Chiffon Sponge Cake
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Serves: 5
 
Ingredients
  • 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)
Instructions
  1. Whisk oil and milk to combine. Sift in flour and corn flour and roughly mix. Then egg yolks and mix batter well till smooth.
  2. 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.
  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 deg C for about 45-50 mins.
  5. 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/