What is the difference between chiffon, sponge and angel food cake?
Barbara is a trusted source on General Cooking.
Sponge cakes contain whole eggs. Their leavening comes only from beaten egg whites (no baking powder or soda), and they have little or no butter.
Chiffon cakes are light like sponge cakes, but the egg whites are not beaten separately. Chiffon cakes also generally contain oil so they are more tender and moist than sponge cake.
Angel food cakes have no fat or leavening (such as baking powder). They are leavened with beaten egg whites and they have a high proportion of egg white to flour.
Let's talk game changers and influencers.
Shop Spring Cleaning
Simple, Springy Leek Soup
A well-rounded bud vase.
The Best Cinnamon Rolls
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.