There is always a confusion between Sponge Cakes and Chiffon Cakes. Sponge cakes are light and airy, with little or without the addition of butter, oil or fats whatsoever. It depends on the egg whites and egg yolks which are beaten separately, for the cake to rise. Chiffon cakes contains oil as one of its ingredients, hence it is softer and more moist than Sponge Cake. Abby's recipe for this Sponge Cake does not contain any oil at all, and I'm afraid that it might be dry. I could eat a few pieces of Chiffon Cakes with a cup of tea, as I like Chiffon Cakes very much, but I am not a fan of Sponge Cakes.
This Sponge Cake bakes up really fluffy and soft.
I made this cake a couple of weeks ago and instead of making a 10-inch Sponge Cake, I made two small ones, using two 7" tube pans with legs. The cake rose beautifully. There are only 3 main ingredients, eggs, sugar, flour and of course the vanilla extract, some salt and a few tablespoons of warm water. I made the Vanilla version, though Abby has given an orange version as well.
This cake cuts well with a serrated knife, using the normal kitchen knife won't make a neat cut, as the cake is really soft and fluffy. It is a very good and tasty cake, except that it is a little dry for my taste, but I supposed this cake is supposed to be eaten with some sauce to balance out the dryness. If you like Sponge Cake, than I am sure that you would be happy with this cake. It definitely score high points for being soft and fluffy. 
Abby has a few sauce options to go with this cake. Since I have some blueberry sauce, I heated it up with a couple tablespoons of warm water, and drizzle over the slice of cake.
The blueberry sauce does complements the cake well. My overall review, this is a lovely cake, and as this cake does not contain any oil at all, definitely a healthier choice! If you would like to give this cake a try, you may get the recipe here.
Please do visit ABC to see the other fellow bakers take on this lovely sponge cake. If you would like to join ABC, please contact Hanaa.
Hi Joyce! I hope you had a great holiday! Only three main ingredients to achieve such a soft fluffy cake, I am really amazed. I should give this a try!
ReplyDeleteHi Mich,
DeleteI had a fantastic holiday with my sisters and families! Thanks! This is a lovely cake, although it is a little dry, but perfect with any of your favourite sauce!
Joyce, I really NEED a slice or 2 of that yummilicious cake now ! lol Adding that blueberry sauce is a nice touch !
ReplyDeleteYour cake looks nice and fluffy indeed. Great job on that! As with all sponge cakes, a sauce makes a great accompinament and your choice of bluberry sauce sounds perfect :-)
ReplyDeleteBeautiful, love that blue berry sauce on it. You're right even a little drier than chiffon, but healthier indeed! And delicious too!
ReplyDeleteJust wondering whether has this got to be baked in a chiffon tin or can I do it in normal tin?
ReplyDeleteHi Edith,
DeleteYou need to use the chiffon tin for this cake, as it needs to be turned upside down until completely cool, make sure the tin has feet. Have a great week!
Your cake turned out so well. Is the flour sifted into the egg whites? I came across a recipe that need the egg yolks to be folded into the meringue and then flour is sifted in. I was scared that I would not be able to mix the flour in properly and get clumps. Any idea?
ReplyDeleteHi Phong Hong,
DeleteA quarter of the beaten egg whites are mixed into the egg yolk mixture. The flour is then sifted over the mixture, stir to combine, and stir in the rest of the egg whites. You may view the recipe at the link I've added in today. Happy Baking!
I can bake a nice sponge cake but for chiffon cake, aiyo the failure rate is higher than successful rate :(.
ReplyDeleteThis looks lovely and light! Great with a cup of tea I think
ReplyDeleteYummy !
ReplyDeleteFrosting Cupcakes - Todays Recipe
Follow Foodiee
Joyce, thanks for highlighting the difference between the 2 cakes, I think I prefer chiffon by just reading your points.
ReplyDeleteHi Joyce! Now I finally know the difference between sponge and chiffon! Your sponge cake looks very soft and fluffy!
ReplyDeleteIt's amazing to see this soft and fluffy cake baked with just 3 ingredients. Well done, Joyce: )
ReplyDeleteI never knew the difference between chiffon Cake and Sponge Cake. thanks for the information !
ReplyDeleteVery nicely done Cake..
Hi, Joyce, beautiful as the cake is - I completely agree with you that I would not eat it just by itself. It's best with fruit sauce or compote.
ReplyDeleteA smaller cake is a good idea (if you have the pans), since we wouldn't be able to eat all of it, I froze half of the big cake, wrapped in portions.
Seeing your delicious cake, I'm feeling a little sad that I'm missing out baking this fantastic recipe. I think I will be happy eating the cake itself without any sauce or frosting. The sauce or frosting will make it extra delicious :D
ReplyDeleteReally lovely and high, well done!! And I added myself to your list of followers, although I have been visiting on and off for a while now, I didn't have my avatar there... I ma sure that I signed in before, maybe with a google account... anyway, this is my favourite avatar :-)
ReplyDeleteCiao
Alessandra
That sauce looks great.
ReplyDeleteohhh ..my...this looks incredible
ReplyDeleteTasty Appetite
Yummy ... it looks so soft and amazing with only 3 ingredients!
ReplyDeleteThis cake really looks fluffy although I too prefer chiffon to sponge cake...I find it dry too!
ReplyDeleteif you say soft and fluffy, then i can eat many many pieces of this! since you baked 2, i'm sure you cant finish them so fast, can i have 1 tin pls?
ReplyDeleteSoft and fluffy sounds -and looks- real good in my book! Think you're right about a little something to accompany such a cake. About to start mine, a bit scared because I don't own the right pan...
ReplyDeletethanks for the explanation about the sponge and chiffon cakes - it does look a little dry on the outside but since you say its soft, i'm bookmarking this to try :D
ReplyDeleteThis cake looks so yummy! I can't wait to see what October's challenge is so I can bake along!
ReplyDeleteLooks really delicious!
ReplyDeleteThe blueberry sauce looks really good with this cake!
ReplyDeletewooohooo me think this is good recipe to test out my two new square chiffon pan!!!
ReplyDelete