian State Ballet.
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Iraqi Jews prepare tebit, using chicken and rice.Roden, pp. 428-443 For desserts or informal gatherings on Shabbat, home bakers still bake a wide variety of cakes on Fridays to be enjoyed on the Sabbath, or purchased from bakeries or stores, cakes such as sponge cake, citrus semolina cake, cinnamon or chocolate babkas, and fruit and nut cakes.
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As written by Paula Becker for Historylink: > The Washington Women's Cook Book soothed men who worried that voting women > would throw off their domestic traces, and offered suffragists a Trojan > horse. The thick pro-suffrage crust surrounding homey recipes invited a > woman to peruse the message of equality while warming the oven to bake Hot > Water Sponge Cake.
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'Kvæfjord cake ('Kvæfjordkake) or Verdens beste in Norwegian is a sponge cake baked with meringue, vanilla cream and almonds. The cake is named for Kvæfjord, a municipality in Norway. In September 2002, the cake was named Norway's national cake by listeners of Nitimen, a Norwegian entertainment show. Other participants included marzipan cake, carrot cake, kransekake and chocolate cake.
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Ruchanki - flat, oval racuszki from bread dough (providing a light sour taste) or sponge cake (sweet taste), hot fried on fat. Formerly, ruchanki were produced from left over bread dough. The bread dough version was popularly eaten instead of bread for inter alia breakfast. Ruchanki baked from wheat flour and yeast were traditionally baked for carnivals.
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Tokyo Banana is a Japanese banana-shaped sponge cake with cream filling. It is the official souvenir sweet of Tokyo and is manufactured and sold by . Tokyo Bananas come in many different flavors and are usually packaged individually in plastic. The original flavor is known as Tokyo Banana , and is filled with a banana custard cream.
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An Eccles cake is a small, round pie, simular to a turnover, filled with currants and made from flaky pastry with butter, sometimes topped with demerara sugar. The word cake has generally since narrowed in meaning to sponge cake, except this example and other specific foods like a barm cake, after the creation of an Eccles cake.
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A Twinkie is an American snack cake, described as "golden sponge cake with a creamy filling". It was formerly made and distributed by Hostess Brands. The brand is currently owned by Hostess Brands, Inc. (), having been formerly owned by private equity firms Apollo Global Management and C. Dean Metropoulos and Company as the second incarnation of Hostess Brands.
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Visayan torta mamón The characteristic round cupcake-like shape of mamón Mamón is a very light chiffon or sponge cake known for its soft and fluffy texture. It is traditionally baked in crenelated tin molds which gives it a characteristic cupcake-like shape. It is typically slathered in butter and sprinkled with white sugar and grated cheese. Mamón is commonly eaten for merienda.
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The disused railway station Lamington is a conservation village in South Lanarkshire in Scotland, roughly between Biggar and Lanark and sits astride the A702 trunk road. It is reputed to be the home of Marion Braidfute, legendary wife of William Wallace. It has also been claimed that the village gave its name to the Lamington sponge cake popular in Australia.
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The word "zuppa" (soup) in Italian cuisine refers to both sweet and savory dishes. It comes from the verb "inzuppare" which means "to dunk". As the sponge cake or ladyfingers are dipped in liqueur the dish is called Zuppa. Similarly, thick fish, bean with vegetable stews, and fish or shellfish stews are properly described as "zuppa di verdure" or "zuppa di pesce".
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Ube roll or ube pianono is a variant of ube cake made into a Swiss roll (known as pianono in the Philippines). It typically has an ube filling made with butter, sugar, milk, and mashed ube. A very similar dessert made from meringue instead of chiffon or sponge cake is brazo de ube, which is more accurately a variant of brazo de Mercedes.
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Godin insists his group is non-violent and is careful to use only what he calls a "tarte classique", filled with whipped cream and perhaps a little chocolate in soft sponge cake. He says his humor can be traced back through Jerry Lewis, Wile E. Coyote, the Marx Brothers and yippies like Abbie Hoffman.Noël Godin, Entartons, entartons les pompeux cornichons!, Flammarion, 2005, pp.
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The basic whisked sponge cake does not contain any fat. It is made by whisking eggs and caster sugar and gently folding in flour. This type of cake is also called foam cake, depending on aeration of eggs and heat to rise. Anne Willan has said that "sponge may have some butter added, but not much or it will not rise".
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Its portfolio of culinary aids expanded further with the launch of Lucky Me! NamNam Tomato seasoning in 2013, the first seasoning in the local market with the taste of real tomatoes. In 2011, Monde was launched as the first premium-quality packaged baked products line. It initially offered Monde Special Mamon, the first premium-quality baked sponge cake in the Philippines.
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In Trinidad and Tobago, fruits are preserved in cherry brandy to be used in the making of black cake. Black cake is traditionally associated with Christmas in Trinidad and Tobago. In Puerto Rico, rum cake is called Bizcocho de Ron, and is a sponge cake, so as to absorb the rum. If fruit is added to it, it is fresh or dried.
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A treacle sponge pudding is a traditional British dessert dish consisting of a steamed sponge cake with treacle cooked on top of it, sometimes also poured over it and often served with hot custard. The dish has been mass-produced and imported into the United States, and provided to consumers as a canned product that can be cooked in a microwave oven.
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In the southern Philippines, in Visayas and Mindanao torta is generally used to refer to small cakes. It usually refers to mamón or torta mamón, a native porous sponge cake delicacy that resembles a large cupcake with butter, sugar, and/or cheese on top, traditionally served with sikwate (a thick, hot drink made of ground roasted cacao seeds) for afternoon snack or merienda.
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Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. The cake is popular in Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands, especially among the Indo community, due to its historical colonial ties with Indonesia.
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Eve's pudding, also known as Mother Eve's pudding, is a type of traditional British pudding made from apples baked under a Victoria sponge cake mixture. The name is a reference to the biblical Eve. It is a version of Duke of Cumberland's pudding, named after Prince William, Duke of Cumberland. The first known recipe is from 1824 and uses grated bread and grated suet.
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Close-up view of a Vicenzovo-brand Italian ladyfinger Like other sponge cakes, ladyfingers traditionally contain no chemical leavening agent, and rely on air incorporated into the eggs for their "sponge" texture. However, some brands contain ammonium bicarbonate. The egg whites and egg yolks mixed with sugar are typically beaten separately and folded together with flour. They contain more flour than the average sponge cake.
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Japanese cheesecake with raspberry jam Japanese cheesecake (also cotton cheesecake or light cheesecake) is a type of sponge cake originated in Hakata, Fukuoka, Japan in 1947. It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and sugar. The cake is made with cream cheese, butter, sugar, whipped cream and eggs. It is traditionally made in a bain-marie.
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Greek wedding cakes are elaborate and even architectural, with many tiers. In the Philippines, the cake may be a vanilla sponge cake, but it might also be a purple ube cake. White cake is currently the most popular wedding cake flavor in the US, but different flavors of filling can be added between layers. Chocolate, carrot, Italian Rum and Italian Cream are also popular choices.
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Variants of mamón also use unique ingredients, the most common being purple yam and pandan leaves which result in the ube cake and the pandan cake. Crispy cookie-like versions are known as mamón tostado and broas. Steamed sponge cake like the ma lai gao are commonly found in Malaysia. Chinese almond sponge is steamed and topped with boiled icing, chocolate, vegetables or fresh fruit.
