Chiffon Sponge

🥘 Ingredients

• flour 180 g
• baking powder 8 g
• salt 2 ½ g
• sugar 50 g
• egg yolks 113 g
• oil 140 g
• water 85 g
• vanilla 4 g
• egg whites 113 g
• sugar 105 g
• lemon juice 7 ½ g

1. 1

   Line the cake pans with parchment paper circles. Don't grease the pans, as the batter needs to cling to the sides to rise properly.
2. 2

   Sift together the flour , baking powder , and salt . Combine with the sugar in the bowl of a mixer.
3. 3

   Combine the egg yolks , oil , water , and vanilla .
4. 4

   Add the yolk mixture slowly to the dry ingredients while mixing with the whip attachment on medium speed. After a paste has formed, scrape down the sides of the bowl. Continue adding the yolk mixture until all is incorporated. Beat for an additional 2 minutes on medium speed.
5. 5

   Whip the egg whites on medium speed with a clean whip attachment until frothy. Gradually add the remaining sugar and the lemon juice while continuing to whip, then whip until medium peaks form.
6. 6

   Fold one-third of the beaten egg whites into the yolk mixture to lighten it to a similar consistency as the beaten egg whites. Gently but thoroughly fold in the remaining beaten egg whites.
7. 7

   Fill each pan slightly more than halfway with batter.
8. 8

   Bake at 177C until the cake springs back when touched, 20 minutes to 30 minutes .
9. 9

   Cool upside down to prevent collapse, don't take it out of the pan until cool.