This type can be said to be the most common type of cake in China. People like to eat soft and delicate type of cake, and chiffon precisely water content is relatively large, fluffy texture, noisy and soft and delicious, filling is generally more with whipped cream and fresh fruit. Generally speaking, the cake embryo inside the cream cake is commonly used or chiffon cake, because the texture is equivalent to other cakes, chiffon cake is softer. Of course, there are also many innovative parts nowadays. Some cakes will be used inside the ice cream cake or cheesecake to chiffon cake: egg whites and egg yolks are separated, the yolks are first mixed with flour to form an egg yolk paste, and then the egg whites are whipped separately, and then mixed into.

The whole body color is golden yellow, the brightest yellow color among the three kinds of cakes. The fluffiness is high and the internal tissue is moderately tight. It is relatively fluffy in the mouth and has a strong egg flavor. Is the proportion of oil and water is low, the taste is a little dry and rough sponge cake is whipped eggs, and chiffon is whipped eggs, angel cake, only with egg white, without egg yolks, taste slightly tough, compared to these three, chiffon cake taste the best; belongs to the creamy froth type of cake, only with the non-fat component of the egg white portion, non-greasy and elastic, very refreshing, the finished product is refreshingly snow-white, as if angel-like! food, so it is called "angel cake". Chiffon Cake: Whipped egg whites, fine and moist texture. Sponge cake: Whole egg whipped, taste more solid.

Angel cake, because the appearance is pure white, so called angel cake, it is also more firm inside, eat also more toughness, of course, to do with no oil and water utensils, eat fresh and not greasy. The longest history of these three categories should be considered a sponge cake, which is said to have originated in the 15th century in Spain, and then slowly spread to Europe, there is now the English name "Plain Cake". In quite a long time, sponge cake has been as the most sponge cake (Sponge Cake): sponge cake is a kind of milk foam cake, the composition of the main body is eggs, sugar whisked out of the foam and flour combined with the net-like structure. Because the internal organization of the sponge cake has a lot of round holes, similar to the sponge,