Vanilla Chiffon Sponge

Name: Vanilla Chiffon Sponge
Ingredients: 7 egg whites, room temperature; 0.5 tsp cream of tartar; 300 g sugar; 235 g plain flour; 1 Tbsp baking powder; 0.25 tsp salt; 7 egg yolks, room temperature; 120 g vegetable oil; 180 g water, cold; 1 Tbsp vanilla extract; icing sugar, as needed

This light and fluffy cake is easy to make; the trick is to cool it upside down! To get a tall, light cake do not grease or line the cake tin and use a small pallet or dinner knife to loosen the cake around the edges and remove from the tin.

Difficulty

Medium

Time

80 min

Author

Kenwood

This recipe is prepared with:

Products

Smart-Touch Stand Mixer KHC40.040BK

Ingredients

Servings

Makes

1 cake

7 egg whites, room temperature

0.5 tsp cream of tartar

300 g sugar

235 g plain flour

1 Tbsp baking powder

0.25 tsp salt

7 egg yolks, room temperature

120 g vegetable oil

180 g water, cold

1 Tbsp vanilla extract

icing sugar, as needed

Utensils

KHC40.040BK

Instructions

Step 1

Preheat the oven - 160ºC

Fit the splashguard, then fit the Whisk Tool

Add egg whites, cream of tartar and 100 g of sugar into the appliance bowl

Select the Whisk preset and adjust the time - 2 minutes 30 seconds

Transfer the mixture into a clean bowl and set aside.

Step 2

Clean the appliance bowl, fit the splashguard, then fit the Creaming Beater

Add flour, 200 g of sugar, baking powder, salt, egg yolks, oil, water and vanilla extract

Mix until light and fluffy - 2 minutes, speed 2.

Step 3

Remove the bowl from the machine

Then add about 1/4 of the egg white mixture and gently fold by hand

Then add the rest of the egg whites and gently fold until combined

Pour the mixture into an ungreased tin

Bake until a skewer inserted comes out clean - 1 hour, 160ºC

Remove the tin from the oven, turn upside down and let cool completely

Once cool, remove the cake from the tin and dust with icing sugar.

Serve.

Serve with fresh berries and whipped cream.