Certifications
Click to consult immediately
Click to consult immediately
Latest News

Tsingbuy on IBIE in Las Vegas in USA

Tsingbuy, who has engaged in bakeware industry for more than 12 years, are on International Baking Industry Exposition in Las Vegas in USA as an professional bakeware manufacturer.

Visits to American customers before IBIE

The IEBE is going to be held. Our partners have arrived in the United States a week earlier and spent several days visiting our customers in American.

Custom Manufacturing of Baguette Tray

Here we would like to make a brief introduction to how to custom baguette tray. The following is only for the general situation of tsingbuy French baguette baking pan manufacturer. Genarally speaking, any size of baguette tray can be customzied if there is no strict demands on row size.

The Workcraft of Multi-mould Baking Tray

As we know, the multi-mould baking tray is consist of tray frame and inner cups. When we talking about customized multi-mould baking tray, we usually customized the inner cup sizes and then set the cups into the tray frame.

About Croissant

Croissant has external crispy while soft interior, golden crisp exterior and soft interior texture. A bite is full of creamy fragrance.

Non-stick Surface Maintenance

Tsingbuy is a leading professional baking tray manufacturer in China with factory located in Guangzhou and non-ctick trays pans is one of our best-seller. Here we are going to share you some basic information in non-stick surface maintenance.

About Butter and Cheese

Butter is concentrated by the milk fat of the milk, the milk cream and skimmed milk in the milk are separated by telecentricity, and the cream layer is heated and sterilized, stirred, and only the milk fat is agglomerated. The milk fat component is 80% or more, and the water content is 17% or less.

About Milk and Cream

This article will introduce the ingredients and characteristics of milk and whipped cream, which can be better used when making cakes and pastries.
Hot products
Contact us
Phone: +86 755 85234769
Fax: +86 755 85234769
WhatsApp: +8615018547273
Skype: aliceliu870411
Add: B1 Building, Dafu Industry Park, Dafu Road, Guanlan, Longhua District,Shenzhen, 518110,CHINA
Email: info@tsingbuy.comContact Now
Contact us
Phone: +86 755 85234769
Fax: +86 755 85234769
WhatsApp: +8615018547273
Skype: aliceliu870411
Add: B1 Building, Dafu Industry Park, Dafu Road, Guanlan, Longhua District,Shenzhen, 518110,CHINA
Email: info@tsingbuy.com
Ellen Zhou
Alice Liu
Lisa Liu
Season Zhou
Jessica Lee
Zoe Lee
Contact Now
Home > News > Industry news > The most popular cake types

News

The most popular cake types

  • Author:Zoe Lee
  • Source:Tsingbuy
  • Release on :2019-06-11

Note: This passage is released by editor Zoe from Tsingbuy Industry Limited.If you want to re-print/re-release it or parts of it in other place, please mark out its source and link to our website.


Cakes are absolutely the love of millions of girls. Most people can't refuse the sweet taste of the cake. However, how do you divide your favorite cakes, do you know? The most popular cakes are Chiffon Cake, Sponge Cake, Angel Cake, Pound Cake, Mousse Cake, Cheese Cake, Muffin Cake, Bundt Cake.




Chiffon Cake

Chiffon cake has soft texture, taste like clouds, feel like a soft chiffon, so it is called Chiffon Cake.

Chiffon cake, invented in 1927 by an insurance broker in California named Harry Baker, was not made public until 1948 when Baker sold the cake shop.

Chiffon cake is very light in texture. It is made of rapeseed oil, eggs, sugar, flour and powder. Since rapeseed oil is not as easily bubbling as butter (butter is traditionally used), egg white needs to be foamed to provide enough air to support the size of the cake. Chiffon cake contains enough rapeseed oil and eggs, so the texture is very wet, not as easy to harden as traditional butter cake. Therefore, it is more suitable for cakes that need refrigeration. It also contains less saturated fat.




Chiffon cake is one of the most popular cakes at present because of its loose organization, high moisture content, light taste and tender taste. Although chiffon cake is very soft, it has elasticity and no soft rotten feeling. It is delicious to eat with various sauces. In addition, chiffon cake can also be made into various cake rolls, Boston pies and so on.

