By: JoJo Dixon

Types of Cakes

Pound Cakes- contains a pound of every ingredient butter, flour, sugar, and eggs.

Sponge or Foam Cakes- have an airy, light texture because large amount of air whipped into the eggs.

Angel Food Cakes- made with egg whites-not yolks. The air whipped into the egg whites leaven the cake.

Chiffon Cakes- made by using whipped egg whites, or margarine to lighten a mixture.

High Ratio Layer Cakes- contain a high ratio of both liquids and sugar, giving the cake a very moist and tender texture.

Pound Cake

Vanilla Pound Cake


  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 cup sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt

    1. Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
    2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not over mix).
    3. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

    Sponge Cake

    American Sponge Cake


    • 6 large eggs, separated
    • 1 cup (100 grams) sifted cake flour
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup (200 grams) granulated white sugar, divided
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons water
    • Zest of a lemon or orange (outer skin)
    • 3/4 teaspoon cream of tartar


    1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Have ready an ungreased two-piece 10 inch (25 cm) tube pan.
    2. Separate the cold eggs, placing the yolks in one bowl and the whites in another bowl. Cover the bowls with plastic wrap and bring the eggs to room temperature (about 30 minutes).
    3. Meanwhile sift or whisk the sifted flour with the baking powder and salt. Set aside.
    4. Place the egg yolks and 2/3 cup (135 grams) of the sugar in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer). Beat on high speed until they are thick, fluffy and light colored (when you slowly raise the beater the batter will fall back into the bowl in a slow ribbon). Then beat in the vanilla extract, water, and lemon zest. Set aside while you beat the egg whites.
    5. In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/3 cup (65 grams) of sugar and continue beating until the egg whites are shiny and just form stiff peaks.
    6. Next, sift the flour mixture over the beaten egg yolks (about one third of the flour mixture at a time) and gently but quickly fold (with a wire whisk or rubber spatula) the flour into the egg yolk batter. Then gently fold a little of the beaten egg whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. (Do not over mix the batter or it will deflate.) Pour the batter into the tube pan, smoothing the top.
    7. Bake in preheated oven for 28 - 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately invert the pan (turn upside down) and suspend it by placing the inner tube on the top of a flat topped glass or bowl. Allow the cake to cool completely before unmolding (about one hour). Run a flat metal spatula or sharp knife around the inside of the pan and then remove the center core of the pan. Run the spatula along the bottom and center core of the pan. Invert the cake onto a greased wire rack. The cake can be served plain with a dusting of powdered sugar or with fresh fruit and softly whipped cream. This cake can be covered and stored for a few days, or it can be frozen

    Angel Food Cake

    Low-Fat Candy Bar Angel Food Cake


    • 1 package Betty Crocker™ white angel food cake mix
    • 1 cup fat-free (skim) milk
    • 1 package 4-serving size milk chocolate instant pudding and pie filling
    • 2 cups frozen (thawed) reduced-fat whipped topping
    • 1 bar (1.4 ounces) chocolate-covered toffee candy, chopped

    1. Bake and cool cake as directed on package for angel food cake pan (tube pan). Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
    2. Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.
    3. Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but no longer than 24 hours. Sprinkle candy over top of cake just before serving. Refrigerate any remaining cake.

    Chiffon Cake

    Chocolate Chiffon Cake


    • 7 large eggs, separated
    • 1/2 cup baking cocoa
    • 3/4 cup boiling water
    • 1-3/4 cups cake flour
    • 1-3/4 cups sugar
    • 1-1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 1/2 cup canola oil
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon cream of tartar


    • 1/3 cup butter
    • 2 cups confectioners' sugar
    • 2 ounces unsweetened chocolate, melted and cooled
    • 1-1/2 teaspoons vanilla extract
    • 3 to 4 tablespoons hot water
    • Chopped nuts, optional

    1. Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.
    2. Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.
    3. For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

    High-Ratio Layer Cake

    High-Ratio White Cake


    • 1-1/2 cups soft Unsalted Butter
    • 2 cups 5 z Sugar
    • 2 cups 4oz Cakes flour
    • 1 tbsp Baking Powder
    • 1/2 tsp salt
    • 5 oz whole eggs (large)
    • 6 1/2oz Egg Whites
    • 1 cup 1oz milk
    • 2 tsp Vanilla extract
    • 1 tsp Lemon extract (optional)
    • 1 tsp banana extract (optional)


    1. Grease pans with Crisco
    2. Combine all dry ingredients (sugar, flour, salt, & baking powder)
    3. Combine all wet ingredients (milk mixture) in a separate bowl ( eggs, milk, extracts)
    4. In a mixer bowl add all dry ingredients, soft butter and mix on medium speed. Slowly pour milk mixture until butter has incorporated and batter is smooth.
    5. Bake cakes 30 min