(One) Efficacy and function

Cakes have multiple efficacy and functions. Firstly, in terms of protecting the liver, cakes contain abundant high-quality protein, which can help repair damaged liver cells and tissues in the body. For some people who often stay up late, drink alcohol, or have a heavy liver burden, consuming an appropriate amount of cake may help maintain the normal function of the liver. Secondly, cakes are rich in nutrients such as lecithin and ovoflavin, which can promote the development and growth of cells and tissues in the nervous system, thereby playing a role in strengthening the brain and enhancing intelligence and improving memory. Moreover, cakes contain very rich protein and have the effects of beautifying and nourishing the stomach. For beauty lovers, the nutritional components in cakes can help maintain the elasticity and luster of the skin. In addition, cakes contain trace elements such as calcium and phosphorus, which are very good foods for supplementing nutrition for people of all ages, including the elderly, middle-aged, young, and children. Eggs contain rich protein, fat, vitamins, and minerals, including iron, calcium, and potassium elements, etc., which are all essential nutrients for physical growth and development. The protein in cakes is high-quality protein and has a good repair effect and function on liver tissue damage.

Cakes: A Culinary Delight with Rich History and Varieties

Cakes are a shining star in the world of cuisine, captivating our taste buds with their diverse varieties, long history, and enticing flavors. In this article, we will explore the wonderful world of cakes, from their origins and development to their different types and nutritional value. We will also discuss the appropriate consumption of cakes for different groups of people and the importance of maintaining a balanced diet while enjoying this delicious treat.

**I. The Origin and History of Cakes**

Cakes have a long and fascinating history that dates back to ancient times. The earliest cakes were made in the Middle East. According to archaeological findings, there is a group of bas-reliefs in the tomb of Pharaoh Ramses II of ancient Egypt, which shows the labor scenes and various shapes of ancient Egyptian cake workshops. At that time, people made cakes in a relatively primitive way, using hot stones as "ovens" and only using coarse flour, honey, and fruits as raw materials.

With the development of trade, cakes first spread to Italy and then to other European countries such as France and the United Kingdom. In the Dark Ages of Europe, cakes were a symbol of ancient religious myths and miraculous superstitions. Early trade routes brought exotic spices from the Far East to the north. Nuts, colognes, citrus fruits, dates, and figs were introduced from the Middle East. Sugar cane came from India, China, and South Pacific island countries. These raw materials were only owned by monks and nobles. They mixed these things with honey gingerbread and hard biscuits to make pastries.

As trade往来 became more frequent, European eating habits gradually changed. Especially with the return of European crusaders and the arrival of Arab merchants, the use of various spices was no longer limited to the upper class. The introduction of Middle Eastern recipes promoted the development of the baking industry in major trading towns in Central Europe. By the end of the Middle Ages, the use of spices became increasingly common and developed, enriching and promoting the technology of the pastry baking industry. With the widespread popularity of nuts and sugar, almond paste also became popular. This almond paste was baked in a wood-carved relief mold, and the patterns on the mold were mostly related to religious admonitions. Later, it gradually evolved into cakes.

Later, cakes slowly spread to China.

**II. The Origin Stories of Various Cakes**

Fruit cakes originated in the Middle East. In the 13th century, Italians created the word "panforte", which literally means indigestible bread. A mixture of strong-flavored candies and seasonings originated in Siena and was covered with butter and sugar. In the 16th century, fruit cakes had greater development because Europeans liked the taste of Caribbean sugar, which led people to make sweet fruits. In the 18th century, fruit cakes were declared immoral luxuries and were even banned in some parts of Europe. But during the reign of Queen Victoria, fruit cakes regained popularity and were used as wedding cakes.

Cheesecakes originated in ancient Greece. In 776 BC, they were made as desserts for the then Athens Olympics. Then the Romans spread cheesecakes from Greece to the whole of Europe. In the 19th century, they spread to America with European immigrants. Cheesecakes, also known as cheese cakes or cottage cheese cakes, are a kind of Western dessert. In English, it is cheese cake. It has a soft upper layer, mixed with special cheeses such as ricotta cheese or cream cheese, plus sugar and other ingredients such as eggs, cream, shredded coconut, and fruits.

The origin of carrot cakes is not clear. Its recipe can be traced back to the late 1500s. Carrot cakes are made of shredded carrots, spices, nuts, raisins, and rich cream cheese frosting.

**III. The Nutritional Value of Cakes**

Cakes have various functions and effects. Firstly, in terms of protecting the liver, cakes contain rich high-quality protein, which can help repair damaged liver cells and tissues in the body. For some people who often stay up late, drink alcohol, or have a heavy liver burden, moderate consumption of cakes may help maintain the normal function of the liver. Secondly, cakes are rich in nutrients such as lecithin and ovoflavin, which can promote the development and growth of cells and tissues in the nervous system, thereby playing a role in strengthening the brain and improving intelligence and improving memory. Thirdly, cakes are very rich in protein and have the effects of beautifying and nourishing the stomach. For beauty lovers, the nutrients in cakes can help maintain the elasticity and luster of the skin. In addition, cakes contain trace elements such as calcium and phosphorus, which are very good foods for supplementing nutrition for people of all ages, including the elderly, middle-aged, young people, and children. Eggs contain rich protein, fat, vitamins, and minerals, including iron, calcium, and potassium elements, which are all essential nutrients for physical growth and development. The protein in cakes belongs to high-quality protein and has a good repair effect on liver tissue damage.

However, the suitability of cakes for different groups of people varies. Generally, people can eat cakes, but pay attention to moderation. Pregnant women can eat cakes. Occasional consumption of sweets can make people feel happy and supplement nutrients, but they should be eaten in moderation, otherwise they are easy to gain weight. People with damp-heat constitution and diabetes patients are not suitable for eating cakes because cakes generally contain a lot of sugar. Infants and young children should eat cakes with caution. A large amount of oil is used in making cakes, mostly saturated fatty acids, which may increase blood lipid levels.

**IV. Taboos on Eating Cakes**

Eating cakes with beer will increase blood lead content, lead to fat accumulation, and may affect heart function and inhibit and damage brain cells. Therefore, when eating cakes, avoid drinking beer at the same time. Due to the high sugar content in cakes, diabetic patients may experience elevated blood sugar levels after eating, aggravating the condition, so they are not suitable for eating cakes. People with damp-heat constitution may aggravate the symptoms of damp-heat in the body and cause discomfort after eating cakes, so they should also avoid eating them. Infants and young children's physical development is not yet complete. The oil and sugar in cakes may have adverse effects on their bodies, such as increased blood lipid levels and obesity. Therefore, it is not recommended for infants and young children to eat cakes.

**V. The Situation of Getting Inflamed from Eating Cakes**

Under normal circumstances, cakes generally do not cause inflammation by themselves. However, if cakes are consumed in excess or if too much oil and sugar are added to cakes, internal heat may be triggered. Because cakes contain a relatively high content of cream and a large amount of sugar, they are greasy and high-calorie foods. If consumed in excess, not only are there likely to be symptoms of getting inflamed, but there may also be problems such as food accumulation, indigestion, and abdominal distension. Especially for babies, if they eat too much cake, not only will they get inflamed, but there may also be problems such as food accumulation, indigestion, and abdominal distension.

**VI. The Diverse Types of Cakes**

1. Classification by Ingredients

- Chocolate Cake: Originating from Mexico, as the name suggests, it is a cake made with chocolate or cocoa powder. There are many kinds of chocolate cakes, with chocolate crumbs covering the surface, rich taste and rich flavors. Its main ingredients include chocolate, cherries, and cream.

- Carrot Cake: The early recipe was made by mixing carrots and dried fruits into the batter and is a relatively healthy cake. Now, carrot cakes often have icing and cream added. The main ingredients include carrots, butter, eggs, flour, sugar, cinnamon powder, etc. The color is usually light yellow and the texture is very soft.

- Angel Cake: It is a sponge cake made of egg whites, flour, and sugar. It has a texture like cotton and contains no oil at all, so it tastes very light. It is usually paired with toppings such as cream ice cream, chocolate sauce, and jam.

2. Classification by Production Methods

- Chiffon Cake: It is a mixture of foam cake and batter cake. The egg whites are whipped separately to obtain egg white foam. Usually, liquid vegetable oil is used, and sugar is added to the egg whites gradually while whipping. Compared with sponge cakes, chiffon cakes are softer in texture due to their high water content and oil content. They have better humidity, delicacy, and elasticity, and the texture is more fine and uniform. It is a common cake base on the market.

