What is the difference between sponge cake and regular cake?

Sponge Cake:

* Structure: It's airy and light due to the incorporation of air during whipping of eggs, which creates a foam. This foam acts as a leavening agent, resulting in a delicate, spongy texture.

* Ingredients: Primarily uses eggs, sugar, and flour, with minimal fat (often only a small amount of butter or oil).

* Texture: Soft, light, and springy.

* Uses: Often used for pastries, desserts, and as a base for layer cakes.

Regular Cake:

* Structure: Can be dense, moist, or crumbly, depending on the ingredients and recipe.

* Ingredients: Usually includes more fat (butter, oil) and may incorporate baking powder or soda as leavening agents.

* Texture: Varies greatly depending on the recipe and ingredients used.

* Uses: Covers a wide range of cakes, including chocolate cake, pound cake, and fruitcake.

Here's a table summarizing the key differences:

| Feature | Sponge Cake | Regular Cake |

|---|---|---|

| Structure | Airy and light | Dense, moist, or crumbly |

| Ingredients | Primarily eggs, sugar, and flour; minimal fat | Includes more fat (butter, oil); may use baking powder or soda |

| Texture | Soft, light, and springy | Varies depending on the recipe |

| Uses | Pastries, desserts, layer cake bases | Wide range of cakes, including chocolate cake, pound cake, fruitcake |

In essence, sponge cake emphasizes lightness and airiness, while regular cake offers a wider spectrum of textures and flavors depending on the recipe.