Thursday, 7 August 2014

Chiffon Sponge Cake

Chiffon Cake


1/2 Cup Vegetable Oil (I used coconut oil)
4 Eggs, separated into yolks and whites. We need both, just separately
1/2 Cup Water
1 Tablespoon Vanilla Extract
7 Ounces Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
7 Ounces White Sugar, Divided into two 3.5 ounce portions


If using coconut oil it needs to be liquid, gently heat if it is solid. But don't allow it to get hot enough to cook the eggs.

Preheat oven to 325°F. 

Grease a 10 inch spring form pan completely. Then dust the inside with flour. Shake out any excess flour. 

Whip the vegetable oil with the egg yolks until bright yellow and foamy/frothy looking. 

Whisk in the water and vanilla until blended. Set aside.

In a large bowl sift together the flour, salt, baking powder, and one of the 3.5 ounce measures of sugar. Create a well in the center of the bowl Set aside.

In a stand mixer or with an electric hand mixer whip the egg whites until white and opaque, gradually add in the second measure of 3.5 ounces of sugar while continuing to whip until stiff peaks form in the mixture. This step takes a bit of time.

Pour the oil, egg yolk, water and vanilla mixture into the well of the flour bowl, blend and mix until a smooth batter forms. Whip with an electric mixer for about 30 seconds to incorporate air into the batter.

Fold the stiff egg white mixture into the cake batter. To fold while baking is to gently stir by lifting batter from the bottom to the top, you don't want to over mix and push the air out of the batter.

Pour the batter into the prepared 10 inch spring form pan. 

Bake for 30-50 minutes until cake has risen, and is golden brown and baked all the way through.

Serve with Whipped cream, Ice Cream, Berry Sauces, or just a dusting of icing sugar.



If your cake looks delightful when you take it out of the oven and then falls a lot as it cools then that means you were too eager and took it from the oven too soon. The cake is still savable though, it will just be slightly more dense than intended, will still be yummy though.

Other Places:

What was cooking one year ago?

Bandera Pizza Bread, my post popular recipe by far.

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