"Creamed cakes start with the fat. You beat butter-or oil, or butter and oil-with sugar, then add the remaining ingredients. The result is a hefty cake with a moist, tender crumb that needs little to no frosting."
"Foamed cakes start with the eggs. You whip either whole or separated eggs with some or all of the sugar, until aerated and voluminous, then incorporate the other ingredients. These cakes are light and delicate, with an enjoyably soft, springy texture."
"Chiffon cake's origin story is fascinating, starting with an insurance salesman who moved to Hollywood, and ending in classic capitalism. Made with whipped egg whites and containing a percentage of fat, chiffon unites the qualities of both creamed and foamed cakes."
Cakes are primarily made using two methods: creaming and foaming. Creamed cakes, like chocolate Guinness, start with fat and yield a moist, dense texture. Foamed cakes, such as strawberry roll, begin with whipped eggs, resulting in a light and airy structure. Chiffon cake, a unique blend of both methods, incorporates whipped egg whites and fat, creating a versatile cake that combines the best qualities of both styles. The history of chiffon cake is notable, originating from an insurance salesman who sold his recipe to General Mills.
Read at Bon Appetit
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