• Chiffon Sponge Cake


    Yields One 3 by 8-inch or 2 by 10-inch cake

    • Ingredients
    • Canola oil
      ⅔ cup
    • Egg yolks
    • Water
      1 cup
    • Vanilla extract
      1 Tbsp.
    • Cake Flour
      14 oz.
    • Sugar
      7 oz.
    • Baking powder
      4 tsp.
    • Salt
      1 tsp.
    • Egg whites
    • Sugar
      7 oz.


    1. Lightly spray a 3-by-8-inch or 2-by 10-inch round cake pan with canola oil spray. Line with parchment and flour the sides of the pan.
    2. In a bowl, whip the canola oil and egg yolks until combined. Add the water and vanilla extract. Set aside.
    3. In a mixer bowl, sift together the flour, sugar, baking powder and salt. Place the bowl on the electric mixer.
    4. Add the egg yolk mixture and beat gently to just combine. Scrape down the bowl. Set aside.
    5. Beat at high speed for 20 seconds to fully aerate. Remove from mixer machine and scrape down bowl.
    6. In another mixer bowl, whip the egg whites to a foam Slowly sift in the second measure of sugar and whip to firm peaks.
    7. Gently fold meringue into reserved batter. Transfer to cake pan.
    8. Bake in a 325°F convection oven for about 30 minutes.
    9. Cool in the pan for 10 minutes. Remove from pan and cool thoroughly.