Chiffon sponge cake

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   How to make chiffon sponge cake? Measure out the required ingredients. All products must be at room temperature, so you need to prepare them in advance. Take the highest grade flour. Vegetable oil must be odorless. Milk is suitable for any fat content.

2. STEP 2

   

   Mix flour with baking powder, sift through a sieve into a wide container. Sifting saturates the flour with air bubbles, resulting in fluffy and airy baked goods.

3. STEP 3

   

   Take fresh eggs. If the eggs are small, then increase their number to 4. Wash the eggs and dry them. Separate the eggs into whites and yolks. Do this carefully so that not a drop of yolk gets into the whites. Otherwise, the whites will not whip to a strong foam.

4. STEP 4

   

   In a suitable sized bowl, beat the yolks. No special splendor is required here; it is enough for the yolks to combine into a homogeneous mass. Therefore, use a regular hand whisk.

5. STEP 5

   

   Add 30 grams of sugar to the yolks and beat again.

6. STEP 6

   

   Add milk and vegetable oil to the resulting mass, stir until smooth.

7. STEP 7

   

   Add the flour sifted with baking powder and mix thoroughly until the lumps disappear.

8. STEP 8

   

   You should get a thick, viscous, homogeneous dough.

9. STEP 9

   

   Beat the whites. How to whip egg whites into a strong foam? Dishes must be dry and grease-free. Choose a bowl with high sides, as the egg whites will increase in volume as you beat them. Add salt to the whites and beat at low speed until soft peaks form. Without stopping whipping, add the remaining (50 g) sugar and vanilla sugar in small portions. Gradually increasing the speed to maximum, beat the egg whites until they form a thick, thick foam.

10. STEP 10

    

    Add about 1/3 of the whipped egg whites to the resulting dough. Using a wooden or silicone spatula, fold the whites into the dough using gentle upward movements. Carefully and carefully, so as not to disturb their airy structure, gradually add all the proteins into the dough.

11. STEP 11

    

    The dough turns out viscous, flowing, airy.

12. STEP 12

    

    Line the bottom of the baking pan with parchment. There is no need to lubricate the sides of the mold with anything. Pour the dough into the mold.

13. STEP 13

    

    Bake the biscuit in an oven preheated to 160-170C for about 45 minutes. Do not open the oven for the first 30 minutes so that the biscuit does not settle due to temperature changes. Towards the end of baking, check the sponge cake for doneness with a wooden skewer. If it is dry, then the biscuit is ready. Turn off the oven and leave the biscuit in it for another 5-7 minutes, then remove. Baking time will depend on the characteristics of your oven. Cool the finished biscuit on a wire rack.

14. STEP 14

    

    In a mold d=20 cm, the sponge cake turned out to be 5.5 cm high. Wrap the cooled sponge cake in cling film and leave for 8-10 hours so that its structure becomes denser.

15. STEP 15

    

    By cutting the sponge cake into layers and layering them with any filling or cream, you can make a delicious cake. Or you can serve the biscuit just like that, cutting it into portioned pieces. Bon appetit!

Comments on the recipe

Eleno4ka

28.11.2023

4.6

I need to bake a sponge cake for a gift, I’m interested in the chiffon sponge cake recipe. I did everything in strict accordance with the author’s recipe, only I baked it not in the oven, but in a slow cooker. The biscuit turned out excellent, tall, tender, fragrant. It spent about five hours in cling film (this time it was not possible to wait 8-10 hours), but still, it was cut into cakes without any problems. I plucked a tiny piece from the middle to try)))). Delicious! Now I have no doubt that a chiffon sponge cake will turn out wonderful! Thank you, Julia!

Moderator Ksenia

28.11.2023

4.9

I prepared a chiffon sponge cake for tea. I had category C1 eggs, but some were not very large, so I took 4 of them. I used premium flour. I baked it at 170 degrees for 45 minutes in a springform pan with a diameter of 18 cm. The sponge cake rose very well and turned out very fluffy. True, in the middle it sank a little, but this is due to the fact that after about 35 minutes I moved it to a higher level so that the bottom would not burn, since my oven does not heat very evenly. The sponge cake turned out to be very tender and soft. I really liked that it was not too sweet. When cutting, the biscuit does not crumble at all. Perfect! Julia, thank you very much for the wonderful recipe!

Victoria

28.11.2023

4.8

Good afternoon. For 20 servings, could you tell me what diameter of the biscuit pan to bake?

Eugene

28.11.2023

4.9

Hello! Super biscuit! Stuck it in my book! :=)) I have one question regarding the recipe, where should I put the remaining 2/3 of the whipped egg whites? Or did I miss something?