Different Types of Cakes

HIGH-FAT OR
SHORTENED CAKE

LOW-FAT OR SPONGE
CAKE

1. Aerated by

1. Air is whipped into

2 TYPES OF CAKES

creaming the fat

2. Uses baking
powder
3. Original high-fat
cake is pound cake
4. Example are
pound cake and
butter cake

eggs or egg whites.

2. Lighter and drier
than shortened cakes.
3. Does not keep as
well because no fat is
contained.
4. Example are angel
food cake, genoise and
biscuit.

EXAMPLE OF HIGH FAT OR

SHORTENED CAKE

Pound cake

Refers to a type of cake

traditionally made with

apoundof each of four
ingredients: flour, butter, eggs,
and sugar.
The pound cake derived its
name from the amount of
ingredients mentioned earlier
in its traditional recipe:
1 lb butter, 1 lb sugar, 1 lb flour
and 1 lb egg

History of Pound Cake

It is believed that the pound cake is a Northern

European dish, that dates back to the early 1700s.

Over time the ingredients for pound cake changed.
Eliza Leslie, who wrote the 1851 edition of Direction
for Cookery, used 10 eggs, beat them as light as
possible, mixed them with a pound of flour, then
added the juice of two lemons or three large
oranges. This changed the flavor and texture of the
cake.
In the 2008 issue of Saveur, James Villas wrote that
cake flour would not work in place of all purpose
flour because it lacks the strength to support the
heavy batter.

Variations.
American South
style
A traditional American pound

cake would contain one pound

each of flour, butter, eggs, and
sugar
This recipe is quite popular in
thecuisine of the Southern
United States.

British style
Pound cake is more commonly

known in Britain assponge cake,

usually made from butter,caster
sugar, self-raising flour and eggs in
equal parts.
Vanilla extract can be added to give

a richer taste.

French style
In France, the pound cake is well-

known.
The name of the pound cake
"quatre-quarts", means four
quarters. There are equal weights
in each of the four quarters.
In tradition, the popular cake of
the French region of Brittany, as
its name implies, uses the same
quantity of the four ingredients,
but with no added fruit of any
kind.

However, the Caribbean parts

of the world that do speak

French traditionally add rum to
the ingredients for Christmas
Eve or even mashed bananas
for extra moisture.
In some cases the French might
have beaten egg whites instead
of whole eggs to lighten the
batter. Other variants include
adding chocolate or lemon juice
for flavour.

Mexican style
InMexico, the pound cake is

calledpanqu.
The basic recipe of
Mexicanpanquis much like
the traditional U.S. recipe.
Most common variants
arepanqu con
nueces(pound cake with
walnuts)andpanqu con
pasas(pound cake with
raisins)

Venezuelan and
Colombian style
Ponquis

theVenezuelanandColombianv
ersion of the pound cake: the
termponquis itself a Spanish
phonetic approximation
ofpound-cake.
Theponquis essentially a winedrenched cake with a cream or
sugar coating, and it is very
popular at birthdays, weddings
and other social celebrations.

German style
GermanEischwerkuchen(Ei

=egg, schwer=heavy,all
ingredients weigh as much
as the eggs each) is a recipe
very similar to the pound
cake.
In German a pound cake is
called Rhrkuchen and is
made according to the
British or French recipe

Butter cake
This is acakein which one

of the main ingredients

isbutter.
Butter cakes consist of

taking the most basic of

ingredients butter,sugar,eggs,flour,
and a leavening agent
(baking powder orbaking
soda) - and transforming
them into a baked good.

History of Butter Cake

The invention of baking powder

and other chemicalleavening

agentsduring the 19th century
substantially increased the
flexibility of this traditional
pound cake by introducing the
possibility of creating lighter,
fluffier cakes using these
traditional combinations of
ingredients, and it is this
transformation that brought
about the modern butter cake.

Recipe of Butter Cake

Butter cakes are traditionally made using

acreamingmethod, in which thebutter

andsugarare first beaten until fluffy to incorporate
air into the butter.
Eggsare then added gradually, creating an
emulsion, followed by alternating portions of wet
and dry ingredients.
Butter cakes are typically rich and moist when
stored at room temperature, but they tend to
stiffen, dry out, and lose flavor when refrigerated,
making them unsuitable for filling or frosting in
advance with ingredients that must be refrigerated,
such ascream cheesefrostingandpastry cream.

EXAMPLE OF LOW-FAT OR SPONGE

CAKE
Angel food
cake
This
is a type ofsponge cakeoriginated
in the United Statesthat first became
popular in the late 19th century.It is so
named because of its airy lightness
that was said to be the "food of the
angels".
This is famous kind of low cake, yet the
most difficult cake to make.
This is made of soft peck meringue
with flour and sugar folded in. Cream of
tartar is added to aid in the stability of
the meringue. This cake has no fat at
all.

