Chiffon Cake
also called sponge cake · gai daan gou · 雞蛋糕 · Chinese sponge cake
- Bakery
- Dim Sum Counter
- serves 12
- about 2 hr 30 min
- Cakes & Loaves
Three ways to read this recipe
The table
| Preheat the oven to 325°F (165°C) | ||||
| 7 largeegg yolks | whisk | whisk | fold | bake in a 10-in tube pan at 325°F for 55 min then cool upside down |
| 1/2 cup(120 mL)vegetable oil | ||||
| 1/2 cup(120 mL)whole milk | ||||
| 1 tsp(5 mL)vanilla extract | ||||
| 2 cups(225 g)cake flour | ||||
| 3/4 cup(150 g)granulated sugar | ||||
| 1 Tbs(12 g)baking powder | ||||
| 1 tsp(6 g)table salt | ||||
| 7 largeegg whites | whip to stiff peaks | |||
| 1/2 tsp(1.5 g)cream of tartar | ||||
| 1/2 cup(100 g)granulated sugar | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.
Pans and tools
Before anything else
2whisk
3whisk
goes in with what step 2 made
4whip to stiff peaks
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 55 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
4 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 2 hr 30 min.
whisk
not timedfrom the start
whip to stiff peaks
not timedfrom the start
whisk
not timedfrom the start
fold
not timedfrom the start
bake in a 10-in tube pan at 325°F for 55 min then cool upside down
55 minwalk away(read off the step)from the start
- you can walk away
- never timed
The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need 10-in tube pan · oven
See how it is written
>> title: Chiffon Cake
>> category: Cakes & Loaves
>> tags: sponge, eggs, vanilla, oven
>> counters: Bakery, Dim Sum Counter
>> aka: sponge cake, gai daan gou, 雞蛋糕, Chinese sponge cake
>> servings: 12
>> time: 2 hr 30 min
Preheat the #oven{} to 325°F (165°C).
Whisk @egg yolks{7%large}, @vegetable oil{1/2%cup}(120 mL), @whole milk{1/2%cup}(120 mL), @vanilla extract{1%tsp}(5 mL).
Whisk @cake flour{2%cup}(225 g), @granulated sugar{3/4%cup}(150 g), @baking powder{1%Tbs}(12 g), @table salt{1%tsp}(6 g) into @&(~1)yolk mixture{}.
Whip @egg whites{7%large}, @cream of tartar{1/2%tsp}(1.5 g), @granulated sugar{1/2%cup}(100 g) to stiff peaks.
Fold @&(~1)meringue{} into @&(3)yolk batter{}.
Bake @&(~1)batter{} in a #10-in tube pan{} at 325°F for ~{55%min}, then cool upside down.