Sponge Cake (HK Style)

Chiffon method

Yolk mixture

  • 8 egg yolks
  • 80g sugar
  • 200g cake flour
  • 100ml milk
  • 100ml oil
  • 1 1/2 teaspoon of vanilla
  • 1/4 teaspoon of salt


  • 8 egg whites
  • 100g sugar
  • 1/2 teaspoon of cream of tartar


bake in 330F oven for 40 to 45 mins until golden brown.



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