Chiffon sponge cake - TOP 9 cake recipes with step-by-step photos

Chiffon sponge cake is a unique confection with a light, airy texture, delicate flavor, and delightful aroma. It differs from classic sponge cake in that it is baked in vegetable oil. This ingredient gives the cake its exceptional softness and rich flavor.

In this collection, I'll reveal all the secrets of chiffon sponge cake and introduce you to the best, tried-and-true recipes. This amazing confection makes a wonderful base for cakes, pastries, muffins, and other desserts.

Polina Filimonova's chiffon sponge cake recipe

IN in this video Professional contemporary pastry chef Polina Filimonova shares her recipe for a fabulous chiffon sponge cake that always turns out tall, airy, and incredibly delicious.

The author demonstrates every step of dough preparation in detail and reveals the secrets to fluffy baked goods. With this recipe, you'll forget about low, soggy, and hard sponge cakes forever.

Vanilla chiffon cake

This chiffon sponge cake will captivate you with its delicate texture and unparalleled flavor. To make it, you'll need the most readily available ingredients in every kitchen. This chiffon sponge cake recipe turns out incredibly moist and airy. Light notes of vanilla lend it a sophisticated aroma.

Ingredients

• Flour - 320 g
• Sugar - 300 g
• Eggs C1 - 7 pcs.
• Water - 150 ml
• Vegetable oil - 100 ml
• Salt - ½ tsp.
• Vanilla sugar - 20 g
• Baking powder - 3 tsp.
• Citric acid - a pinch

 

Cooking time: 1 hour 30 minutes

Servings: 1 (for a mold with a diameter of 26 cm, height 6-8 cm)

Step-by-step recipe

Step 1

Prepare the ingredients. Preheat the oven to 180 degrees.

Step 2

Place flour, salt, sugar, baking powder, vanilla sugar in a deep bowl and mix with a whisk.

Step 3

Separate the eggs into yolks and whites. Add the yolks to the flour mixture.

Step 4

Pour in water and vegetable oil.

Step 5

Beat the mixture with a mixer until smooth.

Step 6

Pour the egg whites into a separate deep bowl, add a pinch of citric acid and beat at high speed with a mixer until stiff peaks form.

Step 7

Add the protein mixture into the dough in portions, mixing each time until smooth.

Step 8

Pour the dough into a parchment-lined pan and place in a preheated oven for about 1 hour.

Step 9

Remove the finished biscuit from the oven and leave it in the pan until it cools completely.

Step 10

The cooled sponge cake is ready for further use. Cut it into layers and spread with cream.

Silk sponge cake

This recipe for an incredibly soft, silky sponge cake that simply melts in your mouth. It pairs beautifully with a variety of creams, making it a luxurious base for any cake. Silky sponge cake can also be decorated with berries, powdered sugar, or any glaze and served as a standalone dessert. This delicacy is the perfect complement to a home-cooked tea party.

Ingredients

• Eggs C1 - 4 pcs.
• Vegetable oil - 40 g
• Milk - 40 g
• Flour - 50 g
• Corn starch - 25 g
• Sugar - 80 g
• Salt - a pinch
• Vanillin - a pinch
• Lemon juice - 2-3 drops

 

Cooking time: 1 hour 30 minutes

Servings: 1 (for a mold with a diameter of 18 cm, height of 8-10 cm)

Step-by-step recipe

Step 1

Separate the eggs into yolks and whites. Place the yolks in a deep bowl.

Step 2

Pour vegetable oil and milk into the yolks.

Step 3

Mix the ingredients until smooth.

Step 4

Sift flour and cornstarch and add to the egg mixture.

Step 5

Mix the mixture until smooth.

Step 6

Add salt and a few drops of lemon juice to the whites and begin whisking. Gradually add sugar.

Step 7

Beat the egg whites until they form a fluffy, stable foam.

Step 8

Add the whites to the egg mixture in several stages, mixing each time until smooth.

Step 9

Pour the dough into the pan and place in an oven preheated to 150 degrees.

Step 10

Bake the sponge cake for 1 hour. Check for doneness with a wooden skewer.

Step 11

Remove the finished biscuit from the mold after it has cooled completely.

Step 12

Let's decorate our dessert a little and we can serve it.

Chocolate chiffon sponge cake

I offer you a luxurious recipe for chocolate chiffon sponge cake, which will become one of your favorites. It has a light, porous texture, rich flavor, and a magical aroma. It can be served as a standalone dessert or cut into several layers to make a cake. Chocolate sponge cake pairs beautifully with custards, curd cheesecakes, butter creams, and any berries and fruits.

