Chiffon Sponge Cake

Tender, moist, and airy chiffon sponge cake is often necessary for hostesses to prepare a cake, Savoiardi sticks, or just to enjoy some dried sponge biscuits.

Unlike the usual, classic sponge cake, which consists only of eggs, sugar, and flour, chiffon cake additionally includes oil, milk or water, a leavening agent, and starch. According to the proposed recipe, the sponge always turns out well; it rises nicely, doesn't sink, and the moist structure allows you to skip the soaking of the layers before applying the cream.

Yield: 7 servings (sponge cake height of 8 centimeters and diameter of 18 centimeters).

Preparation Time: 45 minutes + 2 hours to cool the sponge in the refrigerator.

Caloric Content: 295 kcal per 100 grams of the dish.

Ingredients

• eggs C 1 – 4 pcs;
• granulated sugar – 155 g;
• flour (high grade) – 155 g;
• starch – 25 g;
• leavening agent – 7 g;
• water – 50 ml;
• refined vegetable oil – 40 ml;
• fine salt – a pinch.

Preparation

1. Prepare the ingredients for the chiffon sponge cake. It is better to use corn starch – it is lighter and does not overpower the scent like potato starch.

2. This tender sponge should be baked in not too hot an oven – set the temperature to 170 degrees with both upper and lower heat (without convection). Line the bottom of a springform pan with parchment and additionally reinforce it with foil along with the sides.

3. Mix the flour, leavening agent, and starch in a separate bowl with a whisk.

4. Separate the egg whites and yolks into different bowls.

5. Whip the egg whites with salt using a mixer until soft peaks form.

6. Gradually add the sugar in several additions and continue working the mixer at high speed.

7. After about 5-7 minutes, the egg whites will firm up to stiff peaks.

8. Add the oil to the yolks.

9. Mix the mixture thoroughly.

10. Add a third of the egg whites and combine everything using the mixer.

11. Sift the flour mixture into the resulting mass.

12. Mix the mass with a spoon.

13. Bring the specified amount of water to a boil in the microwave (or on the stove) and pour it into the batter.

14. Distribute the boiling water throughout the mixture.

15. Add the remaining egg whites in 2 batches and mix the batter with a spatula, gently folding it over to preserve as many air bubbles as possible (which are in the whipped egg whites). In the end, it should form a fluffy batter that flows lazily from the spatula.

16. Pour it into the mold and place it on the middle rack of the oven.

17. The approximate baking time is 35 minutes. You can check the readiness of the sponge with a wooden skewer, which should come out dry after a deep poke. The sponge should also be left in the oven with the door slightly open for another 5 minutes.

18. Then the mold should be turned upside down onto a rack.

19. After 10 minutes, remove the foil and parchment.

20. After another 10 minutes, run a sharp long knife around the edge of the mold, separating the sponge from the surface. Remove the mold.

21. Let the sponge cool to room temperature. Its final height is 8 centimeters.

22. Now this high layer needs to be wrapped in plastic wrap and placed in the refrigerator for at least 2 hours. After this, the product will become even more moist, making it easier to divide into the necessary number of layers.

If desired, the chiffon sponge can be cut not only into 3 layers but also into 4 or 5 (depending on the type of cake planned). The moist layers are immediately covered with cream – they do not require soaking with any syrup. This recipe can confidently be called "problem-free" – it always turns out well, with no failures.

Give it a try, enjoy your meal!