Homemade’s always better.
Make 60x crumbly, melt in your mouth pineapple tarts with our signature baking kit. Pre-portioned ingredients, a great recipe, and quality ingredients — all included.
Ever tried searching for a recipe and the search engine returns you with a hoard of cake recipes you have absolutely no clue about? In this article, we show you the different types of cake, how they are made, and the difference between them! With a better understanding of cakes, building your own dessert will be as easy as pie.
Foam and sponge cakes have little to no fat in them, and are leavened primarily using whipped egg whites. This gives them a light, airy, and spongy texture. They are different from butter cakes which contain butter/oil/shortening, and use baking powder or baking soda for leavening.
Bakestarters' Pandan Chiffon Cake by Sophie
These are made with either butter or oil as the fat, and leavened with baking powder. If using butter, the butter is often left at room temperature to soften before being creamed with sugar until light and fluffy. Creaming will help to dissolve the sugar partially and aerate the batter. Next, the dry ingredients such as flour, baking powder, and salt are mixed together in one bowl and added in alternating doses to the butter mixture, along with the wet ingredients. This results in a rich and moist cake, with a light and airy crumb.
Bakestarters' Classic Butter Cake
Cakes with little to no flour have a rich, dense, and creamy texture in general.
Bakestarters' Cheesecake Bites
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