Kinds of Cakes

Cakes are a sweet variation of bread that is believed to first appeared in Greek and Roman society. In 1956 cake flour was invented by using a soft winter wheat.

There are two main types of cakes—butter and foam cakes. Butter cakes are those made with solid shortenings and foam cakes are those made with a large number of eggs or egg whites

The two categories differ from one another in many significant ways. The most significant difference in the final cake variety is based on the choice and proportion of ingredients, how they are mixed, the pans they are baked in, oven temperature, baking time and the way in which they are cooled. All types lend themselves to limitless variations.

SHORTENED (BUTTER) CAKES

Even though these cakes also may be made with solid shortening or margarine, most people still call them butter cakes. They're moist, light, tender and fine-textured.

There are various ways of combining the ingredients for shortened cakes, but all are based on what is called the conventional method. The ingredients are combined in a certain way to form the structure of the cake. Properly executed, it produces a tender cake with a light, delicate texture. 

UNSHORTENED (FOAM) CAKES

Foam cakes contain a large number of eggs or egg whites. Their light, fluffy texture comes from the air beaten into the eggs and from steam that forms in the batter during baking.

To make a foam cake, you need two or three main ingredients: a high proportion of eggs to a lesser proportion of sugar and very little wheat flour, if used at all. In some cakes, finely ground nuts and the cocoa particles in chocolate stand in for most or part of the flour. Textures range from dense and spongy to light and airy, or from crispy and dry to melt-in-your-mouth tender depending on the proportions of these ingredients, and the optional presence of added ingredients, such as vegetable oil, melted chocolate or butter, cream or sour cream.

The three types of foam cakes are angel food, chiffon and sponge. Angel food cakes contain no shortening or oil and use only egg whites. Chiffon cakes contain oil and use egg yolks and whites. Sponge cakes contain no shortening or oil and use egg yolks and whites.

Secret of Successful Cake
Secret for Butter Cake
Secret for Foam Cake