Asian Bakery Style Sponge Cake Recipe | Baking Basics Ep. 10

Food

Baking Basics Ep. 10: Chiffon Sponge Cake This is the perfect Asian bakery style sponge cake that’s light, airy, and not too sweet! Ingredients:🥚 4 large egg yolks🍚 10g sugar for yolks + 70g for whites🌿 4g vanilla extract🥛 60g milk🌻 40g vegetable oil🍰 74g cake flour 🥚 4 large egg whites🌿 4g cornstarch Steps:1️⃣ Whisk yolks with sugar, add milk, oil, and vanilla.2️⃣ Sift in flour, combine gently.3️⃣ Whip egg whites until soft peaks form with sugar and cornstarch (DON’T OVERWHIP!)4️⃣ Carefully fold meringue into yolk mixture in thirds.5️⃣ Pour into parchment lined oil sprayed pans immediately Bake at 325°F for 25 mins, then cool upside down. Enjoy your homemade airy chiffon! 🌟 Tips & Tricks:🔸 Recipe is perfect for two 6-inch cakes, a half-sheet roll, or double the amount for two 8-inch cakes. 🔸Customize flavor: Substitute some flour with cocoa powder or matcha. Swap vanilla for other extracts (ube, coffee, etc)🔸 Don’t over mix or you’ll deflate your batter, once meringue is folded in work quickly to get the cake into the oven so the air you incorporated into the batter doesn’t escape.🔸 Cool upside down to prevent sinking. And refrigerate overnight before layering for cakes! If you want to elevate your baking skills, follow me for more professional pastry education!

Comments 100 rolando_zayas: FINALLY I CAN BECOME THE BAKER OF MY DREAMS