There is seldom anyone who does not love cake. Without the traditional cake cutting, no party is complete! There are so many various varieties of cakes on the market today that mix wonderful flavor with outstanding looks! There are numerous ways to classify or categorize cakes, ranging from various varieties of cake icing to various sorts of birthday cakes.
Flourless cakes, both baked and unbaked, have their own category! There’s an entire cake world out there. But first, let’s learn about different varieties of cakes that every baker should be familiar with.
Butter cake
Butter cake is regarded as the national cake of the United States. Butter cake, also known as shortening cake, has a buttery texture and is one of the most popular cakes. It comes in a variety of shapes and tastes. The cake is popular all across the world and has a worldwide flavor. It comes in a variety of shapes, as well. It is frequently offered at weddings and birthday parties in various forms. White and yellow cake are the most frequent varieties. Both are quite straightforward, containing flour, eggs, butter, sugar, salt, and a chemical leavening duo.
Carrot cake
Carrot cake is a sweet American cake containing carrots, spices, and walnut chunks. The spice taste, wonderfully moist crumb, and velvety cream cheese icing make this cake stand out. Carrot cake is a cake with carrots included into the batter. The grated carrot orange flakes add color, texture, sweetness, and moisture to the cake. Carrot cake can be eaten plain, but it’s more typically glazed or topped in cream cheese icing and walnuts, which are often sliced. They’re frequently adorned with carrot-shaped icing or marzipan.
Pound cake
Pound Cake is a white, dense cake that is possibly the most basic and well-known. This cake is traditionally made using a pound of flour, butter, eggs, and sugar. Although it is usually simple, there are several flavored, lighter variants available nowadays. A pound cake can be prepared in a loaf pan or a Bundt pan. The cake’s solidity and simplicity make it a favorite accompaniment to fruit or whipped cream. The crumb is elastic and the grain is tight in this shorter cake. Citrus fruits or vanilla are commonly used in a pound cakes. Another new ingredient in the recipe is sour cream. It can be coated with powdered sugar or topped with a thin frosting or glaze. It is, however, rarely extensively iced.
Red Velvet cake
A vanilla cake with a few teaspoons of cocoa powder and crimson food coloring is known as red velvet cake. The acidity of the vinegar and buttermilk adds a tanginess to the batter that balance out the sweetness of the traditional cream cheese-butter icing. The cake crumb is extremely fine, delicate, and silky. The flavor of red velvet cake is mild cocoa with a somewhat acidic edge. The most prominent flavor is the cream cheese icing. The texture is perhaps even more crucial than the flavor: smooth, delicate, tender, and light with creamy frosting.
Genoise Cake
Genoise is a traditional sponge cake enhanced with butter and egg yolk that is frequently used as a base for European-style tortes and cream-filled cakes due to its mild flavor. To that aim, it’s almost often coated with a flavored syrup, which keeps it wet and gives the completed cake a complimentary flavor. While genoise isn’t difficult to make, it does require meticulous attention to detail and a gentle touch: fold the flour into the batter lightly to avoid a dense cake.
Sponge cake
A sponge cake is made purely of flour, sugar, and eggs, with no shortening. As a result, when properly baked, the cake is noticeably light and fluffy. These cakes are also incredibly porous, with characteristic pores that give them a sponge-like appearance. Because sponge cake is a very solid and lasting cake, it is used as the base for numerous sweets in addition to being eaten on its own. Because of its absorbency, it’s great for sweets that call for cake soaked in syrup or alcohol, as the cake will absorb the taste without coming apart.
Biscuit cake
Another sponge cake that combines both egg whites and yolks is biscuit cake. The egg whites and yolks are whisked separately before being folded back together, which is one major distinction from Genoise cakes. This allows it to keep its structure after mixing, resulting in a batter that is denser and lighter than genoise. The biscuit cake is a version of the traditional Passover sponge cake, in which potato starch and matzo cake meal are used instead of flour in the recipe.
Baked and unbaked flourless cake
Unbaked flourless cakes include cheesecakes and mousse cakes, which are shaped in a dessert ring or spring form pan and then cooled before unmolding. They frequently have a baked crust or bottom layer before the mousse is applied. Other foam cake layers are sometimes alternated with the mousse. Flourless cakes are created without flour and can be cooked or eaten raw. Because they are made entirely of egg foams with a lot of additional fat from sources like butter, cream cheese, cream, or sour cream, they have a creamy or silky texture. To prevent the cake from inflating up in the oven and collapsing due to the lack of structure from the wheat flour and tenderizing fat, these components are combined with the least amount of air possible. Flourless cakes are frequently baked in a spring form pan for ease of removal, while some can also be baked in ordinary round layer cake pans.
Chiffon cake
Chiffon cakes, like angel food cakes, are foam cakes that are leavened mostly with beaten egg whites. In fact, they resemble angel food cakes in appearance and are typically prepared in the same tube pan. Unlike angel food cakes, chiffon cakes contain both egg yolks and vegetable oil. These two components make the cake moist, soft, and tender, resulting in a delicious and long-lasting cake.
To make all the above-mentioned varieties of cakes you need a cake pan made of high-quality material. Aluminum cake pans are the best when it comes to baking wonderfully baked cakes with outstanding looks. SunBrand manufactures professional line of cake pan that is light in weight and durable. The cake pan evenly spreads the heat from center to the sides for a perfectly baked cake. They’re coated with a special non-stick coating that keeps baked foods from sticking to the intricate designs and grooves. Cleaning brushes that are excessively abrasive should not be used on cake pans, especially if they have a coating or finish that could be damaged by excessive scrubbing.
Click Here to Buy SunBrand aluminum cake mould