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Chiffon Sponge Cake

Chiffon Sponge CakeThis recipe for a classic chiffon sponge cake was developed at The Culinary Institute of America by Chef Instructor Brenda La Noue.

Recipe Ingredients:

Canola oil cooking spray
2/3 cup canola oil
8 large egg yolks
1 cup water
1 tablespoon vanilla extract
14 ounces cake flour
7 ounces granulated sugar
4 teaspoons baking powder
1 teaspoon salt
8 large egg whites
7 ounces granulated sugar

Cooking Directions:

  1. Lightly spray a 3x8-inch or 2x10-inch cake pan with cooking spray. Line with parchment and flour the sides of pan.
  2. In bowl, whip canola oil and egg yolks until combined. Add water and vanilla extract.
  3. In mixer bowl, sift together the flour, sugar, baking powder, and salt. Place bowl on electric mixer.
  4. Add egg yolk mixture and beat gently just to combine. Scrape down bowl.
  5. Beat at high speed for 20 seconds to fully aerate. Remove from mixer machine and scrape down bowl. Set aside.
  6. In another mixer bowl, whip the egg whites to a foam. Slowly sift in second measure of sugar and whip to firm peaks.
  7. Gently fold meringue into reserved batter. Transfer to cake pan.
  8. Bake in a 325°F (160°C) convection oven for about 30 minutes.
  9. Cool in pan for 10 minutes. Remove from pan and cool thoroughly.

Makes 10 to 12 servings.

Recipe and photograph courtesy of CanolaInfo.org.