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The fruit preserve is made by cooking the juice of the fruit or the fruit itself, which usually grow in Albania, with sugar. It is served to many dishes as a side dish. Zupa is a popular dessert and assembled by alternating layers of cookies or sponge cake with pastry cream. Another similar dessert is an Albanian custard dessert called krem karamele very similar to crème brûlée.
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A Napoleon pastry in Hong Kong In Hong Kong, the (, Napoleon) is layered with buttercream, meringue and walnuts. In Mainland China, a similar product also marketed as a Napoleon (, or more commonly, ) varies between regions and individual bakeries, but usually features a top and bottom layer of rough puff pastry, typically made with vegetable shortening rather than butter, and a sponge cake and artificial buttercream filling.
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Cassata or cassata siciliana ( , , ) is a traditional sweet from Sicily, Italy. Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli. Cassata has a shell of marzipan, pink and green coloured icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts.
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Hot milk cake is a butter sponge cake from American cuisine. It can be made as a sheet cake or a layer cake, or baked in a tube pan. The hot milk and butter give the cake a distinctive fine-grained texture, similar to pound cake. Hot milk cake gets its distinctive flavor from the scalded milk that is the liquid component of the batter.
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Japanese-style Christmas cakes in a display case at Nijiya Market Japanese Christmas cake, a white sponge cake covered with cream and decorated with strawberries, is often consumed and Stollen cake, either imported or made locally, is widely available. A successful advertising campaign in the 1970s made eating at KFC around Christmas a national custom. Its chicken meals are so popular during the season that stores take reservations months in advance.
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A popular commercial brand of biscuit are Arnott's Tim Tams. A classic Aussie cake is the lamington, made from two squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. Another popular cake and dessert dish is the pavlova, a meringue-based dessert, however the origins of this are contested as New Zealand also lays claim to its invention.
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According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and a good texture. In June 2009, Vongerichten catered a dinner party at the home of UN Secretary-General Ban Ki-moon. Guests included New York City mayor Michael Bloomberg and former President Bill Clinton.
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Cloudberry whip Fruit whips are desserts made from puréed fruit and whipped egg whites. They are usually uncooked, but some variants are cooked; they may be served plain, or with a sauce of fruit juice, custard, or cream,Cooperative Extension Service, Ohio State University, Bulletin, 1918, p. 16 and possibly over a sponge cake or ladyfingers. The uncooked variants are similar to mousse, while the cooked variants are similar to soufflé.
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Robert Sher-Machherndl is a Colorado-based choreographer and former principal dancer with the Dutch National Ballet and Bavarian State Ballet. He is the founder and currently the artistic director of Lemon Sponge Cake Contemporary Ballet in Boulder, CO. Sher-Machherndl was born in Vienna, Austria. and relocated to the United States on an O-1 nonimmigrant visa (granted for aliens who possess extraordinary ability in the arts or other fields).
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Gores Holdings subsequently renamed itself Hostess Brands, changing its ticker symbol from GRSH to TWNK, after the Twinkie brand snack cake. In February 2017, Hostess released three new ice cream flavors inspired by Twinkies, Sno Balls, and CupCakes. The Twinkies flavor is made of buttercream ice cream base, sponge cake pieces and a vanilla frosting swirl. The SnoBalls flavor is made of cream-filled cakes with marshmallow and coconut frosting.
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Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar. If there is a bottom layer, it often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. It may be baked or unbaked (usually refrigerated).
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Sticky toffee pudding, also known as STP or as sticky date pudding in Australia and New Zealand, is an English dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream. It is considered a British classic by various culinary experts, alongside bread and butter pudding, jam roly-poly and spotted dick puddings.
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Santa Claus in Kobe, Japan Encouraged by commerce, the secular celebration of Christmas is popular in Japan, though Christmas is not a national holiday. Gifts are sometimes exchanged. Christmas parties are held around Christmas Day; Japanese Christmas cake, a white sponge cake covered with cream and decorated with strawberries, is often consumed and Stollen cake, either imported or made locally, is widely available. Christmas lights decorate cities, and Christmas trees adorn living areas and malls.
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Bolu kukus is considered as a type of kue bolu, which encompasses variety of sponge cakes, cupcakes and tarts. The term bolu is derived from Portuguese bolo to describe sponge cake. Thus the texture is soft and fluffy just like tart or chiffon cake. As the name imply, bolu kukus is a steamed tart instead of commonly baked cupcakes, and usually the bolu kukus base is covered with corrugated paper container, just like common cupcakes.
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The "biscuit" sponge from early American cuisine is made by beating egg yolks with sugar, then alternately folding in whisked egg whites and flour. Willan says both types of sponge cake are represented in French cuisine. For some cakes like the Victoria Sponge, fat and sugar are creamed before eggs and flour are incorporated into the batter, similar to pound cake. In British English layer cakes like the Victoria Sponge are called "sandwich sponge".
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Danish cream cake covered with marzipan Marzipan is used in a number of elegant cakes and desserts. Princess cake is covered by marzipan (similar to fondant), as is Battenberg cake. In Sicily, sponge cake is covered with marzipan to make cassatella di sant'Agata and cassata siciliana, and marzipan is dyed and crafted into realistic fruit shaped to make frutta martorana. The Andalusian Christmas pastry pan de Cádiz is filled with marzipan and candied fruit.
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An old man with a long beard is standing behind her and thanks her. Rosie takes him to meet her parents and lets him eat sponge cake; Matt and Jodie are expectantly shocked and surprised that they could hear his voice. The old man explains that he had been locked in the room for years and had spent nights chopping firewood, occasionally cutting his hand. He was most likely 115 years old.
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Flan cake, also known as leche flan cake or crème caramel cake, is a Filipino chiffon or sponge cake (mamón) baked with a layer of leche flan (crème caramel) on top and drizzled with caramel syrup. It is sometimes known as "custard cake", which confuses it with yema cake. Modern versions of flan cake can be cooked with a variety of added ingredients. An example is the use of ube cake as the base.
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There mourners who came to recite kaddish could purchase a piece of sponge cake and small glass of brandy for ten cents (today $0).Marcus (1989), p. 338. Beth Hamedrash was the prototypical American synagogue for early immigrant Eastern European Jews, who began entering the United States in large numbers only in the 1870s. They found the synagogues of the German Jewish immigrants who preceded them to be unfamiliar, both religiously and culturally.
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The frog cake is a dessert in the shape of a frog's head, composed of sponge cake and cream covered with fondant. It was created by the Balfours bakery in 1922, and soon became a popular treat in South Australia. Originally frog cakes were available exclusively in green, but later brown and pink were added to the range. Since then other variations have been developed, including seasonal varieties (such as snowmen and Easter "chicks").
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Agriculture and cottage industries are still the main sources of income. Among the cottage industries at Mengkuang Titi includes the making of Malay delicacies such as kuih bahulu, a fluffy sponge cake, and satay, grilled skewered meat served in sweet and spicy peanut sauce. People of Mengkuang Titi used to grow rubber, paddy, coconut and oil palm, but now the most of the land was replaced by housing. The only plantation can be found now is oil palm estate.
