In terms of flavor and texture, sponge cakes and chiffon cakes are very different. Sponge cake mainly uses butter, the sponge is more solid, and has a strong egg flavor. Chiffon has a light texture and a light flavor. The secret to a light and fluffy chiffon cake is the use of vegetable oil. Everyone's preferences are different and there is a definite difference in the sensibilities of these two cakes.

Difference in practice:

1, egg whisking: sponge has egg and whole egg type 2 kinds; chiffon only egg type

2, add powder timing: sponge is egg white paste and egg yolk paste mix well after mixing (whole egg sponge is mixed into the whole egg paste); chiffon is mixed with the yolk paste and added after mixing

3, the baking temperature: the sponge higher; chiffon lower

4, whether inverted: sponge; lower

4, inverted or not. >4, whether to invert: chiffon out of the oven immediately inverted (chiffon, Boston pie and chiffon cake rolls do not have to); sponge can be with or without.

5, baking mold anti-staining and greasing: chiffon can not use anti-staining mold (unless lined with paper), and can not be greased; sponge can be.

Different uses:

Often, we buy birthday cakes or other decorated cakes made with sponge cakes, because sponge cakes are much sturdier than chiffon cakes, and they have a very strong hold, and won't be deformed after decorating is complete. Chiffon cakes are very soft and delicious for cupcake cupcakes.