【Summary】

1.Introduction

According to a survey conducted by Grand View Research, the global demand for cakes as desserts during dining out and weekend parties by millennials and Generation Z consumers is not only increasing but it is expected to expand the industrial scale shortly. From 2020 to 2027, the global cake market is expected to grow at a compound annual growth rate of 3.3%, reaching 55.78 billion US dollars by 2027.

2.the development of modern cakes

Tracing back to the origin of the cake is a bit complicated, but according to food historians, the modern version of the frosted round cake originated in Europe in the mid-17th century. This is mainly due to technological progress, such as the development of oven-making technology and the manufacturing and production of food molds; And the popularity of raw materials, such as refined sugar.

Around the mid-18th century, bakers began to use beaten eggs instead of yeast to help swell cakes in the oven. The cake we know today will not appear until the mid-19th century.

The development of the industrial revolution allowed food raw materials to be produced on a large scale and transported everywhere through railway development; By the first decades of the 20th century, creamy icing made with butter, powdered sugar, and flavoring agents began to replace traditional boiled icing.

3. Classification and characteristics of common cakes

「sponge cake」

Sponge cake, with eggs, flour, and sugar as the main raw materials, has a soft texture and porous structure like a sponge. The proportion of flour and sugar is high, and generally, no grease or a small amount of grease is added. This classification, includes sponge cake, angel cake, Qifeng cake, and so on.

Sponge cake relies on the foaming property of protein so that the egg liquid is filled with a lot of air. Because no grease is added, or a small amount of liquid oil is added to make the texture softer, it is also called clear cake in China.

「chiffon cake」

Qi Feng, translated from English Chiffon, the word "Chiffon" refers to extremely thin and soft silk fabric, so Qi Feng cake, as its name suggests, has a dense and meticulous taste. Qi Feng was invented by American Harry Becca. 

Compared with sponge cake, Qifeng cake has a softer texture, better humidity, fineness and elasticity, finer and more uniform organization because of its higher water and oil content, and has flourished for a hundred years 

「butter cake」

Heavy oil cake uses more oil, especially butter, and also uses chemical leavening agent, which mainly depends on oil whipping and mixing with air, and the gas expands the cake when baking. Among them, it is necessary to decide how much swelling agent to add according to the amount of oil.

「cheese cake」

Cheesecake is a cake made by adding a lot of cheese, which is usually made of cream cheese, butter, eggs, sugar and other raw materials. Cheesecake can be subdivided into heavy cheesecake, light cheesecake and bake-free cheesecake.

「mousse cake」

Mousse means bubble in French. Like baking-free cheesecake, it is a refrigerated cake. It is made by refrigerating whipped cream, some fruit puree and gum coagulant. Its texture is soft and similar to the effect of light ice cream. 

Whether it is baked-free cheesecake or Mu Si cake, it is not only popular among diners, but also very suitable for making frozen cake because of its good taste after refrigeration or freezing.

Source: CIB Baking Technology Research Institute，https://mp.weixin.qq.com/s/9oo-O3iWz8AAgTy1XnBzDQ