difference is easy and not technical, cake tastes nicer!!

"Mark Floerke" > wrote in message
...
> Technically,
> Bread is a combination of flour and water, with the addition of yeast for
> leavening. FDA labelling states White Bread must be a minimum based on
> flour weight of 2% salt, 2% sugar, 2% shortening and 2% milk powder. To be
> classified as a dough, the principle ingredients must flour and water, in
> that order.
> All batter mixes and pastes such as quick breads, i.e. tea biscuits,
banana
> bread, muffins, are sweet goods.
>
> Mr. Pastry
>
> "Dee Randall" > wrote in message
> ...
> > I've heard that when Marie Antoinette said "let them eat cake," that
cake
> > was actually bread, and now people are a bit non-plussed about her
> > statement.
> > Dee
> >
> >
> > "Alex Rast" > wrote in message
> > ...
> > > at Tue, 11 Nov 2003 12:30:55 GMT in
> > > > ,
> > > (Ben) wrote :
> > >
> > > >Hi. My wife and I got into a discussion last night about the
> > > >difference between bread and cake. She's European and says 1/2 of the
> > > >stuff Americans call bread is cake (eg. Banana Bread). Is there a
> > > >definative difference between bread and cake like ingredients,
baking,
> > > >etc?
> > >
> > > Like most non-technical words, there is at least some ambiguity.
First,
> I
> > > will dismiss a few special cases.
> > >
> > > Preceded by "short-" both words change meaning from the standard.
> > > Shortbread is a type of cookie, shortcake is a type of scone.
> (Humorously,
> > > I have to resort to the American "cookie" and the British "scone"
> because
> > > in Britain, a cookie is called a biscuit, where in America, a scone is
> > > called a biscuit. So depending on one's POV, *both* shortbread and
> > > shortcake are "biscuits"!)
> > >
> > > "Cake" in a non-baking context can refer to any food that's been
> > compressed
> > > into a solid block, usually with one definitely smallest dimension.
Thus
> > we
> > > have rice cakes, yeast cakes, etc.
> > >
> > > But generally, at least by my way of looking at it, the difference
> between
> > > bread and cake is that in cake, the amount of eggs is sufficient to
> > > contribute substantially to the *structure*, not just the *texture*.
> That,
> > > I realize, is a very vague point in itself, although in general cakes
> will
> > > be less dense than breads because once eggs start to have an impact on
> the
> > > structure, that impact is to make it lighter. In fact, a cake doesn't
> have
> > > to have any flour at all, thanks to the structure contribution of
eggs,
> > for
> > > example flourless chocolate cake. However, a cake must have some other
> > > contributor to structure besides eggs, otherwise things like souffle
> would
> > > be a cake. It's all quite fuzzy and the boundaries overlap to some
> extent.
> > > But this is at least a close approximation to the way I see things
being
> > > named.
> > >
> > >
> > > --
> > > Alex Rast
> > >
> > > (remove d., .7, not, and .NOSPAM to reply)
> >
> >
>
>