From butter cakes to oil cakes, each of these baked desserts has its own set of ingredients as well as a unique method. Learn about the various types so you always know what you’re baking. There are many different types of cakes and many different ways to classify them, but professional bakers classify cakes based on their ingredients and mixing method. The final texture will vary depending on how the batter is prepared. The basic types of cakes are listed below in a comprehensive but by no means exhaustive list. You can some of these types from Singapore cake shop
Butter cake is related to pound cake. It is called that because it is easy to calculate: a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. To leave the batter, some pound cake recipes separate the eggs and whip the egg whites before folding them into the batter. In others, leaveners like baking soda and baking powder are used, bringing it well into the butter-cake fold.
Cake Angel Food
Angel food cakes are made with only egg whites and no yolks. The whites are whipped with sugar until very firm before gently folding in the flour, yielding a snowy-white, airy, and delicate cake that pairs beautifully with fruit. Because of the relatively high sugar content and the absence of egg yolks, most angel food cakes have a spongy, chewy texture.
Cake in Red Velvet
Red velvet cake is fundamentally a butter cake, though it is frequently made with oil rather than butter. Furthermore, cocoa is added to the cake batter to create the distinct red velvet flavour — originally, the ruddy-hued crumb was caused by a reaction between buttermilk and the raw cocoa that was widely available at the time of red velvet’s inception. These days, they’re usually tinted with food colouring. You can get it from Singapore cake shop as well.
Is there a recipe that doesn’t call for baking soda or baking powder but does call for a lot of whipped eggs or egg whites? That’s a sponge cake, and there are several different types of sponge cake, each of which is known differently depending on where you live.
Biscuit cakes, like genoise, contain both egg whites and yolks, but unlike genoise, the whites and yolks are whipped separately before being folded back together. This yields a light batter that is drier than genoise but retains its shape better after mixing. As a result, it’s commonly used for piped shapes like ladyfingers.