Hello, I am Clara. Today, I will show you a way to make easy oil-free chiffon cake-style sponge cake recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Easy Oil-Free Chiffon Cake-Style Sponge Cake Recipe
Easy Oil-Free Chiffon Cake-Style Sponge Cake is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Easy Oil-Free Chiffon Cake-Style Sponge Cake is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook easy oil-free chiffon cake-style sponge cake using 3 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Easy Oil-Free Chiffon Cake-Style Sponge Cake:
- Prepare 3 Eggs
- Take 60 grams Bread flour (or sifted cake flour)
- Get 50 grams Sugar
Steps to make Easy Oil-Free Chiffon Cake-Style Sponge Cake:
- Line the round cake pan with parchment paper.
- Measure the ingredients. Separate the eggs into yolks and egg whites (make sure the bowl and the whisk for the egg white are completely dry).
- Preheat the oven to 170℃. Beat the egg whites with a electric mixer. Add the sugar in 3 batches. Beat until stiff peaks form and it does not drop out of the bowl when you turn it over.
- Add the egg yolks one at a time. It is fine to use the same whisk.
- Add the bread flour in 3 batches as well. Change the electric mixer to a whisk and mix it in the folding motion. In this picture, I am using a spatula.
- Pour the batter into the muffin cups. Tap the pan on the table to remove the trapped air. You can see how sloppy I am pouring the batter into the cups in the picture, but it is fine.
- Tap the same way for the cake pan to removed the trapped air. Drop the batter that is stuck to the spatula on to the wall of the cake pan (it does not puff up well).
- Bake the batter in the muffin cups for about 20 minutes or about 25-30 minutes if you are using the cake pan. Once baked, release the trapped air by lightly dropping the pan. Turn over the cake pan to cool it off.
- You will be surprised how smooth the texture will be.
- This is made in a 15 cm cake pan (about 5 inches round). The baking time is about 25 minutes. The height is about 5.5 cm before slicing the top off. It was made with bread flour.
- This is 18 cm round cake pan, used bread flour and 45 g of sugar.
- It’s very easy to make and it is perfect for a snack. My child loves cutting it into smaller pieces and eating with jam.
- You can use a chiffon cake pan as well. In that case, I use cake flour.
So that is going to wrap it up with this distinctive dish easy oil-free chiffon cake-style sponge cake recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
