For you beginner bakers, there is no greater number of birthday cakes than chiffon cakes and sponge cakes! As if there are many little friends have that kind of doubt, both are all butter cookies, both use raw eggs, wheat flour, sugar, both must be whipped eggs, the difference between the two in the end where it is?

Sponge cake

Particularly a thing called egg-splitting sponge cake , it is also necessary to separate the proteins to eliminate, how can we distinguish it from chiffon cake?

Don't worry! Today for the guys from the taste, institutions, practices and other levels of analysis, so that the guys once get clear chiffon cake and sponge cake differences!

Split Eggs

Before we talk about the differences, let's talk about the ****same things about chiffon cake and sponge cake!

The two are all milky foam birthday cake, both must be based on whipped eggs to cause bubbles, for birthday cake to show tolerance and produce a detailed body. In baking, the protein is hydrolyzed and the flour is battered until it is perfect. Both can be made into butter cookies or taken immediately. Naturally both are used in different areas.

Subdued egg yolks

So what is the difference between chiffon cake and sponge cake?

1, taste and institutions: Chiffon Cake Chiffon Cake, taste delicate and soft, the entrance on the melt. Sponge Cake Sponge Cake, compared to the chiffon cake, the flavor is a bit solid, a bit dry. To put it bluntly, its quite malleable sponge-like material. Comparison of the two, chiffon cake is more delicate institutions!

Chiffon cake

2, bearing capacity: chiffon cake bearing capacity than sponge cake, sponge cake load than chiffon cake much better.

3, the use of the scope: chiffon cake and sponge cake if eaten immediately, are able to convert many design styles and flavors.

But chiffon cake as a butter cookie, generally used for less complicated cake cream, lasagna, etc.; sponge cake can be used for cake cream, lasagna, mousse cake, multi-layer cake and complicated flipping sugar, bearing the force of decision-making sponge cake wider range of applications.

Flipping sugar

4, powder and liquid preparation: the two are more, chiffon cake recipe liquid composition is high, powder composition is low, so the chiffon cake flavor is light and soft. Sponge cake liquid composition is low, powder composition is high, so the flavor is solid, can produce a stronger tolerance.

5, raw egg abrasion: chiffon cake only egg abrasion; sponge egg abrasion and whole egg whipping two kinds.

Whole egg whipping

6, the opportunity to add powder: chiffon cake is powder added to the egg yolk paste; egg sponge is the egg yolk paste and meringue first mixed, then add powder mixed and proportionate; yolk sponge is the end of the whole egg whisking, and then add the wheat flour mix.

Chiffon cake: egg yolks add wheat flour and mix

7, baking temperature: general sponge cake than chiffon cake is a little higher. This is not certain!

8, mold shell selection and anti-stick solution: chiffon cake application of general anodized mold, mold shell internal non-stick solution (such as pads of tinfoil, brush oil); sponge cake can be applied to non-stick mold, mold shell internal non-stick solution to be able to conveniently out of the mold.

9, vegetable fat selection: chiffon cake application colorless, tasteless cooking oil, do not apply unsalted butter; sponge cake application of melted unsalted butter (can also apply cooking oil).

Cooking oil

PS. The egg-splitting sponge cake batter has low plasticity and maintains its original appearance under baking, so the batter is often kneaded into a pattern on the cake mold, so that the top layer of the baked birthday cake contains stripes.