Oven Chiffon Cake Sponge Cake

607D0F81 D006 4584 B615 2EF67324536C.00 00 07 58.Still001 pinit
607D0F81 D006 4584 B615 2EF67324536C.00 00 07 58.Still001 pinit
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Oven Chiffon Cake Sponge Cake

Difficulty: Beginner Cook Time 30 mins Total Time 30 mins
Cooking Temp: 275  °F Servings: 4
Best Season: Suitable throughout the year

Description

Oven Chiffon Cake Sponge Cake is a light and airy dessert that combines the best qualities of chiffon cake and sponge cake. This versatile cake is known for its soft, tender crumb and its ability to absorb flavors, making it a favorite for layered cakes and other desserts.

The batter for Oven Chiffon Cake Sponge Cake is made with flour, sugar, eggs, and a combination of oil and water or milk. The oil gives the cake a moist texture, while the whipped egg whites provide its characteristic lightness. The batter is mixed until smooth and airy, then baked until golden and springy to the touch.

Once baked, the cake can be used in a variety of ways. It can be layered with creams, fruits, and jams to create beautiful layer cakes, or simply enjoyed on its own with a dusting of powdered sugar. The cake's light texture makes it perfect for soaking up syrups and fillings, adding extra flavor and moisture.

Oven Chiffon Cake Sponge Cake is celebrated for its versatility and delicious flavor. Its delicate texture and ability to complement a wide range of flavors make it a popular choice for both home bakers and professional pastry chefs. This cake is perfect for any occasion, from casual gatherings to formal celebrations, and is sure to impress.

Ingredients

Cooking Mode Disabled

Instructions

  1. In a clean bowl, mix milk and vegetable oil until well combined.

  2. Sift cake flour into the bowl, mix until smooth. In another bowl, separate the eggs.
  3. Mix the egg yolks with batter until smooth, add in vanilla extract, and mix until smooth.
  4. Add lemon juice and sugar into the egg white, use a hand mixer to beat in low speed until the sugar dissolve.
  5. Continue to beat in a medium or high speed until the egg white forms soft peaks.
  6. Take a scoop of egg white to fold into the batter, and fold the rest of the whipped egg white into the batter.
  7. 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.
  8. Preheat the oven to 135℃(275℉), bake for 30 minutes.
  9. 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.
  10. When it is completely cool down, it will be easier to get it out of the pan.

Note

Cake Pan: 6-inch Cake Pan

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: chiffon cake,chiffon, soft cake
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