Chiffon sponge cake is another version of a neutral cake sponge. It is light, smooth, tender, juicy enough not to be soaked. It’s easy to prepare and even easier to cut into layers. And in the slice… incredible, really chiffon-like.
What is the difference between a chiffon sponge cake and a regular one? First of all, the content of vegetable oil. It makes the crumb more moist, juicy, elastic and dense.
This makes it easy to cut the chiffon sponge cake into even layers using only a knife. At the same time, the sponge cake will hardly crumble.
In addition, the crumb of a chiffon sponge cake is denser and heavier than that of a regular sponge cake, so it should be cooled upside down, so that the entire volume is preserved.
The chiffon sponge cake is delicious on its own, even without flavoring additives such as vanilla extract.
Of course, vanilla makes a sponge cake even more interesting, but instead of or along with vanilla, you can also add, for example, citrus zest (lemon, orange, or lime), almond extract, or replace 50 g of wheat flour with 50 g of almond flour.
Thus, you now have at least vanilla, lemon, orange, lime, and almond chiffon sponge cake recipe in your collection.
The recipe provides the calculation of products for a mold with a diameter of 18 cm, which results in a chiffon sponge cake about 7 cm high (for 3-4 cakes). For a larger diameter mold, increase the amount of ingredients proportionally.
All ingredients should be at room temperature (especially eggs), so the sponge cake will be taller and fluffier.
Ingredients:
3 eggs
180 g sugar
a pinch of salt
100 g milk
50 g odorless vegetable oil
1 tsp vanilla extract
250 g all-purpose flour
1 tsp baking powder
60 g boiling water
Turn on the oven to preheat to 170°C.
Whisk eggs with sugar and a pinch of salt with a mixer for about 5 minutes.
Pour in the milk, oil and vanilla extract and mix gently with a silicone spatula.
Add the sifted flour and baking powder in three stages, mixing thoroughly and gently with a silicone spatula after each addition.
Pour in boiling water and stir gently.
Cover the bottom of the mold with parchment, do not grease the sides. Pour the cake mixture into the mold.
Bake the sponge cake at 170°C until a toothpick comes out dry. The time depends on the shape, volume of the dough, and the oven, but on average it takes 30 to 60 minutes.
Take the finished chiffon sponge cake out of the oven and cool it upside down.
Remove from the mold.
If you are going to use the chiffon sponge cake as layers for the cake, then wrap the sponge cake in film and refrigerate it for several hours or overnight. Remove from the refrigerator a few hours before assembling the cake.
Enjoy your meal!
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Chiffon sponge cake | YellowMixer.com
Print RecipeIngredients
- 3 eggs
- 180 g sugar
- a pinch of salt
- 100 g milk
- 50 g odorless vegetable oil
- 1 tsp vanilla extract
- 250 g all-purpose flour
- 1 tsp baking powder
- 60 g boiling water
Instructions
Turn on the oven to preheat to 170°C.
Whisk eggs with sugar and a pinch of salt with a mixer for about 5 minutes.
Pour in the milk, oil and vanilla extract and mix gently with a silicone spatula.
Add the sifted flour and baking powder in three stages, mixing thoroughly and gently with a silicone spatula after each addition.
Pour in boiling water and stir gently.
Cover the bottom of the mold with parchment, do not grease the sides. Pour the cake mixture into the mold.
Bake the sponge cake at 170°C until a toothpick comes out dry. The time depends on the shape, volume of the dough, and the oven, but on average it takes 30 to 60 minutes.
Take the finished chiffon sponge cake out of the oven and cool it upside down.
Remove from the mold.
Notes
If you are going to use the chiffon sponge cake as layers for the cake, then wrap the sponge cake in film and refrigerate it for several hours or overnight. Remove from the refrigerator a few hours before assembling the cake.
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