Classification of cakes
(i) Cakes without icing: these are cakes contain higher percentage of fat or butter may contain dry fruits, fruits etc.
- Butter sponge
- Caramel cake
- Madeira cake
- Victoria sponge
- Swiss roll
(ii)Cakes with icing: the base for decorated cakes is a fatless sponge or Genoese.
- Cream and fruit cakes
- Black forest cake
- Chocolate truffle cake
- Butter icing cake
- Royal icing cake
General methods for making cake
- Rubbing-in-method
- Creaming method
- Whisking method
- All in one method
Basic types of cakes:
- Butter type cake
- Foam type cake
- Chiffon type cake
- Butter-type cake: contain butter and baking powder
- Chiffon cake: it includes baking powder and vegetable oil,
- Pound cakes: type of butter cake, made with a pound each of butter, sugar, eggs, and flour.
- Butter layer cakes: can be arranged in layers
- Angel food cake: is made with egg whites.
- Genoese: is made with whole eggs gives it a richer flavor than angel food cake
- Sponge and foam cakes
- Low-or no-flour cakes: cakes made without flour have a creamy. Can be baked or unbaked:
- Baked flourless cakes: baked cheese cakes and flourless chocolate cakes.
- Unbaked flourless cakes: these types of cakes are typically molded in a dessert ring or spring form pan then simply chilled before unmolding.