The difference between Chiffon cake,Sponge Cake and Angel cake(1)-[production process comparison]

In the last issue, we talked about the history of three kinds of cakes. Today we talk about the differences in the production process of these three kinds of cakes. Personally feel that the most essential difference between these three kinds of cakes is not in the raw materials, but in the production process. Here's a comparison of how these three cakes are made:

Sponge cake 

The most traditional cake making process, the whole egg is poured into the egg bowl, and the whole egg is whisked. After being whisked, it is made with fat and powdered white sugar.

Angel cake 

Separate the egg whites and egg yolks of the eggs, only use the egg whites whisking, and discard the egg yolks. then add flour and sugar to made it.

Chiffon cake

A revolutionary cake craft breakthrough. Separate the egg white and egg yolk of the egg, first mix the egg yolk with the flour into a yolk paste, and then whisking egg white separately, Then mix both well and bake them.

Personally, the reason why chiffon cake is so popular is also due to his advanced production process. It not only retains the yolk scent that the whole egg cake should have, but also makes the cake fluffy and soft to the greatest extent.

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