there is a really thin line between chiffon and sponge cakes.
Sponge cakes are usually made with eggs, sugar, and flour. Eggs are whipped stiff with sugar and flour is folded in.
Chiffon cake is made with the same ings. as sponge cakes but they usually also include oil, 'liquid', and baking powder. When making a chiffon cake, the 'standard' method is to whipp the egg whites until stiff peaks with some sugar and cream of tartar. In a different bowl, mix flour, egg yolks, oil, 'liquid' and baking powder. Finally fold the 2 batters together and bake.
tt's explanation applies more to the way of preparing sponge in the western countries, i.e. US, Europe, UK etc. However, in most of the bakeries in Asia, they use a different method of preparing sponge cakes. Those decorated cakes we can get in bakeries use sponge cakes as base. Sponge cakes here are made by beating sugar, eggs and most importantly cake emulsifier until the ribbon stage. Then, oil or melted butter, flour, baking powder and flavouring (if any) are folded into the batter. Some beat flour together with sugar, eggs and emulsifier till the ribbon stage too. Emulsifier is used to make the beating easier. tt's way uses emulsifier present naturally in the egg yolks to do the emulsifying job. Both ways are workable. Up to you to decide which method to follow
Chiffon cake is like what tt explained. Hope this helps.
Wah !:D thks for all the replies.. Really helps once again.
Anyway JO i tried makin sponge cake using your method in "LITTLE PYRAMIDS" and it's smooth but not spongy enough if i may descirbe it as.
That's why i separate the eggs and using the same method only to fold in beaten stiff egg whites(mix with sugar) last. Then it's turns out to be very light and spongy!!!( it is not dense and stretch to it's fullest) .
It's the result i wanted because my family likes very light cake.
Here comes the question.. Is the egg white responsible for the cake to stretch to its fullest?
Sorry if you all dont understand my post because i really dont know how to describe
yes pigpig, the egg whites are very important for the rising of chiffon cake. The way you beat egg whites is important too. Start with high speed, beat until the egg whites foam soft peaks. At this moment the bubbles in the whites are big becos of the high speed. Now, reduce the speed to medium and continue to beat until stiff peaks foam. By reducing the speed, you are making the bubbles smaller so your cake will not have larges holes. Do not overbeat or underbeat the egg whites, it will affect the rising of your chiffon cake.
The way you beat egg whites is important too. Start with high speed, beat until the egg whites foam soft peaks. At this moment the bubbles in the whites are big becos of the high speed. Now, reduce the speed to medium and continue to beat until stiff peaks foam. By reducing the speed, you are making the bubbles smaller so your cake will not have larges holes.
Oh wow, what a cool tips! Will keep this in mind, thanks a lot Jo! I want my chiffon cake to have small holes. ;D