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


  • 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%


  • 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.


Step 1

Ensure all ingredients are at room temperature before starting. Whip the eggs and gradually add sugar. You should get a thick, lush mass that holds its shape well. To get a good volume, whip the eggs for about 5-7 minutes.

Step 2

Add the milk and vegetable oil to the egg-sugar mixture. Mix these in gently either with a silicone spatula or on the lowest mixer speed. Do not whip. Overmixing after adding liquids can deflate the mixture.

Step 3

In a separate bowl, mix the flour, baking powder, and cocoa. Sift this mixture and gently fold it into the main mass with a spatula or on low mixer speed. Do not overmix to maintain airiness.

Step 4

The dough will be quite liquid. Divide it into two equal parts and pour them into two 16 cm (6.30 inches) molds.

Step 5

Preheat your oven to 320°F (160°C) and bake the cake for 35-40 minutes. Check doneness with a wooden skewer. If the skewer comes out clean, the cake is ready. If using dark colored pans, reduce the baking temperature slightly to avoid over-browning.

Step 6

After baking, let the sponge cool slightly, remove it from the mold, and wrap it in cling film. Refrigerate for 6-8 hours. Chilling helps stabilize the cake, making it easier to cut into layers later.

Step 7

To make the frosting, bring the cream to the first signs of a boil (small bubbles forming around the edges). Pour the hot cream over the white chocolate and mix thoroughly until smooth. You can also use an immersion blender if needed.

Step 8

Cover the bowl with cling film and refrigerate for several hours to stabilize and cool. Chilling the mixture thoroughly makes it easier to whip and gives better texture.

Step 9

After chilling, whip the mass until it increases in volume, becomes lighter, and holds its shape. Then add the cream cheese and whip again until smooth. If the frosting is not sweet enough for your taste, you can add a bit of powdered sugar.


Serving this delightful Chiffon Sponge Biscuit with Frosting isn’t just an endearing ritual; it’s an art form. Imagine presenting it as a show-stopping centerpiece at a birthday party or a sophisticated afternoon tea. Pair each slice with a dollop of freshly whipped cream and a handful of vibrant, juicy berries for an added touch of elegance. For a cozy winter treat, serve the cake slightly warm with a drizzle of caramel sauce and a sprinkle of sea salt. Don’t forget the beverages — a rich, aromatic coffee or a delicate jasmine tea would balance the flavors beautifully. For a summer option, a refreshing glass of iced lemonade or an elderflower spritz can complement the cake’s airy texture and decadent frosting. Every bite is sure to bring sheer joy!


Transform this recipe with these gluten-free and vegan alternatives. For a gluten-free version, use a 1:1 gluten-free flour blend in place of the regular flour. Ensure that the baking powder is certified gluten-free as well. Veganizing this recipe is a breeze: replace the eggs with flaxseed eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg), use a plant-based milk like almond or soy, and substitute the cream cheese and cream with dairy-free versions. Finish with melted dairy-free white chocolate, and you're good to go. Each variation ensures everyone gets to enjoy this delightful cake without compromising on taste or texture!


  • 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.

Nutrition facts

Delicate chocolate chiffon cake with white chocolate cream cheese
Recipe Yield:2-layer cake
Calories:per slice (1/12 of the cake)
Calories (Min - Max):350 - 400
Total Fat:25g
Saturated Fat:10g
Total Carbohydrate:30g
Total Sugars:20g