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
Angel food cake range from 325 to 375 °F, while baking time ranges from 30 minutes to one hour (Suas, M. 2009). If the angel food cake does not bake long enough, the foam and gel structures will not reach their full potential. In a bakery, angel food cakes could be baked in a rack oven, revolving oven, convention oven, or small deck oven. A commercial bakery may use a tunnel or traveling oven. When the cake has finished baking, it should have a golden brown color on the exposed area. The final volume will generally be two to three times larger than