By Deepali Verma
Although there are many different types of cakes and many different classification systems, skilled bakers classify cakes according to their components and mixing technique. Here are some types you need to be aware of.
A butter cake is any cake that has a creamed butter and sugar as the first ingredient. Following the creaming, you add the eggs to slightly aerate the batter, the flour to give it shape and texture, and rest of the ingredients to get the desired result.
A related dessert to butter cake is pound cake. It is so named because each ingredient can be measured out in one pound increments: one pound each of butter, sugar, eggs, and flour.A loaf or Bundt pan is typically used to prepare pound cakes.
Any recipes with a lot of beaten egg or egg whites but no baking soda or baking powder? That is a sponge cake, of which there are numerous varieties. which, depending on where you are, will go by different names.
Baked cheesecakes and flourless chocolate cakes are a couple of examples. They are frequently created in a springform pan for simple removal, though they can also be made in conventional round layer cake pans.
Carrot cake uses the same leavening techniques as butter cake, but uses a neutral oil such vegetable or canola oil in place of butter. Because of this, it will keep a little longer than butter cakes but may occasionally turn out greasy.
Although it is typically cooked with oil rather than butter, red velvet cake is essentially a butter cake. In order to achieve the particular red velvet flavor, cocoa is also added to the cake mix. Originally, buttermilk and raw cocoa react to produce this flavour.