The difference between chiffon cake and ordinary cake is: different operation techniques, different taste.

1, different operating techniques:

Chiffon cake most of the whipped egg whites, egg whites as the raw material to make the cake, mainly egg whites as well as battered flour yolks together for mixing; ordinary cake is mainly whipped eggs, only a part of the egg, ordinary cake is in the later step of adding the flour separately.

2, the taste is different:

The texture of chiffon can be felt to be very soft, and very light and light; the texture of the ordinary cake is more solid, the flavor of the egg is more intense, some ordinary cake may taste slightly dry.

Cake flavor classification

①Batter cake: the amount of fat in the formula up to about 60% of the flour, to lubricate the batter, so that the production of soft tissue, and to help the batter in the process of mixing to blend a large number of air in order to produce a fluffy effect. Cream cakes and pudding cakes belong to this category.

② milk foam cake: the recipe is characterized by the main raw material for the egg without any solid fat. The use of egg liquid in the strong and denatured protein, in the batter mixing and baking process to make the cake fluffy. According to the egg material used can be divided into the egg white category (such as angel cake) and the use of whole egg sponge category (such as sponge cake).

3 chiffon cake: with a mixture of batter type and milk foam type of two kinds of batter, change the organization of the milk foam cake and become.