# Chiffon Sponge Cake

The perfect Asian bakery style sponge cake that’s soft, airy, and not too sweet.

- Total time: 25 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Whisk egg yolks and sugar until smooth
2. Add milk, oil, and vanilla
3. Sift in the flour
4. Whisk until combined
5. Combine egg whites, sugar and cornstarch in another bowl
6. Whip until soft peaks form to create a glossy meringue
7. Carefully fold meringue into yolk mixture in thirds, trapping air into the batter
8. Pour into prepared pan
9. Bake until golden
10. Cool upside down

## 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!

## Source

- Original video: https://www.instagram.com/reel/DKdX61cvaFV/?igsh=ajFmajd0azV6bGtv
- Recipe page: https://www.cliprecipe.com/recipe/cbfc7084-dbbb-4996-b89c-4e30f707a95a
- Extracted: 2025-06-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt