1, egg whisking: chiffon is egg-splitting; sponge has egg-splitting and egg-splitting two kinds.

2, add the timing of the powder: chiffon is mixed with the yolk paste and add; sponge is the egg white paste and yolk paste mixed well and mixed into.

3, baking temperature: chiffon lower; sponge higher.

4, whether inverted: chiffon out of the oven immediately inverted; sponge with or without.

5, the baking mold anti-staining and grease: chiffon can not use anti-staining mold, can not be greased; sponge can be.

6, texture: chiffon texture moist, dense, egg, oil, silky texture; sponge fluffy, flexible, light oil flavor.