Show Subscription Form




Basics of Cakes

Cakes add a festive air to any meal and usually make an appearance at special-occasion dinners. Cakes can be rich and moist, dense, buttery or airy and are divided into two basic categories:

Butter cakes get their name because the batter is made from creaming fat - such as butter or shortening - with sugar. The creaming traps air in the batter; this trapped air expands during baking and gives the cake its height. Butter cakes have a fine moist texture and a tender crumb.

Foam cakes contain a high proportion of eggs or egg whites to flour. Beaten eggs give foam cakes their light, fluffy texture.

There are three kinds of foam cakes: angel food, sponge and chiffon. Angel food is made with whipped egg whites but without fat and has a delicate crumb. Sponge cake also is made without-fat contains both egg whites and yolks (the fat in the cake comes only from egg yolks). Sponge cakes have a richer texture than angel food. Chiffon cake, which has the richest texture of the three types, is made with fat and both egg whites and yolks.

Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT