4 ms·
IMHO the best cake is made the day before, for the moisture to spread just right throughout all the "bread" parts, then dressed the day of serving.
by jacobush 8y ago
IMHO the best cake is made the day before, for the moisture to spread just right throughout all the "bread" parts, then dressed the day of serving.
- kaitai 8y agoThat's true for the nice layered cakes so common in parts of Europe (my favorites are the Finnish cakes with a sponge-cake layer and then a lot of berries, maybe bananas or kiwis, other fruits, cream). I think there is less moisture-spread with a buttercream frosting and an American sponge cake. The two sponge recipes are quite different: the Finnish layer cake has much more in common with Passover cakes that don't use leavening and only use, for instance, potato flour; the American sponge cake uses butter and wheat flour and baking powder for leavening. Somehow there is a different effect to moistening such a cake with juice or liqueur, as one commonly does with the Finnish sponge cake. Ok. Now I'm hungry.