This chiffon cake / sponge cake recipe is one of the best recipes I have come across. The proportion is correct, making the success possibility high! As you know, sponge cake is quite challenging as they are so prompt in collapsing. Thanks to cooking oil and water, the cake is super light, moist, and enjoyable to eat, even alone, without cream. bánh--bông-lan---sponge-cake---chiffon-cake-(4).jpg787 KB
Nguyên liệu
240g flour
1 tablespoon baking powder
210g sugar
100g vegetable oil
230g water
8 large eggs, separated, at room temperature
Vanilla
1 teaspoon lemon zest (grated rind)
1/4 to 1/2 teaspoon lemon oil, to taste*
1 tablespoon lemon juice
1/2 teaspoon cream of tartar or lemon juice
*Substitute 1 1/2 teaspoons of lemon extract, if desired.
Cách làm
Preheat the oven to 180 degree Celsius. Have on hand an ungreased 10" round angel food cake pan.
Sift into a large mixing bowl the flour, baking powder, sugar, and salt.
Make a well in the center of the dry ingredients and add (in order) the oil, water, egg yolks, vanilla, grated lemon peel, extract, and 1 tablespoon lemon juice. Mix until smooth; scrape the bowl and mix for 30 seconds more.
In a separate bowl or the bowl of your stand mixer, use clean beaters or the whisk attachment to combine the egg whites and cream of tartar or 1/2 teaspoon lemon juice. Whip until very stiff.
Fold one quarter of the beaten whites into the egg yolk mixture to lighten it up, then gradually (in four additions) pour the yolk mixture back over the remaining whites, folding gently just until blended each time. Pour the batter into the pan.
Bake the cake for 35 minutes, then increase the oven temperature to 200 degree Celsius and bake for an additional 5 to 10 minutes or until a cake tester or toothpick inserted into the center comes out clean and dry.
Remove the cake from the oven, and cool it upside down, inverted over the neck of a bottle.
When completely cool, run a thin-bladed metal spatula between the cake and the pan, and turn the cake out onto a serving plate. Garnish as desired.
bánh--bông-lan---sponge-cake---chiffon-cake-(11).jpg1.76 MB In Italy, sponge cake or chiffon is made to go with creams (we have wonderful creams here!). Asian taste (Japanese or Vietnamese) might be different, people enjoy a plain sponge cake too! As my husband is Italian, I pampered him (seldom, when I want to only :p) by making ricotta cream with chocolate drops and some berries. :) bánh--bông-lan---sponge-cake---chiffon-cake-(1).jpg1.19 MB
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