Perfect Bake® recipe


Chiffon Sponge Cake - GF

An original baking recipe designed and shared by a fellow home pastry chef.


Ingredients

Units:
US | Metric
Metric | US
Servings : 2 cakes
  • Egg yolk - 5⅞ oz
  • Canola Oil - 4¾ oz
  • Water - 8⅜ oz
  • Vanilla Extract - 3/8 oz
  • Rice Flour - 12⅜ oz
  • Tapioca Flour - 1¾ oz
  • Granulated Sugar - 7 oz
  • Baking Powder - 5/8 oz
  • Salt - 1/4 oz
  • Egg white - 8½ oz
  • Granulated Sugar - 7 oz