A shortened cake are the most commonly prepared types, especially for birthday and wedding celebrations.
For our class recipe (the cupcakes) the type of fat we used was 2 eggs. Egg yolk and egg whites, not separated. Our leveling agent was the baking soda. We added 1/2 t of it to the recipe.
The process of baking is the conventional method. You cream together fat and sugar, beat in the eggs. Then in a separate bowl, combine flour, salt, and leavening agent.Then add the dry ingredients with the liquid. Stir until ingredients are well blended.
Example of a recipe:Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.Cream together shortening and sugar. Beat in eggs and vanilla.In a separate bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Mix well. Pour batter into prepared pan.Bake for 45 minutes, or until cake tests done. Cool.cup shortening 2 cups white sugar
Market Pantry Granulated Sugar - 4lbs
4 eggs 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour
Market Pantry All-Purpose Flour - 5 lbs
3 teaspoons baking powder 1 teaspoon salt 1 3/4 cups milk Add all ingredients to list
This is an example of a yellow shortened cake. By how you have to grease the pan and how many eggs, and what is out into the recipe you can see this is a yellow cake. Chiffon and foam cakes have 6+ eggs, along with not separating egg yolks or eggs whites.
https://www.youtube.com/watch?v=fYQ-dryteww - video clip ( may have to copy link) The fat used and the conventional method of baking makes this a shortened cake.