Easy Oil-Free Chiffon Cake-Style Sponge Cake. Chiffon cake contains oil or other liquid fats. Because oil does not solidify at room temperature it creates a cake that remains very moist, even when The wet ingredient lineup for chiffon cakes can vary a little but it always includes egg yolks and oil or other liquid fat. I like to use a combination of oil.

Is Chiffon Cake The Same as Angel Food Cake? You might be more familiar with Angel Food Cake The sponge is very moist, and usually not overly sweet (especially if you are making a Japanese However, a chiffon cake recipe includes oil and egg yolks (fats) and baking powder to counteract. Sponge cakes taste good eaten plain, served with sweetened fruit, or iced. You can have Easy Oil-Free Chiffon Cake-Style Sponge Cake using 3 ingredients and 13 steps. Here is how you cook that.

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

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

Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. It's also similar to a sponge cake which is basically just eggs, sugar, and flour, but there is oil added to the batter. This makes the texture of a chiffon cake more. I have tried a couple of Chiffon cake recipes and found this one easiest and the cake is great.

Easy Oil-Free Chiffon Cake-Style Sponge Cake instructions

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..

You can also try to leave the oven ajar after. One of the most appealing aspects of this cake is the soft and fluffy cake body. The chiffon cake is a hybrid of the sponge and the genoise. The addition of oil gives this cake its characteristic moist and tender texture. The yolks and oil are beaten into the sugar, flour and other dry ingredients including a leavening agent (not normally used in the other two cakes).