Cake is a type of sweet that is classified in the group of baked foods and has European origins. Although archaeologists believe that this kind of food has existed since ancient times, but the concept of the today cake, which embodies the three characteristics of sweetness, lightness and spongy texture, is a kind of sweet that dates back to the mid-eighteenth century.
Flour, sugar, eggs and butter are the four most used ingredients in cakes. Cakes are generally divided into two large groups: non-fat or spongy and fatty or butter cakes.
The difference between these two main groups of cakes is the amount of fat in their formulation.
Sponge cake:
This kind of Cakes is said to have a high egg-to-flour ratio in the formula and to increase their volume by beating whole eggs or only egg whites. In the formulation of this type of cake, it is mostly fat-free or very small amount and has a spongy texture. These cakes are made from a large amount of beaten egg whites and are therefore light, bulky and airy.
Butter cake:
These Cakes are said to contain butter, margarine or other fats that require a chemical such as baking powder or baking soda to make the dough. In this type of cake, flour and butter are used in a much larger amount than sponge cakes and they have a dense texture, so the gas that is created inside the cake is not able to come out of the cake and remains as a bubble inside the cake. The difference between butter cakes and sponge cakes is that unlike sponge cakes, the air bubble inside the butter cake is not caused by stirring sugar and eggs, rather through heat or gas formation by bulking ingredients such as baking powder. Also, in this cake, butter is used in a much larger amount and its weight is heavy, while the sponge cake is very light in terms of weight. This type of cake tastes better when consumed following two or three days after baking. The surface of this cake dries in face of air, and for this reason, in the usual decorative methods, it is better to completely cover the surface of the cake. This creates a barrier to the passage of air and will make the cake shelf life longer.
This cake is usually not suitable for cream coating due to its fat content and is easier to decorate than sponge cake types. After cooking, jam, syrup, and sometimes chocolate may be also used to decorate it.
Babolab Food Industry has been able to provide a variety of flavors, fillings, as well as special preparations in different tastes and formulations, in order to help diversify and create innovation, based on the limitations related to the production conditions of different types of cakes and in accordance with your production processes. Our products have the advantage of adapting and facilitating your production process, and give you the assurance that you will always offer products of uniform quality to the market throughout the year.