- Sponge Cake: Relying on the foaming property of egg whites, a large amount of air is filled in the egg liquid. There are whole egg whipping methods and separated egg whipping methods. The batter whipped with whole eggs will flow smoothly and has a dense and delicate taste after baking; the amount of bubbles whipped by separating eggs is greater than that of whole eggs. The egg whites must be whipped until they form a straight tip. After baking, it has a relatively dry and loose taste. In China, it is also called plain cake.

- Heavy Oil Cake: It mainly relies on oil to beat and mix in air. During baking, the gas makes the cake expand. When the amount of oil reaches 60% of the amount of flour, the air mixed in the oil stirring process is basically enough to make the cake expand during baking. When the amount of oil is less than 60%, leavening agents are needed to help the cake expand in the oven. The batter is mainly made by sugar-oil mixing method or powder-oil method. After baking, the texture is more solid. It captivates people with its rich butter flavor and oily texture and is often made into fruit cakes.

3. Classification by Style and Use

- European-style Cake: European-style cakes add chocolate, cocoa and other materials to the cake base, giving it a unique flavor. It is also layered, and various jams are added between the layers. The taste is refreshing and pleasant without being greasy. The cream is high-quality and fresh whipped cream made from fresh milk. The preservation method does not necessarily need to be stored at low temperature.

- Korean-style Cake: It focuses on creating high-value appearance and packaging. It has a fresh and simple style and clean and bright colors. With a soft and delicate cake base as the "canvas" and seasonal fresh fruits and colorful creams as the "paints", it can be accompanied by sweet and smooth ice cream, simple and delicate frosting, or a little glaze decoration, etc. It is both eye-catching and delicious. The biggest charm lies in "cutting pieces", which is suitable for mass production.

- Wedding Cake: Usually used as an important decoration and dessert at weddings, it is generally presented in a larger size. It can be multi-layered and beautifully decorated, and may have decorative elements such as flowers, icing, and lace, reflecting a romantic and solemn atmosphere.

- Children's Cake: The taste categories generally include batter type, foam type, and chiffon type. Most of them are cute in shape and bright in color, and may have decorations such as cartoon images and animal shapes. It is suitable for children's tastes and is generally not too sweet. The raw materials also pay more attention to health and safety. For example, fresh fruits can be used to replace some sugar, and high-quality flour and eggs can be used.

**VII. The Sweet Temptation of Cakes**

Cakes occupy a unique position in the world of cuisine with their unique charm and allure. From the perspective of variety, whether it is chocolate cakes, carrot cakes, angel cakes classified by ingredients, chiffon cakes, sponge cakes, heavy oil cakes classified by production methods, or European-style cakes, Korean-style cakes, wedding cakes, and children's cakes classified by style and use, each kind of cake has its own unique charm and characteristics, meeting the taste needs and aesthetic preferences of different groups of people. The rich and mellow taste of chocolate cakes, the combination of health and deliciousness of carrot cakes, the light texture of angel cakes, the delicate and soft texture of chiffon cakes, the dense and detailed texture of sponge cakes, the solid and oily texture of heavy oil cakes, the refreshing and not greasy taste of European-style cakes, the high-value and delicious combination of Korean-style cakes, the romantic and solemn atmosphere of wedding cakes, and the cuteness and health of children's cakes all make people feel endless sweetness and happiness when tasting cakes.

From a historical perspective, cakes originated in the Middle East and gradually became popular all over the world after a long period of development and dissemination. It has witnessed the development and changes of human civilization. From the simple raw material production in ancient times to the rich and diverse modern ones, from the exclusive delicacy for nobles to the daily dessert for the general public, the history of cakes carries people's pursuit and longing for a better life.

However, although cakes are delicious and tempting, we cannot ignore their characteristics of high calorie, high sugar, and high fat. When eating cakes, we need to be moderate, especially for some special groups of people such as diabetes patients, people with damp-heat constitution, and infants and young children. We need to be more cautious in choosing and controlling the amount of consumption. While enjoying the sweetness brought by cakes, we also need to pay attention to health, choose low-sugar and low-fat cake varieties, or reasonably combine other foods to balance nutrient intake.

In conclusion, cakes, with their unique position and charm, exude endless sweet temptation in the world of cuisine. Let us maintain a rational and healthy lifestyle while tasting cakes and jointly enjoy this sweet beauty.