A chiffon sponge cake that never falls: what to add to the dough
A classic sponge cake is made with well-beaten eggs, sugar, and flour. The peculiarity of the chiffon sponge cake is that, in addition to the traditional ingredients, a little milk and vegetable oil are added to the dough. This sponge cake is airy, soft, very tender, and just melts in your mouth. It differs from the classic recipe by its special moisture content.
The recipe for the chiffon sponge cake, which always turns out to be fluffy and moist, was published on one of the cooking blogs (filanna.cooking) on Instagram.
A recipe for a chiffon sponge cake that always turns out fluffy and moist
Source: Screenshot of the recipe on Instagram
Ingredients:
- egg yolks – 8 pcs
- salt – a pinch
- whites – 8 pcs
- salt – a pinch
- sugar – 240 g
- vanilla sugar – 16 g
- milk – 80 ml
- oil – 80 ml
- flour – 240 g
- baking powder – 10 g
Chiffon sponge cake with milk
Method of preparation:
1. First, separate the yolks from the whites. Add salt to the yolks. Mix well.
2. Add salt to the whites and beat with a mixer until foamy.
3. Mix the sugar with the vanilla sugar and gradually pour into the whites while continuing to beat. Beat at maximum speed until stiff peaks form.
What to add to the sponge cake batter
4. Add the yolks to the mass. Reduce the mixer speed to the minimum.
5. Add milk and 2-3 tbsp of egg mass to the oil. Mix and add to the total mass. Beat until smooth.
6. Gradually add the flour and baking powder while continuing to beat.
7. Pour the resulting dough into a baking dish (25 cm) covered with parchment. (If the size of the dish is 18-22 cm, the expert recommends reducing the amount of ingredients by 2 times or dividing the dough into two parts and baking separately). Once the dough is poured into the mold, tap the table several times. This is necessary to get out large air pockets.
How to bake a sponge cake correctly
Source: Pixabay
8. Bake at 170 degrees for about 45-50 minutes. Leave the finished sponge cake in the oven for another 7-10 minutes.
9. Remove the cake from the mold, remove the parchment, turn it over onto a wire rack, and leave it to cool completely. Then wrap in cling film and put in the refrigerator for several hours.
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