The main ingredients of the cake include flour, sweetener (usually cane sugar), binder (usually eggs, vegans can use gluten and starch instead), cake emulsifier, shortening (usually butter or margarine, low-fat content of the cake will be replaced by fruit juice concentrate), jellies, liquids (milk, water, or fruit juices), flavors and leavening agents (such as yeast or baking powder).

Chiffon beating method

: - that is, split egg beating method, egg whites with sugar whipped meringue and another egg yolks with other liquid materials and powdered materials mixed batter mix.

Sponge beating method:

The whole egg beating method, egg white and egg yolks with sugar together until thick, creamy and frothy for about 2 seconds before dripping, then add the other liquid ingredients and powders to mix.

French sponge whipping method: - egg white and egg yolks with 1/2 sugar whipping and another egg yolks with 1/2 sugar whipping until creamy, the two mixed and then add other powdered ingredients and liquid ingredients mixed.

Angel cake method: - egg whites with cream of tartar whipped foam and then add 1/2 sugar in small portions and mix until wet foam (do not stir to dry), flour with 1/2 sugar sifted and added to the mix until absorbed.

Sugar and oil mixing: - soften the oil first, then add sugar or powdered sugar and mix until soft and fluffy, then add egg and mix well, and finally add powdered ingredients and mix. Example: cookies, heavy cream cake.

Powder and oil mixing: - soften the oil, add flour and beat until fluffy, then add sugar and whip until fluffy, then add egg and mix until smooth, suitable for recipes with more than 60% oil. Example: fruit cake.

Wet foam - egg white or whipping cream foam, add sugar and mix until smooth and white, when hooked up with elastic stand but the end is slightly curved.

Dry Foam - Whip egg whites or whipping cream to foam, then whisk in sugar until textured and smooth, with an elastic hook and a straight end.

Cake Baking

1. Baking temperature is also critical in cake making. The oven must be allowed to preheat before baking. In addition, the thickness and size of the cake will also require the baking temperature and time. Cake billet thick and large, the baking temperature should be correspondingly lower, the time is correspondingly longer; cake billet thin and small, the baking temperature needs to be correspondingly higher, the time is relatively short. Generally speaking, the oven temperature of the thick billet for the upper fire 180 ℃, the lower fire 150 ℃; thin billet oven temperature should be 200 ℃, the lower fire 170 ℃, baking time to 35 ~ 45 minutes appropriate.

2. The cake is ripe or not can be used to lightly press the surface of the finger test, if the surface remains fingerprints or feel the inside is still soft and floating, that is not ripe; if you feel the elasticity is cooked.