A Chiffon Sponge Cake made with French meringue is a delicate and airy confection, leavened primarily by the incorporation of whipped egg whites. The French meringue, created by whipping egg whites and sugar to form a stable, glossy mixture, is then carefully folded into the batter to ensure a light and fluffy texture. The resulting cake is known for its fine crumb and moist, tender interior. The French meringue not only provides leavening, but also contributes to the cake’s structure and overall elegance, resulting in a delightful and sophisticated dessert. Try it with our Swiss Meringue Buttercream recipe to complement the light and airy texture of this cake. The combination of the delicate chiffon cake with the luxurious Swiss Meringue Buttercream creates a delightful balance of flavors and textures.
- 3/4 cup sugar
- 2 cups cake flour
- 1 tablespoons baking powder
- 1/2 teaspoons salt
- 7 large egg yolks, room temperature
- 3/4 cup water
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 7 large egg whites, room temperature
- 3/4 cup sugar
- 1/2 teaspoon cream of tartar
- Preheat oven to 350ºF, and line the bottom of a 10×3 inch cake pan with parchment but do not grease.
- In a large bowl, whisk together vegetable oil, water, egg yolks, and vanilla until the mixture is combined.
- Sift together the cake flour, sugar, baking powder, and salt. Mix the sifted dry ingredients with the yolk mixture until the batter is smooth and free of lumps. Do not over mix the batter.
- In a stand mixer, make a French meringue by whipping the egg whites and cream of tartar on medium high until a white foam forms. Slowly add in the remaining 3/4 cup sugar until medium stiff peaks.
- Fold meringue into the batter in 3 parts, combine well but do not over mix. Pour batter into prepared pan and smooth top with a spatula. Gently tap pan on the counter to release air bubbles. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes rotating pan halfway through baking.