Chiffon cake vs Castella Cake vs Sponge cake, which is the BEST｜分不清戚风蛋糕，古早味蛋糕，海绵蛋糕❓ 几分钟讲明白

00:00 introduction
00:57 Taiwanese Castella Cake
04:56 Chiffon cake
07:52 Sponge cake
Many people don't know the difference between Taiwanese castella cakes, chiffon cakes and sponge cakes. Today, I will talk about the differences and production methods of these three cakes.
From a functional point of view, sponge cakes have strong supporting and are suitable for making buttercream or fondant cakes, and can be used for more complicated cake decorations. Chiffon cakes are generally suitable for simple fruit decorations because they are too soft and have poor support. Taiwanese castella cake can be eaten directly, without any cream or decoration.
INGREDIENTS
----------------------------------------------------------------------------------------
Taiwanese Castella Cake（6 inch round cake）
3 eggs (60-65g/each)
Milk 30g
Vegetable oil 35g
Cake flour 45g
Caster sugar 42g
A few drops of Lemon juice
Baking time (for reference）： 140C/285F 50mins+ 160C/320F 10min
----------------------------------------------------------------------------------------
Chiffon Cake（6 inch round cake）
2 eggs (65-70g/each)
Milk 25g
Vegetable oil20g
Cake flour 35g
Caster sugar 35g
A few drops of Lemon juice
Baking time (for reference）： 140C/285F 40mins+ 160C/320F 5mins
----------------------------------------------------------------------------------------
Sponge Cake（6 inch round cake）
3 eggs (60-65g/each)
Milk 30g
Unsalted butter 30g
Cake flour 65g
Caster sugar 60g
Baking time (for reference）： 150C/300F 40mins+ 160C/320F 5mins
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戚风蛋糕，海绵蛋糕和古早蛋糕的分别, 相信不少刚刚入坑的烘焙新手分不太清楚，今天就和大家聊聊这三种蛋糕的大区别和制作方法。
从功能上，海绵蛋糕承托力较强，适合制作奶油霜或翻糖蛋糕，可以做比较复杂的蛋糕装饰，而戚风蛋糕由于太软，承托性较差，一般适合做有简单水果装饰或者插牌的蛋糕， 而古早味蛋糕基本上就是裸吃的那种类型，不需要加任何奶油或者装饰。
#戚风蛋糕 #古早蛋糕 #海绵蛋糕
🍞原料
----------------------------------------------------------------------------------------
☘️古早蛋糕 （制作6寸蛋糕）
3枚鸡蛋(60-65克/个)
牛奶 30克
植物油 35克
低筋面粉 45克
细砂糖 42克
柠檬汁 数滴
烤制时间(仅供参考）： 140摄氏度/285华氏度50分钟 + 160摄氏度/320华氏度10分钟
----------------------------------------------------------------------------------------
☘️戚风蛋糕（制作6寸蛋糕）
2枚鸡蛋(65-70克/个)
牛奶 25克
植物油 20克
低筋面粉 35克
细砂糖 35克
柠檬汁 数滴
烤制时间(仅供参考）：140摄氏度/285华氏度40分钟 + 160摄氏度/320华氏度5分钟
----------------------------------------------------------------------------------------
☘️海绵蛋糕 （制作6寸蛋糕）
3枚鸡蛋(60-65克/个)
牛奶 30克
无盐黄油 30克
低筋面粉 65克
细砂糖 60克
烤制时间(仅供参考）： 150摄氏度/300华氏度40分钟 + 160摄氏度/320华氏度5分钟
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萨姐的南腔北调 FB : / lisaskitchenette
萨姐的南腔北调 Ins : / lisaskitchen_sydney
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如果您想和我们分享您的作品，请上传照片到我的Facebook. ❤️

[@mayhk8622]

最最最最最喜歡有不同尺寸模具所用的材料份量, 連所用雞蛋每隻重量都有, 實在太有用了, 巳收藏 !

[@bellatang8705]

多謝薩姐的無私分享，這星期分别成功做了戚風和古早蛋糕，網上常説這兩款蛋糕難做，全靠跟薩姐的食譜，原來也不太難。

[@judysstudios]

Love the scientific analysis with comparison, because this is the best way to learn. Unlike most instructions for making cakes, I wouldn't know what the reasons for certain actions or the pros and cons. Thank you for making this video

[@user-sc6qs2im1n]

I used to fail every time, but now I'm succeeding every time with your recipe.Thanks a lot.🥰

[@user-vz6zp6fm9q]

超有職業耐性！講得好詳細的過程⋯⋯讚讚讚

[@tkgood263]

