 So many cakes, so little time. This delectable mousse cake with a caramel topping is from FinancierPastries.com.
June 2008
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Cake Glossary
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There are thousands of different types of cakes in the world today; each culture has its specialties, most of which never reach our shores. Here, we present some of the more popular types one is likely to encounter—or at least hear about—in the U.S. If your favorite isn’t represented, tell us about it. After you’ve checked out the cakes, take a look at our other food glossaries—an easy way to get up to speed on more than fifty different food categories. Most related to this Cake Glossary are our Chocolate Glossary, Custard Glossary, Dessert Sauce Glossary, Ice Cream & Frozen Desserts Glossary and Sugar Glossary.
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SACHER TORTE or SACHERTORTE
Sacher torte is perhaps the most famous pastry of pastry-rich Vienna. A chocolate sponge cake cut into three layers and filled with apricot jam; the whole cake is iced with a velvety chocolate ganache. Because tortes are wider and shorter than cakes, the three layers are generally shorter than a two-layer gâteau or American cake. Sacher torte was invented in 1832 by a 16-year-old apprentice to pastry chef Franz Sacher (1816-1907), who held his wits under duress. The Austrian State Chancellor, Prince Metternich (1773-1859), sent orders to the kitchen to create a new cake. The head chef was out sick, the cooks panicked, and young Sacher rolled up his sleeves and got to work, creating an instant—and eternal—success. In the U.S., raspberry jam is often used instead of apricot jam.
Sacher torte from Burdick Chocolates.
SALLY LUNN’S CAKE
One of the older cakes, baked since the 1600s, Sally Lunn is a sponge cake-like sweet bread that can be baked as a loaf, a tube cake or buns.
 SAVARIN
A savarin is a yeast cake baked in a ring mold, then soaked in a rum syrup. The center is filled with pastry cream, crème Chantilly or fresh fruit. The Orange Rum Savarin at right was baked in a bundt pan. You can get the recipe from the American Egg Board, aeb.org.
SEVEN-MINUTE ICING
A classic, fluffy white frosting made from egg whites, sugar, cream of tartar, light corn syrup, vanilla extract and water. Since it is not cooked, it has fallen somewhat out of favor by those who are concerned over salmonella; pasteurized meringue powder can be substituted for the fresh egg whites.
SHEET CAKE
A cake baked in a large, rectangular pan and served in one layer, frosted and often decorated. Sheet cakes are baked for large crowds and, even if frosted, can be cut in small enough squares to be served as finger food.
SHORTCAKE
The original shortcake concept, from the U.K., is a sweet, baking soda- or baking powder-biscuit or scone, split in half, piled with fruit (berries and stone fruit are most popular) and whipped cream, and topped with the other half, often with more fruit and whipped cream on top. As the concept evolved, many “shortcakes” are not traditional shortcakes, but sponge cakes or even corn muffins.
SMITH ISLAND CAKE
 Like chocolate icing? This may be the cake for you. Smith Island, off the shore of Maryland in Chesapeake Bay, is well-known throughout the state for its Smith Island Cake, 6 to 12 thin layers of yellow cake sandwiched with chocolate fudge icing. Originally, the cake (which may date back to the settlers of the late 1600s) had four layers, but through one-upsmanship, the island’s bakers piled them up. You can get the cakes via mail order.
Photo by Ferne Arfin. For more information visit SmithIsland.us.
SPONGE CAKE
A sponge cake is a light-textured cake made of eggs, sugar and flour; there is no fat or leavening, but it is critical to beat air in at key stages of preparation. It is baked in cake pans, tube pans or sheet pans; after it is baked, the airy cake is still flexible, and can be used to make rolled cakes such including Bûche de Noël. The basic sponge cake recipe is also used to make ladyfingers and madeleines; slices are also used instead of biscuits to make strawberry shortcake. Since sponge cakes are not leavened with yeast, they are often enjoyed during Passover, made with matzo meal instead of wheat flour. Sponge cake is very versatile cake and can be variously flavored and filled. See Fillings.
Photo of sponge strawberry shortcake © Barbara Helgasonake | Fotolia.
SPICE CAKE
A category of casual cakes that is flavored with one or more of a group of spices that include allspice, cinnamon, clove, ginger and nutmeg. The cakes are generally darker due to the inclusion of brown sugar and/or molasses.
 STOLLEN
Stollen is a dry, bread-like yeast fruitcake that typically contains dried citrus peel and other dried fruit, plus nuts, cinnamon and other spices. It is sprinkled with confectioner’s sugar. It is a traditional German holiday cake.
This stollen is available from the Wisconsin
Cheeseman.
STREUSEL
Streusel is a crumb topping of butter, flour and sugar; it can contain chopped nuts or rolled oats. Pronounced SHTROY-zul, the word derives from the German “streuen,” meaning to sprinkle or scatter. Streusel is used as a topping for a variety of pies, fruit crisps, cakes and pastries, most notably coffee cakes. See a photo of streusel in our coffee cake photo.
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