A
Short History of Cake
The history of cake dates back to ancient times. The first cakes
were very different from what we eat today. They were more bread-like
and sweetened with honey. Nuts and dried fruits were often added.
According to the food historians, the ancient Egyptians were the
first culture to show evidence of advanced baking skills. The Oxford
English Dictionary traces the English word cake back to the
13th century. It is a derivation of 'kaka', an Old Norse word.
Medieval European bakers often made fruitcakes and gingerbread.
These foods could last for many months.
According to the food
historians, the precursors
of modern cakes (round
ones with icing) were first
baked in Europe sometime
in the mid-17th century.
This is due to primarily
to advances in technology
(more reliable ovens, manufacture/availability
of food molds) and ingredient
availability (refined sugar).
At that time cake hoops--round
molds for shaping cakes
that were placed on flat
baking trays--were popular.
They could be made of metal,
wood or paper. Some were
adjustable. Cake pans were
sometimes used. The first
icing were usually
a boiled composition of
the finest available sugar,
egg whites and [sometimes]
flavorings. This icing
was poured on the cake.
The cake was then returned
to the oven for a while.
When removed the icing
cooled quickly to form
a hard, glossy [ice-like]
covering. Many cakes made
at this time still contained
dried fruits (raisins,
currants, citrons).
It was not until the middle
of the 19th century that
cake as we know it today
(made with extra refined
white flour and baking
powder instead of yeast)
arrived on the scene. A
brief history
of baking powder. The
Cassell's New Universal
Cookery Book [London,
1894] contains a recipe
for layer cake, American
(p. 1031). Butter-cream
frostings (using butter,
cream, confectioners [powdered]
sugar and flavorings) began
replacing traditional boiled
icings in first few decades
20th century. In France,
Antonin Careme [1784-1833]
is considered THE premier
historic chef of the modern
pastry/cake world. You
will find references to
him in French culinary
history books.