非常謝謝用心製作的影片，也謝謝分享。以前就看過您的影片，現在忘記他們有什麼差別，又回來看一次。❤️

[@lidoss]

喜歡你說明比較的方式，讓我扎實的學到很多🙏感謝💕

[@youisee309]

一開始入坑烘焙時, 真的搞不清楚這三樣東西有什麼分別~
看完這個影片之後, 清清楚楚的~~
薩姐好強~~ 讚~~~

[@sarimu8761]

對薩姐的用心良苦與希望衆烘焙愛好者都能得心应手的成功做出完美的蛋糕的誠意，我在此衷心感谢/敬佩，此視频使我得益匪淺，再次感谢🙏🙏🙏🌹🌹🌹祝老师2021新年快乐🎁🎁🎁❤️❤️❤️

[@LisasKitchen]

也祝您新年快乐

[@lingyeeho2432]

感謝蕯姐！這個説明真的太有用了🙏🙏😘

[@hongxu6004]

太好了，谢谢萨姐的讲解和列出的表格，非常清楚。

[@jlee0380]

This is the best cake video I've seen around! Points out all the details every beginner should know.

[@thiphucdang2949]

Hello Lisa, do you have a clip w English explaining/ talking?

[@Kit-np6hv]

今天嘗試古早味蛋糕，成功了，謝謝你的分享！

[@xg1802]

word天！这个不同模具配料换算表格简直是宝典！比心！🥰💞

[@user-rj6hk2qs5b]

解說的很仔細，馬上就訂閱了，謝謝妳～

[@tinayang6456]

薩姐講解好詳細，長知識了，謝謝薩姐😊

[@THYT]

一次過詳細講解3種基本蛋糕，更附上秘訣，多謝蕯姐😄

[@user-qi9hc7om2d]

真的非常的受用，看您的視頻受益良多。
感謝無私分享❤️❤️❤️❤️❤️❤️❤️❤️

[@cathyyu1407]

謝謝妳,超級清楚！！！ 而且說明&作法超俐落, 很欣賞！！！

[@idconfirm]

Really like the detailed explanation and the English subtitles and instructions in description, thank you so much!

[@cocoliu1572]

萨姐太棒了 总是在我不知道做什么的时候突然来一个超棒的视频重新点燃对生活的热情😘

[@LisasKitchen]

让大家一起烘焙起来😂

[@hychan4717]

感謝這種實用的比較影片，很少見～

[@lucieyoo5662]

姐，您真是太貼心了！這個video把所有的details都詳細又簡潔的cover了！姐的videos 每一秒都讓我獲益良多啊。我到今天才知道原來自己一直做的蛋糕都是用了a combination of techniques for chiffon and 古早蛋糕！難怪一直都不太成功。今日全靠姐把我的錯誤都講出來了。真心感謝您啊！所以video裏所有 imbedded的廣告我完全沒有skip，全部看完了。支持姐！

[@LisasKitchen]

太爱你了😂 多谢你的支持

[@lucieyoo5662]

@@LisasKitchen 我也好愛姐！❤️ 姐，加油啊！

[@evonetang3962]

萨姐解释得太好了 :)

[@daisymylife5818]

太详细了，谢谢萨姐的耐心讲解🌹🌹👍👍

[@hongxie1431]

谢谢萨姐，很喜欢你的讲解，讲得很祥细易懂，今天做了.很好吃😋

[@wayne5040]

講解得好詳細喔！超實用

[@popyiw]

薩姐好強！感謝分享～～

[@amivie]

Thank you for sharing and showing how to make these cakes. I baked chiffon cake for my mom birthday and following your step-by-step makes things easier and the cake turns out great. Everyone enjoys eating them too.

[@user-dn3nu6rk5c]

超實用！很適合新手。很棒！謝謝

[@suzannetse7722]

薩姐 講解得非常清楚，謝謝你！

[@wangfeng3592]

动听的声音，详细的讲解。必须点赞，谢谢分享。

[@angelatee9131]

I love your recipe and very clear explanation!!!! Thank you so much dear ❤️❤️❤️👏🏼👏🏼👏🏼👏🏼💕💕💕👍👍👍

[@catlailai]

這視頻太棒了👏🏻👏🏻謝謝你

[@christinechen202]

感謝薩姊，你的教學太棒了，照著做戚風，裸吃都好吃

[@jyujyufoodtips]

超詳細！謝謝薩姐！

[@emsw4266]

好棒的視頻，最近想做古早味＋海綿蛋糕
意外找到這麼用心解說詳細的影片，太開心了❤️

[@LisasKitchen]

谢谢。我还有不同的古早味蛋糕视频，您可以去我的蛋糕playlist里看一下th-cam.com/play/PLY0n0Tj3qpfmHaqw4atF6nsSN6Z-VbMSi.html

[@jie4088]

跟着教程第一次就成功了，味道超级好！！加了点蜂蜜味道像旺仔小馒头！！！感谢！！！

[@karentan3320]

刚刚试了烤古早蛋糕，一出炉老公就一个人吃完了。 谢谢萨姐的分享。

[@prateetichowdhury8938]

This is a very good introduction to the 3 different types of sponge cakes. Loved the detailed explanations. Thank you for sharing the recipes as well as the baking details of the cakes. Can't wait to try them next!

