Cake

Popular Kinds of Cakes

 

Some of the different kinds of Cakes that are very famous in Indian culture as well as around the globe:

 

Butter Cake

Butter cake is the primary ingredient for making any other cake as any type of cake recipe requires or begins with cream, butter, or sugar. For making a butter cake, butter is the main ingredient & it also contains flour, eggs, sugar, & leaving agents like baking soda (or baking powder). Butter cake is considered to be as one of the well famous & best cakes in American baking culture. This cake is a very lighter, fluffier cake which is the traditional mixture of food ingredients.

 

Pound Cake

Pound cake, we can say it is a relative of butter cake. The pound cake is so-called because while making it, all the ingredients are measured in terms of pound proportion, like a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. There are many types of recipe techniques for making a pound cake & totally depends upon the cake maker only such as, in some pound cake recipes, the eggs are separated and the egg whites whipped and folded into the batter. In some recipes, cake makers add baking soda and baking powder, into the butter-cake fold to make it looser. 

 

Generally, Pound cakes are very lightly flavored and have a deep texture. Pound cakes have mainly served plain and ice cream cones, cookies are used as toppings over it. Nowadays pound cake has many new-new variations like coffee cakes, sour cream cakes, and fruit crumb cakes, etc.

 

Sponge Cake

As the name suggests, the sponge cakes contain a lot of whipped eggs or egg whites, for making its spongy texture. The fact about the sponge cake is that it does. In India, there are many variations that can be easily found of sponge cakes & whenever you demand, sponge cakes easily available for you. 

 

Genoise Cake

In Italy and France region, a sponge cake is basically called a genoise cake. There is a small difference between the sponge cake & genoise cake means for making a genoise cake, eggs are beaten with sugar until they became thick and ribbony, and then it is mixed with flour (or with butter) and it is then simply baked. Mainly, it is baked in a round cake pan and simply frosted, but the Genoise cake can also be baked in a jelly-roll pan.

Genoise cakes actually need a lot of self-assured kind of its own means requires a lot of attention while preparation, however, it is generally expected used to build layered. To add flavor and dampness, genoise cake layers are constantly dampened with an enhanced syrup, and they are frequently cut into meager flat layers and stacked with rich fillings, for example, buttercream. These layer cakes, normal in the cafés of Europe, are classified “European-style” to recognize them from American-style spread layer cakes, which for the most part have fewer, thicker layers.

 

Biscuit Cake

Biscuit cakes or we can say that cookies cake, are also a type of sponge cake that contains both egg whites as well as egg yolks. But, the egg whites and yolks are whipped separately and then folded back together, like in preparation of Genoise cake. This will result in the creation of a light texture batter means the batter of the cake is drier than a genoise cake & can easily hold its shape better than Genoise cake, after mixing. 

 

Thus, it’s frequently utilized for funneled shapes like ladyfingers. Whenever prepared in a cylinder dish like a fluffy cake, it makes an extremely chewy wipe cake that was very famous in the mid-twentieth century yet has since become undesirable. Nonetheless, it’s actually referred to in a marginally unique structure as the exemplary Passover wipe cake, in which the flour is supplanted by matzoh cake supper and potato starch.

 

Baked-Flourless Cake

Some of the famous Baked-flourless cakes include baked cheesecakes and flourless chocolate cakes. They are generally made in a springform pan but some cakes are also made in regular round layer cake pans. The fact about the making of cake is that the pan (that contains cake ingredients) is placed in a larger pan which is half-filled with water to heat it which makes the cake more delicious, creamy than other oven heated cakes. This process of heating through water is called as baking the cake in a water bath. At last, it is a very unique cake from other cakes because of its making techniques.

 

Unbaked-flourless Cake

These types of cakes are generally eaten as a dessert-type meal and before unmolding, it is simply chilled on a ring or springform pan. Some of the famous unbaked flourless cakes are cheesecakes and mousse cakes. These cakes generally contain a bottom layer that is baked before the mousse is added. But, it also took many variations like sometimes other layers also get added in these cakes like genoise or biscuit layer but it is optional.

 

Carrot Cake

Carrot cake has similar techniques of preparation to butter cake. The only difference is that instead of using butter, people use eatable oil like vegetable oil, refined oil, or canola oil. Because of this the carrot cake will store or be kept for a long run than butter cakes but storing carrot cake for the long run can be hazardous to our health as after a pre-defined time, it starts losing its greasy side. For making carrot cake eggs white & egg yolks are beaten with sugar & added to OIL.

 

Red-velvet Cake

Red velvet cake is a kind of cake & it is generally made with oil instead of butter. This cake is well famous because of its red-velvet flavor & this flavor mainly comes by addition of cocoa. The ingredients used for the preparation of Red-velvet cake include buttermilk, cocoa, beetroot, flour, vinegar (or baking soda/powder), or red food coloring. We can say that red-velvet cake is somehow related to red devil’s food cake & it is mainly originated from Maryland, in the 20th century. Red velvet cake is generally served as a fancy dessert food & cherries, cookies are used as toppings over it.