Cake Cake Cake Cake
My culinary dessert journey started two weeks ago when a friend made a beautiful Pavlova. She chose to make it because another party goer had an extreme food allergy to gluten and never gets to eat dessert at parties. This cake is gelatin and gluten free! I had never heard of it or even seen it on a menu anywhere, to my knowledge. The Pavlova originates in Australia and New Zealand and was named after the beloved Russian ballerina, Anna Pavlova.
The shape of the dessert is supposed to replicate the beauty of her tutu. After tasting the delectable crispy yet airy, deliciously fruity cake, I needed to know more about baking! I stumbled upon the graphic 40 Cakes from Around the World and became obsessed with trying more. I decided to start with the Victoria Sponge cake because it looked simple and delicious and I’ve also secretly always wanted to throw a tea party. This cake was invented in England, in 1843, which is, not shockingly, part of the Victorian Era. I was also surprised that though this cake is somewhat fluffy as there is no baking powder used in the recipe.
From there I decided to try something a little less fruity. I also didn’t have to go to the store because I already had its simple ingredients! Cake three was the Bolo Polana from Mozambique. This dessert comes all of the way from Mozambique and is made from nearly a pound of mashed potatoes. That’s my kind of cake! I loved the nutty flavor from the cashews and the zing from the zests of orange and lemon. I have much to learn on the tour of these cakes from around the world, but I’m hungry and ready!