[@user-zu5ib2pk9t]

#

[@EASTERNLAVA]

字幕表格文档都做得非常用心 菜谱也非常实用 感谢！

[@chen168885]

薩姐的視頻製作很優質，配方與解說非常詳細很贊👍。

[@LisasKitchen]

谢谢

[@peichen1827]

這麼有愛的影片解析，不能不收藏、不能不分享，感謝感謝^^

[@fwchloe]

我太喜欢这集的视频了，清楚的说出这三种蛋糕的区别，太适合我这种新手了。

[@CK8smallville]

OMG I love your channel!! You are answering all my baking questions. Thanks!!

[@LisasKitchen]

Thank you so much.

[@prehistoricdinosaur]

萨老师， 一级棒👍👍👍 谢谢您的细心分解说明， 这下子可明白咯，不用在被这三种蛋糕搞乱咯

[@cindyjiang332]

之前总是把戚风和古早搞混，非常清晰，步骤简洁易懂，配方清晰，收藏。

[@babyluna5152]

终于知道区别了，谢谢up主

[@sandwichoven6973]

Thank you so much for sharing. You are really good in baking. Your videos are all very clearly explained giving us good tips as you go along. Learnt a lot from you. You are a great chef.

[@LisasKitchen]

Thank you so much 🙂

[@dandx67895]

Best video for differentiating the types of cakes and also having ingredients with amounts

[@sichen7093]

谢谢用这个方子做了古早ﾉ☀超级容易成功成功 我爱吃甜一点的糖会加多一点

[@susanchia6850]

萨姐解释得很清楚，谢谢你

[@ElizabethMileta]

This is, by far, one of the most useful and comprehensive videos about these three cakes. Bonus here is that your mandarin is perfection and crisp. I'm planning show my daughters your videos to help with their language learning. AND so that they can bake cakes for me to eat!! Thank you for making these videos

[@LisasKitchen]

I can be a Madarine teacher 😎

[@nurizni9004]

Hi Lisa . Thank you a lot for you effort in making this video.. i learnt new things today from you. Informative enough 💕

[@hpydan]

這支影片太棒了！！！❤️❤️❤️

[@VnSISayori]

Great video and useful info. Thank you chef!

[@leesiokjing1055]

获益良多！！ 太谢谢你了萨姐！🙏🏼🙏🏼❤️

[@LisasKitchen]

不客气啊

[@user-gx9sd7kf7s]

最好的蛋糕教程．終於學會了

[@kikilo9733]

第一次嘗試做蛋糕
照的薩姐的食譜跟步驟
結果超級成功的 ～ 好開心
謝謝薩姐❤️❤️❤️

[@LisasKitchen]

太棒了！

[@kikilo9733]

想請教薩姐一個問題
我可否把古早味蛋糕配方中的牛奶更換成檸檬汁，烤出檸檬蛋糕呢？
我嘗試了全蛋法的海綿蛋糕
但我覺得口感比較粗🤔

[@peterwalker6585]

莎姐的三个蛋糕说明一下使我茅塞顿开，是网上最科普的诠释！从此我做蛋糕不再迷茫啦！👍

[@craziasian888]

I love this! Thank you ❤️

[@user-lw8ox5yn2c]

萨姐太贴心了，按赞与收藏了。谢谢感恩

[@SS-lw8wh]

按這個比例做了一個古早 在裡面加了起司夾心 超級成功+好吃

[@honeysweet7190]

Loved the video! It’s informative and well explained 👏

[@user-qs4ok5ew3n]

感谢萨姐，满满的干货，上周我分别做了古早、戚风和海棉，吃了一周的蛋糕

[@LisasKitchen]

哈哈， 我家里天天蛋糕面包过剩

[@alicelee1441]

@@LisasKitchen joiòio

[@gigitze]

Hi Lisa.. thank you for your details explanation and guidance. It is so good to learn from you.
Keep up your good work.
Happy New Year to you and families.
Will keep following you for your new video..

[@LisasKitchen]

Thank you so much and happy new year!

