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Chiffon Sponge Cake

Yields 3 10-inch cakes


Weight Measure Baker's %
Egg yolks, 12 8.5 ozs 240 g 38.5
Oil 7.5 ozs 212.5 g 34.1
Water 12 ozs 340 g 54.5
Pure Vanilla extract 1 oz 28 g 4.5
Cake flour 1 lb 6 ozs 624 g 100
Sugar 1 lb 6 ozs 624 g 100
Clabber Girl Baking Powder .76 oz(2 Tbsp) 22 g 3.5
Salt .4 oz(2 Tbsp 10.5 g 1.8
Egg whites, 12 13 ozs 360 g 57.7


Whip the eggs in a 5 qt mixer. While yokes are whipping, combine flour, 11 ozs of sugar, baking powder and salt. Sift the mixture to blend it.

Continue to whip the yolks and drizzle the oil into them. Mix the vanilla with the water and drizzle this mixture in with the yolks and the oil.

Turn the mixer to low speed and add the dry ingredients. Beat until all of the dry ingredients have been moistened.

Next take the egg whites and beeat on high speed (making a French meringue) until the whites reach the soft peak stage. Gradually add the remaining 11 ozs of sugar until it has all been absorbed.

Remove a quarter of the meringue from the mixing bowl and beat it into the yolk/flour batter. Then take this lightened batter and fold it into the meringue remaining in the mixing bowl.

Scale the batter, 1 lb 12 ozs per pan, into 3 10-in cake pans lined with parchment circles. Bake the sponges at 350°F for 30-40 minues or until the centers of the sponges spring back when lightly depressed.

When the cakes have been removed from the oven, let them cool in the pans for 10-15 minutes, then de-pan them, top down, onto cardboard cake circles. Let them cool to room temperature on a rack before using or storing them.