Steps to Prepare Homemade Easy Oil-Free Chiffon Cake-Style Sponge Cake

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, easy oil-free chiffon cake-style sponge cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Easy Oil-Free Chiffon Cake-Style Sponge Cake is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Easy Oil-Free Chiffon Cake-Style Sponge Cake is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have easy oil-free chiffon cake-style sponge cake using 3 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Easy Oil-Free Chiffon Cake-Style Sponge Cake:

1. Get 3 Eggs
2. Prepare 60 grams Bread flour (or sifted cake flour)
3. Prepare 50 grams Sugar

Instructions to make Easy Oil-Free Chiffon Cake-Style Sponge Cake:

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.

So that is going to wrap this up for this exceptional food easy oil-free chiffon cake-style sponge cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!