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Potato starch Starch derivatives are used in many recipes, for example in noodles, wine gums, cocktail nuts, potato chips, hot dog sausages, bakery cream and instant soups and sauces, in gluten-free recipes, in kosher foods for Passover and in Asian cuisine. In pastry, e.g. sponge cake, it is used to keep the cake moist and give a soft texture. It is also occasionally used in the preparation of pre-packed grated cheese, to reduce sweating and binding.
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Chocolate torte with decorated top A torte (from German Torte ( (in turn from Latin via Italian torta) is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, the cooled torte is glazed and garnished. Tortes are commonly baked in a springform pan. Sponge cake is a common base, but a torte's cake layers may instead be made with little to no flour, using ingredients such as ground nuts or breadcrumbs.
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Chocolate ice cream cake An ice cream cake is a cake made with ice cream. These can be no bake cakes, or may be more elaborate layer cakes with ice cream between layers of sponge cake. A popular form is a three-layer cake, with a layer of ice cream between two layers of cake. In a typical assembly, the cake component is baked in the normal way, cut to shape if necessary, and then frozen.
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Chalbori-ppang (; "glutinous barley bread") is a Korean confection, consisting of two small pancakes made with glutinous barley flour wrapped around a filling of red bean paste. The round, flat, mildly sweet confection has a texture similar to that of a glutinous sponge cake. Chalbori-ppang, first made and sold in 2003 at a bakery named Danseokga in Gyeongju, North Gyeongsang Province, is now a local specialty. It utilizes the glutinous barley harvested in fields under Danseoksan (Mt.
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The Swedish style apple pie is predominantly a variety of apple crumble, rather than a traditional pastry pie. Often, breadcrumbs are used (wholly or partially) instead of flour, and sometimes rolled oats. It is usually flavoured with cinnamon and served with vanilla custard or ice cream. There is also a very popular version called äppelkaka (apple cake), which differs from the pie in that it is a sponge cake baked with fresh apple pieces in it.
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Beijinhos das Caldas ("little kisses") are similar, but are smaller and spherical. Other local sweets include trouxas de ovos (poached eggs), lampreias de ovos (egg lampreys), and pão-de-ló do Landal (Landal sponge cake). Savory dishes typical of Caldas include ensopado de enguias da lagoa (stewed lagoon eels), bacalhau à lagareiro (cod in olive oil), polvo à lagareiro (octopus in olive oil), and fatias de carne frita à moda do Landal (Landal-style sliced fried meat).
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The Australian rock band Men at Work refer to a "Vegemite sandwich" in the second verse of their 1981 hit song "Down Under", from their debut album Business as Usual. Vegemite was mentioned in the original version of John Williamson's song "True Blue". He removed the reference in a later version of the song because Vegemite was not Australian-owned. According to Williamson's web site, it was "carelessly sold off ('like sponge cake') to the multi-national Kraft".
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Because of the Japanese tradition of gift-giving, most cities in Japan have something considered a "local specialty" to be used as omiyage. Natori's main omiyage specialty is kamaboko, a fish paste boiled in bamboo grass. Another local specialty is "beer-tella", a form of castella sponge cake that has been made with brewer's yeast rather than baker's yeast. As one might expect, "beer-tella" smells strongly of beer, and is made at the Sapporo Beer Factory.
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You can fill the sponge cake with walnuts, cocoa, raisins, Turkish delight and in Transylvania: poppy seed paste (cozonac cu mac). Plates heaped with small pastries and cakes (corni și baclava) are prepared to serve to carollers when they call. A molded vegetable and chicken salad held together with mayonnaise and decorated with olives and boiled eggs are often prepared. It is called Salată de boeuf from the French, although it usually does not contain beef.
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When manufactured, large layers of sponge cake are combined and cut mechanically into shape, covered in the fondant,Flanders (2007), p. 36. and the mouth is then formed with a hot knife. Fondant eyes of a contrasting colour are manually added to the head, and the completed dessert is presented in a paper patty-pan. The fondant is normally brown, green or pink, but for special occasions colours can include variations such as red and yellow.
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An even heavier version, called tocino de cielo or tocino del cielo (Spanish for "heaven's bacon"), is similar, but has significantly more egg yolks and sugar. Leche flan is also commonly baked into pastries. The most common is the Filipino dessert flan cake or leche flan cake, a Filipino chiffon or sponge cake with a layer of leche flan on top. It can similarly be baked into steamed cupcakes known as puto mamón, a combination known as puto flan.
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Also in that year she completed her fourth ascent of the Eiger during which she is said to have lived on a diet of sponge cake, champagne and Asti Spumante. In all Lucy Walker completed a total of 98 expeditions. In 1909 she became a member of the newly formed Ladies' Alpine Club where she was acclaimed as the pioneer of women climbers. In 1913 she was elected its second President and served in that capacity until 1915.
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The crumble topping is made of butter, flour, and brown sugar rolled together so that it resembles breadcrumbs. Care must be taken to balance the correct amount of crumble with the fruit, or else the filling may seep through and spoil this crust. Crumble is traditionally served with custard, but today it is sometimes served with cream or ice cream. Finally, Eve's pudding is a British dessert that is essentially a sponge cake on top of the apples.
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Most stories attribute its creation to Lord Lamington's chef, the French-born Armand Galland, who was called upon at short notice to feed unexpected guests. Using only the limited ingredients available, Galland cut up some left-over French vanilla sponge cake baked the day before, dipped the slices in chocolate and set them in coconut. Impressed by Galland's creation, Lamington's guests were said to have later asked for the recipe. This version of events is supported by Lady Lamington's memoirs.
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It was stated that Prince Joseph would at once institute divorce proceedings against his wife. Subsequent editions of the newspaper carried brief notices as to where Ward and Rigó had been reported seen during their trek across Europe to Hungary. In Budapest a well-known cube-shaped chocolate sponge cake and chocolate cream pastry was named Rigo Jancsi after the scandalous affair Ward and Rigó were having. The Prince and Princesse de Caraman-Chimay were divorced on 19 January 1897.
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However, Thai customers often mistakenly thought that the more popular youtiao was "pathongko". Eventually, the real pathongko disappeared from the market because of its unpopularity. Ironically, the disappearance of real "pathongko" leaves youtiao being called under the former's name, but the latter's real name is generally unknown amongst the Thais. But the original white sugar sponge cake can still be easily found in Trang Province in Southern Thailand under its original name while youtiao is still called "chakoi" or "chiakoi" by some Southerners.
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Pasta with clams and grilled or stewed eel dishes are especially well-known. Popular food items include also zia garlic salami and the traditional coppia bread, protected by the IGP (Protected Geographical Status) label. Not unusual is the typical kosher salami made of goose meat stuffed in goose neck skin. Local patisserie include spicy pampepato chocolate pie, tenerina, a dark chocolate and butter cake, and zuppa inglese, a chocolate and custard pudding on a bed of sponge cake soaked in Alchermes.
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Though today's shortcakes are usually of the biscuit or sponge-cake variety, earlier American recipes called for pie crust in rounds or broken-up pieces,The New York Times, May 20, 1885, p. 4, "Strawberry Shortcake"Alice Ross, "July and Strawberry Shortcake" Journal of Antiques and Collectibles, July 2000. which was a variety still being enjoyed in the 21st century, particularly in the South. The first strawberry shortcake recipe appeared in an English cookbook as early as 1588, according to Driscoll's berry growers.
