Asian Bakery Style Chiffon Sponge Cake
55Min
8Servings
165Cal
MediumLevel
VegetarianKid friendly
#sponge cake#chiffon#light#airy#asian bakery
Equipment
Mixing bowl
Whisk
Electric hand mixer
Sieve
Spatula
Baking sheet
Parchment paper
Oven
Ingredients
Ingredients
egg yolks (large)
4 piece
sugar
10 g
vanilla extract
4 g
milk
60 g
vegetable oil
40 g
cake flour
74 g
egg whites (large)
4 piece
sugar
70 g
cornstarch
4 g
Instructions
1
Prepare yolk mixture
Whisk egg yolks with sugar until combined
2 min
2
Add wet ingredients
Add milk, oil, and vanilla extract to the yolk mixture
1 min
3
Incorporate flour
Sift cake flour into the mixture and combine gently
2 min
Mix gently to avoid developing gluten
4
Whip meringue
Whip egg whites with sugar and cornstarch until soft peaks form
5 mintimer 5 min
Do not overwhip - stop at soft peaks
5
Fold meringue
Carefully fold meringue into yolk mixture in thirds
3 min
Work quickly once meringue is folded to prevent air loss
6
Prepare pans
Line pans with parchment paper and spray with oil
2 min
7
Bake cake
Pour batter into prepared pans and bake immediately
25 min163°Ctimer 25 min
Bake immediately after folding to retain air
8
Cool cake
Cool cake upside down to prevent sinking
15 min
Cooling upside down prevents the cake from sinking
Original recipe
Storage
Fridge: 3 days
Freezer: 30 days
Reheat: Оven 180°C 5-7 minutes
Refrigerate overnight before layering for best results when making layered cakes
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