This is an easy chocolate sponge cake recipe any one can make. Make sure you follow the tips provided here so that you get a perfect sponge cake all the time.
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Prep Time10 Mins
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Cook Time50 Mins
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Serving6 People
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Ingredients
Directions
Preheat the oven @ 150C
Add egg whites and vinegar to a large clean dry bowl and beat until frothy
Now add half of the sugar in 2 additions and beat the eggs until stiff peaks are formed. Keep it aside
In another bowl add egg yolks, remaining Sugar, milk and oil and beat well until light and well combined.
Add this wet ingredients to the whipped egg and fold gently until well combined.
Now sift the dry ingredients to this mixture in few additions and fold carefully until well combined.
Pour this to a 6 inch lined baking pan
Tap to remove any trapped air bubbles
Bake in the oven for 50 minutes
Place a dish with warm water beside the pan to keep the cake moist and crack less.
Tips :
DO NOT substitute oil with butter.
Using whole milk improves the texture of the cake. It also gives you that nice crumb structure to the cake.
Whip the egg whites to stiff peaks .
Add lemon juice ,vinegar or cream of tartar to the egg whites. This will give stability to the whipped whites which is responsible for that spongey and airy (or fluffy) texture of chiffon cake.
Watch how to whip egg whites perfectly here. https://youtu.be/VwHCyttOArk
This recipe calls for a 6 inch cake pan. The removable base will make your life easier.
Do not open the oven door for the first 30 minutes or you are risking deflating the cake
Keeping a pan with hot water in the oven makes the cake more moist and crack less
Using cake flour will make the cake more softer .
To make cake flour from all purpose flour please see this video.
Alternative Ingredients:
Vinegar: equal amount of Lemon juice or cream of tartar
Cake Flour : To make cake flour from all purpose flour please see this video.
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