Highlights
– Shortened cakes are made with fat as one of the main ingredients, while unshortened cakes rely solely on eggs.
– Shortened cakes have a creamy and foamy texture, while unshortened cakes are spongy and moist.
– Shortened cakes are considered fattening but delicious, while unshortened cakes are softer and more moist due to the absence of fat.
Introduction
Shortened vs Unshortened Cakes
Cakes are a popular treat for those with a sweet tooth. They come in various flavors and types, but two favorites are shortened cakes and unshortened cakes. While both are loved by many, they have slight differences in their recipes. Cake bakers make sure to offer both options to cater to everyone’s preferences.
Shortened Cakes
Shortened cakes fall under the category of fat-containing cakes. They are made with ingredients like flour, eggs, sugar, fats, milk, baking powder, and salt. The shortening in the recipe produces the fats and gives the cake a foamy texture. There are different methods to make the batter, such as the conventional creaming method or the single-bowl method. Shortened cakes have a creamy and slightly coarse texture.
Unshortened Cakes
Unshortened cakes come in two types: yellow sponge cakes and white angel cakes. White angel cakes are made from egg whites, while yellow sponge cakes use whole eggs. Both types are delicious but have slight differences. Angel cakes are springy, moist, and porous, while yellow sponge cakes are also springy and spongy but made with whole eggs.
Difference between Shortened and Unshortened Cakes
The main difference between shortened and unshortened cakes is the use of fat. Shortened cakes contain fat, while unshortened cakes do not. Unshortened cakes rely solely on eggs as the main ingredient. Cakes made with eggs only are softer and moister than those made with fat. The taste also differs, making it important for some people to be conscious of what type of cake they are eating.
