HOW TO EXPERIENCE CAKE
HOW TO EXPERIENCE CAKE
The Foundation of Cakes
The foundation of any great cake starts with its sheet. Whether you’re craving something rich and indulgent, light and airy, or delicate and refined, the cake sheet you choose sets the tone for the entire dessert.
Each cake sheet—whether it’s a buttery classic, a sophisticated genoise, or a fluffy chiffon—brings its own unique texture, flavor, and versatility. Over the years, I’ve come to appreciate the distinct charm of each one, not just in how they taste but also in how they pair with creams, icings, and fillings.
1. High Ratio Cake
A high ratio cake is a type of cake that contains a higher proportion of sugar, eggs, and sometimes fat, compared to flour. The term "high ratio" refers to the ratio of sugar to flour in the recipe, which is typically greater than 1:1. This creates a cake that’s moist, tender, and has a fine crumb texture.
Also known as butter cake or poundcake—rich, moist, and comforting—its dense texture makes it perfect for layered cakes, especially when paired with hearty fillings like buttercream or ganache. Personally, I find butter cakes particularly satisfying with simple, nostalgic flavors like vanilla or chocolate. They’re great for casual celebrations as they retain moisture well at room temperature, making them an easy choice for any occasion.
Texture & Flavor: Dense, firm, and rich with a buttery flavor.
Mouthfeel: When paired with buttercream, butter cakes create a decadent, indulgent bite. However, the richness of the cake can sometimes feel a bit oily, blending so fully with the cream that it lacks contrast.
Where you’ll find them: Classic café favorites such as carrot cakes, red velvet, or pound cakes. In stores like Woolworths, you'll find Madeira or marble cakes.
I personally love butter cake on its own, especially as a tea cake. The moistness and flavor of the butter cake are so satisfying that it doesn’t need cream. It’s rich and indulgent, perfect for enjoying with a hot cup of tea.
Recommended pairing flavor tip!
With cinnamon and cardamom: The dense, rich texture allows the spices to shine through, creating a comforting and aromatic experience. The moisture of the cake provides the perfect base for these warm flavours to infuse.
2. Genoise cake
Genoise cakes are like the refined classic of the cake world, offering a light, spongy texture that serves as a versatile base for intricate desserts. With their subtle sweetness and dry crumb, they’re often brushed with syrup or layered with rich fillings like pastry cream or mousse to add moisture and flavor. I appreciate genoise cakes for their adaptability, as they let other elements—like creams, syrups, or fruits—take center stage.
Texture & Flavor: Light and spongy, with a slightly dry crumb and subtle sweetness.
Mouthfeel: Paired beautifully with moistening elements like syrups or creamy layers, giving a balanced bite without being overly rich.
Where you’ll find them: Popular in desserts like mousse cakes, Black Forest cakes, and strawberry shortcake, often featured in pâtisseries or specialty stores.
3. Chiffon cake
Chiffon cakes are the elegant choice for those who crave something light yet satisfying. They strike the perfect balance between softness and structure, making them versatile for both fresh cream and fruit-filled creations. I particularly love chiffon cakes for their ability to highlight subtle flavors like citrus, green tea, or vanilla, without overwhelming the palate. They shine in desserts that feel celebratory yet delicate, offering a sense of refinement.
Texture & Flavor: Soft, light, and airy, with a structured yet delicate bite.
Mouthfeel: The lightness provides a refreshing contrast to the cream, making each bite feel balanced and less heavy.
Where you’ll find them: Think fluffy Swiss rolls, delicate strawberry shortcakes, or layered cream cakes, often found in boutique bakeries. In stores, you might spot sponge cakes or asian-style roll cakes.
4. Biscuit Joconde
The Biscuit Joconde is a delicate, almond-flavored sponge cake that’s soft yet sturdy enough to be used in layered desserts or entremets. It has a slightly sweet, nutty flavor from the almonds, paired with an airy, fine crumb. I find Biscuit Joconde to be a bit more refined than your typical sponge cake, and it’s excellent for showcasing fruit or mousse fillings due to its lightness.
