By: Ashland Powell

Chiffon cakes

Chiffon cakes are a cross between shortened and unshortened cakes. The cake contains fat like shortened cakes and beaten egg whites like unshortened cakes.

Shortened Cakes

Another name for these cakes are butter cakes. Shortened cakes contain solid fats like butter, margarine, or shortening. These cakes are leavened with baking powder os baking soda.To bake a shortened cake you need to grease the pan and lightly flour it. The cake should be velvety and light with fine cells and thin walls.a shortened cake should cool in the pan for ten minutes then be put on a cooling rack.

Unshortened Cakes

Also known as foam cakes the cakes contain no fat. The cakes are leavened by air that is beaten into the eggs and steam that forms during the baking process. You do not grease the pan for a unshortened cake because the batter has to cling to the side of the pan while baking. You must allow the cake to cool in the pan upside down on the neck of a bottle. The cakes are large in volume with a spongy and porous center.