Chiffon Sponge Cake

Publish date:
Chiffon Sponge Cake
  • Duration
  • Cook Time
  • Prep Time
  • One 3 by 8-inch or 2 ServingsServings


  • 2/3 cup canola oil
  • 8 egg yolks
  • 1 cup Water
  • 1 Tbsp vanilla extract
  • 14 oz cake flour
  • 7 oz sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 8 egg whites
  • 7 oz sugar



1 Lightly spray a 3-by-8-inch or 2-by 10-inch cake pan with canola oil spray. Line with parchment and flour the sides of the pan.
2 In a bowl, whip the canola oil and egg yolks until combined. Add the water and vanilla extract.
3 In a mixer bowl, sift together the flour, sugar, baking powder, and salt. Place the bowl on the electric mixer.
4 Add the egg yolk mixture and beat gently just to combine. Scrape down the bowl.
5 Beat at high speed for 20 seconds to fully aerate. Remove from mixer machine and scrape down bowl. Set aside.
6 In another mixer bowl, whip the egg whites to a foam. Slowly sift in the second measure of sugar and whip to firm peaks.
7 Gently fold meringue into reserved batter. Transfer to cake pan.
8 Bake in a 325°F convection oven for about 30 minutes.