1, sponge cake (SpongeCake)
Mainly the use of eggs into the air, after baking so that the air is heated by the expansion of the cake to support the cake. This kind of cake can not add fat and soft texture, so it is also known as clear cake, is the earliest appearance of the cake. Room temperature: can be kept for 3 days in winter, 1 day in summer. It is best to refrigerate it at low temperature.
2, Chiffon Cake (ChiffonCake)
Chiffon Cake is a modified synthesis of milk foam and batter cake. The production of egg white, egg yolks must be separated, respectively, whipped, and finally mixed. Its organization is the most fluffy, moisture and taste light and not greasy, very popular. Most of the cake stores in the market use this billet. Room temperature: 3 days in winter, 1 day in summer. It is best to refrigerate it at low temperature.
3, pudding cake
Mainly the use of butter, eggs, sugar, milk as the main ingredient with a variety of accessories, through the refrigerated or baked into a European-style cake. In summer, it should be refrigerated at low temperature, but in winter, it can be kept for 3-5 days without refrigeration.
4, mousse cake
It is made of gelatin curd cheese and whipped cream, and can be eaten without baking. It is a representative of today's high-class cakes. In summer, it should be refrigerated at low temperature, but in winter, it can be kept for 3-5 days without refrigeration.
5, angel cake (AngelFood Cake)
belongs to the milk foam type of cake, only with the protein part of the non-fat ingredients, not greasy and elastic, very refreshing, and its finished product is refreshingly snow-white, as if the Angel's food, so it's called "angel cake". Because it does not contain fat and cholesterol, especially for people who are afraid of fat or have cardiovascular disease. It is a healthy snack. Room temperature: 3 days in winter, 1 day in summer. It is best to refrigerate at low temperature.
6, cheesecake (CheeseCake)
Mainly the use of a large amount of cheese made of high-level cake. It is the representative of today's high-class cake, but also the new favorite of gourmets. It is very expensive on the market. Refrigerate at low temperature.
7, batter type cake (battertype cake)
Mainly the use of a large number of solid fats, so also known as oil cake. Also divided into basic cream cake and heavy cream cake. Room temperature: winter can be kept for 3 days, summer can be kept for 1 day. It is best to refrigerate it at low temperature.
Second, according to the laminating material can be divided into
1, whipped cream cake
White cream is a vegetable fat, mainly from the soybean extraction, cool but not greasy, nutritious, loved by the people.
2, fruit cake
Generally brand-name bakeries make whipped cream cake, billet cut three layers, add fruit, add wine. Nowadays, the fruit cake is mainly a whipped cream cake with fruit,
3. Chocolate cake
Mainly chiffon cake blanks poured on the melted chocolate and become.
4, ice cream cake
Ice cream instead of whipped cream.
Three, according to the use can be divided into:
Birthday, birthday, zodiac, wedding, business, and so on.
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Cakes can be divided into three main categories from a more specialized point of view.
1-----BATTER TYPE
It is made with fat, sugar and flour as the main ingredients, and through the mixing of fat and sugar, enough air is mixed in to make the cake achieve a puffy effect.
Examples include marble cake, fruit cake, and muffin (Muffin).
Highlights:
1) Put the butter and cream into a clean bowl and soften the fat with an electric whisk.
2), add the sugar and beat until the color becomes white or pale white; remember to always scrape the bottom of the basin as well as the sides of the basin.
3) Add the whole egg to the above oil and sugar in several additions and mix well. Each time you add the egg mixture, beat it well before adding more.
4), milk (or fresh milk) added slowly, beating at a slow speed until the sugar particles melt.
5), add the sifted flour and mix well.
6), oil the molds, add the raw ingredients and bake.
2-----FOAM TYPE
It is a cake that is made with eggs, sugar and flour as the main ingredients, and is whipped with eggs and sugar and mixed with enough air to make the cake swell and fluffy.
Examples include sponge cake, honey cake, and angel cake.
The key points of making:
1), the eggs are first heated over water, add the sugar into it. Remember to use a whisk to stir constantly, otherwise the bottom will cook; the temperature can not exceed 42 ℃, otherwise it will become scrambled eggs.
2), (eggs and sugar from water) with a whisk until thick and white color.
3), low gluten flour sifted, add in and mix well.
4), all the ingredients are well mixed, and then finally add some can add flavor to the ingredients.
5), the production of angel cake with only egg green to beat, will be beaten to wet foams, not yet to dry foams on it, do not beat too hair. If the egg white is beaten to dry foam, when you want to mix into the dry powder, it is not easy to mix open, and beaten to dry foam, in the baking will not continue to expand, will make the baked cake taste drier, toughness.
3-----CHIFFON TYPE
It is a mix of both batter and froth, changing the texture and granularity of the froth to give it a moister and softer texture. Generally birthday cakes, Swiss rolls, Boston Pie layers and cakes for decoration are made with chiffon cake.
Highlights:
1) In a bowl, first beat the egg yolks with sugar until thick.
2), Add milk, salad oil and vanilla extract and mix well.
3), in another clean bowl, beat the egg whites until foamy, then add the sugar to the egg whites in 2 - 3 batches, and continue to beat until wet near dry peaks.
4), take 1/3 of the egg whites and add them to the egg yolks, mix well.
5) Sift 1/3 of the flour into the egg yolks and mix well.
6): Add 1/3 of the egg whites to the egg yolks and mix well, then add 1/3 of the sifted flour to the egg yolks and mix well.
7) Finally, add all the remaining egg whites and low gluten flour and mix well to mold.
8), chiffon type cake because the batter is thinner, in the baking hope to be able to expand along the baking mold upward, so the mold is not coated with oil, otherwise the cake and the mold if a layer of oil between the cake and the mold, the cake can not expand upward, not only will the volume will be small, the internal address will become dense and not puffy.