History of Angel food cake

is a white sponge cake made with only stiffly

beaten egg whites (yolks would make it yellow

and inhibit the stiffening of the whites) and no
butter.
The first recipe in a cookbook for a white
sponge cake is in Lettice BryansThe
Kentucky Housewifeof 1839.
Since there is no butter in the cake, the angel
food cake is not related to the butter cakes:
snow-drift cake, silver cake or lady cake.
The Home Messenger Book of Tested Recipes,
2d ed., 1878, by Isabella Stewart contained
the first recipe for Angels Food Cake.
Stewarts detailed recipe called for eleven
egg whites, sugar, flour, vanilla extract and
cream of tartar.

Angel food cake requires egg whites

whipped until they are stiff;cream of

tartaris added to the mixture to
stabilize the egg whites.
Remaining ingredients are gently
folded into the egg white mixture.
For this method of leaveningto work
well, it is useful to have flour that has
been made of softer wheat;
cake flouris generally used because of
its light texture. The softer wheat and
the lack of fat causes angel food cake
to have a very light texture and taste.

Angel food cake should

be cut with a serrated

knife, as a straight-edged
blade tends to compress
the cake rather than slice
it.
Forks, electric serrated
knives, special tined
cutters or a strong thread
should be used instead.

Angel food cake is usually baked in

atube pan, a tall, round pan with a

tube up the center that leaves a
hole in the middle of the cake.
Abundt panmay also be used, but
the fluted sides can make releasing
the cake more difficult.
The center tube allows the cake
batter to rise higher by 'clinging' to
all sides of the pan.
The angel food cake pan should not
be greased, unlike pans used to
prepare other cakes, this allows the
cake to have a surface upon which
to crawl up helping it to rise.

After baking, the

cake pan is
inverted while
cooling to prevent
the cake from
falling in on itself.

Angel food cake is

sometimesfrostedbut more
often has some sort of
sauce, such as a sweet fruit
sauce, drizzled over it.
A simple glaze is also
popular. Recently, many
chefs (Alton Brownin
particular) have popularized
the idea of adding aromatic
spices such
asmaceandcloves to the
cake.

Genoise cake
is an Italiansponge

cakenamed after the city of

Genoaand closely
associated
withItalianandFrenchcuisi
ne.
Instead of using
chemicalleavening, air is
suspended in
thebatterthrough mixing to
give volume to the cake.

AgenoiseFrench
pronunciation:[enwaz];
Genoese cakeorGenovese cake;
rarely spelled "gnoise" in
English)
A genoise is not the same thing
as apain de Gnes, which is
analmondcake.
But a genoise is very close in
composition and basic use to
apan di Spagna("Spanish
bread"), another Italian sponge
cake

It is a whole-egg cake, unlike

some other sponge cakes for

which yolks and eggwhites are
beaten separately.
The eggs, and sometimes
extra yolks, are beaten with
sugar and heated at the same
time usingbain-marieor
flame, to a stage known to
patissiers as "ribbon stage".
A genoise is generally a fairly
lean cake, getting most of its
fat from egg yolks, but some
recipes also add in melted
butter before baking.

Genoise is a basic building

block of much
Frenchptisserieand is used
for making several different
types of cake.
The batter usually is baked to
form a thin sheet.
An 1884 cookbook gives a
simple recipe for a genoise.

Roulade/Roll

ASwiss rollorjelly roll

(orcream rollwhen so filled) is a

type ofsponge cakeroll.
A thin cake layer is made
offlour,eggs, sugarand baked
in a very shallow rectangular
baking tray, called asheet pan.
The cake is removed from the
pan and spread withjamor
buttercream, rolled up, and
served in round cross-sectional
slices

ASwiss roll,jelly roll, orcream roll

is a type ofsponge cakeroll filled with whipped
cream,jam, oricing.
The origins of the term are unclear. In spite of the
nameSwiss roll, the cake is believed to have
originated elsewhere inCentral Europe,
likelyAustria.
It appears to have been invented in the nineteenth
century, along with Battenberg,doughnuts
andVictoria sponge.
The shape of the Swiss roll has inspired usage as a
descriptive term in other fields, such asin optics
and many forms of the term "jelly roll".

History
Jelly Cake (layer cake) is an old English

recipe.
The earliest published reference for a
rolled cake spread with jelly was in
theNorthern Farmer, a journal published
inUtica, New York, in December 1852.
Called To Make Jelly Cake, the recipe
describes a modern "jelly roll" and reads:
Bake quick and while hot spread with
jelly. Roll carefully, and wrap it in a cloth.
When cold cut in slices for the table.

