Although we are constantly being told not to eat cream cakes there are good things inside a cake as well. As such, health experts assume that they can cause several health hazards. But, a majority of cakes and cupcakes are made by combining different types of ingredients which contain various nutrients. And these nutrients have numerous health benefits.

Carbohydrates are one of the major sources of energy in plenty of foods. And cakes & cupcakes are generally made by mixing flour and sugar together, which are excellent sources of carbohydrates. They can provide the entire body, including muscles, brain and nervous system, with a sufficient amount of energy. In addition to that, the fats present in cakes are also good sources of energy.

Apart from providing energy to your body, these sweet confections can also supply your body with a quality amount of protein. Cakes contain milk and eggs which are known to be some of the major sources of protein. And milk contains calcium which improves the functionality of bones and teeth. Also, cakes that are baked with dry fruits such as almond, cashew nuts, etc can serve the body with a good quantity of vitamins, and thereby strengthen the immune system.

Cakes containing fruits such as berries, pineapples and apples are a good source of fibre too. Fibre-rich foods can help our body to have a better digestive system. Some cakes and cupcakes are even made with carrot, and carrots contain a lot of fibres as well. Thus, consuming cupcakes and cakes containing all the aforementioned fruits can help to increase the fibre levels in our body, improve digestion and minimise the risk of heart diseases.

Did you know that cake has a long history dating back to the Romans. The Romans added eggs and honey to the mix, beating the eggs to add air – a recipe that is not dissimilar to an old-fashioned sponge cake (three eggs and three ounces each of plain flour and sugar, with a pinch of salt). 

The ancient Egyptians are credited for discovering the properties of yeast – Egyptians used it to make bread some five thousand years ago. However, they ignored the yeast fermentation process and they believed this biological reaction to be a miracle.

Before that they had been content with preparations made with cereals, gruel or flat breads as basic components of their daily diet. Bread was born the day that man realised that, with naturally fermented dough, bread could rise and its flavour and texture improved.

In the first century AD, it is said that the first bread was made in Gaul and Iberia using beer foami.e. the head formed on the top of the beverage during its fermentation. This method helped to speed up fermentation and improve the taste of bread and the way it rose.

The word cake appeared in the English language in the Middle Ages – when they were made of dried fruit, nuts, ginger and suet – and is thought to have derived from the Old Norse word “kaka”. 

By the seventeenth century, the influence of historical traders and invaders is evident in English recipes. Recipes call for mace, nutmeg and cloves from Indonesia, cinnamon from Sri Lanka, saffron and coriander from Greece, ginger from southern China, caraway from central Europe, almonds from Asia, and rosemary from the Mediterranean. These historical recipes are still used to make Christmas fruit cakes and puddings, and hot cross buns.

So, now that we have got your taste buds going why not pop into The Village Kitchen for a slice of cake and a nice cup of tea. 


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