Everyone who loves food (that includes almost all of us) categorizes it according to his or her tastes, preferences, and knowledge. However, if you ask professional bakers, they have a different way of distinguishing between different types of cakes-the the ingredients and the method of mixing them. Here are some types of cakes based on this criterion:
- Butter cake: The preparation for the batter of a butter cake begins with cream, butter, and Later, eggs and milk are added. The color that a butter cake gets depends on whether it has extra yolks.
- Pound cake: It gets its name from the measurement of its ingredients. A pound of butter, sugar, flour, and eggs go into its making.
- Sponge cake: This type of cake does not contain agents such as baking powder or baking soda. Instead, it has lots of whipped eggs that give it a very fluffy texture.
- Biscuit cake: This comes under the family of sponge cakes, but what makes it special is that the baker whips egg whites and yolks separately, and then mixes them later to prepare a light and relatively dry batter.
- Chiffon cake: It is the type of cake that contains baking powder and vegetable oil. Moreover, the egg whites and yolks are whipped separately.
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