The terminology evolved in

America for many years.
From 1852 to 1877 such a dessert
was called:
Jelly Cake (1852),
Roll Jelly Cake (1860)
Swiss Roll (1872), Jelly Roll (1873)
Rolled Jelly Cake (1876).
The name Jelly Roll was eventually
adopted

Different countries;
Denmark
InDenmarkthe Swiss

roll is called "roulade"

Hong Kong
(several popular variations)
Swiss Roll
Cake layer is made of a standard

recipe, and awhipped creamfilling is

standard.

Chocolate Swiss Roll

Cake layer is made of egg in

combination withchocolate
flavouring. It also has a whipped
cream filling.
Some bakeries offer their own
variations, such as layers of egg and
chocolate swirl. Other variations
includestrawberry,coffeeororange
fillings.

Another flavor popular in

Hong Kong is
theMangoversion, which
has amangoflavoured roll
with a whipped cream filling.
Tiger Roll, which has a

coffee-flavoured goldenesque striped outer

appearance, and is chocolatecoloured or light-coloured,
with traditional white cream
inside. It is similar to the look
of aTiger Bread.

Japan
InJapanSwiss rolls

are called "Roll

cake".
They are filled with
whipped cream and
sometimes with
fruits like
strawberries.

India
InIndia Swiss

rolls are called;

"jam rolls"

Indonesia
InIndonesia, the Swiss roll

cake is calledBolu Gulung.

Most bakeries sell Swiss rolls
daily, and they are filled with
butter cream, cheese or fruit
jam.
It is also very common for
Swiss rolls to be sold by the
slice, but some shops sell by
both slice and roll."

Italy
In the area

fromSicilytoCaltani
ssetta(Italy) there is
a food made with
sponge
ciccolato,ricotta
cheese,
andmarzipancalled
the "roll"

Latin America
Colombia

A Swiss roll is called

eitherpiononoorbrazo de
reina,
where it is filled withdulce de
guayaba(guavajam)
orarequipe

Argentina

andPeru
it is also calledpionono,

where it is filled
withdulce de
lechemanjar blanco.

Chile
it is calledbrazo de Reina,

filled withdulce de
lecheonly and sprinkled
withpowdered sugar.

Venezuela
it is known under the same
name as in Spain, but there is
a vast array of fillings that
include;
cream, chocolate truffle,
dulce de guayaba(guava
jam)
dulce de leche manjar
blanco, combined with fruits.

Brazil
InBrazil, it's

called"rocambole".

Malaysia
Varieties produced

inMalaysia include;
kaya,pandan,bluebe
rry,
strawberry,sweet
potato,taro,vanilla
even local fruits;
likedurian,cempedak
andmango.

Philippines
In thePhilippines, it is called

pianono, and has been

adapted into several
variations which use native
flavors, such as ube and
macapuno.
A similar roll is theBrazo de
Mercedes, Spanish for
"Mercies arm. It however is
composed of a soft
meringue body and a
custard core.

Portugal
In Portugal, desserts

called "tortas" are

commonly found on
restaurant menus.
Such desserts are not
tarts, nor are they similar
to German torte. They are
simply Swiss rolls with jam
filling.

Spain
In Spain, the dessert is

calledbrazo de
gitano(literally translated
asgypsy's arm)
and is commonly filled with
cream or chocolate truffle.

Sweden and Finland

the Swiss roll is calledrulltrta,

respectivelykretorttu(both meaning
roll-cake), and it is commonly served with
coffee.
The filling often consists of butter cream
and strawberry jam.
The base of a chocolate version,
calleddrmrulltrta(dream roll-cake), is
made mostly ofpotato flour, instead of
the typicalwheat flour, and it is filled with
butter cream.
versions of the Swiss roll can be found in
bakeries, with, for example, whipped
cream and a crushed banana rolled in the
middle, or with a thinmarzipancoating
that resembles abirchlog.

Switzerland
Despite its name, the Swiss

roll did not originate

inSwitzerland.
Swiss rolls are
calledBiskuitrouladeorRou
ladein Swiss German,
gteau roulorrouladein
French
biscotto arrotolato(biscuit
coiled) in Italian.

United Kingdom
In the UK, the Swiss roll is popular for tea time

or as a dessert.
A variety of Swiss rolls are available;

The jam Swiss roll

will be filled with jam and also possibly
cream as a filling, and sugar covers it on the
outside.

The chocolate Swiss

roll

Jam Roly-Poly

is

is made in Great

Britain in a similar
way to the United
States version.

a similar dessert,
but made withsuet
pudding rather than
cake, filled with jam
and served hot with
custard.

