Easy Oil-Free Chiffon Cake-Style Sponge Cake
Easy Oil-Free Chiffon Cake-Style Sponge Cake

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, easy oil-free chiffon cake-style sponge cake. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Easy Oil-Free Chiffon Cake-Style Sponge Cake is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Easy Oil-Free Chiffon Cake-Style Sponge Cake is something which I’ve loved my whole life. They are fine and they look wonderful.

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). Once baked, release the trapped air by lightly dropping the pan. In a large bowl, beat the egg whites until foamy.

To begin with this particular recipe, we must first 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 that.

The ingredients needed to make Easy Oil-Free Chiffon Cake-Style Sponge Cake:
  1. Take 3 Eggs
  2. Make ready 60 grams Bread flour (or sifted cake flour)
  3. Prepare 50 grams Sugar

I don't know how many eggs I have wasted to bake a good chiffon cake. Line the cake pan with baking paper. Line the cake pan with a large piece of baking paper enough to cover the sides of the square cake pan. Brush the paper with some melted butter.

Instructions to make Easy Oil-Free Chiffon Cake-Style Sponge Cake:
  1. Line the round cake pan with parchment paper.
  2. 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).
  3. 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.
  4. Add the egg yolks one at a time. It is fine to use the same whisk.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. You will be surprised how smooth the texture will be.
  10. 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.
  11. This is 18 cm round cake pan, used bread flour and 45 g of sugar.
  12. 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.
  13. You can use a chiffon cake pan as well. In that case, I use cake flour.

Line the cake pan with a large piece of baking paper enough to cover the sides of the square cake pan. Brush the paper with some melted butter. Since I am using a cake pan with a detachable base, I have to wrap the exterior of the pan with aluminum foil to avoid the water from the water bath from seeping into the pan. Check the cake with a toothpick/skewer by inserting it in the middle. If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven.

So that is going to wrap it up for this special food 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’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!