Chiffon Sponge Cake
Directions
- 1Whisk egg yolks and sugar until smooth
- 2Add milk, oil, and vanilla
- 3Sift in the flour
- 4Whisk until combined
- 5Combine egg whites, sugar and cornstarch in another bowl
- 6Whip until soft peaks form to create a glossy meringue
- 7Carefully fold meringue into yolk mixture in thirds, trapping air into the batter
- 8Pour into prepared pan
- 9Bake until golden
- 10Cool upside down
Ingredients
- 4 large egg yolks
- 10 g sugar for yolks
- 70 g sugar for whites
- 4 g vanilla extract
- 60 g milk
- 40 g vegetable oil
- 74 g cake flour
- 4 large egg whites
- 4 g cornstarch
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!
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