Here is another installment of our series on baking trivia and general knowledge to add to your increasing stock of information about baking and the world of cakes, breads, and pastries.
Ladyfingers – you probably know these by the name “broas”, and have eaten them alone, dipped in coffee, or even mixed into ice-cream or refrigerator cakes. Whatever the case may be, this type of biscuit is actually a cake-type pastry since it is made out of a batter that is similar to that of a sponge cake. It is made out of sugar and egg yolks mixed into beaten egg whites. The only difference between the batter for ladyfingers and for sponge cakes is that the former has more flour than the latter to give it its crispy and solid form.
Madeleines – these are also rather popular pastries that are great with tea or coffee. These are always thought of as cookies, but are actually small cakes shaped like seashells, that make them look like cookies. These are crisp on the edges and soft in the middle, and are made with a butter based batter. It is also another type of pastry that has a batter similar to that used for sponge cakes, with the main difference being the use of melted or browned butter, instead of creamed butter. These are great served warm with a lemon glaze, or a simple dusting of confectioner’s sugar on top.
Muffins – it is a rare person indeed who does not know what a muffin is. Sometimes mistaken for a cupcake, muffins are actually relatives of cupcakes but are denser and are bigger. There are two general kinds of muffins – English and American. English muffins are round and cooked on a griddle. These are made out of a yeast dough, are somewhat flat with a browned bottom and top, and has a spongy middle. American muffins, on the other hand, are a combination of a bread and a cake, which is why it is a denser cousin of cupcakes. Instead of yeast, it uses baking soda or baking powder as a leavening agent.
Pavlova – if you are a fan of meringue, then you will love the Pavlova. This is a meringue cake that is made out of egg whites, sugar, a little bit of vinegar, and cornstarch. This is generally served with fresh fruit on top and some whipped cream. The consistency of this dessert is a crusty outside, and a marshmallow-like inside. This is named after famed Russian ballerina Anna Pavlova, and there is a debate as to where the dessert was first made.
