Angel Food Cake Vs Sponge Cake: What's The Difference?

At first glance you might not be able to tell the difference between angel food cake and sponge cake. But if you look closer you'll see that angel food cake is airy and pale white, while sponge cake has a yellow crumb and is more dense. This is because angel food cake uses only egg whites and sponge cake uses whole eggs. This gives angel food cake an ultra-light and airy texture. Meanwhile, whole eggs gives sponge cake slightly more texture and structure, as well as a more golden hue.

In order to get that iconic, light, and fluffy texture that's so specific to angel food cake, egg whites must be whipped until they form stiff peaks. Once that's been achieved, other ingredients for the cake are folded into the egg white. Sponge cake typically requires you to beat the egg whites separately until stiff peaks form, while the yolks are mixed with the other ingredients to make a batter. Then, the whipped egg whites are folded in. While using all purpose flour can work in a pinch, swapping that out for cake flour in both confections gives you a more airy texture and crumb. That's because this variety of flour has less protein and so helps create a more delicate texture.

When it comes to baking, eggs are a key ingredient for many reasons. Using whole eggs in baked goods will ultimately create a richer, more flavorful cake. The higher-fat yolk acts as a binder  and helps provide structure, creating a tender, beloved crumb. But yolks aren't just the star in cakes. Adding them to brownies is an easy way to upgrade boxed mixes. The fat and protein content of egg yolks will yield fudgier and more decadent results.

On the other hand, using only egg whites is the key to ultra light and fluffy desserts, thanks to the lower fat but still relatively high protein involved. Since there are no yolks in angel food cake, the cake has less structure and no fat to act as a binder. But that's just why everyone loves angel food cake — it's so light and has a melt-in-your-mouth texture. The folding of the egg whites into the rest of the batter is a crucial step, too, as overmixing is a common cake baking mistake that will make your cake to fall flat.