Chiffon Sponge Cake
Serves 1
Directions
- 1Whisk egg yolks with sugar until smooth.
- 2Whisk egg yolks with sugar until smooth.
- 3Whisk egg yolks with sugar until smooth.
- 4Add milk, oil, and vanilla to the egg yolk mixture and whisk until combined.
- 5Add milk, oil, and vanilla to the egg yolk mixture and whisk until combined.
- 6Add milk, oil, and vanilla to the egg yolk mixture and whisk until combined.
- 7Sift in the flour and whisk until combined.
- 8Sift in the flour and whisk until combined.
- 9Sift in the flour and whisk until combined.
- 10Combine the egg whites, sugar, and cornstarch in another bowl.
- 11Combine the egg whites, sugar, and cornstarch in another bowl.
- 12Combine the egg whites, sugar, and cornstarch in another bowl.
- 13Whip the egg whites until soft peaks form a glossy meringue.
- 14Whip the egg whites until soft peaks form a glossy meringue.
- 15Whip the egg whites until soft peaks form a glossy meringue.
- 16Carefully fold the meringue into the yolk mixture in thirds, trapping air into the batter.
- 17Carefully fold the meringue into the yolk mixture in thirds, trapping air into the batter.
- 18Carefully fold the meringue into the yolk mixture in thirds, trapping air into the batter.
- 19Pour the batter into your prepared pan and bake until golden at 325°F for 25 minutes.
- 20Pour the batter into your prepared pan and bake until golden at 325°F for 25 minutes.
- 21Pour the batter into your prepared pan and bake until golden at 325°F for 25 minutes.
- 22Cool the cake upside down to prevent sinking and refrigerate overnight before layering.
- 23Cool the cake upside down to prevent sinking and refrigerate overnight before layering.
- 24Cool the cake upside down to prevent sinking and refrigerate overnight before layering.
- 25Brush the cake with coconut flakes and add whipped cream and strawberries to layer.
- 26Brush the cake with coconut flakes and add whipped cream and strawberries to layer.
- 27Brush the cake with coconut flakes and add whipped cream and strawberries to layer.
- 28Frost the cake with whipped cream and decorate it with piped swirls on top.
- 29Frost the cake with whipped cream and decorate it with piped swirls on top.
- 30Frost the cake with whipped cream and decorate it with piped swirls on top.
Ingredients
- 4 large egg yolks
- 4 large egg yolks
- 4 large egg yolks
- 10 g sugar for yolks
- 10 g sugar for yolks
- 10 g sugar for yolks
- 70 g sugar for whites
- 70 g sugar for whites
- 70 g sugar for whites
- 4 g vanilla extract
- 4 g vanilla extract
- 4 g vanilla extract
- 60 g milk
- 60 g milk
- 60 g milk
- 40 g vegetable oil
- 40 g vegetable oil
- 40 g vegetable oil
- 74 g cake flour
- 74 g cake flour
- 74 g cake flour
- 4 large egg whites
- 4 large egg whites
- 4 large egg whites
- 4 g cornstarch
- 4 g cornstarch
- 4 g cornstarch
Equipment
whiskbowlsievestand mixerspatulapandigital scale
Tips
- Recipe is perfect for two 6-inch cakes, a half-sheet roll, or double the amount for two 8-inch cakes.
- Customize flavor: Substitute some flour with cocoa powder or matcha. Swap vanilla for other extracts (ube, coffee, etc)
- Don’t over mix or you’ll deflate your batter, once meringue is folded in work quickly to get the cake into the oven so the air you incorporated into the batter doesn’t escape.
- Cool upside down to prevent sinking. And refrigerate overnight before layering for cakes!