What is a bad cake?

Trough cakes, also known as egg cakes, are traditional cakes in Hebei, Shanxi, Tianjin, Beijing and other places. It is baked with fresh eggs and proper amount of sugar, flour and spices. Small round cake, reddish brown at the top, yellowish at the bottom, soft and fragrant at the entrance.

Trough cakes are popular traditional cakes in northern China. Because it is baked in a trough mold, it is called a trough cake. The production history of trough cakes is very long, even dating back to the Ming and Qing Dynasties. It is said that both Emperor Qianlong and Empress Dowager Cixi love to eat cake, especially at breakfast. According to the documents of the Ministry of Internal Affairs of the Qing Dynasty, the cakes carefully made in the pastry room (later merged into the imperial dining room) in the palace were not only for the court to eat, but also as special offerings for ancestor worship.

The characteristic cake is baked with simple materials, fresh eggs, sugar, refined powder, honey and other natural raw materials. The taste is light, pure and fragrant, soft but not slippery, and it is not greasy after eating for a long time. The cake is loose but not scattered, golden in color and long in shelf life.