OTHER SIMILAR ALTERNATIVES

ORANGE CHIFFON CAKE

Chiffon cake has the richness of butter cake but the texture of a spongecake.Similar to butter cake in terms of preparation and formula(except that oil is used instead of butter).It also relies on the whipping of egg white for leavening but with the help of baking powder as well.No creaming of fat and sugar is involved as fat present is already in liquid form.

ANGEL FOOD CAKE

It is similar to sponge cake where it still make use of foaming techniques however angel food cake does not contain any fats or other leavening agents.It solely depends on the stiffly beaten egg white for leavening.It contain a very high amount of sugar as compared to other "foam cake" as these added sugar are needed to support and stabilise the whipped egg white.Dry ingredienmts have to be added to prevent the cake from deflating,as the cake only depends on the egg white for structure and volume.

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