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In the Italian pudding zuppa inglese, sponge cake or ladyfingers soaked in this liqueur are a major ingredient. Alkermes was a modification of an 8th-century tonic confectio alchermes. The tonic included raw silk, apple juice, ground pearls, musk, ambergris, gold leaf, rose water, cinnamon, sugar and honey. In pre-modern medicine, it was ranked among the best cardiacs, and was frequently used for the palpitation of the heart, or syncope, sometimes for smallpox and measles and a general restorative.
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Piacenza and Ferrara are also known for some dishes prepared with horse and donkey meat. In Romagna, near Adriatic coast, is famous a kind of round bread called "piadina". Regional desserts include zuppa inglese (custard-based dessert made with sponge cake and Alchermes liqueur) and panpepato (Christmas cake made with pepper, chocolate, spices, and almonds). An exhaustive list of the most important regional wines should include Sangiovese from Romagna, Lambrusco from Reggio Emilia or Modena, Cagnina di Romagna, Gutturnio and Trebbiano from Piacenza.
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The origins are mysterious, but it is likely that antecedent cakes were made with either a sponge cake or pound cake. Parker's Restaurant was the premier dining establishment in Boston in the 19th century. The a la carte menu from 1865 included a range of local seafood offerings like oysters, fried clams, mackerel, shad, salmon in anchovy sauce, cod in oyster sauce, and soft-shell crab. Other meat dishes included chicken fricassee, potted pigeons, corned beef and baked beans with pork.
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A particular variety of this confection, known primarily by various regional names listed below, is with layers of brightly colored, almond-based sponge cake (typically marzipan), apricot and/or raspberry jam, and a chocolate coating. Many bakeries sell them by the pound, and because of the many layers, these cookies tend to be somewhat heavy estimating in about fifteen to a pound.Guarino, Anne M. Up Italian: A Book of Recipes and Memories : Annie's Cookbook. New York: iUniverse, Inc, 2005. pg.
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Around the Thanksgiving holiday it is popular to add pumpkin, batata (similar to sweet potato) or ñame purée along with spices like ginger, vanilla, cinnamon to the flan. A combination of pumpkin, coconut, sweet potato, carrot and almond extract flan is unique and only served on Thanksgiving. Another popular flan is flancocho, flavored with a layer of cream cheese and Puerto Rican-style sponge cake underneath. The flancocho can also be made with cream cheese and cake batter worked into the flan mix.
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Its aeration properties rely on both the quality of the meringue and the chemical leaveners. 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.
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Crema de fruta is a traditional Filipino fruitcake made with layers of sponge cake, sweet custard or whipped cream, gelatin or gulaman (agar), and various preserved or fresh fruits, including mangoes, pineapples, cherries, and strawberries. It is usually served during the Christmas season. It has multiple variations, ranging from changes in the fruits used to the addition of ingredients like jam, sago, condensed milk, and others. An icebox cake variant of crema de fruta also exists, which is much easier to prepare.
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In 2005, the Nadur Carnival hosted the largest-ever gathering of international Carnival organizers for the FECC's global summit. Traditional dances include the parata, a lighthearted re-enactment of the 1565 victory of the Knights Hospitaller over the Turks, and an 18th-century court dance known as il- Maltija. Carnival food includes perlini (multi-coloured, sugar-coated almonds) and the prinjolata, which is a towering assembly of sponge cake, biscuits, almonds, and citrus fruits, topped with cream and pine nuts.
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A tres leches cake (translation: three milks cake) (Spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches) is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. When butter is not used, the tres leches cake is very light with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.
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Corn bread, originating in Mexico and sweet Easter bread, originating in the British West Indies are incorporated into menus. Bananas are versatile in local cuisine, and may be used to make banana crumble and desserts made from strawberries and cherries, fried as fritters, or flamed in rum. Desserts with bananas are also baked in rum and brown sugar. Jelly-roll or sponge cake, served with peaches or strawberries, bananas, custard, chopped nuts, and whipped cream and soaked in sherry is also a common dessert.
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Korean sponge called saeng is usually made with rice flour and topped with whipped topping and fruit. Some Vietnamese varieties may have fresh herbs like mint, lemon grass or basil added to the batter, and be topped with caramelized tropical fruit. Milk and jaggery are added to sponge cake in India which is served with the creamy Sri Lankan specialty "avocado crazy". Western style sponge cakes topped with whipped cream and strawberries are popular in Japan where sponge is also used as a base for cheesecakes.
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Baked Alaska, also known as omelette norvégienne, omelette surprise, or omelette sibérienne depending on the country, is a dessert consisting of ice cream and cake topped with browned meringue. The dish is made of ice cream placed in a pie dish, lined with slices of sponge cake or Christmas pudding, and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue but not long enough to begin melting the ice cream.
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This cake was invented in 1955 by Cyriaque Gavillon from Dalloyau. He wanted to create a new cake shape with visible layers and for which only one bite would give the whole cake's taste. It is his spouse, Andrée Gavillon, that named it "Opéra" in tribute to the auditorium of the Palais Garnier. The Opera is a rectangular cake composed of three thin layers of almond sponge cake soaked in coffee syrup alternating between layers of coffee butter cream and chocolate glaze topped with ganache.
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Miodownik, or chonek łejkech (German: Honig), is a dessert cake which, together with the cuker łejkech, serves as a popular wedding cake in Jewish cuisine. Chonek łejkech is prepared similarly to sponge cake, which is topped with honey that is melted and then cooled down along with other sugar ingredients. Once the mass of prepared dough is poured onto a baking sheet, it is baked at a temperature of 200°C for around 40 minutes. The recipe for miodownik originates from Galicia and Central Poland.
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The music and the concept itself is a parody of the song "Baby Cakes" by the African-American singer Dee Dee Sharp, released in 1962. "Butse Kik" ("buche cake") is a play on the title "Baby Cakes". In Filipino cuisine, "butse", "buche" "butsi" or "buchi" is a deep fried pastry made of sticky rice flour with sweet red beans filling. Most likely, it was derived from the French delicacy known as bûche cakes, which are traditional desserts shaped like miniature logs made of sponge cake.
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Cabinet pudding, also known as Chancellor's pudding or Newcastle pudding, is a traditional English steamed, sweet, moulded pudding made from some combination of bread or sponge cake or similar ingredients in custard, cooked in a mould faced with decorative fruit pieces such as cherries or raisins, served with some form of sweet sauce. Mrs. Beeton’s Book of Household Management: Chapter 27: Pudding and Pastry Recipes Accessed 2 June 2009. Word Lily: For the love of language Evelyn Waugh, Scoop, p. 16. Accessed 2 June 2009.
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American Cranberry Coffee cake Coffee cake is any cake flavored with or intended to be eaten with coffee. British coffee cake is typically a sponge cake flavored with coffee, typically baked in a circular shape with two layers separated by coffee butter icing, which also covers the top of the cake. Walnuts are a common addition, to make coffee and walnut cake. In the United States, coffee cake generally refers to a sweet cake intended to be eaten with coffee or tea (like tea cake).
