Every day is a good day to have cake, but today you have a very special excuse — it’s International Cake Day!
Before you cut yourself a slice, we’re taking you on a dessert tour of traditional cakes eaten around the world.
Malaysia and Singapore: Pandan Cake
This green-colored chiffon cake is delightfully light and fluffy. It’s made with flour, eggs, vegetable oil, coconut milk, and sugar. But what really makes it special is the use of juice from the pandanus palm, an ingredient widely used in Southeast Asian cooking. This is what gives pandan cake its signature green color.
Mexico: Tres Leches
The name of this cake originates from the three types of milk used to make it: evaporated milk, condensed milk, and heavy cream. Sponge or butter cake is soaked in the three-milk mixture. It’s then coated in whipped cream and often topped with fresh fruit.
Italy: Tiramisu
“Tiramisu” translates in Italian to “lift me up” and that’s exactly what this delicious cake will do. To make it, ladyfingers, a type of sponge biscuit, are dipped in coffee. They’re then layered with a whipped mixture of eggs, sugar, and mascarpone (an Italian cream cheese). However, some modern versions use sponge cake instead of ladyfingers and add coffee liqueur to the mixture. Either method results in a sweet, caffeinated slice of beauty.
India: Mawa Cake
These cardamom-infused cakes go perfectly with a cup of tea. They’re made with “mawa,” which are milk solids made by slowly simmering milk until most of the liquid has evaporated. Each bite is beautifully soft and flavorful.
Germany: Black Forest Cake
This chocolate sponge cake is the definition of decadent. It’s layered between a rich cherry filling and lots of whipped cream. To be an authentic German black forest cake, the cherry filling must be made with kirschwasser — a brandy distilled from tart cherries. The cake is often topped off with more whipped cream, chocolate shavings, and cherries.
Australia and New Zealand: Pavlova
This meringue-based dessert was gets its name from a famous dancer: Russian ballerina Anna Pavlova. Pavlova was adored all over the world for her talent and many chefs named dishes after her. After she toured Australia and New Zealand in 1926, slices of pavlova cake started showing up on plates in both countries. The cake has a crisp outer shell and a soft, marshmallow-like center. It’s often finished off with heaps of freshly whipped cream and fruit such as mixed berries.
Hong Kong: Ma Lai Go
This fluffy, moist sponge cake is a go-to dessert a dim sum restaurants. It’s often made from flour, eggs, milk, sugar, and levain, a naturally aged dough that enhances the smoothness of each slice. Other cakes on this list are baked, but ma lai go is instead steamed to perfection in a bamboo basket.
United States: Angel Food Cake
This light, heavenly cake has been around in the U.S. since the 19th century. It’s made from a large quantity of whipped egg whites, flour, and sugar. It’s traditionally baked in a tube pan, which is round with deep sides and a tube in the middle that leaves a hole in the center of the cake. Topping can differ, but they’re often covered in a simple glaze or dusted with powdered sugar.
Of course, there are variations on all of these cakes, but we hope this gives you a sweet glimpse at some of the cakes people enjoy around the globe.
Now tell us: what’s your favorite kind of cake and where’s the best place to get it? Link to it in the comments below!
