A Guide to Types of Cakes and Their Uses
Types of Cakes
There are basically two categories of cakes. The first category is composed of cakes which might be made with butter or shortening, and use a leavening agent for example baking powder or baking soda to provide them rise. The second category includes the foam-type cakes, that rise because of the air incorporated inside the beaten egg whites.
The first category may be the Butter/shortening type cakes. These would be the classics you need to include pound cakes as well as the yellow, white, spice, and chocolate cakes. They are used in anything from traditional wedding cakes to layered birthday cakes. This type uses butter, shortening, or oil for moistness and richness, and therefore are leavened with baking powder and/or baking soda. With the oil and shortening type cake, all the ingredients can be put in the bowl as well. Making this type is actually employing a box mix, and I’m sure you will discover them better tasting! The butter recipe work best ones to use for the towering wedding cake because they are more solid. The butter based cakes are better if the butter is creamed until light and fluffy before adding one other ingredients. This will take about 3 minutes of beating. Then the sugar is added gradually, and beaten for the next 3 minutes before adding more ingredients. If you are going to produce a number of these, using a stand mixer is vital.
TIP: Before mixing the wedding cake batter, soften the butter to room temperature so it mixes easily while using sugar. If you work into tablespoon sized pieces first, the softening could be more consistent. Meaning, you won’t possess some from it liquid, although some than it remains hard.
The second category, the Foam-type cake includes Angel Food Cake, Sponge Cake, and Chiffon Cake. The Foam-type Cakes achieve their high volume from beaten eggs rather than a leavening agent like baking powder. The Sponge types tend not to contain butter, shortening, or oil. This makes them a much better option for somebody that is on a diet. Angel food cakes include the most widely used, and so are literally fat-free given that they just use egg whites, not egg yolks. Yellow sponge cakes are set with whole eggs, though the elements of the egg are added separately. Chiffon cakes will also be lightened with beaten eggs, however they are far from the truth sponge cakes because they contain vegetable oil. These cakes usually are not as firm because cakes inside the first category and they are a bad selection for large layered cakes, such as wedding cakes. Chiffon cake is wonderful for making light, fluffy cupcakes and will provide for the two-layer cake. Angel food cake and sponge cake are wonderful served with fruit or perhaps a trifle since they absorb the fresh fruit juices while retaining their texture. Jelly roll cakes or rolled cakes also have a foam-type cake.
TIPS: When making a sponge cake, make sure to beat the eggs for the proper stage; usually do not over beat or under beat. The eggs must be beaten to the stiff peak stage. You’ll know once this is achieved when a peak holds it’s shape and does not droop over. Handle the beaten eggs gently when folding them into the other ingredients or they will lose air and volume. I mix the egg whites in to the batter in thirds. With the initial third you lighten the batter. The second third lightens it more, and you will be able to keep more of the air in, which you worked so difficult to produce. By the third third the batter is light enough that you just can fold very gently and gaze after all the air inside the beaten whites.
Eggs separate with less effort when cold, but egg whites reach their fullest volume if allowed to stand at room temperature for half an hour before beating. If a few of the yolk goes wrong with get inside egg white if you are separating them, throw it and commence over. You won’t buy your egg whites to create a proper meringue when there is any yolk present.
For argument’s sake, there are many other sorts of cakes. There are specialized ethnic cakes that use yeast to create rise including stollen or coffee cake. Cheesecake, that has always seemed like much more of a pie to me. The flour-less cake which more resembles a strong pudding. And…everyone’s least favorite, the fruitcake which can be closest for the first group of cake. For our purposes, within this blog we’ll be staying while using two main categories, which will give to us a LOT of variety. Well….cheesecake will most likely make an appearance too. Good stuff!