Texture & Flavor: Soft and airy with a subtle almond flavor and delicate crumb.
Mouthfeel: Light, with a slight nutty flavor that offers a gentle balance against richer fillings like mousse or ganache. Its softness makes it an elegant base for intricate layered cakes.
Where you’ll find them: Found in high-end patisseries or French-style cakes such as the Opera cake, or used in layered entremets or rolled cakes (like a fruit-filled jelly roll).
5. Meringue-based
Meringue cakes are unique in texture, being crispy on the outside yet airy and slightly chewy on the inside. The flavor is mostly neutral, allowing the cream or fruit filling to shine. Meringue-based cakes are best for adding a crunchy contrast to softer fillings, like whipped cream or fresh fruits. I appreciate them for their lightness and the crisp bite they provide to balance more dense cake layers or creamy fillings.
Texture & Flavor: Crisp on the outside, chewy and light on the inside with a neutral sweetness.
Mouthfeel: Crispy and airy, offering a refreshing crunch that complements smoother fillings. Its delicacy contrasts nicely with heavier creams or custards.
Where you’ll find them: Meringue layers are often used in pavlova, particularly beloved in Australia. With its crispy exterior and soft, marshmallow-like interior, pavlova is often topped with fresh fruits like kiwi, strawberries, and passionfruit, creating a refreshing contrast to the delicate meringue. This airy dessert is popular for festive occasions and casual gatherings, embodying the perfect balance of crunch and freshness, which makes it ideal for Australia’s warm and dry climate.
I first tried pavlova in 2015 in Melbourne, and it completely blew me away. Before that, I only knew meringue as the crunchy, sweet cookies. The pavlova, with its soft, airy texture and chewy inside, was a revelation. It changed my perspective on meringue!
In 2019, when I worked at a dining restaurant, I made pavlova and noticed that it had a different texture compared to what I remembered from 2015. The mini pavlovas we served were loved by our guests, but I realized they had a slightly different texture than the large ones.
Last year, when I started working in a hotel, I was making large-scale pavlovas, such as 40cm ones, and I noticed a key difference. The larger pavlovas had a thick, harder outer shell, yet the inside remained chewy. On the other hand, the smaller pavlovas tended to dry out more easily, making it harder to control both the surface and the moisture inside. It's fascinating to see how scale affects texture, and for me, the experience of taste is completely different depending on the size!
Summary of Cake Sheet Options
Butter Cakes: Dense, rich, and comforting, paired well with sturdy fillings. Perfect for classic layered cakes.
Chiffon Cakes: Light, soft, and airy with a refreshing bite. Ideal for lighter celebrations or cakes with delicate cream layers.
Genoise Cakes: Spongy, slightly dry, and subtly sweet. Great for layering with syrups or creamy fillings, popular in classic European cakes.
Biscuit Joconde: Nutty, almond-flavored with a delicate crumb. Best for layered desserts or entremets with fine mousse and fruit fillings.
Meringue Cakes: Crisp on the outside, chewy inside. Perfect for adding contrast and texture to rich, creamy fillings or fresh fruit.
Each cake sheet offers a unique texture and flavor profile, and depending on the occasion or dessert style, they all bring something special to the table.
CAKA-KOUILLE’ Tip:
My partner loves warming tea cake (pound cake) in the microwave or air fryer—something I wasn’t familiar with, as I’d only ever tried it after resting in the fridge (a method recommended in many commercial kitchens). But after trying it his way, I found it’s absolutely delicious, almost as if it were freshly baked. This experience really shifted my perspective on how cake should be served!
It’s shaped my belief in the idea of "dessert served right." Serving cakes and desserts in the ideal condition—whether fresh, at room temperature, or slightly warmed—enhances the overall experience. From the delicate melt-in-the-mouth texture of chiffon cakes with fresh cream to the crispy yet chewy contrast of meringue-based pavlovas, the right serving temperature can bring out the best in every cake. It’s now my guiding principle at Cakakouille: the right way to enjoy a cake is when it’s served just as it should be.
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