United State
Swiss Cake Rolls made byLittle

Debbie
American pastry chefs and menus in
fine dining restaurants often use the
French term Roulade.
The chocolate Swiss roll, sometimes
called achocolate log, is a popular
snack.
When the filling is ice cream, it's
commonly referred to as an ice
cream cake roll, and although they
can vary, these often consist of
chocolate cake with vanilla ice
cream.

Biscuit
This is made of eggs, sugar and

flour and is used to make lady

fingers.
After the eggs are separated, 75%
of the sugar is whipped of the
yolks to a ribbon stage.
The remaining sugar is whipped
with the whites to stiff peaks.
The whites are folded into the yolk
mixture then the flour is folded in
after, this is baked immediately
after mixing the batter.

Ladyfingers
(often calledsavoiardi and in British Englishsponge fingers)

Are low density, dry, egg-based and

sweetsponge biscuitsroughly shaped
like a large finger.
They are a principal ingredient in many
dessert recipes, such as
trifles,charlottes, as fruit or chocolate
gateau linings and fortiramisu.
They are typically soaked in a
sugarsyruporliqueur, such as coffee
for the tiramisu dessert. They are also
commonly given to infants, being soft
enough for teething mouths but easy
to grasp and firm enough not to fall
apart.
]

History of lady fingers

Ladyfingers originated in the late

15th century at the court of

theDuchy of Savoyand were
created to mark the occasion of a
visit by the King of France.
Later they were given the
nameSavoiardiand recognized as
an "official" court biscuit.
They were particularly
appreciated by the young
members of the court and offered
to visitors as a symbol of the local
cuisine.

Name

In
In
In
In
In

Argentina:vainillas
Australia: "Sponge fingers"
Austria:Biskotte("cookie, twice baked")
Bosnia/Croatia/Serbia:pikote/i
Brazil:bolacha/biscoito
champagne("champagne biscuits")
In Bulgaria:Bishkoti
In Catalonia:Melindro
In Chile:Galletas de champaa("champagne
biscuits")

they have gained many regional names:

In the Czech Republic:Dlouh pikoty("long

sponge biscuits") orCukrsk pikoty("

Konditor'sbiscuits")
In France:BoudoirsorBiscuits la
cuillre("spoon cookies/biscuits")
In Germany:Lffelbiskuite("spoon
cookies/biscuits")
In Hungary:babapiskta("baby sponge cake")
In Indonesia:Kue lidah kucing("cat's tongue
cookies")
In Iran:latifeh
In Italy:Savoiardi("fromSavoy")
In Mexico:Soletas
In the Netherlands:lange vingers("long

In Poland:kocie jzyczki("cats' little tongues") orbiszkopty[1]

("sponge cakes/biscuits")
In Portugal and Brazil:Biscoitos de champanhe("champagne
biscuits") orPalitos la Reine
In Romania:Picoturi
In Russia: "Damskiye palchiki" ("lady's fingers")
In Slovakia:Cukrrske pikty("Konditor'sbiscuits")
In Slovenia:bebi pikoti("baby cookies")
In South Africa: Sold as "Boudoir biscuits", but best known as
Finger Biscuits.
In Spain:Bizcochos de Soletilla("Soletilla sponges")
In Turkey:kedi dili("cat's tongue")
In the United Kingdom: "sponge-fingers", "boudoir biscuits",
"baby biscuits", or "boudoirfingers"
In the United States: "ladyfingers"[2]
In Uruguay:plantillas

Chiffon cake
Chiffon is an exception to

the role of low-fat cakes

because oil and water are
used in making it.
Because of the addition of
fat, baking powder is also
added to the mixture to aid
in the leavening of the
cake.

The chiffon cake was invented in

1927 by Harry Baker,

History
of
chiffon
aCaliforniainsurance salesman
cakecaterer.
turned
Baker kept the recipe secret for 20
years until he sold it toGeneral
Mills, which spread the recipe
through marketing materials in the
1940s and 1950s.
The name was changed to "chiffon
cake" and a set of 14 recipes and
variations was released to the
public in a Betty Crockerpamphlet
published in 1948.

Jaconde

This is the same as

the sponge cake.

However, almond
flour its used instead
of all-purpose or
cake flour in making
it.

Opera
cake

is a French type ofcake.

It is made with layers of almondsponge
cake(known asJocondein French) soaked
incoffeesyrup, layered with ganacheand
coffeebuttercream, and covered in a
chocolate glaze.
According to Larousse Gastronomique, "Opra
gateau is an elaborate almond sponge cake
with a coffee and chocolate filling and icing.
The cake was popularized by the French
ptisserie houseDalloyau.

Samples of jacondi also known as opera cake