Oven Chiffon Cake Sponge Cake

Oven Chiffon Cake Sponge Cake


Eggs 3

Milk 40g

Vegetable oil 30g

Sugar 30g

Cake flour 45g

Lemon juice a few drops

Vanilla extract 2g


6-inch Cake Pan


In a clean bowl, mix milk and vegetable oil until well combined. Sift cake flour into the bowl, mix until smooth. In another bowl, separate the eggs. Mix the egg yolks with batter until smooth, add in vanilla extract, and mix until smooth. Add lemon juice and sugar into the egg white, use a hand mixer to beat in low speed until the sugar dissolve. Continue to beat in a medium or high speed until the egg white forms soft peaks. Take a scoop of egg white to fold into the batter, and fold the rest of the whipped egg white into the batter. Get the cake pan ready, pour all the batter into the cake pan, and tap the cake pan once and twice to get rid of the big bubbles. Preheat the oven to 135(275), bake for 30 minutes. When it is out of the oven, turn it upside down, let it cool on the cooling rack for about 0.5 to 1 hour. When it is completely cool down, it will be easier to get it out of the pan.



Back to blog

Baking Tools

1 of 22