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March 20th 2012
FREE 12 ALL RIGHTS RESERVED ©2006
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The Neatest Little Paper Ever Read
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Vol. 7 Issue #12
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Q: Why do fruitcakes make ideal gifts? A: Because the Postal Service has been unable to find a way to damage them.
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TIDBITS® SAYS
LET THEM EAT CAKE!
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This week’s Tidbits really takes the cake! We bring you all kinds of information about several different types this sweet treat, from bundt to sponge. • Ancient Egypt was home to the world’s first large-scale bakeries, which were the first to use yeast to make cakes rise before baking them on hot stones. To the ancient Romans, cake meant a small bread, as there was no sugar, and honey was an expensive commodity.
Home Office - Madison, WI 53783 www.amfam.com
Home Office – Columbus, OH 43240
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© 2005
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• Cake-baking underwent a dramatic change in the mid-1800s. Previously, yeast was used as a leavening agent, but yeast was replaced with the introduction of baking soda and baking powder, both of which are greater raising agents. Temperature-controlled ovens also contributed to increased success. • Flour is classified by its protein content. The higher the protein, the harder the flour. Allpurpose flour has a protein content of 10-11 percent and is a good choice for cookies. Bread flour’s content is much higher, 15 percent, and is not suitable for cakes. Cake flour’s protein measures 7-8 percent, and its low gluten content makes it a perfect choice for delicate cakes. • Sponge cake uses only eggs, sugar and flour in its preparation, with no fat or leavening. The trick to a perfect sponge cake is to beat air into the batter at several stages during preparation. turn the page for more!
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