Corner Café

January 8, 2008

Chiffon Sponge Cake 分蛋海綿蛋糕

Filed under: Cakes & Cupcakes — SeaDragon @ 9:02 pm
Tags: , ,


Makes one 21cm round cake

5 egg yolks
50g caster sugar
1 teaspoon vanilla paste/extract

6 egg whites
1/8 teaspoon salt
100g caster sugar

100g cake flour, sifted three times

35ml canola oil
35ml milk
1. Preheat oven to 180°C. Prepare a 21cm round springform cake pan but do not grease or line the pan.
2. Whisk egg yolks and 50g sugar until pale and creamy, add vanilla and beat well to combine. Set aside.
3. Whisk egg whites and salt until foamy. Gradually add 100g sugar, spoonful by spoonful, until stiff peaks form.
4. Scoop 1/3 of the meringue into the egg yolk mixture and fold in with a metal spoon. When combined, fold in the next 1/3 of the meringue. Repeat with the remaining meringue until thoroughly combined.
5. Sift just enough flour to cover the surface of the egg mixture and fold in with a metal spoon. Repeat until all flour is folded in.
6. Add oil and milk and fold in to combine.
7. Pour into the cake pan. Give the pan a light tap on the kitchen bench to get rid of any large bubbles in the batter.
8. Bake for about 35 minutes, or until cooked. Remove from oven and tap the pan again. Immediately turn the pan upside-down (use cups or drinking glasses to elevate the pan) and let cool completely this way.
9. When the cake is cold, remove from the pan.
10. This cake can be served without filling or icing, but it is also good filled and iced with your favourite filling or icing.

Texture: Airy, light and moist
Consume: Within 2-3 days
Storage: Covered & chilled in the refrigerator
Recipe Reference: ‘法式海綿蛋糕’ recipe from 台灣中華穀類食品工業技術研究所, originally posted in Chinese at Life & Cook


  1. Hi SD,
    This is the first recipe I made from your new blog. Soft and light. It’s delicious.
    Will be trying out more of your recipes especially those made from oil instead of butter.

    Comment by delia — June 13, 2008 @ 9:02 am | Reply

  2. delia,
    Glad to hear you like the cake.

    Comment by SeaDragon — June 16, 2008 @ 7:11 pm | Reply

  3. Hi Seadragon,
    Loved this recipe!

    I varied a little after I gained confidence and am proud to say the end result is still fluffy, light and delicious. Here’s my variation:

    1)used all of the 6 eggs.
    2)used pandan instead of vanilla essence.
    3)used olive instead of canola oil.

    Thanks for sharing this recipe.

    Comment by mrshbt — July 20, 2008 @ 9:40 am | Reply

  4. mrshbt,
    Congrats, and thanks for sharing about the variations 🙂

    Comment by SeaDragon — July 22, 2008 @ 6:46 am | Reply

  5. Hi SD,
    I really love this recipe, this is what I was looking for a long time.
    But somehow, I have some problems while I’m baking it:
    – My oven is a convection oven: when I’m baking my cake, if the top is become light brown, then the the base will be overcooked.
    – I try to get something to cover the heat comes from the base of the oven, then the top is as moist as custard.
    Could you tell me what should I do to reduce all those problems please.
    Thanks in advances

    Comment by tina — October 31, 2009 @ 6:47 pm | Reply

    • When using convection oven, please reduce the oven temperature I recommended by 20C. Please read ‘About the Recipes’ page in the sidebar.

      Comment by SeaDragon — October 31, 2009 @ 7:47 pm | Reply

      • Thanks
        I’ll give myself one more try 🙂

        Comment by tina — October 31, 2009 @ 10:15 pm | Reply

  6. Hi SD,
    Thanks for your help.
    My last attempt (second time)was very successful. The cake turned out really perfecto
    You’re really help (I meant it), such a clear instruction and it worth it.
    Once again, thanks

    Comment by tina — November 1, 2009 @ 12:06 am | Reply

    • You’re welcome, glad to hear of your success this time 🙂

      Comment by SeaDragon — November 8, 2009 @ 6:22 pm | Reply

  7. I see u r baking uses springform, I can’t bake uses mine.
    My springform has liquid leaks !!!
    Where do u get your springform, any brand?