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Whole poppy seeds are widely used as a spice and decoration in and on top of many baked goods and pastries. In North America they are used in and on many food items such as poppyseed muffins, rusk, bagels (like the Montreal-style bagel), bialys, and cakes such as sponge cake. Poppy seeds can also be used like sesame seeds, added to hamburger buns or to make a bar of candy. The bars are made from boiled seeds mixed with sugar or with honey.
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Thai youtiao In Thailand, youtiao is generally called pathongko (, ) due to a confusion with a different kind of dessert. Pathongko is a loanword adapted from either Teochew Minnan beh teung guai (白糖粿; Mandarin: bái tángguǒ) or Cantonese of baahktònggòu (白糖糕; Mandarin: bái tánggāo). However, both possible original names are different desserts, not to be confused with the real white sugar sponge cake (白糖糕). It was previously sold together with youtiao by street vendors who normally walked around and shouted both names out loud.
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An Arctic roll is a British dessert made of vanilla ice cream wrapped in a thin layer of sponge cake to form a roll, with a layer of raspberry flavoured sauce between the sponge and the ice cream. The dessert was invented in the 1950s by Dr. Ernest Velden, an immigrant from then Czechoslovakia. He set up a factory in Eastbourne producing Arctic Roll in 1968, and the dessert soon became a successful product. During the 1980s, more than of Birds Eye Arctic Roll were sold each month.
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According to this story, they asked their cooks to recreate the sumptuous "English trifle" they had enjoyed in England at the Elizabethan court, where they were frequent visitors. To make Zuppa Inglese, either sponge cake or ladyfingers are dipped in Alchermes, a bright red, extremely aromatic Italian herb liqueur. They are then alternated with layers of crema pasticciera, a thick egg custard cooked with a large piece of lemon zest (removed afterwards). Often, a layer of crema alla cioccolata is created by dissolving dark chocolate in a plain crema pasticcera.
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A slice of cake roulade Some roulades consist of cake (often sponge cake) baked in a flat pan rolled around a filling. Cake rolled around jam, chocolate buttercream, nuts or other fillings, is an example of a sweet roulade like the bejgli or the Swiss roll. The bûche de Noël or "Yule log" is a traditional French Christmas cake roll, often decorated with frosting made to look like bark. Another form of non-meat roulade consists of a soufflé-type mixture baked in a flat pan rolled around a filling.
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A non-refrigerated Tiramisu cake by Balconi. Balconi Dolciaria is a large Italian company specialized in the production of cakes made with sponge cake. Founded in 1953 as a simple artisanal pastry shop, created by pastry chef Michele Balconi, Balconi has a factory which covers an area of 20,000 square meters, employs 120 people and over 5,000,000 products are produced daily. In June 2015, Valeo Foods purchased the company, 80% of which was owned by Clessidra, an Italian private equity house, and the remaining 20% from the Balconi family.
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Before electric mixers became common, wooden spoons were often used to cream together butter and sugar in recipes such as shortbread or Victoria sponge cake. They are still used for stirring many different kinds of food and beverages, especially soups and casseroles during preparation, although they tend to absorb strong smells such as onion and garlic. Wooden spoons are generally preferred for cooking because of their versatility. Some cooks prefer to use wooden spoons when preparing risotto because they do not transfer heat as much as metal spoons.
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This dessert is known as Éclair in France and Bignè in Italy Trileçe is an Albanian adaptation of the Spanish Tres leches. It is a sponge cake made of three milks from cow's, goat's and water buffaloes, while cow's milk and cream are used commonly. According to Hürriyet, Albania was the first country to introduce the dessert from South America into the area. It is believed that the popularity of Brazilian soap operas in Albania led local chefs to reverse-engineer the dessert and then the speciality spread over to Turkey.
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These are the various occasions for inviting the extended family to a lunch or "afternoon tea" called kaffi in Icelandic, as filter coffee is usually served rather than tea. Traditional dishes include the kransakaka of Danish origin and various types of brauðterta, similar to the Swedish smörgåstårta with filling of e.g. shrimp, smoked salmon or hangikjöt and liberal amounts of mayonnaise between layers of white bread. Also popular for large family gatherings are various types of sponge cake, topped with fresh or canned fruit, whipped cream, marzipan and meringue.
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The fab lolly, Fruit And Berries, has changed from a jelly type centre many years ago, to strawberry ice used now. An orange variety has also been manufactured as has a limited edition lemon flavour,Nestle Fab It's Orange a limited edition apple and blackcurrant flavour (in 2000), and a limited edition tropical flavour in 2003. A new limited edition lolly was created in 2018, to celebrate fifty years of Fab lollies. The "Birthday Cake" lolly has raspberry water and sponge cake flavour ice with a vanilla flavour coating and sugar strands.
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In and around Northeast Ohio, particularly in the Cleveland area, the term "cassata cake" refers to a sponge cake soaked in syrup or rum, filled with strawberries and custard, and covered with sweetened whipped cream. This Cleveland version of the cassata first appeared in the early 1920s at LaPuma Spumoni & Bakery in Cleveland. The children of the owners did not like traditional cassata cake, made with sweetened ricotta, chocolate chips, and candied fruit. Using what he had in the bakery, Tomasso LaPuma created what was to become known as the Cleveland cassata cake.
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The first volume of the series, titled Guri and Gura, appeared in the children's magazine Kodomo no Tomo in 1963. The series' writer Rieko Nakagawa worked in childcare at the time. As of 2014, the first volume had sold over four million copies, and the series had sold a combined 24.9 million copies worldwide. The first English of Guri and Gura appeared in Britain in 1967; in this translation the castella cake the mice make in the original Japanese becomes a sponge cake more familiar to a British audience.
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The Lane cake is sometimes confused with the Lady Baltimore cake, which also is a liquor-laden fruit-filled cake, but of different pedigree. Many variations of the Lane cake now exist, with three or more layers of white sponge cake, separated by a filling that typically includes pecans, raisins and coconut soaked in a generous amount of bourbon, wine or brandy. It may be frosted on the top, on the sides, or both. Lane cake is often found in the South at receptions, holiday dinners, or wedding showers.
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A Yule log (or bûche de Noël ) is a traditional dessert served near Christmas, especially in Belgium, France, Switzerland, Canada, Lebanon,Syria,and several former French colonies such as Vietnam, as well as the United Kingdom and Spain. Made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roulade. The original Yule log recipe emerged during the 19th century. It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside.
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The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache, and icings flavored with espresso or liqueurs exist. Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow.Claiborne, Craig, The New York Times Cookbook, Harper & Row, New York, 1961; , p. 545.
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Dobos torte or Dobosh (, ) is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. The layered pastry is named after its inventor, Hungarian chef József C. Dobos, a delicatessen owner in Budapest. In the late 1800s, he decided to create a cake that would last longer than other pastries in an age when cooling techniques were limited. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the hardened caramel top helps to prevent drying out, for a longer shelf life.
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Tottenham cake Tottenham cake is a sponge cake baked in large metal trays, covered either in pink icing or jam (and occasionally decorated with shredded desiccated coconut). Tottenham cake "was originally sold by the baker Henry Chalkley from 1901, who was a Friend (or Quaker), at the price of one old penny, with smaller mis-shaped pieces sold for half an old penny." The pink colouring was derived from mulberries found growing at the Tottenham Friends burial ground. Originally "a peculiar local invention" of north London, the cake is now mass- produced by the Percy Ingle chain of bakers.
