Frog cake 2001 the frog cake was listed as a South Australian Heritage Icon by the National Trust of South Australia. The frog cake is a small dessert shaped to resemble a frog with its mouth open, consisting of a sponge base with a jam centre, topped in artificial cream and covered with a thick layer of fondant icing. The recipe today remains identical to the one employed when the cake was first produced in the 1920s. When manufactured, large layers of sponge cake are combined and cut mechanically into shape, covered in the fondant, and the mouth is then formed with
Wacky cake Wacky cake Wacky cake, also called crazy cake, Joe cake, and WW II cake, is a spongy, cocoa-based cake. It is unique in that unlike most pastries and desserts, no eggs, butter or milk are used to make the cake batter. Wacky Cake may have been created as the result of rationing during World War II, when milk and eggs were scarce. Active ingredients in wacky cake include flour, sugar, cocoa powder, baking soda, vegetable oil, white vinegar, salt and vanilla extract. The eggless batter means that the structure of the cake is entirely supported by gluten, which is strengthened