Chiffon Sponge Cake II

Name: Chiffon Sponge Cake II
Yield: Yield: 1 half-sheet pan, 12 × 16 inches (30 × 40 cm)
Ingredients: ½ teaspoon (2.5 g) salt; 4 ounces (115 g) granulated sugar; 10 egg whites (1¼ cups/300 ml); 1 tablespoon (15 ml) vanilla extract; 1 cup (240 ml) water; 7 ounces (200 g) cake flour; 3 ounces (85 g) bread flour; 1 tablespoon (12 g) baking powder; 6 egg yolks (½ cup/120 ml); ½ cup (120 ml) vegetable oil; 12 ounces (340 g) granulated sugar

Preparation info

Yield:
1
half-sheet pan, 12 × 16 inches

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

7 ounces (200 g) cake flour
3 ounces (85

Dessert
Cake
Vegetarian

Method

Line a half-sheet pan with baking paper or a Silpat. Set aside.
Sift the cake flour, bread flour, baking powder, and the first measurement of sugar together. Reserve.
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.
Whip the egg whi