Chiffon cake is lighter in taste, refreshing and unctuous, and melts in the mouth. It is a more common basic cake in recent years, we often eat birthday cake, cream cake are used chiffon cake embryo.

Chiffon cake is whipped with split eggs, egg whites and egg yolks are whipped separately, this method ensures the refreshing taste of the cake.

Pound cake, also known as heavy cake, is named for its relatively high fat content and is made using large amounts of sugar, oil, and other ingredients. Heavily oiled cakes are characterized by a denser, tighter, more porcelain texture, and more intense sweetness and flavor.

The common brownie cake is pound cake, and pound cake is often used as the embryo of Korean-style laminated cake and the embryo of flipping cake.

The difference in taste

Chiffon cake: melt in your mouth, light and not greasy, light and soft. Pound cake: rich and flavorful, moist and dense, solid and firm.

The difference in raw materials

Chiffon cake: egg whites, egg whites, sugar, wheat flour, water or milk, salad oil, cream of tartar. Pound cake: butter, low gluten flour, eggs, granulated sugar.

Difference in production

Chiffon cake: chiffon cake due to the high moisture content, and fluffy texture, taste light and not greasy, as a cake embryo with whipped cream taste great, can also be made into small cupcakes. Pound cake: heavy oil cake organization is tight, supporting force in the three cakes belongs to the strongest, the preservation period is also relatively longer, so it is suitable for making flipping cake or multi-layer cake and three-dimensional sense of the cake