Before you begin baking, you should know the types of cakes. These include Genoise, Angel food, Chiffon, and sponge cakes. Each of these types has its own characteristics, so knowing about them is a good way to start. Here are some of the main differences between them. Once you know these differences, you can start baking!
Genoise cake 케이크 주문 제작
A genoise cake is a traditional French cake that is often served with fruit preserves. The cake itself is dense and slightly sticky and can be made in several ways. You can add nuts or chocolate chips to give it a different flavor or look, or you can use frosting to decorate it. When you are making a genoise cake, make sure that the cake pans are greased evenly. Excess grease can cause the cake not to rise properly.
Once the cake is baked, remove it from the oven and cool completely. When it is cool, you can fill the cake with lightly sweetened whipped cream. You can also add sliced strawberries or raspberries. A little lemon zest and thyme are also nice additions to the cake. Genoise cake is best when it is served immediately, but it can also be stored in the refrigerator for a couple of days.
Angel food cake
Angel food cake is a type of sponge cake, but it is made with egg whites, flour, and sugar, instead of butter. The whipped egg white creates a fluffy, aerated texture in the cake. Here’s a recipe for this delicious dessert. It is a must-have for any cake lover!
First, prepare the batter. It’s important to make sure the egg whites are room temperature before mixing them into the batter. Also, use a clean mixing bowl and whisk. Start by adding the cream of tartar to the egg whites. This will stabilize the egg whites and prevent them from breaking. Once this step is complete, add the sugar one tablespoon at a time. If the eggs are cold, they will not whip up as well.
When the batter is mixed well, pour it into an angel food cake pan. To prevent the batter from sticking to the pan, you can use a skewer to break up air bubbles. After baking, the cake should be golden and springy to the touch. When it is done, invert the cake onto a wire rack and allow it to cool for at least an hour.
Sponge cake
Sponge cake is an elegant, light cake made from egg whites, flour, and sugar. Sometimes, it is also leavened with baking powder. Its origins date back to the Renaissance in Spain. Today, it is popular across the world, but there is a history behind this classic.
The first step in making a sponge cake is to make sure you have all of the ingredients that you’ll need. Then, sift the flour to ensure an airy texture. It is important to not overmix the batter because this can lead to deflated sponge cake. Also, be sure to use a large baking pan that will prevent the cake from overflowing.
The next step in making a sponge cake involves beating the eggs. A good way to do this is to beat them until they form a ribbon when lifted from a whisk. This should only take a few seconds, but not more. Otherwise, the cake will be dense and have an unpleasant eggy taste. Another step is sifting the dry ingredients. Doing so will prevent any clumps from forming in the batter. Also, it will make the cake light and fluffy.
Chiffon cake
Chiffon cake is an extremely light, airy cake made from eggs, vegetable oil, flour, baking powder, and flavorings. The use of vegetable oil makes it easier to beat air into the cake batter, making this a lighter cake than other types of cakes. This cake is very delicate and delicious, and is ideal for special occasions.
Chiffon cake is best when made with cake flour. You can substitute straight all-purpose flour for this flour, but the texture won’t be as soft. If you can’t find cake flour, you can substitute it with cornstarch. Also, you can substitute cream of tartar for cornstarch, but this won’t yield the same texture.
Upside-down cake
An upside-down cake is a type of cake that is baked in an upside-down pan with the toppings on the bottom. It is then turned over after baking and de-panned to a serving plate. Traditionally, an upside-down cake is only served when it has been flipped over.
An upside-down cake can be made with a variety of ingredients, and it is a great way to use up leftover fruit. One classic version uses a pineapple cake mix, and it’s best served warm or at room temperature. Another favorite flavor is apple, which pairs perfectly with a tender sponge. Cranberries, which are often used around the holidays, are another tasty choice.
Pineapple upside-down cake is a soft butter cake that is served upside-down with slices of pineapple on top. Its name comes from the method of placing the fruit in the cake pan, covering it with batter, and then inverting the cake after it bakes. Traditionally, the cake is made using a cast-iron skillet, but it can be made with any cake pan or deep pie dish.