2 major of groups cake
1. foam cakes (little or no fat) such as sponge, angel food , jelly roll cakes and chiffon cakes and have a larger proportion of egg than butter cakes.
2. shortened (butter) cakes also called creamed cakes, pound cakes, contain butter, margarine or vegetable shortening, which contribute to a finely textured, tender and moist cake.
Foam cakes: High ratio of eggs to flour and fall into 3 categories.
1. No Fat
2. Only Fat is Egg Yolk
3. Oil and Fat in Addition to Egg Yolks
Shortened cakes: Contain fat, frequently in a solid form, and a high ratio of eggs to flour.
