Easy Oil-Free Chiffon Cake-Style Sponge Cake

Name: Easy Oil-Free Chiffon Cake-Style Sponge Cake
Yield: 6 servings
Cuisine: American
Ingredients: 3 Eggs; 60 grams Bread flour (or sifted cake flour); 50 grams Sugar

cookpad.japan @cookpad_jp

This is an easy cake that is a snack for my child and me.
It may be a little different from a chiffon cake... but it is delicious, my child loves it, and it is very simple to make it, so it's a great recipe.
It has a gentle fragrance of eggs and my child, who does not like regular sponge cakes loves this cake and says it tastes like castella (Japanese sponge cake).

If you use an electric mixer, you can make this cake in about 30-40 minutes from preparation to finish.
It's just so easy.
Feel at ease making it.

The cake will be a bit springy, but if you are having it for a snack, bread flour is good enough. The texture will be similar to castella, Japanese sponge cake. You do not even need to sift it. If you are using cake flour, sift before using it. Recipe by tama-ma

If you use an electric mixer, you can make this cake in about 30-40 minutes from preparation to finish.
It's just so easy.
Feel at ease making it.

cookpad.japan @cookpad_jp

If you use an electric mixer, you can make this cake in about 30-40 minutes from preparation to finish.
It's just so easy.
Feel at ease making it.

Saved

Ingredients

6 servings

3Eggs
60 gramsBread flour (or sifted cake flour)
50 gramsSugar

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Steps

1

Line the round cake pan with parchment paper.
2

Measure the ingredients. Separate the eggs into yolks and egg whites (make sure the bowl and the whisk for the egg white are completely dry).
3

Preheat the oven to 170℃. Beat the egg whites with a electric mixer. Add the sugar in 3 batches. Beat until stiff peaks form and it does not drop out of the bowl when you turn it over.
4

Add the egg yolks one at a time. It is fine to use the same whisk.
5

Add the bread flour in 3 batches as well. Change the electric mixer to a whisk and mix it in the folding motion. In this picture, I am using a spatula.
6

Pour the batter into the muffin cups. Tap the pan on the table to remove the trapped air. You can see how sloppy I am pouring the batter into the cups in the picture, but it is fine.
7

Tap the same way for the cake pan to removed the trapped air. Drop the batter that is stuck to the spatula on to the wall of the cake pan (it does not puff up well).
8

Bake the batter in the muffin cups for about 20 minutes or about 25-30 minutes if you are using the cake pan. Once baked, release the trapped air by lightly dropping the pan. Turn over the cake pan to cool it off.
9

You will be surprised how smooth the texture will be.
10

This is made in a 15 cm cake pan (about 5 inches round). The baking time is about 25 minutes. The height is about 5.5 cm before slicing the top off. It was made with bread flour.
11

This is 18 cm round cake pan, used bread flour and 45 g of sugar.
12

It's very easy to make and it is perfect for a snack. My child loves cutting it into smaller pieces and eating with jam.
13

You can use a chiffon cake pan as well. In that case, I use cake flour.