Weilifa, European and American Incense, Royal Mobil, Dashanyuan, etc.

1. The appearance of the cake is very ordinary and the method is very simple. The outer layer of the cream cake is covered with chopped walnuts.

But when I took it into my mouth, the combination of the full and delicate creaminess and the strong walnut flavor surprised my taste buds. This combination is really good.

2. Angel Fool Cake: Angel cake is also a kind of foam cake, which is a soft foam produced after beating egg liquid. The difference is that there is not a drop of fat in angel cake, and even the eggs contain fat.

The egg yolks are also removed and only egg whites are used to make this cake. Therefore, the color of the finished cake is refreshing and white, so it is called angel cake.

3. Sponge cake: Sponge cake is a kind of foam cake. The main body is a network structure formed by combining the foam produced by eggs and sugar and flour.

Because the internal structure of sponge cake has many round holes, like a sponge, it is called sponge cake.

4. Chiffon Cake: It is a relatively common basic cake, and it is also a cake that is very popular among Western pastry baking enthusiasts. Birthday cakes generally use chiffon cake as the base, so it is called Chiffon Cake.

The wind cake is a relatively basic cake.

5. Pound Cake: Also known as pound cake, it is a batter cake made by whipping a large amount of butter and then adding eggs and flour.

Because it does not use beaten egg liquid to increase the softness of the cake structure like the above-mentioned cakes, the heavy oil cake will taste more solid than the above types of cakes, but because a large amount of butter is added, the taste is very mellow.

6. Cheese Cake: Transliteration can also be called cheese cake, which is a kind of cake that is more popular among people now.

Cheesecake refers to a cake made with a large amount of cheese added. Generally, cream cheese is added to cheesecake.

7. Mousse Cake: It is also a no-bake cake. It is a cake made by refrigeration with whipped cream, some fruit puree and glue coagulants. It usually uses chiffon cake slices as the base.