1, sponge cake (SpongeCake) is mainly the use of eggs into the air, after baking so that the air is heated and expansion of the cake. This kind of cake can not add fat texture soft, so also known as clear cake, is the earliest appearance of the cake. Room temperature: 3 days in winter, 1 day in summer. It is best to refrigerate at low temperatures.
2, chiffon cake (ChiffonCake) chiffon cake is a creamy foam and batter cake improved synthesis. The production of protein, 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 cake stores in the market use this billet. Room temperature: 3 days in winter, 1 day in summer. It is best to refrigerate at low temperature.
3, pudding cake is mainly 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 is gelatin curd cheese and whipped cream and become, do not have to bake to eat. It is the representative of today's high-class cake. 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 cake, only with no fat ingredients of the protein part, not greasy and elastic, very refreshing, and its finished product is refreshingly snow-white, as if the Angel's food, so it is 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) is 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. The market price is very expensive. It needs to be refrigerated.
7, batter type cake (battertype cake) is mainly used in 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 at low temperatures.
Second, according to the laminating material can be divided into
1, whipped cream cake whipped cream is a vegetable fat, mainly extracted from soybeans, cool and not greasy, nutritious, loved by the people.
2, fruit cake General brand-name cake store to make whipped cream cake, billet cut three layers, plus fruit, plus wine. Now generally said fruit cake is mainly fruit on the whipped cream cake,
3, chocolate cake is mainly chiffon cake billet casting melted chocolate and become.
4, ice cream cake Ice cream instead of whipped cream.
Shanghai Cream Cake Whipped Cream Chestnut Cake Buttercream Cake
Tube Cake Fruit Cake(I) Fruit Cake(II)
Vanilla Cake Almond Cake Onion Cake
Diplomatic Cake German Cheesecake Almond Fruit Cake
Lemon Cake Cream Cheesecake Butter Round Cake
Walnut Cake Chocolate cupcake Jam cake roll
Cocoa cake Cocoa cupcake Egg white round cake
Coffee cake Coffee cupcake Buttercream cupcake
Roots cake Swiss black forest cake Buttercream flower cake
Buttercream cake Flower cake Chiffon cake
Ice cake Tricolor cake Glass cake
Barbecued pork Ganache Rolls Cake Cut White Roll Cake Napoleon Cake
Chocolate Cream Cake Pudding Cake Chocolate Cream Sandwich Cake
Nestle Cream Cake Lotus Cake Marquise Cut Cake
Plum Cake Puffer Steamed Cake Sourdough Steamed Cake
Sourdough Various Roasted Cakes Rolled Cake Home Made Cake
Rice Cake