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There are many different types of cakes and many different ways of dividing them into various categories, but they are generally classified according to whether or not they contain fat, also known as shortening(not the be confused soley with just processed shortening). Thus, cakes are either: SHORTENED (BUTTER OR OIL) CAKES or UNSHORTENED (FOAM) CAKES. Chiffon cakes make up the third category, but here they're included with unshortened(foam) cakes.
| SHORTENED CAKES: contain fat, frequently in a solid form Three basic types. | UNSHORTENED CAKES: contain little or no fat High ratio of eggs to flour and fall into three categories. |
| American Butter cakes | #1: No Fat Angel food cakes Meringues |
| Pound cakes | #2: Only Fat is Egg Yolk Sponge Jelly Roll Cakes or Biscuit Roulades |
| Oil cakes and Cake Mixes | #3: Oil and Fat in Addition to Egg Yolks Chiffon Genoises |
| NOTE: Flourless Cakes are a type of foam cake. |
MORE:
- PETITS FOURS (PETIT FOUR) CAKES and CUPCAKES (CUP CAKES) are miniature cakes.
