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Baking
Chiffon Sponge Cake
A delicate and airy sponge cake made with milk and oil, perfect as a base for homemade cakes and desserts.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whip the eggs with the sugar and a pinch of salt until pale and fluffy, for at least 10 minutes.
2
In a separate bowl, combine the dry ingredients, mix, sift, and fold them into the egg mixture in 2 to 3 additions.
3
Gently fold everything together from bottom to top, taking your time.
4
Next, pour in the milk, mix, and finally drizzle in the oil.
5
Mix once more, pour the batter into an 18 cm cake pan, and bake in a preheated oven at 160-170°C (320-338°F) using conventional top and bottom heat without convection for about 40-45 minutes.
6
Check for doneness with a skewer.
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