Who doesn't know sponge cake and chiffon cake? These two types of cakes have long captured the hearts of cake lovers around the world. However, they are often confused because of the similarities that appear at first glance. In fact, there are fundamental differences that make them unique. In this article, we will get to know the key differences between sponge cake and chiffon cake that you must know.
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Sponge cake and chiffon cake may look similar, but the ingredients used make them very different. The main difference lies in the use of fat. Chiffon cake uses vegetable oil for its fat. While sponge cake can use egg yolks, egg whites, butter or margarine.
In addition to fat, the use of flour, eggs and baking ingredients also differentiate the two. Chiffon cake uses regular wheat flour which can provide a sturdy structure but still light. While sponge cake uses finer flour (cake flour), so the results are more tender and porous.
Both use eggs in the making, but the difference is in the way they are used. Chiffon cake uses egg yolks and egg whites that are beaten and added to the batter separately. This gives it a light and fluffy structure. While sponge cake uses whole eggs beaten until fluffy, aiming to give a dense but still soft texture.
The developer used in these two cakes is also different. chiffon cake uses baking powder and baking soda for the developer. While sponge cake uses eggs that are beaten until they are well fluffy.
Apart from the ingredients used, another difference lies in the manufacturing process. Starting from the process of mixing ingredients to the baking process. Chiffon cake uses the method of mixing dry ingredients first, such as flour and other dry ingredients mixed together before adding wet ingredients such as milk and oil. This can help produce a light and soft texture on the chiffon cake. Meanwhile, sponge cake uses a method of mixing eggs and sugar which is beaten until fluffy and thickened. This method can produce a light and porous texture on sponge cake.
Next is the baking process, there are important differences that make these two cakes different in the way they are baked, namely the temperature and time required in baking. Sponge cake takes about 25-30 minutes with a temperature of 160-180 degrees. While chiffon cake takes about 45 minutes with a temperature of 150 degrees. In addition, chiffon cake can also be made by steaming.
In addition to the temperature and length of time used, the pan used is also different. Peekay pals can use rectangular, and round pans. While chiffon cake uses a special pan that has a perforated center, the bottom of the pan is removable, and has legs. Why does chiffon cake require a special pan? This is because chiffon cake needs room to expand.
The next difference can be seen in terms of texture, flavor and size. Chiffon cake has a soft, light, and large-pored texture and flavor, while sponge cake has a dense, chewy, and smaller-pored texture. Chiffon cake has a higher size and volume, while sponge cake is lower and denser.
When Peekay pals want to store leftover chiffon cake or sponge cake, both can be stored in the refrigerator. However, there will be a change in the texture of the sponge cake if stored in the refrigerator, which will become harder and drier. While chiffon cake will not experience changes.
So Peekay friends can let it sit at room temperature before consuming sponge cake so that the texture returns to the beginning, while chiffon cake can be eaten immediately after you take it out of the refrigerator.
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Well, that's the main difference between chiffon cake and sponge cake, Peekay friends. Curious to make it? Let's check the recipe here, and don't forget to use the best quality cake ingredients from Prambanan Kencana. Visit Foodbaystore, Fingerland, or contact WhatsApp PRB Care for more information.
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