The world of cakes comes in all sorts of shapes, forms, and tastes. Yet sometimes bakers find themselves questioning the difference between a common sponge cake and chiffon cake. Not everyone knows what that means or even, what the difference is. It’s easier for anyone to call them cakes. So, let’s sort things out here.
When it comes to cake recipes, there are so many types of them! So today, we are taking you through the differences between a sponge cake and a chiffon cake. Let’s start with the lovable Sponge Cake.
What people enjoy from a sponge cake is its moist and bouncy texture when served fresh. Other than that, it contains no fat either, other than those naturally in egg yolks. In baking a sponge cake, its egg yolks and whites are beaten separately. Think of it as a cake that relies on the air and eggs as its main ingredients. It doesn’t have a prominent taste and is mostly noted for its bounciness, loved by many.
On the other hand, we have the Chiffon Cake.
Unlike its sponge cake cousin, the chiffon cake relies on egg whites or meringue as its main ingredients. One prominent ingredient too, is the use of vegetable oil, a characteristic of making chiffon cake. What it does is provide the chiffon cake a soft texture akin to sponge cake. And it has a rich taste like butter cake which isn’t pronounced in a sponge cake. Another thing to note is that chiffon cakes are often flavored with pandan, coffee, chocolate, etc.
Here’s something fun to know! Did you know sponge cakes are most enjoyed in North America while chiffon cakes are most enjoyed in South-East Asia? Well, now you do. If you are wondering which one you would like better, here’s another bonus tip:
If you are craving for a very fluffy, moist cake, the chiffon cake takes the main stage. If you are looking for stability, a sturdy cake where it can stand for several hours (for instance, like a wedding cake that will sit out for hours at a wedding), a sponge cake is a good bet.
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