Chiffon Sponge Cake II

Preparation info

  • Yield:


    half-sheet pan, 12 × 16 inches
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 7 ounces (200 g) cake flour
  • 3 ounces (85 g) bread flour
  • 1 tablespoon (12 g) baking powder
  • 12 ounces (340 g) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 6 egg yolks (½ cup/120 ml)
  • 1 cup (240 ml) water
  • 1 tablespoon (15 ml) vanilla extract
  • 10 egg whites ( cups/300 ml)
  • 4 ounces (115 g) granulated sugar
  • ½ teaspoon (2.5 g) salt


  1. Line a half-sheet pan with baking paper or a Silpat. Set aside.
  2. Sift the cake flour, bread flour, baking powder, and the first measurement of sugar together. Reserve.
  3. Combine the oil, egg yolks, water, and vanilla. Mix until well incorporated. Gradually add the dry ingredients and mix until smooth, about 1 minute. Set aside.
  4. Whip the egg whites with the remaining sugar and salt until stiff peaks form. Take care not to overwhip. Fold the whipped egg whites into the yolk and flour mixture. Spread the batter evenly over the half-sheet pan.
  5. Bake at 375°F(190°C) for approximately 25 minutes or until the cake springs back when pressed lightly in the center. Dust cake flour lightly over the top of the cake and invert onto a sheet pan lined with baking paper. When the cake has cooled slightly, remove from the pan by running a thin knife around the inside perimeter before unmolding.