Recipe Image
Servings:
4
Chiffon Sponge Cake
This chiffon sponge cake is very light and soft.
Total Time
1hr 5min
4.0
1 Rating
Author: Anncoo Journal
Servings:
4
Ingredients
•
3
Eggland's Best Classic Eggs
, separated
•
2 2/3
Tbsp
Milk
•
2 1/3
Tbsp
Corn Oil
•
3 1/2
Tbsp
Cake Flour
or Plain Flour
•
2 1/2
Tbsp
Corn Flour
•
1
tsp
Vanilla Extract
•
1
pinch
Salt
•
4
Tbsp
Caster Sugar
Cooking Instructions
1.
Whisk
Corn Oil (2 1/3 Tbsp)
and
Milk (2 2/3 Tbsp)
to combine. Sift in
Cake Flour (3 1/2 Tbsp)
and
Corn Flour (2 1/2 Tbsp)
, roughly mix. Then add
Eggland's Best Classic Eggs (3)
,
Vanilla Extract (1 tsp)
and
Salt (1 pinch)
, mix batter well till smooth.
2.
With an electric mixer, whisk Egg Whites at low speed to foamy, gradually add
Caster Sugar (4 Tbsp)
in 3 batches and beat at medium high speed until stiff peaks form.
3.
Fold egg white into egg yolk mixture till well combined with a rubber spatula.
4.
Pour batter into an ungreased removable 7-inch cake pan. Bake in preheated oven at 150 degrees C (300 degrees F) for about 45-50 mins.
5.
Invert cake pan immediately on a wire rack and let to cool completely after baked. Enjoy!
Nutrition Per Serving
CALORIES
227
FAT
12.2 g
PROTEIN
6.3 g
CARBS
22.0 g
