Recipe of Quick Easy Oil-Free Chiffon Cake-Style Sponge Cake

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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

I don't know how many eggs I have wasted to bake a good chiffon cake. But like all things, practice makes perfect. In a large bowl, hand-whisk together the flour, baking soda, salt, and sugar until well combined. Line the cake pan with baking paper.

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.

In a large bowl, hand-whisk together the flour, baking soda, salt, and sugar until well combined. Line the cake pan with baking paper. 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.

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