basic Qifeng cake recipe

How to Make a Basic Sponge Cake

A basic sponge cake, or chiffon cake, is a light, fluffy dessert loved for its simplicity and versatility. Here’s a step-by-step guide to baking one at home.

Ingredients:

- 4 eggs (separated)

- 60g cake flour

- 60g sugar (divided)

- 30g vegetable oil

- 30ml milk

- 1/2 tsp vanilla extract

- A pinch of salt

Steps:

1. Prepare the batter: Separate egg whites and yolks. In a bowl, whisk yolks with 20g sugar until pale. Add oil, milk, and vanilla; mix well. Sift in flour and fold gently until no lumps remain.

2. Whip egg whites: In a clean, dry bowl, beat egg whites with salt until foamy. Gradually add the remaining 40g sugar, continuing to beat until stiff peaks form.

3. Combine: Gently fold the egg whites into the yolk mixture in three batches, using a spatula to retain air. Avoid overmixing.

4. Bake: Pour the batter into an ungreased 6-inch tube pan. Tap the pan lightly to remove bubbles. Bake at 160°C (320°F) for 30-35 minutes, or until a toothpick comes out clean.

5. Cool: Invert the pan immediately and let it cool completely before removing.

This cake serves as a base for frostings, fruits, or creams. Enjoy its delicate texture and endless customization possibilities!