Generally speaking, the cake we are talking about contains many kinds. If we can understand these differences, we can choose the types of cakes in different periods, such as birthday cakes on birthdays, moon cakes for children and so on. But from a more professional point of view, it can be divided into three categories:

First, the batter cake (batter type)

Oil, sugar and flour are the main raw materials. By stirring the oil and sugar, add enough air to make the cake swell.

Such as muffins and cream chocolate cakes.

Generally, the first step is to mix oil and sugar before mixing other materials, or to mix oil and flour before mixing other materials. However, the flour-oil mixing method has a production condition: the ratio of oil to flour must exceed 60%, that is, 100 grams of flour should be matched with 60 grams of oil.

B, foam cake (foam type)

With eggs, sugar and flour as the main raw materials, the cake is softened by mixing eggs and sugar with sufficient air.

Such as sponge cake and angel cake.

C. chiffon cake

It is a mixture of batter and foam, which changes the texture and particles of foam and has a moist and soft taste. Generally, birthday cakes, Swiss rolls, Boston pie cake layers and decorative cakes are all made of Qifeng cakes.

Comparison:

According to my personal experience, compare the texture and taste:

From the organizational point of view, Qifeng cake is the most bulky, followed by sponge cake, and the batter cake has a strong taste.

In terms of taste, Qifeng cake is the most delicate, batter cake is more real, and sponge cake is one of the three cakes with less taste.

Key points of production:

First, the batter cake:

The key point of production is the mixture of oil and sugar, which must be fluffy. The egg liquid should be added several times, and each time it is added, it should be beaten and then added.

B, foam cake:

The key points of making sponge cake are that the whole egg (or yolk) and sugar should be heated to 30~40 degrees in water, and the eggs and sugar should be stirred with an egg beater until the color becomes thick and white.

Angel cake only uses egg white, as long as the egg white is wet and frothy, not too much. Otherwise, not only the detumescence effect is not good, but also the mixed dry powder is not easy to eat well.

Egg sponge and angel cake can only be demoulded after being cooled upside down.

C. Qifeng cake:

Egg yolk and egg white should be completely separated, and the tools that egg white contacts must be clean, oil-free and water-free.

Beat the egg whites until fine bubbles appear, then add sugar in three times and beat until dry and foaming.

The mold does not need to be oiled and powdered, but only needs to be cooled upside down to demould.

References: 1 New life saves lives 2 Moon wedding recipes 3 an american in china dinner set.