Главная » Cooker » Chiffon honey cake — lightness of texture and taste

Chiffon honey cake — lightness of texture and taste

This is exactly what made an airy and light cake, which was later called chiffon, for its structure, lightness and lightness.

Cake in vegetable oil

Perhaps this lightness depends on a simple oil change, but rather a heavy cream, we change to a lighter vegetable. Due to this, airiness and softness appear.

Let’s look at the recipe for a honey cake, which is listed in my notebook as chiffon. I baked it several times, but most of my family, and this is entirely the male population, prefer heavier and nourishing honey cakes.

This, as they say, flies away faster, but I still want to eat it.

I baked it with different creams, but I prefer sour cream or protein, as they also turn out to be airy and soak the cakes well.

What is required of the products:

  • Flour — 3 cups;
  • Honey — 2 tbsp. spoons;
  • Sugar — 160 gr .;
  • Soda — 2 tsp;
  • Chicken eggs — 2 pcs .;
  • Sunflower oil, refined — 50 ml.
  • Sour cream 20% — 0.5 liters;
  • Sugar — 2/3 cup.

If you are baking honey cakes, you only managed to notice that only the amount of soda has changed (instead of one spoon, two), and replaced 50 grams. butter 50 ml. vegetable. That’s all, no more changes, but when you bake it, you will immediately feel the difference.

Of course, the difference is noticeable at the stage of cooking the dough, as it is much softer and easier to roll out than the classic honey cake in butter.

And it all starts just like in a standard multi-layered honey cake, from a water bath.

That is, we put a large pot of water on the fire and let the water boil. In the dishes, which will be well in our bath, mix eggs, sugar, butter, honey and soda. Mix this mixture well.

True, I first beat the eggs with sugar, and only then add other ingredients.

Now reduce the fire under a pan of boiling water and put the mixture prepared in advance in a water bath. Constantly stirring, let this mixture heat up.

By the way, it will double due to the reaction of soda and honey.

When you see that the mass no longer increases, add two glasses of sifted flour and cook for another couple of minutes.

Then sift on a large dish another glass of flour and put the dough out of the cup on a hill of white powder. Further kneading will be done by hand.

It is very pleasant, because the dough is gentle, and vegetable oil and honey work well on the skin of the palms.

After preparation of this test, you can not even smear your hands with cream, they already nourish themselves with the necessary fat and moisture.

After the dough has absorbed all the flour from the dish, divide it into 6 equal parts. Usually, I roll these parts into a bun, as then, when rolling with a rolling pin, a more even circle is obtained.

Roll out the first cake and put it on baking paper in the oven for 5 minutes. The oven must be preheated to 200 degrees.

While the first layer is baked, roll the second one and so on. The readiness of each cake can be seen not only in time, but also in color, as a pleasant golden hue is pleasing to the eye.

Each cake, immediately after removing it from the oven, is removed from the parchment and cut to the desired pattern. Trimming folded — they will be needed for sprinkling the finished cake.

When all the layers are ready, we begin to make sour cream.

I almost always give out sour cream if I am going to bake a cake, since it is more dense — it is better whipped and much tastier than the usual liquid from the store.

Beat off the sour cream, when it becomes dense enough, we begin to add sugar in a thin stream. Beat another five minutes and leave until the assembly of the finished cake.

Now let’s deal with the remnants of cakes.

You can smash them in a small bowl with the usual potato mash, or you can grind them in a blender — as you like. By the time the cake was assembled, I usually cleaned up the kitchen and didn’t really want something more bulky to wash, so I use tolkushka.

We coat the cakes with sour cream, using 1/7 part of each layer. Then, putting the top layer of the remaining cream, we coat the entire cake, not forgetting the sides.

Sprinkle on all sides with the finished baby and set for 3-4 hours in the fridge.

Here is such a simple recipe for honey cake that disappears in the stomachs of the male part of the family much faster than the time I spent on its preparation.

This cake can be cooked with scoop coffee cream, it also turns out very tasty.

The cream recipe is as simple as the honey cake itself.

It will take:

  • Butter — 1 pack;
  • Ground coffee — 6 tbsp. spoons;
  • Flour — 1 tbsp. spoon;
  • 4 chicken eggs;
  • Starch — 1 tbsp. spoon;
  • Sugar — 150 gr .;
  • Milk — 0.5 liters.

The cream will turn out more than necessary, but I use the leftovers at the end of the cake assembly as a dessert for children. Putting the rest of the cream in glasses, and sprinkle with grated chocolate and the remains of crumbs from the cakes.

The treat disappears faster than I can get to the kitchen from the room of my boys.

How to make coffee custard.

350 ml. Milk bring to a boil, add coffee, stir, close the lid and turn off the burner. If you have an electric stove, then move the mixture to the next burner or remove it completely from the stove.

Separate the yolks from proteins, only yolks will be needed. Beat yolks with sugar. Now it is necessary to strain the milky coffee mixture through a sieve.

I filter it directly over the beaten yolks. Then everything is well mixed.

We pour flour and starch into milk residues and rub it well. Then add to the coffee mass, which was prepared earlier.

We put on a slow fire and, stirring, wait for boiling and thickening.

If you are afraid that the cream will burn, then put in a water bath. The process will go slower, but you do not have to tear the cream from the bottom and walls of the saucepan.

After the cream is prepared, put it to cool, and at that time, whisk the butter, achieving greater fluffiness. Then we put the cooled cream in small portions in the butter and continue to beat.

When both substances are combined — the cream is ready. You can cake a cake and make dessert.

О admin


Check Also

Bird Cake with Sour Cream

Agree that such desserts as Pan Cat, creme brulee are very tasty and have undisputed popularity, but there are also ...

Cheremukhovy cake classic recipe: the correct version

Bird cherry cake is very delicate and unusual in taste. It can be served on the table for a big ...