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The group started when solo musician, Winston Surfshirt, formed the eponymous six-piece funk, hip hop band in 2015 with Surfshirt on lead vocals and multi-instrumentals, Bustlip on beats, The Bone on trombone, Bik Julio on bass guitar, Dool on keyboards and Mi-K on guitar and keys. Their stylistic influences include both surf rock and West Coast hip hop. Winston Surfshirt have performed at Falls Festival and Splendour in the Grass, and have supported Rüfüs on tour. They released their first album, Sponge Cake, on 29 September 2017, and released their second LP, Apple Crumble, on 15 November 2019.
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The son of Cornelis Berkhoff (1821–1913) and Harmina Kreeftenberg (1834–1913), Berkhoff belonged to a family of bakers. His father, grandfather and great-grandfather were not only bread bakers, but following the custom of their time, they specialized in other products as well, such as gingerbread, sponge cake and pastry making. `Glorious meals´, in: Libelle 8 (1949) Berkhoff decided on a career as a Pastry Chef. After 1879 `Berkhoff, W.´, in: TDK 9 (1937) he began developing and enhancing his skills by starting apprenticeships with various well-known konditoreis and patisseries in Dresden, Zurich and Paris.
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A soda fountain version with sponge cake and ice cream was featured in a 1922 edition of The Soda fountain newsletter.The Soda fountain, Volume 21 Publisher D. O. Haynes., 1922 Original from the University of Michigan Digitized Dec 12, 2008 In Persian cuisine, strawberry delight (deser-e toot farangi) is made with berries dipped in liquified sugar flavored with vanilla and rosewater.Strawberry Delight "Deser-e Toot Farangi" Persian cooking: a table of exotic delights By Nesta Ramazani page 236 Strawberries, walnut or almond oil, and powdered milk have also been suggested for a "strawberry delight" skin cream.
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The cakes are not always made with the leaf juice, as they can be flavoured with Pandanus extract, in which case colouring is only added if a green colouration is desired. Pandan leaf, the green juice acquired from this leaf is used as colouring and flavouring agent in pandan cake. The original pandan cake common in Indonesia, the Netherlands and Singapore are usually soft sponge cake akin to light and fluffy chiffon cake, made without any additional coating or frosting. The other variant are actually derived from other cake recipe with similarity only in the usage of green pandan flavouring extract.
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Princess cake () is a traditional Swedish layer cake or torte consisting of alternating layers of airy sponge cake, pastry cream, and a thick-domed layer of whipped cream. The cake is covered by a layer of marzipan, giving it a smooth rounded top. The marzipan overlay is usually green, sprinkled with powdered sugar, and often decorated with a pink marzipan rose. A small princess cake with cream filling The original recipe first appeared in the 1948 Prinsessornas kokbok cookbook, which was published by Jenny Åkerström (1867-1957), teacher of the three daughters of Prince Carl, Duke of Västergötland.
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Its origin lies in the adaptation of Portuguese cake colchão de noiva (bride's mattress), a kind of sponge cake rolled with a filling of nuts. Upon arriving in Brazil, the Portuguese cooks changed the filling to guava fruit, which is plentiful in northeastern Brazil, cooked with sugar, which was abundant since it was made in the factories of the region. Even today it is common to sprinkle the bolo de rolo with sugar in its outer shell, snapping up the presentation of the dessert. Ordinary Law № 379/2007: bolo de rolo was recognized as intangible heritage of Pernambuco.
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Banana pudding Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies (usually Vanilla Wafers or ladyfingers) and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. It is commonly associated with Southern American cuisine, however, it can be found around the country.Richard Sax, Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World (Houghton Mifflin Harcourt, April 1, 2000), page 138. Furthermore, it closely resembles an English Trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream.
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The cakes are shaped like breasts to honor Saint Agatha, the patron saint of Catania, a Catholic martyr who was tortured by having her breasts cut off with pincers. Saint Agatha had taken a vow of virginity and refused to marry the Roman prefect Quintianus, who reported her to the authorities for being a Christian during the Decian persecution. Cassatella di sant'Agata are round-shaped sweets made with sponge cake soaked in rosolio and stuffed with ricotta, chocolate drops, and candied fruit. The outside is covered in white icing and finished with a candied cherry on top.
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Grana Padano cheese is produced in Piacenza. Although the Adriatic coast is a major fishing area (well known for its eels and clams), the region is more famous for its meat products, especially pork-based, that include Parma's prosciutto, culatello, and Felino salami; Piacenza's pancetta, coppa, and salami; Bologna's mortadella and salame rosa; Modena's zampone, cotechino, and cappello del prete; and Ferrara's salama da sugo. Piacenza is also known for some dishes prepared with horse and donkey meat. Regional desserts include zuppa inglese (custard-based dessert made with sponge cake and Alchermes liqueur) and panpepato (Christmas cake made with pepper, chocolate, spices, and almonds).
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Jam Sessions is a guitar simulation software title and music game for the Nintendo DS that was originally based on the Japan-only title Sing & Play DS Guitar M-06 (Hiite Utaeru DS Guitar M-06) originally developed by Plato and released months earlier. It was later brought to North America, Europe and Australia, courtesy of Ubisoft. The game is infamous for its Australian ad campaign, which features a child swearing at his mother over sponge cake, despite the game being rated G in Australia. Another ad featured the same child making out with his aunt against her will after receiving Jam Sessions for his birthday.
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The United States-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres disputes this, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it became almost a de rigueur inclusion on high-end restaurant dessert menus.
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In the West Country, cream teas are a speciality: scones, clotted cream and jam accompany the drink. Afternoon tea, in contemporary British usage, usually indicates a special occasion, perhaps in a hotel dining room, with savoury snacks (tea sandwiches) as well as small sweet pastries. Queen Victoria was known to enjoy sponge cake with her afternoon tea – after the invention of baking powder by Alfred Bird in 1843 which allowed the sponge to rise higher in cakes, a patriotic cake, Victoria sponge, was created, named after the Queen. A social event to enjoy tea together, usually in a private home, is a tea party.
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Cottage pudding is a simple single layer butter cake served with some kind of sauce poured over it. The sauce could be custard, hard sauce, butterscotch, chocolate sauce, whipped cream, or crushed fruits. There are many variations on the simple recipe. The traditional preparation is served as a one layer cake topped with fruit or custard, but the same batter can also be used for layer cakes, like banana layer cakes, which are filled with a layer of custard and sliced bananas, or as a substitute for sponge cake in traditional layer cake "pies" like the Washington pie or Boston cream pie, and other desserts likepeach melba and baked Alaska.
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Obama addresses the luncheon attendees in National Statuary Hall at the U.S. Capitol. A luncheon at the U.S. Capitol has been part of the inaugural program since 1953 (before that time, the luncheon was usually held at the White House and hosted by the outgoing President and First Lady). The menu for the 2009 inaugural luncheon, which often features dishes representative of the home states of the new President and Vice President, included seafood stew, duck and pheasant entrees with Pinot noir wine, and a dessert of apple cinnamon sponge cake with sweet cream glacé. Since 1985, a painting has served as a backdrop for the head table.
