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Although sponge cakes, antique cakes and chiffon cakes are all classic types of cakes, they have some significant differences in recipes, preparation methods and textures. Here’s a closer look at the differences:
1. Sponge Cake
Formula & Main Ingredients:
- Eggs (whole eggs), flour, sugar are the basic ingredients of sponge cakes, and no oil or butter is usually used.
- It is characterized by whipping egg whites and egg yolks to form a fluffy batter.
How to make :
- Sponge cakes are whipped with whole eggs (i.e., egg yolks and whites are beaten together) to form more bubbles during the whipping process to make the cake fluffy.
- Generally, the egg mixture is beaten with sugar, then sifted in flour and mixed gently.
Texture & Texture:
- Sponge cake has a fluffy texture, but it has a relatively low moistness and a lighter, slightly elastic texture.
- Since there is no grease, the texture of the cake is relatively dry, which is suitable for making the base of the cake body (such as cream cake, puffs, etc.).
2. Traditional Cake
Formula & Main Ingredients:
- Eggs, sugar, flour, milk (or water), oil (or butter) are common ingredients in paleo cakes.
- The antique cake is characterized by being relatively simple and traditional, and uses a lot of fat to keep it moist.
How to make :
- In paleo cakes, egg yolks and sugar are usually mixed first, then liquid and oil are added, and finally flour is added.
- The egg whites are usually beaten until wet and foamy, then gently mixed with the egg yolk paste, without over-whipping when stirring.
Texture & Texture:
- The texture of the antique cake is slightly heavier than that of sponge cake, but it still remains moist and soft.
- It has a richer flavor than chiffon cake, and the addition of grease makes the cake fluffier and moister.
3. Chiffon Cake
Formula & Main Ingredients:
- Eggs (yolks and whites are separated), sugar, flour, oil (vegetable oil), liquids such as water or juice are the base of chiffon cakes.
- Chiffon cakes feature a generous amount of whipped egg whites and vegetable oil instead of butter.
How to make :
- This step is crucial for the egg whites to be stiffly foamed, and it is important to ensure that the egg whites are sufficiently stable.
- Gently mix the whipped egg whites with the egg yolk paste, using a cutting and mixing technique to avoid damaging the foam structure.
- During the baking process, chiffon cakes need to be cooled upside down to maintain a fluffy structure.
Texture & Texture:
- The texture of chiffon cake is very light, fluffy, and it tastes very soft and moist, like a sponge.
- Chiffon cakes are usually fluffier than palaque cakes due to egg whites, but they still retain a certain amount of moistness.
Summary of the main differences between the three:
| peculiarity | Sponge cake | Old-fashioned cakes | Chiffon cake |
|---|---|---|---|
| Main ingredients: | Whole eggs, sugar, flour | Eggs, sugar, flour, oil, milk | Egg yolks, egg whites, sugar, flour, oils, liquids |
| Whipping method | Beat the whole eggs | The yolk is separated from the egg white, and the egg white foams wet | Beat the egg whites until they are hard and foamy, and mix the egg yolk paste lightly |
| Grease use | No oil or a small amount of oil | Oil or butter is usually added | Use vegetable oil |
| Texture and mouthfeel | Fluffy, lightweight and slightly stretchy | It is firmer, moister, and has a more intense taste | Very light, fluffy, moist and delicate on the palate |
| Usage scenarios | It is suitable for cream cakes, puffs and other cake bodies | Suitable for traditional cakes with a rich taste | Ideal on its own or with fruits, creams, etc |
Summary:
- Sponge cake: Light, slightly springy, usually used as a base for cream cakes, with less moisture.
- Old-fashioned cakes: Firmer and fuller, the fat makes the cake moist and has a more traditional taste.
- Chiffon Cake: Lightest, fluffy, and moist, whipped egg whites are key, and are suitable for eating on its own or with other toppings.
Depending on your needs and taste preferences, you can choose the type of cake that suits you.
