The coloring of a red velvet cake comes from the addition of food coloring. Although you will find some chefs that use cooked beats for a natural red color instead of artificial coloring.

Ice cream cakes are a popular choice for birthday parties – especially for kids! Ice cream is literally what is called. It is a combination of ice cream and cake. Chiffon cake is made with oil ( rather than butter). In addition, it has about double the eggs used in a regular butter cake.

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Foam cake (e.g. angel food cake) gets its distinctive extra-light texture from egg whites and sugar whipped into a meringue. Likewise, sponge cake’s airy, “spongy” texture comes from beating whites with sugar and yolks with sugar (each until fluffy), then gently folding the two together. Neither of these cakes includes any chemical leavener, so it’s imperative that their component parts be thoroughly beaten; air alone is responsible for making these cakes rise. In addition to increasing the density of the cake the higher ratio of butter also comes through in the flavor. Most foam cakes tend to bedrier than butter and oil cakes because they typically have little or not fat, with the exception of the Chiffon Cake andsomeGenoises. Some liquid fat, vegetable oil, is added during the mixing of Chiffon Cakes, although not in great proportion; the fat usedis notto serve for its air holding qualities but rather to coat the flour proteins to prevent gluten formation. Thisresults in an extremely tender cake, adds greatly to the perception of moistness and makes it a good keeper. Melted butter (clarified) is optionally folded into aGenoisecake after mixing and right before baking, adding flavor, reducing dryness and/or increasing tenderness. Characteristics of Some Standard Foam (Unshortened)Cakes: Appearance

Add the vanilla extract to the egg white mixture and gently fold it in using a spatula. Step 6: Sift the Dry Ingredients While a regular genoise cake is baked to rise, Buche de Noel is made from a genoise cake that has been cooked in a shallow cake pan ( usually only about 1-2” deep). Use your mixer's whisk attachment (or dual whisks) to beat sugar with egg whites, egg yolks, or whole eggs.White cake is another classic. However, rather than being made with butter, a white cake uses shortening as its fat. The use of shortening provides a denser texture compared to a foam cake but is lighter than a cake baked with butter. In addition, white cake recipes typically call for only egg whites. In addition to butter and foam cakes, there is another category – flourless cakes. Flourless cakes are unique in that they don’t contain what is typically an essential ingredient in a cake – flour. Sponge, Genoise, Angel Food cakes, Chiffon, Biscuit (French), and some Flourless cakes areknown as Foam, Spongeor Unshortened cakesbecause they contain alarge proportion of foamed eggs and/or egg whites to a lesser proportion of sugar and very little wheat flour, if used at all. Much of the cellular structure of the cake is derived from egg proteins and they are classically leavened by steam and air from beaten eggs. As a result most foam cakes can be described as extremely light and fluffy with good volume and an open, even texture, although textures can vary from dense and spongy, to crispy and dry to melt-in-your-mouth tender, depending on any extra ingredients added. These cakesare typically baked inungreased(tube) pans so as not to deflate their egg white foams andinverted to coolas a result. While bakers used to cream butter and sugar with a wooden spoon, these days most of us use an electric mixer. Most mixers come with both flat beater and whisk attachments; which is best for creaming butter and sugar?