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.