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There are many different types of cake recipes and numerous ways of categorizing them. The general classification used is whether or not they contain fat, also known as shortening (not the be confused solely with just processed shortening), and are called: SHORTENED (BUTTER OR OIL) CAKES or UNSHORTENED (FOAM) CAKES. Chiffon cakes make up the third category, but here they're often included with unshortened (foam) cakes.
MORE CAKES:
CHEESECAKES and PUDDING CAKES are technically baked (unstirred) custards.
PETITS FOURS (PETIT FOUR) CAKES and CUPCAKES (CUP CAKES) are miniature cakes.
Cakes can be FILLED, FROSTED and GLAZED. Cakes tend to be special and are often decorated, being associated with life's milestones -- weddings, showers, engagements, birthdays -- or they can be enjoyed as a simple dessert with fruit or consumed as a snack.
A basic flour mixture serves as the foundation for sweet and rich cakes and what are known as little cakes, called cookies, and their savory cousins being quick-breads and yeast breads. Basic ingredients for made-from-scratch cake recipes often include flour, sweetener (sugar), fat (butter, vegetable oil), liquid (milk), leavening agent (steam, beaten eggs, baking powder and/or baking soda), and flavorings (salt, vanilla extract). Cakes can also be purchased ready-made or baked with packaged mixes that come ready to be combined with water, eggs and vegetable oil.
Cakes lend themselves to limitless variations depending on the proportion of their ingredients, the way they are mixed, flavorings added to the basic ingredients, the shapes of the pans used in baking, and cooling and storing methods. Any number of fillings, frosting and final decorations can be chosen to make every cake unique and an artistic expression of its maker.
Cakes have around since the time of the ancient Egyptians, and are believed to have been more like sweetened bread with the addition of honey, nuts and dried fruits than like the cake we know today. (It may also may refer to any round, flat disk of food, such as a pancake or even a yeasted sweet (coffee) cake, discussed in other sections.) The precursors of modern-day cakes did not emerge until around the mid 17th century in Europe, with the advent of more sophisticated ovens. As technology advanced, cake baking evolved. More refined and delicate cakes were the result of ovensUltimate Chocolate Butter Cake Cupcakes Recipe that more reliably maintained specific and even temperatures. Better mixers and pans, and ingredients such as refined sugar and flour also helped produce a higher quality cake. The dense European Pound Cake consisted of equal weight flour, sugar, butter and eggs, while the light and airy European Sponge Cake relied on beaten eggs or egg whites for leavening.
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