It can be divided into three basic types according to the raw materials used:

1. Clear cake (foam cake): The raw materials used in this type of cake are flour, sugar and a small amount of milk. Apart from part of the cake's structure, its main raw material is eggs. It uses the strong and denatured protein in eggs to expand the cake during the batter mixing and baking process. It does not need to rely on baking powder. The biggest difference from batter-based cakes is that It does not contain any solid fat, but in order to reduce the toughness of the eggs, liquid fat can be added to the sponge cake.

Foam cakes can be divided into two categories due to the different ingredients of eggs:

A. Protein type: These cakes all use egg whites as the basic structure and expansion material of the cake. , such as angel food cake, the main raw materials are egg whites, sugar, and flour. Characteristics: White, slightly rough in texture, not very good in taste, but beautiful in appearance, with an eggy and pus-like smell.

B. Sponge: This type of cake uses whole eggs or a mixture of egg yolk and whole eggs as the basic structure and expansion material of the cake. Features: fragrant taste, soft structure, elasticity, and light fat.

Sponges are divided into whole egg beating and divided egg beating:

a. Sponge with whole eggs:

1. Add sugar to the egg greenhouse (heat it over water at Celsius) 42 degrees) and beat--

2. Sift the low-gluten flour and mix well with a rubber knife--

3. Add other ingredients (salad oil, milk juice essence, etc.) --

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

b. Sponge with separated eggs: (French sponge)

1. Egg yolk + sugar and salt (heat over water to 40 degrees Celsius) and beat--

2. Beat the egg whites (dry)--

3. Mix the egg whites and egg yolks and sift in the flour--

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

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

2. Batter cake--also weigh Cream cake: This type of cake contains a high content of fat, which is used to lubricate the batter, make the cake soft and help the batter to fuse a large amount of air to expand during the mixing process. If the amount of fat in the formula reaches the amount of flour, When it is above 60%, the air fused by the grease during the mixing process is enough for the cake to expand in the oven, but when it is less than 60% of the flour, you need to use baking powder or baking soda to help the cake expand. Features: Rich oil aroma, deep flavor and aftertaste, relatively tight structure and certain elasticity. Also called cream cake because the amount of oil used reaches 100%.

Heavy oil cake steps:

1. Soften the oil in the greenhouse + beat the sugar and salt

2. Add the egg divider multiple times while stirring with the egg beater + slowly add the milk Add slowly

3. Stop the mixer and sift in the flour

4. Mix evenly into the mold with a rubber knife

3. Chiffon cake

It is a mixture of the above two methods. Some books also say that it evolved from the sponge used to separate eggs. The structure and particles of milk foam have been changed, and it has a softer texture. The difference with the egg-separating sponge is that there must be liquid salad oil in the chiffon, only the egg whites are beaten, not the egg yolks.

Main raw materials: flour, eggs, sugar, oil, water. Features: eggy, oily aroma, aftertaste, soft and elastic structure, fine and tight tissue.

Simple steps:

1. Beat egg yolks + sugar + milk + salad oil until evenly

2. Sift in flour

3 .Beat the egg whites

4. Add 1/3 of the egg whites to the egg yolk paste, and mix everything evenly--

5. Pour it into the baking chiffon mold and shake out the air bubbles

Third, according to the production method: baked cake and steamed cake

According to the raw materials used, mixing method, batter properties and rising method:

Heavy oil cake: main raw materials: Sugar, oil, eggs and flour; the main way to expand is: the fat enters a large amount of air during the mixing process, causing the cake to expand in the oven.

For example, pound cake

Foam cake:

Main raw materials: eggs, sugar, flour, and a small amount of liquid oil; rising method: eggs During the mixing process, it fuses with air and generates steam pressure in the oven to expand the volume of the cake. Depending on the amount and usage of eggs, cakes can be divided into sponge and chiffon cakes