1. Pasta cake: The content of oil in the formula is as high as about 60% of flour, which is used to lubricate the batter to produce soft tissue, and help the batter to mix a lot of air during the mixing process to produce a puffing effect. Generally, cream cakes and pudding cakes belong to this category.

2. Milk cake: The formula features that the main raw material is eggs, without any solid fat. Protein, which is tough and denatured in egg liquid, is used to make cakes fluffy in the process of batter mixing and baking. According to the egg materials used, it can be divided into egg white (such as angel cake) and sponge (such as sponge cake).

(3) Hurricane cake: It is made by changing the structure of foam cake with mixed batter and foam.

Extended data

Pay attention to eating cakes.

If you can't finish eating the cake, transfer it to a fresh-keeping box and put it in the refrigerator. If the cake is baked on the same day, it can be refrigerated for about 48 hours. Never eat too much to avoid wasting.

After eating the cake, you must balance it with low-fat food. In view of the fact that the main ingredients in the cake are sugar, saturated fat, eggs and flour, or cheese and nuts, it is obviously very easy to raise blood lipid and blood sugar, so a large amount of dietary fiber must be used to eliminate its adverse effects on health. At the same time, in order to metabolize a lot of sugar and fat, a lot of B vitamins are needed.

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