There are many types of cakes, among which chiffon cake and sponge cake are the two basic cakes. The two cakes that seem to be no different in appearance often make many baking enthusiasts "stupid and unclear". Today we will talk about the difference between chiffon cake and sponge cake!
1. Similarities.
1. The production principle is the same: both rely on the beating of eggs to make the cake fluffy, without the need for additional fluffy hair agent and the assistance of heavy oil;
2. The same raw materials: chiffon and sponge cakes will use eggs, low-gluten flour, vegetable oil, milk, caster sugar, etc.
2. Differences.
1. The difference between beating eggs:
Chiffon cake: The egg yolk plays the main role of "emulsifier" and egg white.
Sponge cake: You can beat the whole egg or divide the egg. In the whole egg method, eggs mainly play the role of aeration. In the egg separation method, the yolk and egg white need to be aerated at the same time. Although the egg yolk does not need to be firm like the egg white, it should be whipped until it turns white.
2. The difference in taste.
Chiffon cake has a puffy tissue, high moisture content, light and non-greasy taste, and a moist and tender taste.
The sponge cake is soft and elastic, with no raw heart, and the taste is not sticky or dry, slightly moist, and the egg flavor is rich.
Sponge cake will have a firmer texture than chiffon cake.
3. The materials are different.
The grease usually used in sponge cakes is butter that melts into a liquid, while chiffon cakes mostly use vegetable oil, so chiffon is lighter and fluffier, while the sponge is thicker and richer.
Sponge cakes usually contain twice as much flour as chiffon cakes, so sponge cakes should be more solid.
4. The liquid content is different.
Chiffon cakes have a high liquid content and sponge cakes have a lower liquid content.
5. The timing of adding powders is different.
Chiffon cake: Chiffon is mixed with egg yolk paste and then mixed with flour and then mixed with egg whites.
Sponge cake: The sponge has two kinds of egg beating and whole egg beating, the egg sponge is the egg yolk paste and meringue mixed first, and then the powder is added to mix evenly, and the whole egg sponge is the whole egg after the beating is completed, and then add flour to mix.
6. The difference in vibration mode.
Chiffon cakes and sponge cakes made using the egg splitting method require a bubble before being sent to the oven. Because the batter and meringue are slightly thicker, it is easy to press into the air, and a strong fall can shake out large bubbles.
The whole egg sponge cake is mixed directly with flour and is not easy to press into the air, so there is no need to do this step.
7. The difference between baking molds.
The mold used in chiffon cake is an anode mold, and there can be no anti-stick treatment in the mold, no oil brushing, and no anti-stick baking paper.
Due to the large flour content of sponge cakes, it is completely possible to use anti-stick measures or directly use anti-stick molds, so you don't have to worry about it collapsing.
8. The difference in baking temperature.
Chiffon cakes need to be slow-baked at a low temperature with a reference temperature of 140-150 degrees, while sponge cakes require a higher temperature with a reference temperature of 175 degrees.
9. The difference in post-baking treatment.
After baking, chiffon must be cooled upside down, the reason is also because of its low flour content, and when it is not cooled, it is not enough to support the weight of the cake body, which is easy to cause collapse.
The sponge cake itself is enough to bear the weight, so there is no need to undercut.
10. Differences in use.
Chiffon cake: generally used for cupcakes and mousse cakes.
Sponge cake: used for cream cakes, cheesecakes, multi-layered birthday cakes, etc.
Chiffon cake and sponge cake are not simply the difference between separate eggs and whole eggs, we need to have a comprehensive understanding of the two types of cakes through raw materials, production methods, taste, use, etc. Friends who like to eat cakes, hurry up and like + collect!
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