How Can Cakes Be Classified Based On Taste

Cakes can generally be divided into three categories based on the ingredients used, mixing methods, and batter properties.
① Pasty cake: The formula contains about 60% of the flour in oil, which is used to lubricate the batter, produce soft tissue, and help the batter fuse a large amount of air during the mixing process to produce a puffing effect. Generally, cream cake and pudding cake belong to this category.
② Milk foam cake: The formula feature is that the main ingredient is eggs and does not contain any solid fats. Utilize the strong and denatured proteins in the egg mixture to make the cake fluffy during the mixing and baking process of the batter. According to the egg mixture used, it can be divided into protein based single protein (such as angel cake) and sponge based whole egg based sponge (such as sponge cake).
③ Qi Feng type cake: made by mixing two types of batter, namely batter and foam, and changing the organization of foam type cake.