Culinary Institute of America

Chiffon Sponge

Preparation info
  • Makes

    8

    cakes ( 8 in each)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Cake flour 3

Method

  1. Coat the cake pans with a light film of fat and line them with parchment circles.
  2. Sift together the flour, baking powder, and salt. Combine with 14½ oz/410 g of the sugar in the bowl of a mixer.
  3. Combine the yolks, oil, water, and vanilla.
  4. Add the yolk mixture slowly to the dry ingredients while mixing with the whip attachment on medium speed