Chiffon Sponge Cake
Author: Ann Low
Prep time:
Cook time:
Total time:
Serves: 5
- 3 egg yolks -- egg about 70g each
- 35g fresh milk (40ml)
- 30g corn oil (35ml)
- 30g cake flour or plain flour
- 20g corn flour
- ½tbsp vanilla extract
- pinch of salt
- 3 egg whites
- 45g caster sugar (I used light muscovado sugar)
- Whisk oil and milk to combine. Sift in flour and corn flour and roughly mix. Then egg yolks and mix batter well till smooth.
- With an electric mixer, whisk egg whites at low speed to foamy, gradually add sugar in 3 batches and beat at medium high speed until stiff peak form.
- Fold egg white into egg yolk mixture till well combined with a rubber spatula.
- Pour batter into an ungreased removable 7 inch cake pan. Bake in preheated oven at 150 deg C for about 45-50 mins.
- Invert cake pan immediately on wire rack and let to cool completely after baked.
Recipe by Anncoo Journal at https://www.anncoojournal.com/chiffon-sponge-cake/
3.5.3226