Cake Oil

There are two sorts of cream cakes: heavy cream cake and mild cream cake.
Heavy cream cake
Also recognised as pound cake, heavy cream cake, pudding cake. This kind of cake is made of 1 pound (100%) of flour, 1 pound of cream (100%), and 1 pound (100%) of injection batter, so it is referred to as poundcake.
Main features: the minimal quantity of grease is 40%, the most is 100%, and the quantity of baking powder is 0-2%. The cake is tightly equipped and finely grained. Bake at medium warmth (162-190°C). Flour and eggs are hard uncooked materials, and due to the fact cream and sugar are bendy uncooked materials, this type of cake is gentle and delicious, which solves the shortcomings of immoderate cake capriciousness. Heavy cream cake is a high-grade cake due to the fact it makes use of excessive components and is greater costly than different kinds of cakes.
Light cream cake
The minimal quantity of grease is 30% and the most is 60%. The minimal dosage of baking powder is 4% and the most is 6%. The cake is gentle and coarse. Bake at excessive temperature (190-232°C).