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Coconut was not widely used in European cooking at that time, but was known to Galland, whose wife was from Tahiti, where coconut was a common ingredient. One account suggests that the lamington was first served in Toowoomba, when Lord Lamington took his entourage to Harlaxton House to escape the steamy heat of Brisbane, whereas another claims that it was created by Galland at Queensland's Government House in Brisbane during the busy period leading up to Federation in 1901. A further alternative claim is that Lord Lamington's cook, presumably Galland, accidentally dropped a block of sponge cake into a dish of chocolate. It was later discovered that desiccated coconut, sprinkled over the top, made the cakes more appealing.
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In El Amparo, with the holiday of the patron saint, there is a pilgrimage to the rhythm of the "tajaraste," which consists of going to the mountain to collect the branch and the poleo to adorn the neighborhood during the festival days. In these festivals, at the beginning of August, the decoration of the better half of the church has always had a special character. The adornment of the main door, called "bollo" is an enormous sponge cake, coated with small sugar figurines, the "alfeñiques", all adorned with many colored ribbons. The rest of the arch is adorned with palm, poleo, etc... and some baskets of fruit which hang from the roof.
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Sher-Machherndl danced with the Dutch National Ballet and with the Bavarian State Ballet in the 1980s and 1990s. He relocated to the United States after his tenures with these companies and founded Lemon Sponge Cake Contemporary Ballet in Boulder, CO in 2003, under which he choreographs and performs in original works. Additionally, Sher-Machherndl has created choreography for Finnish National Ballet, Vienna State Opera Ballet, Bavarian State Ballet, Scapino Ballet, Salzburg Ballet, Cleo Parker Robinson, Santa Fe Dance Festival, Lines Ballet BFA and Training Program, Ballet Next, University of Colorado, Colorado State University, University of Wyoming, Kuopio Dance Festival, Moving People Dance, American College Dance Festival, and Colorado Ballet Training Program.
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Its close analogue probably is the Malay sponge cake, due to similar spongy holes, but the moists and texture is actually slightly different. Although the name contains the word "Ambon", the name of an island and its largest city, Bika ambon is widely known as the specialty cake of Medan in North Sumatra and is often brought as a gift by those who visited the city. The origins of bika ambon are not known; however, there is some speculation that they came to Medan through Ambonese traders, where the locals took a liking to it. Mojopahit Street, Medan Petisah is the most famous sales region of bika ambon in Medan, North Sumatra.
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Knysza () is a type of fast food, consisting of a bread roll amply filled with a variety of ingredients. The bread is a sliced-in-half sponge cake (bułka drożdżowa), sometimes grilled prior, abundantly infilled with a variety of ingredients, including vegetables, cutlet, topped profusely with sauce. The original knysza is vegetarian and is named "knysza with vegetables" (knysza z warzywami), with the bread roll solely infilled with fresh vegetables (white and red cabbage, tomato, cucumber and canned corn), generously topped with garlic sauce, mayonnaise or spicy sauce, besprinkled with roasted onion. Variants of knysza include those with meat, for example cutlet (kotlet), chicken or sausage, as well as a version with cheese.
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UNIKAL Foodstuff Production Company began production in 1992 in the Azerbaijan food industry's confectionery field, specializing in the production of baked sponge cake products. In 2006 UNIKAL Foodstuff Production Company begun production of the manufacture of sponge cakes at its plant under the trademark "Bahra Biscuit Factory", and for a very short period of time developed in Azerbaijan's confectionery field under the motto "Health product for health food". Currently Bahra specializes in wholesale of a range of baked products, which includes rolls, biscuits, cakes, cookies and layered products. The company has factories spread across Azerbaijan, in Baku, Sumgayit, Ganja, Shaki, Agsu, Quba, Masalli, Salyan, Hajikabul and Nakhchivan, all under the umbrella trade mark of "Bahra Biscuit Factory".
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Adamson (2004), p. 110. Like their Muslim counterparts in Spain, the Arab conquerors of Sicily introduced a wide variety of new sweets and desserts that eventually found their way to the rest of Europe. Just like Montpellier, Sicily was once famous for its comfits, nougat candy (torrone, or turrón in Spanish) and almond clusters (confetti). From the south, the Arabs also brought the art of ice cream making that produced sorbet and several examples of sweet cakes and pastries; cassata alla Siciliana (from Arabic qas'ah, the term for the terracotta bowl with which it was shaped), made from marzipan, sponge cake and sweetened ricotta and cannoli alla Siciliana, originally cappelli di turchi ('Turkish hats'), fried, chilled pastry tubes with a sweet cheese filling.
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Back in 1952, Algie () visited his aunt Fanny and uncle Herbert, with his pet dog Stinker and his best friend Col (), in Kent for their summer holidays. They had created a gang, named The Chipper Chums, with three of the neighbourhood kids: the children of a Royal Navy captain, Alice and her older brother Ginger; and gentle giant tomboy Sam, "a girl with a boy's name" who slapped Dick Stick, the son of an underclass rat skin seller, for teasing her. One morning before breakfast, Algie and Col decide to go on a picnic and look for an adventure. Aunt Fanny offers to pack them scones and Herbert's tomatoes; Ginger and Alice's mother gives them gingerbread men, and Sam's mother gives them a Victoria sponge cake.
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Lord Lamington is best known in Australia for allegedly giving his name to the lamington, a popular Australian cake consisting of a cube of sponge cake dipped in chocolate icing and sprinkled with desiccated coconut. The stories of the creation of the lamington vary widely, although in most versions Lamington's chef Armand Galland at Queensland's Government House devises the cake either by accident or due to a shortage of ingredients. Lamington is also reported to have referred to the cakes as "those bloody poofy woolly biscuits". The Lamington Plateau and National Park in Queensland, Lamington Bridge in Maryborough, Queensland, Mount Lamington (a volcano in Papua New Guinea), and Lamington Road in Mumbai Lamington High School in Hubli were also named after him.
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Also related to the Chorley cake is East Lancashire's "Sad Cake", made to a similar recipe. It was found in the Darwen, Blackburn, Accrington, Burnley, Colne, Nelson and Padiham areas and throughout the Rossendale area. Sad cake is often up to 12 inches (30 cm) in diameter, as opposed to the Chorley cake being 3 to 5 inches (8 to 12 cm) and is made by rolling out the pastry and dropping raisins and/or currants evenly over the pastry then folding in on several sides and then rolling out again to the required size, usually round but can be square. It was then cut into triangular sections similar to a sponge cake section and was a regular addition in a working man's lunch box (the whole meal was known as bagging, snap or packing).
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" In Variety, Scott Foundas called the film "not just instantly forgettable, but beginning to fade from memory even as its images still play across the screen" and one "seized by fitful bouts of hilarity and charm," a picture whose "overall impression is one of overindulgence and underimagination - a sponge cake without the yeast." Mick LaSalle of the San Francisco Chronicle said, "In the world of this picture, just about everything people do with their clothes on is a sham, or at best some lame diversion between the spasms of real life that take place only in a bedroom. This may be the way very young adults think, but as a presentation of grown-ups, Sidewalks of New York is just weird. It's also, scene by scene, well acted and well written.