[@owlsviewer389]

感謝分享與教導！！！
真是內行人看門道，外行人看熱鬧，師父仔細一說，才知其中分別！！！
💖💖💖🙏🙏🙏
🫶🫶🫶👏👏👏

[@lazulimoon1970]

Amazing class my dear lady. ThankYou very much. May God bless you now and forever for taking the time and love to teach this class for the world 🌎. 🌎

[@mayli7069]

非常详细的讲解👍💕🌹

[@lucieyoo5662]

這是TH-cam 上最詳細講解不同蛋糕的特色和做法的video。姐一定是花了好多時間來計劃，film和edit 這個video的。辛苦姐了。非常感謝您！

[@LisasKitchen]

是的，想做很久了，但是一直不知道如何演绎出来可以不那么冗长而又通俗易懂

[@lucieyoo5662]

@@LisasKitchen ，姐這個video簡直是完美！

[@joycechang2244]

太用心了！感動到哭😹

[@marycarmendeharo5104]

Thanks for this wonderfull video, very good explained. Just what I was looking for. Thanks for sharing!!

[@alexischoo]

This is so useful. Thanks heaps 😊

[@sherryhu9891]

太好的视频了！

[@happyliang389]

非常感谢！觉得你讲得很清楚简单明了！

[@wei-yuchen1801]

太實用了!! 謝謝分享

[@euniceosaze5455]

Thanks Lisa for a very detailed explanation on these cakes. I really love your channel. Best instructor for me now 😊

[@evitapang5024]

萨姐，謝謝您喔😍第一次做戚風已經成功，沒有回彈，您亦非常細心仔細寫出蛋的重量，就算我是用中size蛋，亦可以跟從配方。又如您所提及要多加練習😊

[@LisasKitchen]

厉害，第一次就成功👍

[@NhungHoang-ds3ow]

YOU R THE BEST,MISS,THANKIU SO MUCH FOR TELLING THE MISTAKES WHILE BAKING AND MAKING

[@sasaxu5585]

谢谢你的视频介绍的非常清楚。很喜欢你清清楚楚的說明方式。太好的视频了！

[@LisasKitchen]

谢谢

[@isabelchan8798]

十分感謝您的分享，學到了很多！

[@howler_orz9340]

这一集内容真的很不错，感谢萨姐！

[@linschannel2631]

我搞懂了！感謝您。

[@ah0874]

What a brilliant video - one of the best I have seen !!! Thanks for google translate 😅😅- translated the screenshots of the recipes & comparisons perfectly

[@catherinepeng3927]

涨知识😍非常感谢🙏

[@tguptahaahhaha]

I’m

[@kizofdragon]

非常详细说明和实用，谢谢萨姐。之前做的伯爵红茶戚风蛋糕也很好吃😋

[@bobcharlie2337]

Thanks for making the closed captions available in English. Great video.

[@wongjennywching63]

我是新手，做了好些個蛋糕，都搞不清楚有什麼區別，多謝薩姐🙏，現在一清二楚了😁

[@shi_rf_lyg_oh6881]

最爱吃古早味蛋糕，谢谢老师分享

[@Carojoe123]

Perfect guide for this 3 recipe's

[@ho5258]

謝謝你終於知道它們的分别

[@Kishaatan16]

非常喜欢你这个视频，很详细，我一直在想蛋白是怎么融进糊里面的，学到了🙏

[@jolingchew4943]

Thank you for this sharing! I've been wondering why r they so many version. And I personally always failed making traditional castella cake! Seems to have good rise, till cake cracks, and then sink down horribly when cooled... maybe it's my pan size is not suitable. Will try out your recipe soon and hope to be successful like u!

[@LisasKitchen]

Glad it was helpful!

[@maylao2468]

謝謝薩姐

[@lillianchang3200]

👍謝謝妳的分享，明天就來做，希望能成功😋

[@LisasKitchen]

祝成功

[@Meomeoshenshen]

I am eating the castella cake now and it is sooo good. Thank you so much for the wonderful recipe.

[@ritamy3637]

你比其他頻道都清晰，最重要你的內容很無私，真的希望我們做成功，你的文字內容打得很用心，你要繼續下去！

[@LisasKitchen]

真心希望大家都能在家做出成功美味的蛋糕。

[@florencet15]

謝謝薩姐詳細講解👍🏻❤。
我這個烘焙新手，長知識了。

[@LisasKitchen]

希望你们能从中获益。

[@BinLiutrianglehomes]

Thanks for sharing. This is the best video i have even watched!

[@user-un1ww3cf4f]

謝謝薩姐，幫助太多了❤