Chiffon Sponge Cake II

Name: Chiffon Sponge Cake II
Yield: 1 half-sheet pan, 12 × 16 inches (30 × 40 cm)
Ingredients: ½ cup (120 ml) vegetable oil; 1 pound (455 g) granulated sugar; 1 tablespoon (12 g) baking powder; 3 ounces (85 g) bread flour; 7 ounces (200 g) cake flour; ½ teaspoon (2.5 g) salt; 10 egg whites (1¼ cups/300 ml); 1 tablespoon (15 ml) vanilla extract; 1 cup (240 ml) water; 6 egg yolks (½ cup/120 ml)

Preparation info

1
half-sheet pan, 12 × 16 inches

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

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

Vegetarian
Cake

Method

Line the bottom of a half-sheet pan with baking paper or a Silpat. Set aside.
Sift the cake flour, bread flour, baking powder, and 12 ounces (340 g) of the sugar tog