Why Sponge Cake Has Big Holes but Chiffon Cake Is Fine & Soft скачать в хорошем качестве

Why Sponge Cake Has Big Holes but Chiffon Cake Is Fine & Soft

Sponge cake vs chiffon cake texture explained! In this video I show some experiment results on sponge cake vs chiffon cake texture by doing different method and adding fat. You’ll learn: Why sponge cake often has large, porous holes Why chiffon cake has a fine, tight crumb The role of air stability during baking How oil changes bubble behavior inside the batter Why the key to successful cake rise is about surviving air This video is perfect if you: Struggle with coarse sponge cake texture Want softer, finer chiffon cakes Are curious about the science behind baking results Want to understand why recipes work, not just follow them 📌 Key takeaway: Air creates lift — oil protects structure. If you enjoy baking science explained simply, consider subscribing for more experiments and explanations. Happy baking! Andy #bakingtips #bakingsecrets #foodscience