8 INGREDIENTS • 5 STEPS • 1HR 5MINS

Chiffon Sponge Cake

Name: Chiffon Sponge Cake
Total time: PT3900.0S
Yield: 4
Ingredients: 3 Egg; 40 milliliter Milk; 35 milliliter Corn Oil; 30 gram Cake Flour; 20 gram Corn Flour; 1/2 tablespoon Vanilla Extract; 1 pinch Salt; 45 gram Caster Sugar

Recipe

4.0

1 rating

This chiffon sponge cake is very light and soft.

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This chiffon sponge cake is very light and soft.

Anncoo Journal

Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.

http://www.anncoojournal.com/

1HR 5MINS

Total Time

$1.97

Cost Per Serving

Ingredients

Servings

4

us / metric

3

Nutrition Per Serving

VIEW ALL

Calories

227

Fat

12.2 g

Protein

6.3 g

Carbs

22.0 g

Love This Recipe?

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Chiffon Sponge Cake

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Anncoo Journal

Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.

http://www.anncoojournal.com/

Cooking Instructions

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step 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.

step 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.

step 3

Fold egg white into egg yolk mixture till well combined with a rubber spatula.

step 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.

step 5

Invert cake pan immediately on a wire rack and let to cool completely after baked. Enjoy!

Chiffon Sponge Cake

4.0

1HR 5MINS

$1.97

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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