Different cake batters

There are several types of batter for cakes, the most common being sponge cake, genoise, chiffon and butter batter. Here are the basic differences and the most common uses between them:

“PÃO DE LÓ” – Sponge Cake – made with eggs, sugar and flour, it is light and airy. It is a neutral base that can be used for cakes filled with mousse, mousseline, fresh fruit, jellies, dulce de leche. It does not have the structure to support the weight of the fondant, and it is better to use toppings such as syrup or icing sugar. In this type of dough, the flour is incorporated outside the beater, sprinkling over the cake and folding the batter carefully with a spatula.

GENOISE – like sponge cake, genoise is also made with the same ingredients and proportions, but butter, preferably clarified, melted and warm, is added at the end of the preparation, in the proportion of 10 gr. per egg. The result is a dough that is also light and aerated, but with a slightly more elastic texture and a more striking flavor, but still neutral. Ideal for Swiss rolls.

CHIFFON – is also made with eggs, sugar and flour, and with the addition of oil, creating a wetter and more structured batter. In the classic version, the whites are beaten separately and added at the end of the preparation. The result is a moist and flavorful cake.

BUTTERY – tasty and well-structured cakes, ideal to be covered with fondant or to be sculpted. Its texture allows you to add fruits and nuts, as in English cake, without them sinking.