The popular chiffon sponge cake that always turns out to be fluffy: how to cook it correctly
Sponge cake is the basis for making a variety of cakes. But the dessert will only be successful if the dough rises well and is fluffy. A win-win option is to make a chiffon sponge cake.
The idea of making a fluffy chiffon sponge cake was published on the Instagram page of food blogger Anna with the nickname _fil.anna_ . It does not get stale for a long time.
Recipe for a chiffon sponge cake
Source: Screenshot of a post on the Instagram page of food blogger Anna with the nickname _fil.anna_.
Ingredients:
- egg yolks - 4 pcs.
- salt - a pinch
- whites - 4 pcs
- salt - a pinch
- sugar - 120 g
- vanilla sugar - 1 pack
- milk - 40 ml
- oil - 40 ml
- flour - 120 g
- baking powder - 5 g
Method of preparation:
Whipping egg whites with sugar
Source: Screenshot of a post on the Instagram page of food blogger Anna with the nickname _fil.anna_
1. Separate the yolks from the whites.
2. Add a pinch of salt to the yolks. Mix well.
Adding the yolks
Source: Screenshot of a post on the Instagram page of food blogger Anna with the nickname _fil.anna_.
3. Add a pinch of salt to the egg whites and beat with a mixer until foamy.
4. Combine the sugar with the vanilla sugar and gradually pour it into the whites while continuing to beat.
Adding milk
Source: Screenshot of a post on the Instagram page of food blogger Anna _fil.anna_.
5. Beat at maximum speed until steady peaks form.
6. Add the beaten egg yolks. Reduce the mixer speed to the minimum.
7. Add milk and 2-3 tbsp of egg mass to the oil.
Ready mass for sponge cake
Source: Screenshot of a post on the Instagram page of food blogger Anna with the nickname _fil.anna_.
8. Stir and add to the total mass. Beat.
9. Gradually add the flour + baking powder, while continuing to beat.
10. Pour into a baking dish covered with parchment.
11. Gently tap the mold several times on the table (you can put a soft towel on the table). This is necessary in order to get large air bubbles.
12. Bake at 170 degrees for about 45-50 minutes.
13. For more precise time, be guided by your oven.
14. Readiness can be checked with a wooden stick (not earlier than after 40 minutes of baking) by piercing in the center.
Ready chiffon sponge cake
Source: Screenshot of a post on the Instagram page of food blogger Anna with the nickname _fil.anna_.
15. Leave the finished sponge cake in the oven for another 7-10 minutes.
16. Leave the oven door slightly open.
17. Turn the sponge cake onto a wire rack, remove the mold and parchment. Leave it to cool completely.
18. Wrap in cling film and refrigerate for several hours (if you plan to use it right away).
19. The sponge cake can be kept in the refrigerator for 1-2 days, in the freezer for a week.
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