Ingredients
Chiffon sponge biscuit
- 5 eggs
- 200 grams (7.1 ounces) sugar
- 100 milliliters (3.4 ounces or slightly less than 0.5 cup) milk
- 70 milliliters (2.4 ounces or slightly less than 0.3 cup) vegetable oil
- 160 grams (5.6 ounces or 1.25 cups) flour
- 30 grams (1.1 ounces or 0.25 cup) alkalized cocoa
- 10 grams (0.35 ounces or 2 teaspoons) baking powder
Frosting
- 600 grams (21.2 ounces or 3 cups) cream cheese
- 150 grams (5.3 ounces or 0.75 cup) white chocolate
- 150 grams (5.3 ounces or 0.625 cup) cream 33%
Equipment
- Electric Mixer
Essential for whipping the eggs to a perfect, thick mass. If you don't have one, a hand whisk can work, but it'll be a workout!
- Silicone Spatula
Great for mixing ingredients gently to maintain the batter's airiness. A wooden spoon can be used, but it’s not as gentle.
- Two 16cm (6.30 inch) Baking Molds
For baking the sponge biscuits evenly. Line with parchment paper for easy removal.
- Sifter
Helps to incorporate air into the dry ingredients, making the cake lighter. If you don't have one, use a fine-mesh sieve.
- Wooden Skewer
Perfect for checking the doneness of your cakes. If it comes out clean, your cake is ready!
- Cling Film
Used to wrap the cooled sponge for refrigeration, keeping it moist and easy to cut later.
Instructions
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Step 9
Servings
Variations
Faq
- Why is it important for all ingredients to be at room temperature?
This helps to ensure even mixing and better texture in the final product.
- How do I know when the sponge biscuit is done baking?
Insert a wooden skewer into the center; if it comes out clean, the sponge is ready.
- Can I use a different size baking mold?
Yes, but you’ll need to adjust the baking time. Smaller molds require less time, while larger molds need more.
- Is there a substitute for cream cheese in the frosting?
You can use mascarpone or a firm Greek yogurt, but it might alter the taste slightly.
- How do I prevent the sponge from collapsing?
Avoid over-mixing the batter and do not open the oven door during baking, as sudden temperature drops can cause collapsing.
- Can I make the frosting ahead of time?
Yes, you can make it a day in advance. Store it in the fridge and whip it again before using to bring it to the optimal texture.