Though similar, the difference between them is in the leavening.
Over the decades, theSouthern LivingTest Kitchen has developed quite a few fantastic cake recipes.
But is there really a difference between fluffy, light chiffon cake vs. sponge cake?
Credit: Photographer: Antonis Achilleos, Prop Stylist: Christine Kelly Food Stylist: Ali Ramee
Well, yes, there is.
And that difference is more important than you might think.
Butter Cake Vs.
Credit: Illustration by Corinne Mucha
Butter cakes often start with creamed butter and sugar.
Beginning with these ingredients will result in a dense and moist cake.
These cakes rise with the help of a leavening agent, such as baking powder or baking soda.
It also falls into this category, as do many coffee cakes or Bundts.
Pound cake typically contains less leavening, giving the cake the denser texture it’s well-known and appreciated for.
Foam Cakes
On the other hand, foam cakes contain little to no fat or leavening agents.
Angel food and sponge cakes fall into this category.
They call for a few different ingredients and techniques.
Sponge cakes are delicate and, well, spongy.
Their texture makes them perfect for creating just about any cake or cream-filled roll.
Sponge cake recipes contain a lot of eggs, but no butter or leavening agents.
Most importantly, they call for gently and patiently folding the dry ingredients into the whipped eggs by hand.
The light airiness of the batter is what gives the sponge cake its spongy texture.
Genoise is an example of this.
It’s a French sponge cake that is made with egg yolks and butter.
Chiffon Cake
Chiffon cake is a hybrid between a sponge cake and a butter cake.
If you’re new to baking sponge cakes, chiffon cake is a great place to start.
Chiffon cake is made with whole eggs, giving it a yellow color.
It’s leavened with baking powder and whippedegg whites, and it includes oil.
Both cakes are typically made in tube pans, which gives them a similar look once baked.
This allows the cake to climb the sides of the pan to rise to a nice height.
Greasing the pan creates a slippery surface that the cake won’t be able to climb.
Overmixing the batter can cause a dense texture.
Cold ingredients can also affect the texture.
Using room-temperature eggs and butter helps when incorporating air into the batter.
see to it you don’t grease the sides of the pan.
Chiffon cake needs an ungreased pan to rise.
Too much liquid or fat can also cause the cake to collapse.
it’s possible for you to cool a chiffon cake upside down to help maintain the structure.
