Butter cakes can come in chocolate, white, yellow, and marble to name a few. Other cakes in this category may be "shortened" with oil, such as carrot cake or red velvet cake. Despite its name, this type of cake wasn't invented in the U. These dense cakes are sturdy enough to hold thick icing and fillings and are perfect for rolled fondant. They may also be shortened with oil.
Dark Chocolate Cake I. This cake gets its name because of how its ingredients can be measured: a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. The cake itself is extremely dense, since it doesn't rise as much as the American-style butter cake. Because of its richness, pound cakes typically have light flavors and are served plain or topped with a basic glaze. They're normally baked in a loaf or Bundt pant. Pound cake variations include some coffee cakes, sour cream cakes, and fruit crumb cakes.
It always gets rave reviews. Carrot Cake, like American-style butter cake, uses baking soda or baking powder for leavening. However, instead of butter, carrot cake uses oil for shortening purposes. This makes the cake longer-lasting, but also a little greasy. The combination of the rich cream cheese icing and the warm spices makes for an irresistible dessert. Isaac's Carrot Cake. There's no doubt about it — red velvet is a fan favorite. It's basically butter cake, but oftentimes it's made with oil instead.
The distinct red velvet flavor comes from the added cocoa. Originally, the reaction between buttermilk and raw cocoa gave the cake its red hue. Today, the color is mostly the result of food coloring. Moist Red Velvet Cupcakes. This top-rated recipe gives you the perfect individual portion of cake. It's perfect for a bake sale, potluck, or just for your own enjoyment!
These light and airy cakes make for limitless variations. Foam cakes typically contain no fat or leavening, aside from the fat provided by eggs. It is important to remember when you are baking foam cakes that the batter needs to go in the oven as soon as it's ready in order to prevent the egg whites from deflating.
They also need to be baked in a tall pan due to the rise the egg whites give them. These cakes are not going to hold up well against heavy frosting, so it's best to give them a light glaze or a dollop of whipped cream.
Pictured: Fruit Galore Sponge Cake. Technically any recipe that contains no baking powder or baking soda, but lots of whipped eggs or egg whites is a sponge cake. A traditional sponge cake has just three ingredients: flour, sugar, and eggs. As the name suggests, this cake takes well to being soaked with syrups.
They are several different types of sponge cakes, and they may go by different names depending on where you are in the world. Walnut-Cream Roll. Fantastic recipe, and so easy to make too! Genoise is what a sponge cake is referred to in Italy or France.
His orange-flavored version combined the lightness of an angel food cake with the moist richness of a butter cake. The secret, which was revealed when Baker sold the recipe to General Mills in , is simple yet clever. He had combined the whipped egg whites of an angel food cake with the whisked yolks of a sponge cake and enriched the batter with oil.
I find it helps to stir about one-third of the beaten egg-white mixture into the beaten yolk mixture to lighten it to a more similar consistency. Then, using a large rubber spatula, fold in the remaining egg whites, digging down to the bottom of the bowl with the spatula and bringing the two mixtures up and over each other. Turn the bowl as you fold so that the mixtures blend quickly, and fold just to the point that no white streaks remain.
This cake should stick to the pan. Tube pans have a smooth bottom rather than the patterned bottom of a bundt pan. As the batter bakes, it climbs slowly up the sides and stays put. I once absentmindedly greased a tube pan for a chiffon cake. It rose quickly and was unusually high. Cool the cake with the center of the tube pan inverted onto a bottle.
This allows air to circulate around the cake and keeps the weight of the cake from pushing down on itself as it cools. Just be sure that you bake the cake fully; if the interior is underbaked, the weight of it may pull the cake out of the pan.
A short bottle or an inverted funnel will keep any damage from a premature fall to a minimum. The cooled cake can be a challenge to remove from the pan. To cut smooth, even slices without crushing the cake, use a serrated knife and a sawing motion. You can serve this kind of cake with pride for at least three days.
An unfrosted and ungarnished cake will also freeze beautifully. Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more.
Start your FREE trial. Fine Cooking. Sign Up Login. Photos: Scott Phillips. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. This looks delightful and I want to try it for Easter Sunday dessert, however, forgive me for asking this… but aside from having a lemon flavor to it, does this have more flavor than angel food cake?
Definitely more flavor! Get it now! Share Tweet Pin Mail. Print Recipe. Pin Recipe. Instructions Adjust the oven rack to the lower-middle position, and preheat oven to degrees F. Line the bottom of a cup tube pan with parchment paper, but do NOT grease. If you are using a tube pan with a removable bottom like an angle food cake pan , then you do not need to line it with parchment paper.
In a large bowl, add the sugar, cake flour, baking soda, and salt. Whisk to combine. In a medium bowl, add the 5 separated egg yolks, 2 whole eggs, lemon zest, lemon juice, water, oil, and vanilla extract.
Whisk to combine well. Slowly whisk the egg mixture into the flour mixture to make a thick batter. In a large mixing bowl, using a hand mixer or a stand mixer , beat the separated egg whites and the cream of tartar together on medium-high speed, until the egg whites are beat stiff, 2 to 4 minutes.
Fold the whipped eggs whites into the batter with a large rubber spatula. Scrape the cake batter into the prepared pan, and smooth the top. Wipe any drips of batter from the side of the pan, and then gently tap the cake pan on the counter a few times to settle the batter. Bake until the top of the cake is golden brown and springs back when firmly touched, about 50 to 60 minutes.
0コメント