Bo Friberg

Chiffon Sponge Cake I: Chocolate Chiffon Sponge Cake I

Preparation info
  • Yield:

    2

    cakes, 10 × 2 inches
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Method

Decrease the cake flour by 3 ounces (85 g) and replace with 3 ounces<