It's a Piece of Cake to Bake a Pretty Cake Quiz

Answer: Lolly cake

Don't be fooled by the name - traditional lolly cakes are not made of Chupa Chups or boiled sweets on sticks, but Eskimo Lollies or Fruit Puffs, which are coloured marshmallow sweets. The recipe also calls for malt biscuits, condensed milk and desiccated coconut, in which the cake is rolled before being put into the fridge to set.

Answer: Coconut milk

After the cake has been cooked, it must be soaked in a mixture of condensed milk, heavy cream (or regular milk) and powdered milk (recipes suggest poking holes in the sponge before pouring the milky mixture over, the better to make the cake absorb it). To add to the milk overdose, some recipes recommend serving the cake with Cool Whip or whipped cream on top, although meringue or chocolate ganache can be used as well.

Answer: Chocolate

Chantilly cake is a Hawaiian cake. It is similar to German chocolate cake, but substitutes macadamia nuts for pecan nuts, and omits coconut from its frosting.

Garash, or torta garash, is a Bulgarian layer cake, containing crushed walnuts and covered with chocolate icing

Sachertorte is Austrian, and is named after the confectioner Franz Sacher, whose son Eduard developed the recipe into the cake we know today. It is said to have first been made in 1832, at a dinner hosted by Prince Metternich. Rich and dense, it is coated with dark chocolate icing, and has its own national day on 5th September.

Torta caprese is Italian, named after the island of Capri, where it was served to tourists in hotels. Instead of flour, it uses ground almonds; according to one local legend, it came about by accident when a baker forgot to use flour in his cake.

Answer: Cream cheese

In order to make a pound cake the traditional way, you would also need a pound of eggs. That said, a 'pound cake' doesn't always have to have a pound of each ingredient; the term can be used for any cake using a 1:1:1 ratio of those basic ingredients.

In Guadeloupe and Martinique, there is a variation of the recipe which uses dark rum as flavouring, while the Puerto Rican 'ponqué' contains ingredients soaked in dessert wine.

Answer: Princess cake

Originally called green cake (for obvious reasons), the princess cake is so named because it was a favourite with Princesses Margaretha, Astrid and Martha of Sweden; Jenny Akerstrom, their governess, came up with the recipe, which was included in a cookbook titled 'The Princess Cookbook'.

There is actually a prince cake, but the marzipan used for it is yellow. Another variation, opera cake, is covered with pink or red marzipan.

Answer: Pink

It is uncertain as to how this colourful cake - also known as 'chapel window cake' and 'domino roll' - got its name. One urban myth suggested that the cake was served at the 1884 wedding of Princess Victoria and Prince Louis of Battenburg, with the four squares representing their sons.

However, early Battenburg cake recipes published after 1884 had nine sections! As an aside, the chessboard-like 'Battenburg markings' on the side of emergency vehicles are named after the cake.

Answer: Pineapple rings

To make this cake, you have to put the pineapple rings (with glace cherries in the centre of the rings, if you like) on the bottom of the cake tin, and then pour the cake mix on top. (One recipe by Nigella Lawson recommends using pineapple rings canned in their own juice, rather than in syrup, as you can add the juice to the sponge to make it lighter.) Some recipes use pear slices instead of pineapples, or flavour the sponge with ginger.

Answer: Hungary

The Dobos cake ('Dobos torta' in Hungarian) was invented by Joszef Dobos, a Budapest confectioner, in 1884, and soon became a favourite in Austria-Hungary. Using buttercream was an unusual practice at the time, as most cake fillings were made of whipped cream or custards.

A New Orleans variety called Doberge cake exists, with six layers sandwiched together with custard (half lemon and half chocolate), and coated with buttercream icing.

Answer: Funnel cake

Often enjoyed at carnivals and seaside resorts, funnel cake is made by pouring cake batter through a funnel into a frying pan, and deep-frying the batter until it turns golden brown. Like crepes, another outdoor festival favourite that can be eaten on the hoof, they can be served with lemon juice, Nutella, jam, or powdered sugar.

The pretzel-like jalebis of the Indian subcontinent are made in a similar way.

Answer: Lemon juice

A British teatime classic, the Madeira cake's name has nothing to do with the Portuguese island. In fact, it's so called because in Victorian England, slices of the cake were accompanied by a glass of Madeira wine. A seasonal variation called Tunis cake exists, which is topped with chocolate icing and marzipan fruits, and served at Christmas.