    Comment by Simonne — May 24, 2010 @ 7:59 pm | Reply

    • Buy a good springform, don’t buy the cheap ones, those flimsy types are useless.

      Comment by SeaDragon — May 29, 2010 @ 11:01 am | Reply

  8. i’m going to give this a try, sounds great…is it ok if i use melted butter to substitute the canola oil?

    Comment by dj — June 17, 2010 @ 5:48 pm | Reply

  9. Hey there,

    Thank you so much for posting this recipe! I made the softest, lightest and most delicious cake ever! Much appreciated and very grateful.

    Comment by Anita — August 28, 2010 @ 10:20 pm | Reply

  10. Hi. Just to make sure before I try. Evaporated milk or fresh milk? Is cake flour and top flour the same? Tks.

    Comment by Rina — October 29, 2010 @ 4:01 pm | Reply

    • It is fresh milk or UHT milk. If it is evaporated, I would have specified as evaporated milk.

      Not sure what Top Flour is, never used it before as I think that product is unique to Singapore only. Cake flour is low-gluten flour. You may use 80% plain flour + 20% cornflour to substitute cake flour.

      Comment by SeaDragon — October 29, 2010 @ 8:30 pm | Reply

  11. Hi Seadragon,

    I am trying out this recipe to see if I prefer to eat a chiffon cake or a sponge cake.

    The chiffon cake rose very high in the oven and smells very nice. But when it is cooking in the oven, because it rose very high the top cracked a little allowing air to escape out of the cake. Does this matter??

    Comment by Marble — April 26, 2011 @ 3:22 pm | Reply

    • That’s OK, a little crack sometimes happens with chiffon cakes, as long as the taste is fine, I don’t see any problem as this is home-made cake, not for commercial purpose where appearance is important.

      Comment by SeaDragon — April 27, 2011 @ 6:24 pm | Reply

  12. just used this recipe to use for laminingtons, they turned out AMAZING, cut in half and put jam in the middle, they were a MASSIVE hit in the house. my new secret weapon for parties cant wait to make it again 🙂

    Comment by jessie — July 11, 2012 @ 11:31 am | Reply

  13. Hi Seadragon
    I was surfing the net and trying to find a perfect chiffon cake recipe for my 23cm cake tin(no hole in the middle) and I discovered your site. I am amazed that how good your baking skills is and thought I have seen a 高手。I have seen so many different versions of chiffon cake recipes, I need your help with the proportion of the ingredients i.e. eggs, milk, flour and oil as my latest attempt to make a coffee cake has failed, again. I just bought this new cake tin and really don’t want to stock up cake tins to suit recipes. Thanks in advance!:)

    Comment by Connie T — December 27, 2012 @ 9:45 am | Reply

    • Thanks. Unfortunately there is no set proportions for chiffon cakes. However roughly we can divide them into American-style or Japanese-style. The American-style has a higher flour content when compared to Japanese-style, so less chance of failure when using American-style chiffon cakes recipes for beginners. The texture of Japanese-style will of course be softer due to less flour being used. Most Chinese recipes for chiffon cakes are Japanese-style, so follow them strictly if you are going to use them, use the tin specified. Also make sure you use a reliable recipe, as most blog’s recipes are written by amateur, so are not usually reliable. However it is best to bake all types of chiffon cakes in chiffon cake tube-tin, unless you are an experienced baker.

      My suggestion is to invest in a good chiffon cake tin, buy a large one (about 25cm across the top), as I find small ones are too small if you love chiffon cakes. You don’t actually need a lot of cake tins even if you bake quite often. I would suggest a round 20cm (or larger about 22-25cm if you have a larger family to feed), a large chiffon cake tin, and a regular loaf tin for beginner. You can always adjust recipes for the tin you have. HTH.

      Comment by SeaDragon — December 27, 2012 @ 5:22 pm | Reply

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