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Easy Oil-Free Chiffon Cake-Style Sponge Cake

Easy Oil-Free Chiffon Cake-Style Sponge Cake

It uses only 3 ingredients! It only takes 10 minutes to prepare before baking. It can be baked in muffin cups or baked in the round cake pan and decorated. It's a gentle egg-fragrant cake that even a 1 year-old can eat.

Ingredients: 6-8 large muffin cups or 15 cm cake pan

Eggs
3 (medium to large-sized)
Bread flour (or sifted cake flour)
60 g
Sugar
50 g
If you are making a decorated cake, I recommend using the cake flour.

Steps

1. Line the round cake pan with parchment paper.
2. Measure the ingredients. Separate the eggs into yolks and egg whites (make sure the bowl and the whisk for the egg white are completely dry).
3. Preheat the oven to 170℃. Beat the egg whites with a electric mixer. Add the sugar in 3 batches. Beat until stiff peaks form and it does not drop out of the bowl when you turn it over.
4. Add the egg yolks one at a time. It is fine to use the same whisk.
5. Add the bread flour in 3 batches as well. Change the electric mixer to a whisk and mix it in the folding motion. In this picture, I am using a spatula.
6. Pour the batter into the muffin cups. Tap the pan on the table to remove the trapped air. You can see how sloppy I am pouring the batter into the cups in the picture, but it is fine.
7. Tap the same way for the cake pan to removed the trapped air. Drop the batter that is stuck to the spatula on to the wall of the cake pan (it does not puff up well).
8. Bake the batter in the muffin cups for about 20 minutes or about 25-30 minutes if you are using the cake pan. Once baked, release the trapped air by lightly dropping the pan. Turn over the cake pan to cool it off.
9. You will be surprised how smooth the texture will be.
10. This is made in a 15 cm cake pan (about 5 inches round). The baking time is about 25 minutes. The height is about 5.5 cm before slicing the top off. It was made with bread flour.
11. This is 18 cm round cake pan, used bread flour and 45 g of sugar.
12. It's very easy to make and it is perfect for a snack. My child loves cutting it into smaller pieces and eating with jam.
13. You can use a chiffon cake pan as well. In that case, I use cake flour.

Story Behind this Recipe

This is an easy cake that is a snack for my child and me.
It may be a little different from a chiffon cake... but it is delicious, my child loves it, and it is very simple to make it, so it's a great recipe.
It has a gentle fragrance of eggs and my child, who does not like regular sponge cakes loves this cake and says it tastes like castella (Japanese sponge cake).