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Representative snacks and breads are pandebono, arepas (corn cakes), aborrajados (fried sweet plantains with cheese), torta de choclo, empanadas and almojábanas. Representative main courses are bandeja paisa, lechona tolimense, mamona, tamales and fish dishes (such as arroz de lisa), especially in coastal regions where kibbeh, suero, costeño cheese and carimañolas are also eaten. Representative side dishes are papas chorreadas (potatoes with cheese), remolachas rellenas con huevo duro (beets stuffed with hard-boiled egg) and arroz con coco (coconut rice). Representative desserts are buñuelos, natillas, Maria Luisa cake, bocadillo made of guayaba (guava jelly), cocadas (coconut balls), casquitos de guayaba (candied guava peels), torta de natas, obleas, flan de arequipe, roscón, milhoja, and the tres leches cake (a sponge cake soaked in milk, covered in whipped cream, then served with condensed milk).
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Diwali meal consisting of curry channa and aloo, curried mango, bhaji, kharhi, rice, mother-in-law and paratha roti. Special Christmas foods include appetisers like pastelles (called hallaca in Venezuela where they originated), pholourie, saheena, baiganee, kachori, and chicken or pork pies. Entrees include garlic ham (carne vinha-d'alhos, a Portuguese dish), baked ham, baked turkey or chicken, macaroni pie, fish pie, garlic roasted potatoes, grilled or barbecued meat (chicken, shrimp, fish, or lamb), corn, pigeon peas, Christmas (also called Spanish or festive) rice, fried rice, chow mein, lo mein, Chinese roast chicken, pepper shrimp, different types of curries (chicken, goat, duck, fish, shrimp, crab, baigan, channa and aloo), roti, and dal bhat (rice). Desserts include fruitcake, blackcake (rum cake), sweet bread, cassava pone, coconut drops, sponge cake, chocolate cake, black forest cake, raisin/currants roll, burfi, khurma, and laddu.
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Battenberg or Battenburg is a light sponge cake held together with jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow. The large chequered patterns on emergency vehicles in the UK are officially referred to as Battenburg markings because of their resemblance to the cake. Charles Nevin wrote in The Independent: “Battenberg cake is exemplarily British. The first cake was baked in 1884 to celebrate Prince Louis of Battenberg marrying Princess Victoria, Queen Victoria’s granddaughter and Prince Philip’s grandmother.” Food historian Ivan Day refuted the royal connection, and states the simplification of the four-panelled cake occurred when “large industrial bakers such as Lyons” got in on the battenberg game – “I suppose a four-panel battenburg [a common 19th-century spelling] is much easier to make on a production line”.
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Owners of the Parker House Hotel in Boston say that the Boston cream pie was first created at the hotel in 1881 by French chef Raelyn, who led the hotel's culinary staff from 1865 to 1881. A direct descendant of earlier cakes known as American pudding-cake pie and Washington pie, the dessert was referred to as chocolate cream pie, Parker House chocolate cream pie, and finally Boston cream pie on Parker House's menus. The cake consisted of two layers of French butter sponge cake filled with thick custard and brushed with a rum syrup; its side was coated with the same custard overlaid with toasted sliced almonds, and the top coated with chocolate fondant. While other custard cakes may have existed at that time, baking chocolate as a coating was a new process, making it unique and a popular choice on the menu.
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In 1963, the production of the chocolate figures, bonbons, Christmas candies (szaloncukor), jellies, chewing gums, drops and rusks was suspended but in return, the factory got the right from other factories to produce gingerbread, wafers and babapiskóta (a kind of sweet sponge-cake). In 1968, after the factory was enlarged by another division, the production of baking powder, vanilla-sugar, custard-powder and tea-flavourings could start. In 1976 due to a licence contract with the Dr. Oetker, the supply was broadened again. Moreover, in 1980 the Győri Keksz received the licence of the Negro (A kind of candy known as the ‘chimney-sweep of the throat.’ Its original flavour was anise-menthol but today it is produced in various flavours; for instance, honey, eucalyptus and cherry- menthol.) After forming a joint venture with the HAAS Company (Linz, Austria), the factory (under the name Hungarocandy Kft.) started the production of the PEZ candies (a kind of pressed candy).
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Hungarian dry sausages (kolbász) and winter salami are also an integral part of Hungarian cuisine. Other characteristics of Hungarian cuisine are the soups, casseroles, desserts, and pastries and stuffed crêpes (palacsinta), with fierce rivalries between regional variations on the same dish (such as the Hungarian hot fish soup called fisherman's soup or halászlé, cooked differently on the banks of Hungary's two main rivers: the Danube and the Tisza), palacsinta (pancakes served flambéed in dark chocolate sauce filled with ground walnuts) and Dobos Cake (layered sponge cake, with chocolate buttercream filling and topped with a thin layer of crunchy caramel). Two remarkable elements of Hungarian cuisine that are hardly noticed by locals, but usually elicit much enthusiasm from foreigners, are the different forms of vegetable stews called főzelékJune Meyers Authentic Hungarian Heirloom Recipes Cookbook as well as cold fruit soups, such as cold sour cherry soup (). Hungarian cuisine uses a large variety of cheeses, but the most common are túró (a type of crumbly quark), cream cheeses, picante ewe-cheese (juhturó), the most common Hungarian cheeses like Karaván, , Pálpusztai and Emmentaler, Edam, Trappista.
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Although the name Genoa cake is mainly used in the UK, where recipes for it have been around since the 19th century,Recipe 154 in The Bread Biscuit Bakers and Sugar-Boiler's Assistant by Robert Wells (London, 1890) it is a variant of the Pandolce cake which originated in 16th century Genoa as a Christmas cake. Unlike Genoa cake, traditional Pandolce includes pine nuts as a major ingredient and uses yeast as its raising agent, which requires several hours to rise, like bread.Gourmet Liguria This original form is now known as Pandolce alto, whilst a simpler variant which uses baking powder is known as Pandolce basso and is essentially the same as the Genoa cake sold in the UK, with a moist but crumbly texture.Pandolce Basso Genovese Pandolce Christmas cake The term Genoa cake is also sometimes used to refer to two other Genoa- related cakes, neither of which are fruit cakes: Génoise cake, a light sponge cake,Gourmet Britain Genoa cake recipe and Pain de Gênes (Genoa bread), a dense almond cake.
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Dangerous foods The foods that produce the most complicated choking are those whose shape adapts to the shape of the pharynx or trachea: hot dogs and sausages, bananas, food in blocks, etc. It is easier to choke on foods that dry the mouth (overcooked meat, sponge cake, cold pizza, etc.), which require the help of drinking liquid, or to be accompanied of purees or sauces. It is also easier to choke on foods that are tough (meat of octopus or cuttlefish, major size animals, some reptiles, etc.), they may need to be eaten together with something that helps the teeth to grind them (as loaf bread), or any concrete way to be prepared or cooked. Groups of risk Some population groups have a higher choking risk, as: the elderly, the children, the disabled (physically or mentally), people under the effects of alcohol or drugs, people who have taken medications that seriously reduce the ability to salivate or react, patients with difficulties to swallow (dysphagia), suicidal people, epileptics, people on the autism spectrum, individuals with disorders such as pica that lead them to consume inedible objects, etc.
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