Different Types of Cakes

Sponge cakes: are a light cake whose leavening comes only from beaten egg whites (no baking powder or soda), and has little or no butter and thus have very little fat content. As a result, a Sponge cake takes well to being imbibed with flavored syrups and such.

Chiffon cakes: are light like sponge cakes, but are easier to make because there are no egg whites to beat and fold in. Plus, there’s more fat in it (oil) so it’s more tender and moist than sponge cake.

Angel food cakes: have no added leavening (such as baking powder), shortening or egg yolks. They are leavened with beaten egg whites and they have a high proportion of them to flour. Angel food cakes make a fabulous no-fat treat.

Charlottes: These molded desserts are a variation of the cake in which fillings - hot or cold - are poured into a bowl lined with bread, ladyfingers or pieces of cake, then decorated. A French pastry chef invented the charlotte in the 1800s. The classic version is the Charlotte Russe. Also try such flavors as chocolate, eggnog, strawberry, Bavarian cream.

Meringue cakes: Made from beaten egg whites and sugar, meringue is used as a leavening agent in some cake batters or to lighten a souffle or mousse. Baked by themselves into rings or other shapes, meringues make for light and pretty cakes filled with fruit or ice cream. They can be family size or baked as individual servings.