Chiffon Sponge Cake

25 mins
Serves 1
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Directions

  1. 1Whisk egg yolks and sugar until smooth
  2. 2Whisk egg yolks and sugar until smooth
  3. 3Whisk egg yolks and sugar until smooth
  4. 4Add milk, oil, and vanilla
  5. 5Add milk, oil, and vanilla
  6. 6Add milk, oil, and vanilla
  7. 7Sift in the flour
  8. 8Sift in the flour
  9. 9Sift in the flour
  10. 10Whisk until combined
  11. 11Whisk until combined
  12. 12Whisk until combined
  13. 13Combine egg whites, sugar and cornstarch in another bowl
  14. 14Combine egg whites, sugar and cornstarch in another bowl
  15. 15Combine egg whites, sugar and cornstarch in another bowl
  16. 16Whip until soft peaks form to create a glossy meringue
  17. 17Whip until soft peaks form to create a glossy meringue
  18. 18Whip until soft peaks form to create a glossy meringue
  19. 19Carefully fold meringue into yolk mixture in thirds, trapping air into the batter
  20. 20Carefully fold meringue into yolk mixture in thirds, trapping air into the batter
  21. 21Carefully fold meringue into yolk mixture in thirds, trapping air into the batter
  22. 22Pour into prepared pan
  23. 23Pour into prepared pan
  24. 24Pour into prepared pan
  25. 25Bake until golden
  26. 26Bake until golden
  27. 27Bake until golden
  28. 28Cool upside down
  29. 29Cool upside down
  30. 30Cool upside down

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

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!