Ingredients: In addition to flour, sugar and eggs, Qifeng cake also adds liquid vegetable oil and water or milk, which can increase the humidity of the cake and make it light, mellow and soft. Sponge cakes mostly use liquid butter, which contains more saturated fatty acids. Cream is generally used for sponge cakes. The role of cream in sponge cake is to increase flavor and prevent flour precipitation (flour precipitation is a common problem when making sponge cake). Qifeng cake generally uses vegetable oil, and liquid vegetable oil has good ductility. Production: Sponge cake is mainly made of whole eggs; Qifeng cake is divided into eggs Sponge cakes with whole eggs have low foaming degree, and cakes without eggs and chickens have a high rise, with the aroma of egg yolk and butter.

The secret of Qifeng cake being light and fluffy is the use of vegetable oil. Qifeng cake tastes light and soft, and the name has already explained that I prefer Japanese sponge cake. It tastes a bit like the old cakes of the older generation, and it tastes solid and mellow. Because they are all eggs, and they use a lot of oil, they taste delicious.

Sponge cake: Sponge cake is a kind of foam cake, the main body of which is a net structure composed of eggs, sugar and flour. Because there are many round holes in sponge cake, like sponge, and because vegetable oil is not as easy to foam as butter (traditional cake is made of butter), it is necessary to provide enough air to support the size of the cake by foaming egg white. Qifeng cake contains enough vegetable oil and eggs, so the texture is very wet.

Qifeng cake and sponge cake are two basic cakes that need to be mastered in baking, but many novice friends can't tell the difference between them because they look too similar ~ sponge cake is a kind of milky cake, which is mainly composed of eggs and sugar. It is a net structure formed by the combination of whipped foam and flour to achieve fluffy effect. Sponge cake is a common traditional cake.