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Chiffon Sponge
Preparation info
- Makes
8
cakes ( 8 in each) - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Cake flour |
Method
- Coat the cake pans with a light film of fat and line them with parchment circles.
- Sift together the flour, baking powder, and salt. Combine with 14½ oz/410 g of the sugar in the bowl of a mixer.
- Combine the yolks, oil, water, and vanilla.
- Add the yolk mixture slowly to the dry ingredients while mixing with the whip attachment on medium speed
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