Chiffon Sponge Cake
Chiffon sponge is characterized by the use of oil instead butter. Also, in addition to chemical leaveners this cake relies on whipped egg whites for its fluffy lightness. The lack of butter allows this cake to maintain a moist, soft texture even when chilled, so it pairs well with rich refrigerated fillings and frostings such as pastry cream, berries, mousse, and whipped cream.
Ingredients
Units:
- Egg yolk - 5⅞ oz
- Canola Oil - 4¾ oz
- Water - 8⅜ oz
- Vanilla Extract - 3/8 oz
- Cake Flour - 14⅛ oz
- Granulated Sugar - 7 oz
- Baking Powder - 5/8 oz
- Salt - 1/4 oz
- Egg white - 8½ oz
- Granulated Sugar - 7 oz
Servings
2 cakesDirections
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