When it comes to baking, there are several types of cake, from Genoise to Chiffon. We also look at Pound cake and Flourless chocolate cake. But before we go on, let’s discuss a little bit about icing. In the 1800s, icings were usually a boiled composition of sugar and egg whites, and they were drizzled over the cake before cooling to form a 레터링케이크
Genoise cake
A genoise cake has a unique texture and delicate flavor. It is often served with whipped cream or fruit. It is not difficult to make, but it is important to follow the proper technique for best results. Traditional methods call for separating the egg yolk from the egg white, whipping the whites, and then folding the yolks into the mixture. However, this method often yields a flat cake.
Chiffon cake
Chiffon cake is a light and airy cake that can be made with just a few basic ingredients. The key ingredients include sugar, eggs, vegetable oil, flour, baking powder, and flavorings. Vegetable oil makes beating the air out of the cake batter much easier.
Pound cake
Pound cake is a traditional cake made with one pound of each ingredient: flour, butter, eggs, and sugar. It is traditionally baked in a loaf pan or Bundt mold, and is often served dusted with powdered sugar or a lightly glazed icing.
Flourless chocolate cake
Flourless chocolate cake is a dense cake made with an aerated chocolate custard instead of flour. Its origin is uncertain, but the first recorded form of the cake was found in Ferrara, Italy. However, there are myths surrounding some forms.
Angel food cake
Angel food cake is a type of sponge cake that is made with egg whites, flour, and sugar. It contains no butter, and its name comes from its aerated texture, derived from the whipped egg white.
Coffee cake
Coffee cake is a type of sponge cake that is flavored with coffee. This cake is generally round and has two layers separated by coffee butter icing. The icing may also cover the top of the cake.
Texas sheet cake
Texas sheet cake is a deliciously rich, large, and incredibly moist cake made with a thin layer of chocolate cake and covered in a fudge-like frosting. It’s typically served warm, and once you try a slice, you won’t want to put it down. This cake recipe is the perfect dessert for a potluck or family gathering. Because of its size and rich flavor, it’s a great option for serving a large crowd.
Fruitcake
The process of making a fruitcake begins with soaking the fruit in liquor. Alcohol can be used to flavor the cake and help it age. Fruitcakes should be refrigerated for several weeks before they are ready to be served. During the first few weeks, they should be kept out of direct sunlight and placed in an airtight container to prevent evaporation. Once the fruitcake has reached its desired firmness, it should sit in a cool place for at least 20 minutes. After that, it should be wrapped in baking paper and kept in a cool, dry place.