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There are many different types of cake recipes and many different ways of dividing them into various categories, but they are generally classified according to whether or not they contain fat,also known asshortening(not the be confused soley with just processed shortening). Thus, cakes are either:SHORTENED (BUTTER OR OIL)CAKESorUNSHORTENED (FOAM) CAKES.Chiffon cakes make up the third category, but herethey're included with unshortened(foam) cakes.
| SHORTENED CAKES: contain fat, frequently in a solid form Three basic types. | UNSHORTENED CAKES: contain little or no fat High ratio of eggs to flour and fall into three categories. |
| American Butter cakes | #1: No Fat Angel food cakes Meringues |
| Pound cakes | #2: Only Fat is Egg Yolk Sponge Jelly Roll Cakes or Biscuit Roulades |
| Oil cakesand Cake Mixes | #3: Oil and Fat in Addition to Egg Yolks Chiffon Genoises |
| NOTE: Flourless Cakes can be a type of foam cake. |
MORE CAKES:
PEtit* FOURS (PETIT FOUR) CAKESand CUPCAKES (CUP CAKES) are miniature cakes.
Cakes can be FILLED, FROSTED and GLAZEDand DECORATED. Decorated cakes include WEDDING CAKES.
See AlsoBasics of Cake Baking
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