The main differences between Mu Si cake, Qifeng cake and sponge cake are as follows:

First, the main ingredients are different

1, Mu Si cake: The main raw materials are animal glue, mousse powder, mascarpone cheese, cream, coffee wine, coffee, cocoa powder and fresh fruit.

2, hurricane cake: the main raw materials are vegetable oil, eggs, sugar, flour, baking powder and so on.

3, sponge cake: the main raw materials are eggs, sugar, flour, oil.

Second, different tastes

1, Mu Si cake: It is softer than pudding and melts in the mouth.

2, hurricane cake: the taste is light and not greasy, and the taste is moist and tender.

3, sponge cake: the organization is tight, the egg fragrance is strong, a little dry and rough. Sponge is relatively solid, but the egg fragrance is rich.

Third, the characteristics are different

1, Mu Si cake: The appearance, color, structure and taste are varied, and it is more natural and pure. Usually, cream and coagulant are added to make it thick and frozen.

2, hurricane cake: eggs are divided, only by the foaming property of protein, so the whole is relatively light, and vegetable oil is used instead of butter in raw materials.

3, sponge cake: baking time is long, the finished product is dense, and the tissue pores are uniform. Therefore, it is not easy to retract and has good bearing capacity.

Baidu encyclopedia-Mu Si cake

Baidu encyclopedia-Qifeng cake

Baidu encyclopedia-sponge cake