Bakeware recommendation: Anodized round chiffon cake pan with removable bottom -tube pan




Sponge Cake

Sponge cake is a kind of frothy cake. The main body of the sponge cake is egg and sugar, and the netted structure is made up of beaten foam and flour to achieve the effect of bulking. Sponge cakes are called sponge cakes because they have many holes in their inner tissues, which are similar to sponges.




Angel Food Cake

It is kind of cream cake. Angel cake does not add a drop of grease, and only use egg white to make this cake. The color of the cake is refreshing and white, so as being called Angel cake.

Angel cake (angel food cake) became popular in the United States in the 19th century. It's relative to chocalate Devil's food cake, but they are completely different types of cake. At that time, baking powder was invented, so many new cakes were invented. Angel cakes and chocolate devil cakes appeared at the same time. The latter mainly consisted of chocolate and butter.

Angel cake is very different from other cakes. Its cotton-like texture and color are made from hard foamed egg white, sugar and white flour. It does not contain butter or oil, so the egg white foam can better support the cake.To make angel cakes, the egg white is first beaten into stiff peaks formed and then folded into other materials with a light folding technique. Angel cakes are fat-free, so they are very light in taste and texture. Angel cakes are difficult to cut with a knife. The knife can press down the cake easily. Therefore, forks, serrated knives and special cutters are usually used.

Angel cake needs special angel cake baking utensils, usually a tall, cylindrical container with a cylinder in the middle. When angel cake is baked, put it upside down to keep it cool. Angel cakes are usually sauced, such as sweet fruit juice.




Pound Cake

Pound cake is also known as heavy oil cake, which a kind of paste cake made by mixing a lot of butter with eggs and flour. It tastes stronger than chiffon and sponge cake. Because a lot of butter is added, the taste is very mellow.

Many people have a special fondness for pound cake, perhaps because it tastes mellow enough. Maybe it's because of its strong taste, or because of its simple appearance. Pound cakes are simple enough to be made and stored for a long time.

The newly baked pound cake is brushed with sugar water, cooled, wrapped in plastic film and refrigerated for a few days until it returns to oil. This is the key to the delicacy of pound cake. The taste after oil return can only be personally tasted, which is indescribable.




Mousse Cake

Mousse cake is a kind of cake with mousse powder as its main material. The appearance, color, structure and taste are varied and more natural and pure. It's a refrigerated dairy dessert, usually made from whipped light butter and gelatin or fish gum powder (which acts as coagulation) through refrigeration to produce a similar effect of lightweight ice cream, which can be eaten directly or made into a cake sandwich.

Bakeware recommendation: Cake mousse ring tart ring for bakery, food factory, restaurant and home kitchen






Cheese Cake

Cheese cake, also known as cheese and cheese, refers to concentrated dairy products made from animal milk fermented by lactic acid bacteria or coagulated by adding enzymes and removing whey. Cheese itself is mainly composed of protein, lipids and other nutrients. Apart from milk, cheese is rich in minerals such as calcium, zinc and vitamin A and B2. It is also made by fermentation, which makes these nutrients more easily absorbed by human body. Because of the different components of cheese, cheese cake can be divided into heavy cheese cake, light cheese cake and frozen cheese cake.




Muffin Cake

Muffin cake is a kind of common cake, which is made by using the puffing effect of baking powder to get soft cake structure. It does not need to blender eggs, just need to mix raw materials step by step. It is the simplest way to make cake.

Bakeware recommendation: Non-stick 24 cups multi-mould muffin cake pan from customized baking tray supplier China 




Bundt Cake

Bundt Cake is a kind of circular ordinary temperature cake. It's called Bundt Cake because it uses Bundt Pan when baking. It tastes like pound cake. It's solid and creamy. It's a common American dessert. It can be called a ring cake too.




Cake Baking Learning Suggestions

Learning order: Pound cake - Sponge Cake - Chiffon Cake - Cheese Cake;

To learn cake making, we should master the most important several skills in baking, including stirring techniques (mixing and chopping), egg yolk, protein, butter, butter and other skills.