There are many types of cakes, which can be summarized into three categories: Milk foam type, also called clear cake. It is divided into two types: protein and sponge. Protein-angel cake, the main raw materials are egg white, sugar and flour. Characteristics: White, slightly rough in texture, not very good in taste, but beautiful in appearance, with an eggy and pus-like smell. Whole egg-sponge cake, the main raw materials are whole eggs, sugar, flour, cake oil and liquid oil. Features: Fragrant taste, soft and elastic structure, light oil. In the early 1990s, as Taiwan-funded baking companies entered the mainland market, their chiffon cakes gradually became popular. In fact, the history of chiffon cake is not short, it has been at least thirty or forty years. The so-called chiffon is the English transliteration of CHIFFON. The word is originally French, which means that the mixed filling is as soft as beaten egg whites, and chiffon The best whipping is to stir the egg yolks and egg whites separately. First stir the egg white part until it is very fluffy and soft, and then mix in the egg yolk batter, so this type of cake is called chiffon cake. Its batter is soft and fluffy. Product features: eggy, oily aroma, aftertaste, soft and elastic structure, fine and tight tissue.