Clear cake, also known as sponge cake, is one of the most common varieties in cakes. Clear cakes are often used as western-style cream desserts and making birthday cakes. In the process of making a cake, a cake made by adding a little oil or cake batter without oil can be called a clear cake. Clear cakes are characterized by delicacy and softness, and their color and taste are as good as theirs.

A cake is made by adding fine sugar to the whole egg until the egg liquid thickens, and then adding flour and stirring it into a fine batter. Cake batter relies on protein's foaming characteristics, and air is filled into bubbles by whipping. After heating, the air expands continuously until the cake solidifies. This is the principle of making cakes.

Egg yolk contains no protein, and it can't keep air. The egg white and yolk are whipped, so that the air stirred in the egg white forms a viscous emulsion, which helps to preserve the filled air and finally makes the baked cake fluffy and soft. This kind of cake is so elastic that it will bounce back no matter how crowded it is. Because it looks like a sponge, it is called "sponge cake".

The materials used in the cake batter are mainly low-gluten flour, eggs, sugar and other materials. In the process of making, the purpose of eggs is different. Some only use egg white, and some use whole eggs, so there are angel cakes and sponge cakes. In daily life, angel cakes are eaten less than whole egg cakes, and the main materials of angel cakes are egg white, sugar, flour and so on. Among them, egg white, sugar and flour account for 42%, 42% and 15% respectively. Angel cake is characterized by uniform distribution of internal pores, soft and sweet taste, and it is also a very delicious cake.

The whole egg cake is made of egg white and egg yolk. In addition, a proper amount of liquid, such as milk, water or grease, should be added. Previous articles have also shared that the whole egg cake has "whole egg type" and "divided egg type", and it has also been said that the sending process of the cake will affect the taste and appearance of the finished product. The following are some precautions in two kinds of sending.

Beating whole eggs is a common method in baking. Compared with egg separation, it saves trouble. It does not need to separate the egg white from the yolk before beating, but directly beats the whole egg. However, it is more difficult to beat the whole egg than to separate it, because the lipid in the yolk will destroy the bubbles in the protein, so it takes a long time to beat and the stability is poor.