What is the Difference Between Shortened and Unshortened Cakes?
🆚 Go to Comparative Table 🆚The main difference between shortened and unshortened cakes lies in the presence or absence of fat in the cake recipe.
Shortened Cakes:
- Contain fat, such as butter, margarine, or shortening.
- Usually contain leavening agents like baking powder or baking soda.
- Characterized by a tender, moist, and velvety texture.
- Examples include red velvet, pound cake, and German chocolate cake.
Unshortened Cakes:
- Contain no fat.
- Sometimes referred to as foam cakes.
- Leavened by air and steam.
- Characterized by a spongy and tender texture.
- Examples include angel food cake, sponge cake, and genoise cake.
In summary, shortened cakes are made with fat and leavening agents, resulting in a tender and moist texture, while unshortened cakes, or foam cakes, do not contain fat and are leavened by air and steam, resulting in a spongy and tender texture.
Comparative Table: Shortened vs Unshortened Cakes
The main difference between shortened and unshortened cakes lies in the use of fat in the batter. Here is a comparison of the two types of cakes:
| Shortened Cakes | Unshortened Cakes |
|---|---|
| Contain fat, usually in the form of butter, oil, or shortening | Lack fat in the dough or batter |
| Also known as butter cakes and creamed cakes | Also known as foam, sponge, or unshortened cakes |
| Tend to have more of a chew, with tighter, moist crumbs | Bake up to a tender, soft crumb |
| Examples include pound cakes, devil's food cakes, and coffee cakes | Examples include sponge, genoise, angel food cakes, chiffon, biscuit (French), and some flourless cakes |
| Recipes usually begin with a creaming step, followed by adding liquid and dry ingredients | Leavened by air beaten into eggs and by steam formed during baking |
Shortened cakes, such as pound cakes and devil's food cakes, tend to have a chewier texture with tighter, moist crumbs due to the presence of fat in the batter. On the other hand, unshortened cakes, like sponge and angel food cakes, lack fat in the dough or batter but still bake up to a tender, soft crumb.
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