How do Angel Food, Chiffon and Sponge cakes differ in formulae?
The basic ingredients of all three formulae include flour, sugar, acid and egg white. An angel food cake contains only these ingredients. A sponge cake also contains egg yolk and a liquid ingredient, often water. A chiffon cake calls for all of the basic ingredients plus egg yolk, liquid, salad oil and baking powder. 14. Compare the formulations and methods for True Sponge Cake I and II and Fluffy sponge. Compare the quality characteristics of these products. Can you account for differences? The formula for a True Sponge cake calls for 4 eggs, 150 mL flour, 150 mL sugar, the proportion of egg being 1:35:35. The formula for the True Sponge II calls for 5 eggs, 250 mL flour, 125 mL sugar, the ratio being 1:50:25. It also contains water. The formula for a Fluffy Sponge calls for 6 eggs, 375 mL flour, 375 mL sugar, the ratio being 1:62:62. It also contains water and baking powder. Page 116 Methods: Sponge I — 1/2 of the sugar is added to the beaten egg yolk and 1/2 is added to the white.
