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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.

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