[Spit-Project] types of cake batter

[terry l. ridder]

hello;

On Sat, 17 May 2008, Johnna Holloway wrote:

>
> Sorry about answering this  to the wrong list.
>
> It should have gone to the Spits' list.
>
>
> What about yeast risen cakes?
>

i had not considered yeast risen cakes.
in thinking about it where is the divide between
a yeast risen bread and a yeast risen cake?

what would be examples of yeast risen cakes?

i am trying to remember any yeast risen cakes that
i have baked and for the life of me i cannot remember
baking any. i am sure i have at sometime in the
distant past i just cannot remember doing so.

>
> Johnnae
>
> terry l. ridder wrote:
>>
>> hello;
>>
>> butter cakes - a cake in which one of the main ingredients is butter.
>> foam cakes - a cake with very little butter, oil, or shortening and
>> egg whites beaten till stiff.
>> chiffon cakes - a cake made using vegetable oil and egg whites beaten
>> till stiff.
>> sponge cakes - a cake made by beating the eggs with sugar until light
>> and fluffy. may or may not have some amount of additional
>> fat included.
>>
>> are there other cake batter types?
>>
>> --
>> terry l. ridder ><>
>

-- 
terry l. ridder ><>