1. Sponge cake: Sponge cake is a kind of foam cake, which is mainly composed of foam from eggs and a net structure formed by combining sugar and flour. Sponge cake is called sponge cake because there are many round holes in its internal tissue. Sponge cakes are divided into whole egg sponge cakes and egg sponge cakes, which are divided according to different production methods. The whole egg sponge cake is made of flour after the whole egg is made. When making an omelet, separate the egg white from the yolk, and then mix it with flour.
2. Chiffon cake: It is a common basic cake, and it is also a kind of cake that West Point baking enthusiasts like very much. For example, birthday cakes are generally made of chiffon cakes, so chiffon cakes are relatively basic cakes. Qifeng cake is very similar to sponge cake with eggs. The difference lies in the proportion of materials. Novices can also add baking powder and tartar powder, so that the organization of the cake is very soft.
3. angel fool cake: angel cake is also a kind of milk cake, which is a soft foam produced after the egg liquid is whipped. The difference is that the angel cake does not add a drop of oil, even the oily yolk in the egg is removed, and only the egg white is used to make this cake, so the color of the cake is fresh and white, so it is called angel cake.
4. pound cake: also known as pound cake, it is a kind of batter cake made of a lot of butter and eggs and flour. Because unlike the cake mentioned above, which increases the softness of cake tissue by sending egg liquid, the taste of heavy oil cake will be more solid than the cake mentioned above, but it tastes very mellow because of the addition of a lot of butter. It is more common to add some fruits or preserved fruits to the batter, which can reduce the greasy feeling of the cake.
5. Cheesecake: transliteration can also be called cheesecake, which is a kind of cake deeply loved by people now. Cheesecake refers to a cake made by adding a lot of cheese. Generally speaking, cream cheese is added to cheesecake.
Cheesecakes are divided into the following categories:
(1) Heavy cheesecake: It means that the amount of cheese added is large. Generally 1 8 inch cheesecake, the amount of cream cheese should be no less than 250g. Because the amount of cheese is relatively large, the taste of heavy cheesecake is relatively solid, and the taste of cheese is very heavy, so more jam will be added to increase the taste when making.
(2) Light cheesecake: When making light cheesecake, less cream cheese is added, and beaten egg whites are used to increase the softness of the cake, and little powder is added, so the taste of light cheesecake will be soft and melt in the mouth. (3) Frozen cheesecake: It is a baking-free cake. Gelatin and other coagulants will be added to the cheesecake, and then it will be refrigerated in the refrigerator until the cake is solidified. Because it is not baked, no powder will be added.
6. Mousse cake: It is also a baking-free cake. This is a cake made of frozen whipped cream, some fruit puree and glue coagulant. Qifeng cake slices are usually used as the base.