Bake a Cake With Me! Trivia Quiz

Answer: Black Forest gateau

Named for the Black Forest region of Germany from which it originates, Black Forest cake (or gateau) is a very rich, almost decadent, dessert. It consists mainly of rich chocolate cake accompanied by brandy-soaked cherries, kirsch being a cherry-based brandy. A variation for children (or non-drinkers) replaces the kirsch with sugary cherry syrup.

Answer: Lamington

Lamingtons are a treat from Australia, consisting of little sponge cakes (or other plain cake) coated in chocolate icing and then rolled in dried (desiccated) coconut. Named for Lord Lamington, a former Governor of Queensland, the Lamington celebrated its 100th birthday in 2001.

Answer: Funnel cake

In the USA, the deep-fried batter dusted with confectioner's sugar known as a funnel cake is often associated with the Pennsylvania Dutch, though some sources date the treat to medieval fairs in Europe. I'm reminded of the Spanish churro, and find that there is a variation called 'churro funnel cake'.

Answer: Angel food cake

Stiffly beaten egg whites give angel food cake its fluffy texture and make the dessert seem lighter than air. Its so-called chocolate counterpart, Devil's food cake, also differs in that the more sinful cake contains butter, whereas the virtuous one does not.

Answer: Christmas cake

A traditional English Christmas cake is made weeks in advance, to allow time for the absorption of the weekly doses of whiskey (or whisky or rum or...) to keep the cake moist and allow it to mature. Besides mixed dried fruit, candied peel and treacle, the ingredients can include a coin or coins (traditionally a sixpence) to bring luck to the finder. Marzipan is a type of almond paste that is spread on the cake underneath the icing.

Answer: Victoria sponge

A plain cake made from the most basic ingredients, the Victoria sponge (or sandwich) is sometimes said to have been a favourite of Queen Victoria, though other sources say it was a simple, safe treat for a child's nursery tea. The sandwich name comes from using two sponges (or splitting one) and sandwiching them with raspberry jam, and sometimes buttercream.

Answer: Upside-down cake

The name says it all, really. The fruit, pineapple for example, is put in the pan first and covered by the cake batter. Once the baking time is up the pan is inverted and the cake served upside-down, with the fruit now on top. Pineapples work particularly well for this cake, but apples, peaches and even plums also can be used.

Answer: Battenberg cake

Battenberg cake comes in an oblong shape, covered in marzipan. When sliced the pink and yellow squares can be seen, made up of pink and almond sponge held together with (apricot) jam. It is a very English tea time treat, which I first encountered in the home of my great-aunt, as a follow up to cress sandwiches.

Answer: Magdalena

These tasty treats don't require icing, as the lemon zest, milk, sugar and oil provide all the flavour one can ask for in a breakfast or tea time nibble. The online tutorial I found stresses that the oil used must NOT be olive oil, which has too strong a flavour, and recommends sunflower seed oil instead.

Answer: Lava cake

This one has a number of names - chocolate lava cake, molten chocolate cake, lava cake - but the essential feature is the central reservoir of liquid chocolate, which oozes out, like lava from a volcano, when the cake is sliced.