Types of Cake

BY COLLEEN RIDGE
EDT 180- POWERPOINT EXERCISE
Cake
Pop/Ball
Crumbed cake
combined with frosting
or cream cheese
Can be on a stick or
left as a ball
Covered in hard
chocolate shell
Dense, creamy
consistency
Bundt Cake
Called Bundt due to
the form of the pan
Typically denser,
sweeter cake
Topped with glaze or
powdered sugar
Swiss Roll
Thin cake baked in
sheet pan
Jelly, cream or some
sort of filling rolled into
cake
Typically not frosted
Bche de Nol-
popular type of swiss
roll cake served
around Christmas
(frosted, unlike other
swiss roll cakes)
Angel Food
Lightest type of cake
Texture created by whipped egg whites
Flourless, unleavened cake
Not frosted
Topped with fruit syrups/glazes, fresh fruit,
or powdered sugar
Pound Cake
Named due to its
ingredients: 1 pound
each of flour, sugar,
butter, eggs
Extremely dense and
sweet
Can be baked in Bundt
or loaf pans
Topped with glaze,
syrup, fresh fruit, or
powdered sugar
Sponge
Cake
Light, fluffy cake; low
density
Aerated structure
Typically filled with
cream, jelly, ganache
or frosting
Topped with
powdered sugar
All photos were taken from Creative Commons.