Sponge Cake vs Angel Food: Cake What’s the Difference?
You’ve decided that you want to bake a light and fluffy cake (yay!) You start to research options and quickly become overwhelmed: sponge cake, angel food cake, vanilla cake, and white cake all sound amazing so how do you narrow it down?!?! First you can narrow it down to either sponge cake or angel food cake, but then you can’t quite figure out the differences between the two.
Don’t worry, I’ve got you covered. Let’s break it down together. We’ll talk through the real difference between the two types of cake, learn some tricks to get whichever cake you choose to turn out perfectly every time, and ensure that you don’t have a cake-tastrophy from picking the wrong cake!
Make sure that you’ve got all the right tools to make your next cake, no matter what kind it is! Shop Erin’s favorite baking tools here!
What is the Difference Between Sponge Cake and Angel Food Cake?
Let’s break down what makes each cake totally unique and then we can compare and figure out which cake is best for your next great cake baking adventure. Here we go!
Ingredient Breakdown
Sponge Cake
Typically uses whole eggs, sugar, and sometimes butter. The use of melted butter helps to create a richer cake.
Angel Food Cake
Instead of using the whole egg, this cake includes egg whites ONLY, which are whipped to create a light and fluffy cake texture.
While both cakes are considered light, sponge cake is a lot more versatile, while angel food cake requires a bit more work and some specific tools in order to make it work.
Taste and Texture: Key Differences
Sponge Cake
By using the whole egg and adding in melted butter, you end up with a cake that’s light, but also slightly dense and spongy (hence the name sponge cake!). Traditional sponge cake is only slightly sweet, making it the perfect blank canvas.
Angel Food Cake
Whipped egg whites give this cake its signature airy texture, while additional ingredients give it a slightly sweet, almost vanilla taste that’s melt-in-your-mouth delicious.
The biggest difference between the two types of cake is the use of egg whites ONLY vs the use of both egg yolks and egg whites!
Let’s Get Technical: The Science Behind the Baking
Sponge Cake
Whole eggs are whipped to perfection (sometimes they’re separated and sometimes not, check your recipe) and added to a flour mixture to provide support and structure to the batter. Some recipes also call for some melted butter to be added to provide density and richness to the batter.
Angel Food Cake
Egg whites (and only egg whites!) are whipped into stiff peaks and then gently folded into the dry ingredients. For best results—and to ensure that you end up with light, fluffy texture—use room temperature egg whites and the whisk attachment on your stand mixer. One absolutely crucial step is to use an ungreased pan because the batter needs to stick to the sides in order to prevent the cake from collapsing.
The bottom line is that both cakes require that you use specific tools and techniques to be successful. The addition of the yolks along with egg whites makes sponge cake much more forgiving than angel food cake, but both kinds of cake are worth the effort it takes to make them happen.
Frosting and Pairings
Sponge Cake
This cake can become what you want it to be. Want to make a layer cake? In the mood for some fluffy buttercream? Want to keep it simple with some whipped cream and fresh fruit? Some of my favorites: layer in a lemon curd and drizzle with strawberry syrup. Stir some homemade strawberry puree (link) into a batch of buttercream.
Angel Food Cake
The very light texture of this cake could crumble under too much pressure (been there), so it’s best to keep the toppings light. Fresh fruit, whipped cream, a simple glaze, or a light dusting of powdered sugar are all safe bets that will make this cake shine!
Want a cake that can be stacked and hold loads of frosting? Go sponge. Want something that’s light and airy? Angel food cake is your best bet!
The Final Verdict: Which One Should You Make?
Go for Sponge Cake if…
You want a sturdy, versatile cake that can stand up to a variety of frostings, fillings, syrups and toppings.
You’re making a layered cake.
You’re looking for something that’s a little more rich and decadent.
Go for Angel Food Cake if…
You want something that’s got a light and delicate texture.
You’re looking for something that feels indulgent, while also being lower fat.
FAQs
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Nope. Sponge cake can handle being a layer cake; angel food cake is too delicate and might collapse. They are not identical twins, more like cousins.
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The batter needs structure. It clings to the tube pan walls to ensure it rises properly, and the center tube in the middle lets it bake evenly—no overcooked outer edge and undercooked middle of the cake here!
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Both pans have a center tube, but that's where the similarities stop. A tube pan has smooth sides, is uncoated to allow the cake batter to stick, and usually has a detachable bottom part for easy removal of delicate cakes. A bundt cake pan is usually more decorative, made from a heavier metal, and needs to be inverted in order to release the cake from the pan.
My angel food cake collapsed! Help!
A few things could have happened to make your cake collapse. It’s possible you didn’t whip the egg whites long enough to incorporate air to help support the batter, or maybe you greased the tube pan? That’s big no, the batter needs to stick to the sides of the pan to help provide structure and support during the baking process.
Can I make sponge cake without separating the eggs?
Yes, but separating them gives you extra fluff.
At the end of the day, both cakes are fabulous in their own way. Sponge cake is your go-to for richer flavor and structured desserts, while angel food cake is the queen of light, fluffy indulgence. If you want to learn even more about different types of cakes and have fun while you’re doing it, check out one of our online or in-person classes! Or, if making your own cake is out of your comfort zone, check out our Cake Shop or order one of our amazing custom cakes here.
