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Types of Cake Recipes
Cake is an international dessert commonly used for celebrations, such as birthdays, weddings, religious holidays, and graduations. There are many forms of cake, and the common thread between them is that they are used in times of rejoicing. A cake marks a special occasion, even if that occasion is simply an excellent dinner.
Cake is a form of dessert made out of: a wheat product, which is usually flour; a sweetening medium, most commonly sugar; an agent such as eggs, starch, or gluten that fastens all the ingredients together; fats like butter or margarine; a dilution method, which may be milk or water; and some form of volume-inducing substance, like baking soda or yeast.
Kinds of cake
Since virtually every culture uses cake as a symbol of celebration, there are many different versions of the abounding dessert, such as: angelfood cake, fruitcake, cheesecake, teacake, Chiffon cake, ice cream cake, and Panettone.
In America, the standard cake yields one of the flavors, chocolate or vanilla, and is made of sugar, butter, eggs, flour, vanilla extract, and baking soda. It is most commonly baked for fifteen to twenty minutes in an oven heated at 350 degrees.
The angelfood cake is fluffy and light, with consisting of only egg whites, white flour, and white sugar. It does not contain any fat, so those who are dieting usually turn to angelfood cake for dessert.
Ice cream cake
Creating an ice cream cake is a simple procedure. In order to make cake that consists of 100% ice cream, all it takes is compressing ice cream into the shape of a cake and putting frosting over it. If one wants to layer the cake with ice cream and cake, he will have to bake several different layers of cake, then stack them together with putting ice cream between each cake layer before applying frosting.
Invented by Harry Baker in 1927, the Chiffon cake is a very light mixture of vegetable oil, baking powder, eggs, sugar, flour, and flavorings. Since the recipe does not contain butter, it is difficult to beat air into oil, so the best method is to beat egg whites until stiff, then gently fold them into the cake batter before baking. Since the batter is high in egg and oil, the cake stays moist, and that makes it easier to put filling into the cake.