Do you want to know what’s the difference between chiffon cake vs angel food cake Vs sponge cake? This quick blog post is for.
In a few minutes, you’ll learn all differences between these most delicious and delicate cake types.
Sponge Cake Vs. Chiffon Cake Vs Angel Food Cake
|Angel Food Cake
|Flour, granulated sugar, egg whites, baking powder, butter, occasionally leavened
|Flour, granulated sugar, oil, crema of tartar, whole eggs, vanilla extract, flavoring
|Flour, sugar, egg whites, baking powder, cream of tartar, vanilla extract
|Light and airy, with a slightly spongy texture
|Light and fluffy, and pretty airy texture
|Very light and airy, with a delicate crumbly texture
|Baked in a round or square cake pan; the batter is folded gently to avoid deflating the air
|Baked in a tube pan; the batter is folded gently to avoid deflating the air
|Baked in an angel food cake pan; the batter is not folded
|20 to 30 minutes
|40 to 55 minutes
|40 to 50 minutes
|325° to 350°F
|325° to 350°F
|Used as a base for layer cakes or as a filling for pastries
|It can be served plain, with a glaze, or with various toppings to make it the best birthday, wedding, and dessert cake.
|Typically served plain or with a simple glaze or used as a base for fruit desserts
Difference Between Sponge Cake, Chiffon Cake and Angel Food Cake in Detail
Here is the detailed difference between these three soft cakes.
Sponge Cake as a Parent Cake of Chiffon and Angle Food Cake
Sponge cake is a special type of soft and made with egg white, sugar, flour, and sometimes a little butter or oil. The magic happens when those beaten egg whites are combined with dry ingredients using a gentle folding method using hands and spatula only. It all gives the cake its airy and sponge-like texture. It’s like a little taste of cloud heaven!
Because of such a soft, easy-to-handle texture, the sponge cake serves as an excellent foundation for many cakes, which call diverse toppings. When it comes to the origin of sponge cake, it has been around for ages in Spain.
The offspring of sponge cake, USA originated, chiffon cake is made with vegetable oil (or other liquid fats) and whole eggs, instead of egg whites only, giving it a lighter and moister texture. It’s a bit more delicate than your regular sponge cake, thanks to the addition of oil and a dash of baking powder.
The secret to its pillowy texture lies in the separately beaten egg whites that get gently folded into the batter that is made using egg yolks and dry ingredients. It’s like biting into a fluffy cloud!
After baking, chiffon cakes are cooled upside down to maintain their fluffy texture and prevent them from collapsing. Once cooled, they can be frosted or enjoyed plain, as the cake is incredibly flavorful and moist.
Angel Food Cake
The second offspring of sponge cake, the angel food cake, is made with just egg whites, sugar, and flour—no yolks or fat in sight. For this reason, it’s also prone to breaking. It has the most delicate and airy texture.
The key ingredient in angel food cake is egg whites. They are beaten until stiff peaks form, creating a light, airy meringue-like consistency. Sugar is gradually added to the beaten egg whites, stabilizing the structure and adding sweetness. In the end, flour is gently folded into the mixture.
The angel food cake is traditionally baked in a tube pan with a removable bottom. The tube in the center of the pan allows heat to circulate evenly. Resultantly, the cake rises uniformly. It’s important not to grease the pan, as the cake needs to cling to the sides to rise properly.
After baking, the angel food cake is cooled upside down. This method helps the cake maintains its airy texture, without collapsing.
Sponge cake is a light cake with egg whites, sugar, flour, and sometimes butter. Chiffon cake is a richer cake made with oil, eggs, sugar, flour, and baking powder, combining the characteristics of sponge and butter cakes. Angel food cake is a low-fat cake made primarily with egg whites, sugar, flour, and no butter or oil, resulting in a fluffy texture.
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