ABSTRACT
It is difficult to define cakes in a precise manner due to their wide variety and the broad range of their formulations. Cake products contain relatively high amounts of enriching ingredients like sugar, shortening, eggs, milk, and flavors in addition to soft wheat flour, and they have sweet taste, a tender and a short texture, and pleasing flavors and aromas. Cakes may be grouped into two broad categories: shortening-based cakes and foam-type cakes. In shortening-based cakes, crumb structure is derived from the fat-liquid emulsion created during the processing of batter. In foam-type cakes, structure and volume are primarily dependent on the foaming and aerating properties of eggs. Sweet dough products can also be classified as a third
group of cakes, which are yeast leavened and involve various jams, fruit, nut filling, and toppings.
