In the cake making process, the separation of egg white and yolk is called egg separation method. For example, Qifeng cake is a cake made by the classic egg separation method.

But in addition, the varieties of cakes are:

Whole egg sponge cake: the whole egg+sugar is played directly, because the yolk in the whole egg will affect the protein, so it often takes a long time to send it, and the foam is not stable. Therefore, home cooking is relatively rare, while factory or commercial production will add cake oil to help pass away. The anhydrous cake on the market is this type of cake, and there is no need to divide eggs.

Heavy oil cake: when stirred with cream, it will be wrapped in air to form bubbles, which will be used as the power of cake loosening. In this type of cake, it doesn't matter whether the eggs are sent away or not. Therefore, the whole egg liquid can be added, and there is no need to divide the eggs. Such as butter cakes.

Simple cake: For example, cakes in Ma Fen, chemical expansion agents such as baking powder or baking soda are used as the driving force for cake loosening. In this formula, eggs can be made without beating or beating until coarse, and there is no need to divide the eggs to make them.

Among the above four kinds of cakes, it is easier to obtain raw materials by egg separation method and simple cake home-making. If it is too difficult to make eggs by egg separation method, you can choose to make simple cakes first to cultivate and enhance your confidence.