Chiffon sponge cake
Description
Delicious baked goods for the whole family. A versatile sponge cake that pairs with any kind of cream, any soak, and any berry filling. Just what you need to make the perfect cake. Can be served with tea or coffee.
Instructions
- 1
Step 1
To prepare the sponge cake, gather all the necessary ingredients. Sift the flour through a sieve in advance to saturate it with oxygen. This will make the sponge cake's structure more airy.
- 2
Step 2
Separate the whites from the yolks. Beat the yolks lightly with the sugar. The mixture will become fluffy and pale.
- 3
Step 3
Next, pour in the milk and vegetable oil. Then stir in the flour with baking soda and vanilla.
- 4
Step 4
Separately beat the egg whites until fluffy.
- 5
Step 5
Add the whipped egg whites to the batter and gently fold them in by hand from bottom to top. The mixture should remain fluffy and airy.
- 6
Step 6
Transfer the finished dough into a baking pan (16 cm) and place it in an oven preheated to 180 degrees for about 40–50 minutes. Adjust according to your oven.
- 7
Step 7
The finished sponge cake will increase slightly in size and become golden in color. Check for doneness. Pierce it with a wooden skewer and immediately remove it. If the skewer is dry, the sponge is ready. Remove the sponge from the pan and let it cool. Then wrap it in plastic wrap and put it in the refrigerator overnight to rest.
- 8
Step 8
The finished sponge cake can be cut into 2–3 layers and used to assemble a cake. Happy baking!