Dec 282012
 
Starbucks

When you are looking for a lighter, fluffier sweet treat to make at home, you may want to direct your attention to the beauty of angel food-, chiffon-, and sponge cake recipes. While not everyone will enjoy the lightness or texture of this dessert, there are many different ways to enhance the taste by experimenting with spices, nuts, and flavored glazes.

What’s the Difference?

Angel Food Cake – This sponge cake is described as delicate, light and airy. Since egg whites are used instead of the entire egg, the dessert is low-calorie and virtually fat-free. The typical one-ounce piece of angel food is a little over 72 calories.

Chiffon Cake – Vegetable oil, eggs, sugar, flour, baking powder, and flavorings are used to make a rather light cake. A high oil and egg content produces a very moist cake.

Sponge Cake – A combination of flour, sugar, eggs and sometimes baking powder creates a firm, yet well aerated baked good.

Baking Tips

When making a light and airy dessert, most of your success will come when beating the eggs and mixing all the ingredients in the right manner. A few baking tips when making chiffon cake, angel food cake, and sponge cake include:

  • If your cake shows poor volume, you may not have beaten the egg whites long enough. You should beat the egg whites until they stand in straight peaks. When the beaters are removed, your egg white should look moist and glossy.
  • Do not overmix your cake batter when you add the flour – make sure to gently fold in the ingredients and combine well until the batter is just smooth.
  • Heavy frosting on your angel food cake will compromise the light texture and flavor of the cake. Instead, opt for a flavored glaze, such as lemon, orange or chocolate.
  • A chiffon cake with yellow streaks means that you added the yolks directly to the dry ingredients without making a “well” in the center of the dry ingredients. Oil should be added first – followed by the egg yolks.
  • Over-beaten or under-beaten egg whites will cause a layer to form in your chiffon cake. Only beat the egg whites until they are stiff and have a moist, glossy appearance.
  • Sponge cake that forms layers means that you did not beat the egg yolks long enough – remember that you should beat the yolks until they are thick and lemon-colored.
  • Blend your ingredients only until they are mixed or you run the risk of producing a tough cake from overmixing the batter when the dry ingredients are added.
  • Cakes that shrink or fall are a sign that the egg whites were beaten too long.
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