Cakes are tasty and the highlight of every celebration, however, some people do not know that there are different types of cakes. Cakes are divided into various categories, but professional bakers categorise them by ingredients and mixing methods.  Below is a comprehensive but by no means exhaustive list of the basic types of cakes.

1. Butter cake

Butter cake recipe begins with cream butter and sugar. After the creaming, you add eggs to aerate the batter a bit, flour and sometimes another liquid, like milk to give it structure and texture, and baking powder or baking soda to ensure that it rises in the oven.

2. Poundcake

Pound cake is a relative of butter cake. It’s so-named because it can be measured as a matter of proportion: a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. These cakes are usually very lightly flavoured and served plain or topped with a simple glaze or water icing.

3. Sponge cake

Sponge cake usually contains no baking soda or baking powder but lots of whipped eggs or egg whites.

4. Genoise Cake

In genoise, whole eggs are beaten with sugar until they’re thick and ribbony, and then flour and sometimes butter is added and the batter is baked.

Genoise lacks much assertive flavour of its own. To add flavour and moisture, genoise cake layers are always moistened with a flavoured syrup.

Also read:
– Five Beauty Uses Of Baking Soda Every Woman Should Know
– Five Pros And Cons Of Eating Junk Food
– Learn How To Make Yummy Shawarma In Your Kitchen With These Steps

5. Biscuit Cake

Biscuit cakes are another type of sponge cake containing both egg whites and yolks, but, unlike genoise, the whites and yolks are whipped separately and then folded back together. This creates a light batter that’s drier than a genoise but holds its shape better after mixing.

6. Angel Food Cake

Angel food cakes are made with egg whites alone and no yolks. The whites are whipped with sugar until they’re very firm before the flour is gently folded in, resulting in a snowy-white, airy, and delicate cake that marries beautifully with fruit. Most angel food cakes have a spongy, chewy quality derived from their relatively high sugar content and the absence of egg yolks.  There’s also no butter here, so the cake is fat-free.

7. Chiffon Cake

A classic chiffon cake is kind of a cross between an oil cake and a sponge cake. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten to soft peaks before being folded into the batter. This creates a cake with a tender crumb and rich flavour like an oil cake, but with a lighter texture that’s more like a sponge cake.

8. Red Velvet Cake

Red velvet cake is essentially a butter cake, though it is frequently made with oil instead of butter. In addition, cocoa is added to the cake batter to create a distinct red velvet flavour.

 

For your daily dose of tech, lifestyle, and trending content, make sure to follow Plat4om on Twitter @Plat4omLive, on Instagram @Plat4om, on LinkedIn at Plat4om, and on Facebook at Plat4om. You can also email us at info@techtalkwithtdafrica.com and join our channel on Telegram at Plat4om. Finally, don’t forget to subscribe to our YouTube channel HERE.