There are many types of cakes, and there are many ways to divide them into different categories, but professional bakers will classify cakes according to ingredients and mixing methods. (Home bakers tend to sort cakes by taste, i.e. chocolate cakes, fruit cakes, etc.) This is useful when trying to decide what to eat, but not so useful when trying to figure out how to bake a cake. ) Depending on how the dough is prepared, you will find that the final texture (and colour, whether it is yellow or white cake) varies. The following is a complete list of basic types of cakes, but it is by no means an exhaustive list.
Cream Cake
Any cake recipe that begins with "buttercream and sugar" is a butter cake. After having mounted the cream, add eggs to aerate the dough slightly, add flour to give it structure and texture, and baking powder or baking soda. a soda so that it goes up in the oven. The different types of cream cake series cake batter include chocolate, white, yellow, and marble; for white and yellow cakes, colouring usually depends on whether they contain whole eggs, additional egg yolks (yellow cakes) or only white cakes (white cakes).
Pound Cake
The pound cake is a relative of the butter cake. It is called so because it can be measured by a ratio: a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. In some pound cake recipes, you'll see the eggs separate and the egg whites are whipped and folded into the dough to ferment; in other recipes, you will find leavening agents such as baking soda and baking powder, which can be well put in the butter cake is folded. These cakes are generally very light and can be eaten straight away, or they can be sprinkled with a simple frosting or water frosting. The pound cake is usually baked in bread or a saucepan. Many coffee cakes, sour cream cakes, and fruit crumb cakes are variations of the pound cake.
Sponge Cake
Recipes that don't contain baking soda or baking powder but contain a lot of raw eggs or egg whites? It is a sponge cake. There are several types of sponge cake. No matter where you are, you will be called differently.
Genoise Cake
In Italy and France, sponge cakes are called Genoise Cake; in genoise cakes, the whole egg is beaten with sugar until thick and ribbon-shaped, then flour (sometimes butter) is added and the dough is cooked; the result is a round shape Baked in a cake tin and simply frosted, but sponge cakes are also soft enough to be baked in a cake tin and rolled into meat rolls.
Genoise cake lacks a lot of confident flavours, but when a lighter texture than butter cake is required, it is usually used to make layered or rolled cakes. To increase flavour and moisture, sponge cake layers are always moistened with flavoured syrup. They are usually cut into thin horizontal layers and stacked with rich ingredients such as cream. These layered cakes are common in coffee shops across Europe and are called "European" to distinguish them from American butter layered cakes, which usually have fewer and thicker layers.
Biscuit Cake
Biscuit cake (still pronounced bees-knee in the French style) is another sponge cake that contains both white and egg yolk, but unlike sponge cake, the white and egg yolk are whipped separately and then folded together. This will create a light dough that is drier than a sponge cake but retains its shape better after mixing. For this reason, it is often used in welt shapes such as boudoir. If baked in a tube pan like an angel cake, it will make a very chewy sponge cake. This cake was popular in the early 20th century but has since fallen out of favour. However, it is still known in a slightly different form from the classic Passover sponge cake, in which the flour is replaced by unleavened bread flour and potato starch.
Chiffon Cake
This fairly recent American invention was invented by a vendor who sold the formula to General Mills, who disseminated the formula through marketing materials in the 1940s and 1950s. The classic chiffon cake is a mixture of cake and sponge cake. It includes baking powder and vegetable oil, but the eggs are separated and the egg whites are beaten into soft peaks before being folded into a dough. It can make the cake with soft crumbs and rich flavour like oil cake, but with a lighter texture and more like sponge cake. Chiffon cakes can be baked in a tube pan like angel food cakes, or they can be covered with toppings and frosting.
Baked Flourless Cake
These include the baked cheesecake and the flourless chocolate cake. For ease of removal, they are usually made from spring moulds, but some may also be made from regular round cake moulds. A pot filled with water is usually placed in a larger pot, which is half-filled with water to insulate the delicate butter cake from the high heat at the bottom of the oven, which can make the baked cake porous instead of thin. 'a silky texture. This is called baking a cake in a bain-marie.
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