I know what you mean. For me that’s the taste of angelfood cake. (Have angelfood and devilsfood been mentioned here yet?)
Why is it food for only one angel, but multiple devils? (Mysteries of the english language.)
I learned just last week of something called a mug cake. It takes about 2 minutes to mix and one minute to “bake” in a microwave. It is a single portion and made in a coffee mug.
It’s not a type of cake, it refers only to the cup it’s cooked in. Any cake can theoretically be mixed and cooked in a mug.
Real vanilla is very expensive and is unlikely to be used in a cheap cake mix. The artificial stuff can indeed be clear.
Oh, just thought of another one: Dobash Cake.
This is a Hawaiian speciality. It’s just a chocolate cake with chocolate frosting, but two characteristics define it: first and most importantly, the frosting is basically chocolate pudding made with cornstarch, rather than the usual frosting texture. Second, and I’m not sure this is completely required but it is seemingly traditional, the cake is more than two layers. The recipe I have tells you to bake two round layers, then slice them horizontally so that you have a four-layer cake.
Sounds like the same name as Dobos torte, a Hungarian confection that is made of many thin layers of sponge cake layered with very rich chocolate in between.
That is indeed where the name comes from! Or so I’ve read.
Yeah, here’s an article I found explaining the connection. It doesn’t sound quite definitive as a source, but it’s a start, and I could buy the explanation, even though the two cakes only have a passing similarity to each other.
Hungary is certainly not the origin you’d expect for a Hawaiian confection.
It’s just a basic cake with a yellowish color, which it can get from butter or eggs. It’s usually combined with something to make it more interesting, such as a frosting or a fruit filling.
Here’s a typical recipe.
I think you’re right about the almond.
Several of the white cakes (really white, not yellow-ish from egg yolks) in my afore-mentioned Delores Cassella book call for almond extract, at least as an optional ingredient. Angel food cake from a mix also benefits from the addition of a quarter teaspoon of almond extract.
Yes, I should have specified angelfood cake has a faint cherry/almond taste. They have to put ‘something’ into it, otherwise it would be even more tasteless than it already is.
There’s a type of cake in the south traditionally served at a pig pickin’; a feast in which a whole pig is slow cooked and eaten. It is unimaginatively called a Pig Pickin’ Cake, and it is delicious. Of course, I haven’t tasted one in more than a decade. It is as unhealthy as they come. You might as well eat sugar from the bowl.
I am absolutely making this cake first. I love oranges, I think they are way too over-looked in cooking and baking, and this sounds super easy to make.
Besides, who wouldn’t want to make something called Pig Pickin?
It’s a cake with lots of egg yolk in it.