The words "sad" and "cake" don't exactly go together, unless they're in a sentence like: "It's hard to be sad when you've got a bunch of cake to eat." The name might suggest that the pastry is among the grocery store cakes you don't want to buy. Yet, the term "sad cake" doesn't actually dictate whether or not it's something you want to eat. You also don't need to reserve the pastry solely for when you're feeling down.
Despite what its name may imply, this confection that dates back to 19th century England didn't earn its name because it's guaranteed to cheer you up when you're feeling sad (though similar to eating ice cream after a breakup, that sugar-induced rush of dopamine could temporarily help cure the blues). So what is it, then, that gives the treat its slightly oxymoronic moniker? There are a few possible meanings behind it.
The most common origin story behind the sad cake's name is that it describes the way it bakes. While it is in the oven, the confection rises just as you would expect of a cake, but once it has been removed and starts to cool, it will fall. Some say this "sad" appearance is the reason for its name. However, others claim that in Yorkshire, where the recipe was developed, "sad" was a term in the Leeds dialect that described cakes that have failed to rise, whether intentionally or not. Meanwhile, a third tale attributes its meaning to the fact that sad cakes were originally made with leftover pastry ingredients.
The US Version Of Sad Cake Is Different Than The English Version
Just as the meaning behind the sad cake's name varies, recipes for this treat can vary, as well. As previously stated, the original English version of this dish was made using leftover pastry dough, which had currants rolled into it for a touch of sweetness. They typically served the cake with butter, jam, or cheese after baking. Some may recognize this as the recipe for a Chorley cake, though. Instead of being cut down to individual servings, sad cakes are just one large cake.
The sad cake apparently took on an entirely new recipe once it made its way across the pond to the US. However, just like the UK version, this treat isn't meant to rise, so you still won't need Duff Goldman's genius tip for avoiding a sunken-in cake. Said to have possibly developed in Texas, America's take on a sad cake is a dish you can make with Bisquick, which, along with eggs and brown sugar, are all that's needed for this dessert.
The ingredients combine to create a tray of moist and chewy bars somewhat similar to blondies and can be served as-is, though you're welcome to top them with some frosting or powdered sugar if you'd like. Additionally, you can also experiment with other additives such as chocolate chips or nuts.
In this context, “sad” does not mean unhappy, but instead is a word in an old Leeds dialect that simply describes a cake that has failed to rise, whether unintentionally or intentionally, as is the case here.
Even though your cake is completely baked, slicing into it, you may find a dense and damp streak in the center (I run into this issue a lot with pound cakes). This wet ring in cakes can be caused by the cake settling after baking. A cake settles dramatically like this when the eggs, butter and sugar are over creamed.
The name appears to derive from 'sad' as a term for cakes which have failed to rise, though in this case they are made of plain paste and not intended to rise. Given in 'The dialect of Leeds and its neighbourhood (1862) by C Clough Robinson as; "SAD-CAKES.
Here's the thing: Cakes don't have ears. You don't have to tip-toe and whisper around them to keep them happy. That said, some cakes are delicate—and reverberations from sudden, heavy bangs and thuds could theoretically set a collapse in motion.
Overbeating, Overmixing, or Undermixing Your Cake Batter
Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.
Heat sets the outer 3/4- to 1-inch of batter well before the center and it stops rising. As the center continues to rise until it too gets hot enough to set, it leaves a line in the surface of the cake at the point where the edge stopped rising.
What Causes A Cake To Sink In The Middle? Using too-small tins, not mixing your wet batter right, or being too rough with the oven door often leads to a huge baking flop.
Blue cake (German: Blauer Kuchen) is a flaky pastry that is a specialty of the Frutig valley (the lower part of the Kander valley consisting of the municipalities of Aeschi, Reichenbach, Frutigen and Kandergrund) in the Bernese Oberland, Switzerland. It consists only of puff pastry with no filling or other ingredients.
'' Typically, funeral cakes resembled shortbread. They were often seasoned with spices and, for some reason, caraway seeds, and were often served with ale or Madeira. The cakes were decorated with symbolic patterns.
You can't have your cake and eat it (too) is a popular English idiomatic proverb or figure of speech. The proverb literally means "you cannot simultaneously retain possession of a cake and eat it, too".
This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.
Overbeating, Overmixing, or Undermixing Your Cake Batter
Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.
There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.
Introduction: My name is Allyn Kozey, I am a outstanding, colorful, adventurous, encouraging, zealous, tender, helpful person who loves writing and wants to share my knowledge and understanding with you.
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