French meringue sponge biscuit

Ingredients

Chiffon Sponge

8 eggs
200 grams (7.05 ounces) sugar
160 grams (5.64 ounces) flour
40 grams (1.41 ounces) starch

Equipment

18cm (7.10 inch) Baking Molds x2
Ensures even baking and perfect cake layers. Use baking paper to line them for best results.
Electric Mixer
Helps achieve the stiff meringue consistency. Whipping by hand is possible but can be quite strenuous.
Spatula
Ideal for folding the flour and starch mixture into the egg meringue mixture without losing air.
Oven
Preheat to 180°C (356°F) for perfect baking conditions. Always keep an eye on your cake to prevent over-browning.
Baking Paper
Prevents sticking and makes for easy cleanup. No need for greasing!

Instructions

Step 1

Step 1: Preheat your oven to 180°C (356°F). Ensure your oven rack is in the center position for even baking.

Step 2

Step 2: Line two 18cm (7.1 inch) baking molds with baking paper. Do not grease the molds. Proper lining is crucial to prevent the cake from sticking and to maintain its delicate texture.

Step 3

Step 3: In a large, clean bowl, combine 8 egg whites with 200 grams (7.05 ounces) of sugar, adding the sugar gradually. Whip the mixture until you get a stiff meringue consistency. Each sugar addition should be fully dissolved before adding more to achieve the perfect meringue.

Step 4

Step 4: Start adding the egg yolks one by one into the meringue, continuing to whip without stopping. Once all the yolks are incorporated, the mixture should be very fluffy and stable. Take your time with this step for a lighter, airier batter.

Step 5

Step 5: In a separate bowl, combine 160 grams (5.64 ounces) of flour and 40 grams (1.41 ounces) of starch. Add this dry mixture to the egg mixture in 2-3 passes. Pour in one third first, then fold it gently into the egg mixture without mixing vigorously. Move your spatula in one direction, as if tucking the ingredients into each other. Repeat for the remaining flour mixture. Folding gently helps maintain the airiness of the batter.

Step 6

Step 6: Ensure that there are no pockets of flour left, especially at the bottom and middle of the mixture. These are the areas where flour tends to gather the most. You can give the mixture a gentle turn with your spatula just to be sure.

Step 7

Step 7: Divide the batter evenly between the lined baking molds. Bake at 180°C (356°F) until a toothpick inserted into the center comes out clean. The sponge should remain quite light in color, without turning golden brown. Start checking for doneness around the 20-25 minute mark to avoid overbaking.

Servings

Serving Suggestions & Ideas 🥳

This chiffon cake is a chameleon when it comes to serving options! 🎂

For a touch of elegance: Serve with a dusting of powdered sugar and fresh berries on the side. 🍓

Feeling indulgent? Pair it with a rich chocolate ganache or a dollop of freshly whipped cream. 🍫

Summer vibes: Top with lemon curd and a sprinkle of toasted coconut. 🌞🥥

Celebration time: Layer with your favorite jam or fruit preserve and frost with a light buttercream for a birthday surprise! 🎉

Variations

Gluten-Free & Vegan Variations 🌱

**Gluten-Free:** Swap out the regular flour for an equal amount of gluten-free all-purpose flour blend. Ensure that your starch is also gluten-free.

**Vegan:** Replace the 8 eggs with a mixture of flaxseed (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg). Use a vegan-friendly sugar, and ensure your oven is on point with a consistent temperature for the best rise!

**Combo:** For vegan and gluten-free, use both swaps and make sure to carefully fold the mixture to keep it as airy as possible. It's a bit tricky, but totally doable and delicious! 🍰

Faq

How do I know when my cake is done baking?
The cake should remain light in color, not golden brown. A good test is to gently press the top; it should spring back up.
Can I make this recipe without an electric mixer?
Yes, you can whisk by hand, but getting the meringue to a stiff peak will require a lot of elbow grease!
Why does my cake deflate after I take it out of the oven?
This typically happens if the egg whites were over-whipped or under-whipped, or if the cake was not baked long enough.
Can I add flavors to the batter?
Absolutely! You can incorporate lemon zest, vanilla extract, or even cocoa powder for different flavors.
How do I prevent my cake from sticking to the pan?
Using baking paper to line the pans is key. Avoid greasing the pan as it can cause the cake to deflate.
Is it okay to open the oven door while it’s baking?
Try to avoid opening the oven door, especially during the first half of the baking time, as it can cause the cake to collapse.