Cuisine of Ceredigion a traditional cake made at this time, which is flavoured with caraway seeds. The Threshing Cake, or Cacen Ddyrnu, is a traditional cake made at threshing time and uses buttermilk and bacon fat, which are always available on Welsh farms. Teisen Carawe, or Seed Cake, is another cake using caraway seeds. It is one of the oldest of the Welsh egg-raised cakes and is traditionally associated with chapel and Sunday tea in the parlour. An old Ceredigion recipe is Christmas Cake, or Teisen Ddu Nadolig, which typically includes some home brewed ale. Commercial bakeries developed in urban areas during the
Angel food cake beaten egg whites (yolks would make it yellow and inhibit the stiffening of the whites) and no butter. The first recipe in a cookbook for a white sponge cake is in Lettice Bryan's "The Kentucky Housewife" of 1839. Since there is no butter in the cake, the angel food cake is not related to the butter cakes: snow-drift cake, silver cake or lady cake. "The Home Messenger Book of Tested Recipes", 2d ed., 1878, by Isabella Stewart contained the first recipe for Angel's Food Cake. Stewart's detailed recipe called for eleven egg whites, sugar, flour, vanilla extract and cream of