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.

To finish the cake you can use buttercream or sweetened whipped cream. In between the layers can be fruit or jam or more of the frosting. Line the cake pan with baking paper. You can have Easy Oil-Free Chiffon Cake-Style Sponge Cake using 3 ingredients and 13 steps. Here is how you achieve it.

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

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

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. eggless sponge cake without condensed milk, eggless sponge cake recipe indian, eggless sponge cake hebbar's kitchen, eggless sponge cake in microwave, eggless sponge cake with oil, eggless sponge. In a large bowl, hand-whisk together the flour, baking soda, salt, and sugar until well combined.

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

Line the round cake pan with parchment paper..
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)..
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..
Add the egg yolks one at a time. It is fine to use the same whisk..
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..
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..
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)..
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..
You will be surprised how smooth the texture will be..
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..
This is 18 cm round cake pan, used bread flour and 45 g of sugar..
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..
You can use a chiffon cake pan as well. In that case, I use cake flour..

Hey everyone, We are making a chiffon sponge cake! This cake recipe can be used for any cakes that you want a fluffy and soft end result. I am only using a ballon whisk to make this whole cake! A chiffon cake is similar to an angel food cake in that it relies on beaten egg whites for a lot of its volume. Chiffon cakes also use baking powder to give the cake even more lift.