1. clear cake (milk foam cake): the raw materials used in this type of cake for the flour, sugar and a small amount of milk as part of the cake's organization, the main raw material is eggs, which uses eggs in the tough and denatured proteins in the batter mixing and baking process to make the cake expanded, do not need to rely on leavening powder, and the biggest difference between its and the batter type of cake is not contain any solid fat, but in order to reduce the excessive toughness of eggs can be added discretionary fluid fats and oils in the sponge cake. The biggest difference between the cake and the batter is that it does not contain any solid fat, but in order to reduce the excessive toughness of the egg in the sponge cake can be added to the discretion of the fluid fat.

Milk foam cake can be divided into two categories due to the use of different components of the egg:

A. Protein: all such cakes to protein as the basic organization of the cake and expansion of raw materials, such as angel food cake, the main raw materials for the egg white, sugar, flour. Characteristics: white, slightly rough texture, not too good taste, but beautiful appearance, egg pus.

B. Sponge: this type of cake when the use of whole eggs or egg yolks and whole egg mixture, as the basic organization of the cake and the expansion of the raw materials, characteristics: taste fragrant, soft structure, elasticity, light grease.

Sponge is divided into whole egg whipped and egg whipped:

a. Whole egg whipped sponge:

1. egg greenhouse with sugar (heated under water at 42 degrees Celsius) whipped -

2. low gluten flour sifted and mixed evenly with a rubber knife and mix evenly -

3. add other ingredients (salad oil, milk juice flavorings, etc.) -

4. Mix with a rubber knife and put into the mold

b. Egg whipped sponge: (French sponge)

1. Egg yolks + sugar and salt (heated under water at 40 degrees Celsius) whipped -

2. Egg whites whipped (dry) -

3. Mixed egg whites and yolks and sifted into the flour -

4. Add the other ingredients (salad oil, milk extracts, etc.) -

5. Use a rubber knife to mix evenly into the mold

2. batter type cake - also known as heavy cream cake type: this type of cake contains a very high composition of fats and oils to lubricate the batter, so that the cake produces a soft tissue, and to help the batter in the mixing process to blend a large amount of air to produce the expansion of the role of the recipe, the amount of fats and oils if you reach the flour amount of 60% or more of the fat, the fats and oils in the mixing process of fusion of air is enough to come to the cake in the oven. If the amount of fat in the recipe reaches above 60% of the flour, the air blended by the fat during the mixing process is enough for the cake to expand in the oven. Characteristics: rich oil aroma, deep flavor with an aftertaste, relatively dense structure, and some elasticity. Also known as buttercream because the amount of oil used reaches 100%.

Heavy oil cake steps:

1. grease greenhouse softened + sugar salt whipped

2. whisk mixing at the same time the eggs in n times + milk slowly added

3. stop the mixer turning sifted flour

4. rubber knife mixing evenly into the mold

Three, chiffon type of cake

It is a mixture of the above two kinds of practice, some books also say that evolved from the split egg sponge. Changed the organization and particles of the milk foam type, and have a wetter and softer texture. The difference with the egg-splitting sponge is that the chiffon must have a liquid salad oil in it, and only the whites are whipped, not the yolks.

Main ingredients: flour, eggs, sugar, oil, water. Characteristics: egg aroma, oil aroma, aftertaste, soft and elastic structure, fine and tight tissue.

Simple steps:

1. egg yolks + sugar + milk and water + salad oil, etc. beat evenly

2. sift the flour

3. egg white whipped

4. take 1/3 egg white added to the yolk batter, and then all mixed well -

5. Pour into the baked chiffon mold shaking out the bubbles

Three, based on the production of the method of points : baked cake and steamed cake

according to the use of raw materials, mixing methods and the nature of the batter and expansion pathway:

heavy cake: the main ingredients: sugar, oil, eggs and flour; the main expansion pathway is: grease in the mixing process into a large amount of air, and the cake in the oven to produce expansion.

For example, pound cake

Milk Foam Cake:

Main Ingredients: Eggs, Sugar, Flour, and a small amount of Liquid Oil; Expansion Pathway: Eggs fuse with the air during mixing, which in turn creates steam pressure in the oven and expands the cake volume. According to the amount of eggs and the use of different, and can be divided into sponge and chiffon type cake