Bake this simple butter cake with raspberry butter and buttermilk in the form of a layer cake, cake, or even in a homemade wedding cake. Any cake recipe that starts with cream, butter, and sugar is a butter pie. After the cream, add eggs to slightly aerate the dough, flour (and sometimes other liquid, such as milk) to give it structure and texture, and baking powder or baking soda to ensure that it rises in the oven. The different types of cake dough within the buttercake family include chocolate, white, yellow and marble; for white and yellow cakes, the color generally depends on whether they have whole eggs or more egg yolks (yellow cake) or just egg whites (white cake).
Once you know the basic proportion, you can make cake with any flavor you want. Any recipes that don't contain baking soda or baking powder, but lots of beaten eggs or egg whites? That's a cake and there are several different types of cake. Which will be called in different ways wherever you are. The airy layers of Genovese cake are light enough to be stacked with whipped cream and berries for an impressive summer dessert.
In Italy and France, a cake is called Genovesa; in Genoa, whole eggs are beaten with sugar until thick and with ribbon, and then flour (and sometimes butter) is added and the dough is baked and the dough is baked; the result is wonderful baked in a round cake pan and simply glazed, but Genovese is also flexible enough to be baked in a jelly roll pan and rolled into a roll. Genovesa has no flavor of its own, but it is often used to make rolled or layered cakes when a lighter texture than that of a butter cake is desired. To add flavor and moisture, the layers of Genoese cake are always moistened with a flavored syrup and are often cut into thin horizontal layers and stacked with rich fillings, such as buttercream. These layered cakes, common in coffee shops in Europe, are called European-style to distinguish them from American-style butter-layered cakes, which generally have fewer and thicker layers.
Biscuits (which are always pronounced in French as bees-kwee) are another type of cake that contains egg whites and egg yolks, but, unlike the Genoese one, the whites and yolks are beaten separately and then put back together. This creates a light dough that is drier than a Genoese one, but keeps its shape better after mixing it. For this reason, it is often used for ribbed forms, such as biscuits. If you bake it in a tube mold like a food cake for angels, you get a very chewy cake that was popular in the early 20th century, but has since fallen into disrepair.
However, it is still known in a slightly different way as the classic Easter cake, in which the flour is replaced by matzah cake flour and potato starch. Follow our step-by-step guide to making a food cake for angels and impress everyone at the next family reunion. Angel Food pastries are made with only egg whites and no yolks. The egg whites are whipped with sugar until they are very firm before the flour is gently incorporated, resulting in a snow-white, airy and delicate cake that goes wonderfully with the fruit.
Most angel food cakes have a spongy, chewy quality derived from their relatively high sugar content and the absence of egg yolks. Baked in ungreased two-piece tubular molds, Angel Food cakes cool down when inverted, as these types of biscuits would collapse if they were cooled with the right side facing up in the mold or if they were removed from the mold while they were still hot. There is no butter here either, so the cake is fat-free. This chiffon cake is scented with cardamom, lemon and rosewater.
This is a true favorite and classic, especially in the South. Made with butter or oil, the color of red velvet cake traditionally comes from the reaction of buttermilk and cocoa powder. Modern versions usually achieve this shade by using red food coloring or, in the case of the raspberry velvet cake, shown here, pink. This is a foam type cake that has no artificial leavening agents (baking powder or baking soda).
It gets its volume only from beaten eggs, whether they are whole eggs or just plain whites. This cake can be soaked in a flavored syrup (try soaking it with lemon syrup and serving it with a spoonful of lemon curd) or covered with whipped cream and red fruit puree. When baked thinly on a baking sheet, the cake can be rolled up with fillings, as in the Christmas classic, Buche de Noel. Genoise is what a cake is called in Italy or France.
In this cake, the egg yolks, egg whites and sugar are whipped into a mousse shape. Then, the flour and oil or butter are added. This type of cake is more moist and tender than its cousin cake. The chiffon cake is a cross between a cake and an oil cake.
The addition of oil gives it a richness similar to that of a shortened cake, and the whipped egg whites and baking powder make it light and airy. .
