Familiarity with sponge cake

What is a sponge cake?

Foam cakes are soft, cloudy cakes made by aerating egg whites.

The main ingredients of sponge cake are flour (usually wheat flour), sugar and eggs. Sometimes a small amount of baking powder is added to make the dough puff more. The most important advantage of this type of cake is that it does not use any kind of fat in it, and this makes the sponge cake more easily decorated with different types of cream than other cakes. In addition, due to the non-use of dairy products such as milk, yogurt, buttermilk and ... it has a longer shelf life.

Types of sponge cakes
The following types of sponge cakes can be mentioned:

Angel Food Cakes

This cake is similar to a sponge cake, except that it uses only egg whites (instead of whole eggs), flour and sugar; Therefore, due to the lack of fat (even egg yolk fat) and the high amount of white, it has a lighter and softer texture than sponge cake. In addition, Angel Cake has fewer calories than other cakes and is relatively healthy because it does not use baking powder and baking soda.

Chiffon Cakes

Chiffon Cake is a new cake with a light, spongy and decorative texture. This cake is one of the most widely used cakes. Unlike other sponge cakes, the raw materials of this cake also contain a small amount of water and fat, which makes the cake dry and can be served alone without cream and cream. In addition, the low fat content of it helps to extend the life of the cake in the refrigerator. Due to these characteristics, chiffon cake has become very popular.

Genoise Cakes

Genoise cake is one of the types of sponge cake. Unlike other types of sponge cake, in which the egg yolk and egg white are mixed separately, in this cake, the egg is used completely and in the manner of Ben Marie. Most of the fat in this cake is due to its eggs, but in some recipes, melted butter is also used in it; That's why it has less puff than the original sponge cake.