Ingredients

• Egg C1 - 5 pcs.
• Sugar - 200 g
• Flour - 160 g
• Milk - 100 ml
• Vegetable oil (odorless) - 70 ml
• Cocoa powder - 40 g
• Baking powder - 10 g

 

Cooking time: 1 hour 20 minutes

Servings: 1 (for a mold with a diameter of 21 cm, height of 7-8 cm)

Step-by-step recipe

Step 1

We prepare all the necessary ingredients.

Step 2

In a deep bowl, mix flour, cocoa and baking powder.

Step 3

In a separate bowl, crack the eggs and begin beating them with a mixer. Gradually add the sugar.

Step 4

Beat the eggs until they form a thick, fluffy foam.

Step 5

Pour in milk, vegetable oil and beat everything well until smooth.

Step 6

Sift the flour with cocoa and add to the egg mixture.

Step 7

Beat the mixture until smooth.

Step 8

Line the pan with parchment paper and pour the dough into it.

Step 9

Bake the biscuit at 160 degrees for 50 minutes.

Step 10

We take the cooled sponge cake out of the pan, cut it into the required number of layers and begin assembling the cake.

Chiffon sponge cake in a slow cooker

Did you know you can make a gorgeous chiffon cake in a slow cooker? I have a wonderful recipe for it. A chiffon cake made in a slow cooker turns out airy, spongy, and moist. It doesn't require any soaking at all. It makes a delicious cake for any occasion.

Ingredients

• Flour - 130 g
• Eggs C1 - 3 pcs.
• Sugar - 100 g
• Salt - a pinch
• Baking powder - 1 tsp.
• Milk - 80 ml
• Vegetable oil - 50 ml

 

Cooking time: 1 hour 10 minutes

Servings: 1 (for a multicooker with a 3-liter bowl)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Separate the eggs into yolks and whites.

Step 3

Pour milk and vegetable oil into the yolks.

Step 4

Beat the ingredients with a mixer until smooth.

Step 5

Pour the whites into a deep bowl and start beating with a mixer.

Step 6

Add 20 g of sugar to the whites and continue beating until stiff peaks form.

Step 7

Sift flour with baking powder, add to the egg mixture and mix.

Step 8

Add whipped egg whites to the resulting mixture.

Step 9

Mix the mixture thoroughly until smooth.

Step 10

Pour the batter into the bowl and close the multicooker. Set the multicooker to "Bake" mode for 50 minutes.

Step 11

Cool the finished sponge cake, cut it into 2-3 layers and we can assemble the cake.

Chiffon sponge cake recipe by Julia Soll

This is a recipe for a luxurious chiffon sponge cake from popular contemporary pastry chef Yulia Soll. It's tall, smooth, and spongy. This sponge cake is perfect for making large holiday cakes, pastries, and other desserts. To make it even more delicious and moist, the author recommends soaking the cake layers in milk or syrup before assembling.

Ingredients

• Eggs C1 - 4 pcs.
• Sugar - 110 g
• Salt - a pinch
• Flour - 140 g
• Baking powder - 7 g
• Milk - 65 g
• Vegetable oil - 45 g
• Vanillin - to taste

 

Cooking time: 1 hour 20 minutes

Servings: 1 (for two forms with a diameter of 16 cm)

Step-by-step recipe

Step 1

We prepare the necessary ingredients.

Step 2

Carefully separate the whites from the yolks. The bowl for the whites should be clean and dry.

Step 3

Add milk and vegetable oil to the yolks and blend until smooth.

Step 4

Add a pinch of salt to the whites and beat with a mixer until fluffy.

Step 5

Add sugar and continue beating the whites until stiff peaks form.

Step 6

Pour the yolk mixture into a deep bowl and add the egg whites, one by one, and the flour and baking powder sifted through a sieve.

Step 7

Stir the mixture thoroughly each time until smooth. You can add vanilla at this point.

Step 8

Pour the prepared dough into two molds and place in an oven preheated to 170 degrees for 30-35 minutes.

Step 9

To check if the cake is done, insert a wooden skewer into the center of the cake. If it comes out clean and dry, turn off the oven.

Step 10

Turn the finished biscuits over and place them on a wire rack for about 10 minutes. This allows the biscuits to cool slightly and prevent them from sinking.

Step 11

Remove the cooled biscuits from the molds, wrap them in cling film and place them in the refrigerator for 1-2 hours to allow the moisture to distribute evenly.

Step 12

We take the biscuits out of the refrigerator, cut each into 2-3 pieces and can assemble the cake.

Harry Baker's Chiffon Cake

I present to you another wonderful chiffon cake recipe from Harry Baker, the inventor of this amazing pastry. This recipe was a closely guarded secret for many years, but is now considered a classic. Harry Baker's chiffon cake is incredibly delicious, moist, tender, and airy, like a cloud. Try making it at home. You'll be pleasantly surprised by the results.

