1, chiffon type

It mixes the two practices of batter type and creamy foam, changing the texture and particles of the creamy foam, with a more moist and soft taste. Generally birthday cakes, Swiss rolls, Boston pie layers and cakes for decoration are made with chiffon cake.

2, milk foam type

is to eggs, sugar and flour as the main material, through the eggs and sugar whipped, mixed into the full air, so that the cake to achieve the effect of expansion and fluffy. Examples: sponge cake, honey cake, angel cake, etc.

3, fruit

Use of some fresh fruit or some jam, juice, fruit jam as the main raw material made of a fruit flavor mousse. Generally strawberries, mangoes, kiwis, bananas, peaches and these soft fruits are used more. Such as: Orange Gateau Orange Cake, Banana Cake Banana Cake, Apple cake Apple Cake, Christmas Cake Christmas Cake, Carrot cake Carrot cake and so on.

4, batter class

Batter class is mainly fat, sugar and flour as the main material, through the fat and sugar mixing, and then mixed into the air enough to make the cake to achieve the effect of puffing. Examples include: marble cake, fruit cake, muffin, etc.

5, fluffy class

The main ingredients are flour, sugar, eggs, soluble butter or vegetable butter. Such as: Sponge Cake sponge cake, Genoise Torte, etc., the domestic cream cake is mostly this type.