Japanese/Korean style chiffon cake recipe
I love the chiffon cake with fresh cream sold at Japanese and Korean bakeries. I want to make it at home, any good recipe?
Also, what's the different between chiffon cake and sponge cake?
Another question is, it seems like chiffon cake is popular in England but not so much in America. Just wondering why as I think it's a great cake. Perhaps not sweet enough for most Americans?
If you want to get technical about it, the difference between chiffon and sponge comes down to the types of fat used in each.
These cakes generally have a high proportion of eggs to flour and are leavened solely (except chiffon cakes) by the air beaten into whole eggs or egg whites. They contain very little, if any, fat and have an airy, spongy texture.
A sponge cake contains three basic ingredients: whole eggs, sugar, and flour and is leavened solely by the air beaten into the eggs. A basic sponge cake is made by beating the egg yolks and sugar until thick and lemon colored, and then folding in stiffly beaten egg whites (sometimes with a bit of sugar added).
The main difference between a chiffon and a sponge is the addition of oil or butter, which is they it generally has the richness of a butter cake but the springy texture of a sponge cake. A traditional chiffon cake relies on whipped egg whites for its leavening, along with baking powder. The dry ingredients are first mixed together and then the oil, egg yolks, water, and flavoring agents are incorporated The whipped egg whites are then folded in to the batter.
With all of that said, if you want a Japanese style sponge cake, I would take a look at this and go from there. http://www.lafujimama.com/2010/07/jap...