Cake is an ancient western pastry, usually made in an oven. Cake is made of eggs, sugar and wheat flour as the main raw materials. Milk, fruit juice, milk powder, fragrant powder, salad oil, water, shortening and baking powder are auxiliary materials. After stirring, concocting and baking, sponge-like snacks are made.

Cake is a kind of pasta, usually sweet. A typical cake is baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, which vegetarians can replace with gluten and starch), shortening (usually butter or margarine, and cakes with low fat content will be replaced with concentrated juice), liquid (milk, water or juice), essence and starter (such as yeast or baking powder).

Taste classification

Cakes can be generally divided into three categories according to their raw materials, mixing methods and batter properties.

1. Pasta cake: The content of oil in the formula is as high as about 60% of flour, which is used to lubricate the batter to produce soft tissue, and help the batter to mix a lot of air during the mixing process to produce a puffing effect. Generally, cream cakes and pudding cakes belong to this category.

(2) Milk-soaked cake: The formula is characterized in that the main raw material is eggs, without any solid fat. Protein, which is tough and denatured in egg liquid, is used to make cakes fluffy in the process of batter mixing and baking. According to the egg materials used, it can be divided into egg white (such as angel cake) and sponge (such as sponge cake).

(3) Foamed cake: It is made by mixing batter and foam and changing the structure of foam cake.