When we are receiving catering orders, we often present our clients the option to order their preference of cake with us, which includes regular sponge, genoise and chiffon cakes. However, we realize that not everyone knows what that means or even, what the difference is. So, in this post, we hope to clarify some confusion!
- Texture: Moist, bouncy, and moist – when served fresh
- Contains no fat, other than those naturally in egg yolks
- Egg yolks and whites are beaten separately
- Texture: Crumbly, airy, but still tender and moist
- Clarified butter is often used to enrich the batter
- Made by beating whole eggs
- Sometimes with additional yolks, together with sugar
- Texture: Moist, light and very fluffy
- A hybrid of sponge and genoise cakes
- Addition of oil – gives a moist and tender texture
- Egg yolks and oil are beaten with sugar, flour, and other dry ingredients
- The egg whites are also whipped separately and folded into the mixture
- A leavening agent (not used in the other types of cakes) are also incorporated
- Sponge cakes are most commonly enjoyed in North America
- Chiffon cakes are most commonly enjoyed in South-East Asian; and pairs great with flavours like coconut milk, pandan, matcha, red bean, nutty flavours (e.g. pistachio, walnut, hazelnut, chestnut), etc.
For a very fluffy, moist cake, you’ll want to go for a chiffon cake.
If you are looking for a sturdy cake that will stand for several hours (for instance, if you need a wedding cake that will sit out for several hours at a wedding), you want to use a sponge and genoise cake.
Sponge cakes pair best with buttercream, ganache and fondant icing.
Chiffon cakes pair best with Swiss meringue and fresh creme icing.
Hope this blog post helps to clarify some information about cake types to you!
With creativity and kindness,
Pastry Chef at Ariette Hung Events