Recipe: Tasty Easy Oil-Free Chiffon Cake-Style Sponge Cake

Easy Oil-Free Chiffon Cake-Style Sponge Cake. Great recipe for Easy Oil-Free Chiffon Cake-Style Sponge Cake. This is an easy cake that is a snack for my child and me. It may be a little different from a chiffon cake. but it is delicious, my child loves it, and it is very simple to make it, so it's a great recipe.

In addition to egg whites, the cake also has a mixture of egg yolks, water, and oil. Great recipe for Easy Oil-free Sponge Cake. I was making my own decorated roll cake recipe, so I wanted to make my own sponge cake for use in roll cakes and regular cakes. You can have Easy Oil-Free Chiffon Cake-Style Sponge Cake using 3 ingredients and 13 steps. Here is how you cook that.

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

1. Prepare 3 of Eggs.
2. It's 60 grams of Bread flour (or sifted cake flour).
3. You need 50 grams of Sugar.

It's not as tall as sponge cakes with butter in them, but it's fluffy. When mixing in the flour, over-mixing will cause. To make chiffon cake with chocolate cream filling: When preparing the cake u se a tube pan or angel food pan, not round cake pans. Stir together, then whip until soft peaks form.

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

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..

This is the classic sponge cake recipe. It is flat tasting because you need to soak the cake with simple syrup first before decorating it.(That is why it is called a "sponge") Mix equal parts of sugar and water and heat to just boiling, one cup of each should be enough for one 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.