Ingredients

• Egg whites - 4 pcs
• Egg yolk - 2 pcs
• Flour - 130 g
• Sugar - 105 g
• Baking powder - 1 ½ tsp.
• Salt - ⅛ tsp.
• Milk - 90 ml
• Vegetable oil (odorless) - 65 ml
• Vanillin - 1 g

 

Cooking time: 1 hour 10 minutes

Servings: 1 (for a mold with a diameter of 24 cm and a height of 8-10 cm)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Add 80 g of sugar to the yolks and beat with a mixer until fluffy and light.

Step 3

Mix milk with vegetable oil.

Step 4

Combine flour with baking powder.

Step 5

Pour the milk-butter mixture into the egg mixture and mix well.

Step 6

Add flour in two stages, mixing the mixture each time until smooth.

Step 7

Add vanilla to the remaining sugar and stir.

Step 8

Add a pinch of salt to the whites and begin beating at low mixer speed.

Step 9

When the whites become fluffy, add sugar and vanilla and continue beating at high speed until stiff peaks form.

Step 10

Add the whipped egg whites to the yolk mixture in several stages, mixing each time until smooth.

Step 11

Pour the prepared dough into the pan and smooth it out. We recommend lining the bottom of the pan with parchment paper.

Step 12

Place the pan in an oven preheated to 160 degrees and bake the dough for 30-35 minutes, until a wooden skewer comes out dry.

Step 13

Let the finished sponge cake cool thoroughly, and then we can cut it into the required number of layers and assemble the cake.

Airy chiffon sponge cake according to Andy Chef's recipe

This is a recipe for the famous chiffon sponge cake, made in one, two, three steps, by popular food blogger Andy Chef. It's so easy to make, you'll be surprised. This chocolate chiffon sponge cake is incredibly airy, tender, and incredibly flavorful. It makes the most delicious cakes.

Ingredients

• Sugar - 500 g
• Eggs C1 - 4 pcs.
• Cocoa - 100 g
• Salt - 1 ½ tsp.
• Soda - 14 g
• Butter - 120 g
• Vegetable oil - 120 g
• Milk - 450 ml
• Wine vinegar - 2 tbsp.
• Flour - 460 g

 

Cooking time: 2 hours 20 minutes

Servings: 1

Step-by-step recipe

Step 1

Pour sugar into a deep bowl.

Step 2

Add salt, baking soda, cocoa, and flour. Mix the dry ingredients thoroughly with a spatula or whisk.

Step 3

Add eggs, milk, butter and vegetable oil to the resulting mixture.

Step 4

Mix the mixture thoroughly until smooth.

Step 5

Pour wine vinegar into the dough and mix everything again.

Step 6

Pour the chocolate batter into the pan and bake in a preheated oven at 155°C for 50-90 minutes. After 40 minutes, check the cake for doneness with a wooden skewer every 5 minutes. It should come out completely clean.

Step 7

Cool the finished sponge cake thoroughly. Then decorate with chocolate icing and berries and serve. Or cut into layers and make a cake.

What is a chiffon cake and how is it different from a regular one?

Light, fluffy, and moist, chiffon sponge cake is incredibly popular among pastry chefs. It pairs perfectly with any cream, creating luxurious cakes, delicious pastries, and many other wonderful desserts. What's so special about this stunning confection?

Unlike classic sponge cake, which is made with eggs, sugar, and flour, chiffon sponge cake always contains vegetable oil. This oil makes the cake exceptionally tender, soft, and delicious. Classic sponge cake is denser and drier, while chiffon sponge cake is airy and moist, requiring no additional soaking.

The history of chiffon cake

This amazing confection was invented in the early 20th century by Harry Baker, an insurance salesman from Los Angeles. Due to life circumstances, he was forced to change careers. Having always been a lover of homemade baked goods, Baker decided to become a pastry chef. In 1927, he invented the famous chiffon cake, revolutionizing the confectionery world. His original recipe remained a closely guarded secret for a long time. But fortunately, today, any home cook can make this confectionery masterpiece.

Tips for making the perfect chiffon cake

I'd like to share with you a few helpful tips for making a gorgeous chiffon sponge cake. Be sure to follow these tips, and your baked goods will always be fluffy, soft, and incredibly delicious.

• Chiffon cake should be baked at a low temperature. This is necessary to ensure even baking.
• Immediately after baking, turn the pan with the finished cake upside down and place it on a wire rack. This will help prevent it from settling.
• All ingredients used to make the sponge cake should be at room temperature.
• To ensure that egg whites whip well, you need to add a few drops of lemon juice to them.
• Choose a tall enough pan, as the chiffon cake will rise to approximately double its size when baked.

Cook with pleasure and love. And may your desserts always delight your family and friends!