Today, cakes are one of the most diverse corners of the baking world, varying in shape, appearance, flavour and crumb. Today we introduce the different types of cake texture.
When it comes to cake, everyone has their own favourite style. Besides differences in taste, the crumb itself also makes each cake feel different to eat. The main cake textures are as follows.
1. Chiffon Cake (Chiffon Crumb)
A texture Thai people know very well, from young coconut chiffon, vanilla chiffon and foi thong (golden egg-yolk thread) chiffon. It is soft and fluffy, springs back when pressed, and is tender and light. The key ingredients are egg yolks and whites whipped separately, with vegetable oil instead of butter. Chiffon sponge can be adapted into the many cakes you find for sale everywhere.
2. Sponge Cake (Sponge Crumb)
A common sight in bakeries, sponge cake is soft, fluffy and light, moist and especially buttery in aroma. It is similar to chiffon cake but heavier and more buttery. It is used for birthday cakes, roll cakes, cupcakes and cream-decorated cakes. The method mainly involves whipping the yolks and whites together until fluffy. Most sponge cakes start by beating the eggs with sugar until light, then adding the flour, followed by melted butter, usually in fairly small amounts.
3. Cheesecake (Cheese Crumb)
A newer style that has become hugely popular, with familiar versions such as burnt (Basque-style) cheesecake, blueberry cheesecake and strawberry cheesecake. The texture is soft and silky and melts in the mouth with the full flavour of cream cheese. Because it is fairly rich and can become cloying in large amounts, most people eat it with a sweet-and-sour fruit sauce that cuts the richness nicely.
4. Butter Cake (Butter Crumb)
Butter cake has a dense, moist, buttery crumb that is soft and rich. It has three main components: butter, flour and sugar, though other bakeries may adjust their recipes. It is made by creaming the butter and sugar until fluffy, beating in the eggs, then adding the flour and remaining ingredients. Most people eat it plain because it is already rich and fragrant, and it is a very popular style.
