Not many housewives know what chiffon sponge cake is, and yet this delicacy is not only very tasty, but also very simple to prepare. To get a beautiful and juicy cake, you must correctly perform all the stages of dessert preparation.
Then the finished cake can be served at the table, even on a big family holiday. In this article we will tell all the nuances of making chiffon sponge cake, provide the recipes with photos step by step, according to which the hostess can make this dessert herself.
Chiffon sponge cake — what dessert?
The recipe for this delicacy was invented about 90 years ago, it happened in America, and after the dessert was tried by pastry chefs, it began to be on sale often. Initially, the creator of the recipe did not open it to anyone, but after twenty years, the man sold the recipe for biscuit.
Due to this, today we can try this dessert at home, making it with our own hands. The sponge cake itself has a rather light texture, but at the same time the dessert is very tender and moist.
Such a dessert absolutely does not need additional impregnation with syrups or a large amount of cream.
Traditional version of biscuit chiffon
- chicken egg proteins — 4 pieces;
- cow’s milk — 85 ml;
- chicken eggs yolks — 2 pieces;
- granulated sugar — 115 grams;
- white flour baking — 165 grams;
- baking powder for dough — about 1.5 spoons;
- vegetable oil — 75 ml;
- vanilla — one pack;
- fresh lemon peel — to taste.
To make such a chiffon biscuit, you can use the recipe with a photo step by step on 7 eggs, then the number of ingredients is doubled. In our case, only four whites and two yolks are used, this will be enough to get a beautiful and high enough biscuit cake.
To prepare the dough, it is worth preparing chicken eggs in advance, they are left at room temperature for a couple of hours. Squirrels are separated from the yolks and cleaned in a refrigerated chamber, as in the cold, whites are better whipped, and the yolks on the contrary should be whipped warm.
In a bowl where the yolks lie, add the required amount of sugar. Also there is poured 85 milliliters of cow’s milk and 75 milliliters of vegetable oil. The resulting mass is thoroughly mixed and flour is added to it, which is pre-mixed with baking powder.
In this part of the test, immediately put the grated zest of fresh lemon, as well as a little vanilla powder.
Then you can do proteins that are sufficiently cooled in the refrigerator. A pinch of salt is added to them and the proteins are whipped with a mixer until a thick foam is obtained.
As soon as the product is well whipped, you can add the remaining half of the sugar and beat it again, until the sugar crystals dissolve.
The last stage of the dough preparation is the addition of whipped proteins to the bulk of the dough. It is important to do this with careful movements so that the fluffy proteins do not settle, otherwise the dough will not be sufficiently saturated with oxygen.
Baking sponge cake in the oven:
Next, proceed to the process of baking, you can bake a chiffon sponge cake according to the recipe with a photo step by step in a slow cooker. In general, it is better to apply a special baking dish, which is oiled with vegetable oil.
The dough is poured into the already prepared form, then using a spatula, the upper part of the future cake layer is leveled and sent to the oven.
In 35-45 minutes we will get a very delicate and tasty dessert, which can be lightly greased with cream and enjoy its taste.
Chiffon sponge cake with chocolate and coffee
- granulated sugar — 225 grams;
- chicken eggs proteins — 5-8 pieces (depending on size);
- wheat flour — 215 grams;
- table soda — 1/4 spoon;
- chicken eggs yolks — 5 pieces;
- baking powder for baking — 2 spoons;
- cocoa powder — 65 grams;
- vegetable vegetable oil — 115 ml;
- instant bitter coffee — 1 big spoon;
- drinking water — 165 ml.
To make a chiffon biscuit according to the recipe with a photo step by step on 5 eggs, you need to start preparing the test. To do this, as usual, start with the preparation of proteins and yolks of chicken eggs.
Squirrels must be separated and placed in a refrigerator, and the yolks should be kept warm for twenty minutes.
Preparation of ingredients for the test:
Next, the hostess should take the required amount of pure water, heat the liquid, then pour cocoa in the form of powder and instant coffee there. The mass is stirred until it becomes as homogeneous as possible, after which the solution is allowed time to cool.
Take warm proteins, they add half of the sugar, from the mass indicated in the recipe. The mixture is thoroughly triturated with a fork, but not whipped.
Some salt is added to the yolks, vegetable oil is poured in there, and the resulting composition is added to the chocolate-coffee beverage.
When the mass of yolks will be combined with coffee, you can do the preparation of proteins. To do this, they are removed from the refrigerator, and then sugar is added to the proteins.
The resulting mass is whipped until the sugar granules completely dissolve.
The last stage begins to gently stir flour into the chocolate and coffee mass. Once the dough is smooth and uniform, you can add proteins to them.
When this is introduced protein fluffy mass only with the help of a wooden spatula, mixing the dough from the bottom up.
The process of baking biscuits:
When the chocolate chiffon biscuit for the specified recipe with a photo will be step by step prepared for baking, you can put the form in the oven and leave it there for forty minutes. The finished delicacy is cut into small pieces, and then served with tea.
If desired, this cake can be used for making cakes and pastries with cream and soaking.
Chiffon sponge cake with orange peel and icing
Ingredients for sponge cake:
- white flour — 230 grams;
- ripe orange — 3 pieces;
- citric acid — 6 grams;
- baking powder — pack;
- vegetable oil lean — 155 ml;
- salt coarse — pinch;
- granulated sugar — 235 grams;
- chicken eggs — 6 pieces.
- dark chocolate without additives — 95 grams;
- butter — 35 grams.
To make an orange chiffon sponge cake according to this recipe with a photo can be step by step and at home. To do this, it is enough to properly prepare the dough. The first step is to prepare chicken eggs, proteins are separated from the yolks, while the proteins are cleaned immediately in the refrigerator for 35 minutes, so that they cool.
In the meantime, the whites are cooled, you can prepare the yolks, for this they pour all the sugar and carefully beat everything, but not to get the foam, it is better to do this not with a mixer, but with a fork.
Once the yolks are ready, they are first added to the zest from the oranges, and then the orange itself, but from the citrus we need only the pulp, processed into mashed potatoes through a blender. As experienced confectioners say, it is better not to use the pulp at all, but only squeeze the juice out of citrus, and add to the dough, it will also turn out delicious.
Whipping whites and yolks:
Now you can take a separate dish, put in it baking white flour, there is poured sugar and baking powder. It is necessary to add to the flour and the required amount of vanilla powder.
As soon as both parts of the dough are prepared, they are mixed together to obtain a homogeneous mass. In a separate bowl, whites of eggs are whipped, citric acid is added to them.
Thus, the product will whip faster and better. Now the proteins are added to the harvested dough with orange juice, while gently mixing the mass using a scoop.
If you mix the composition with a spoon, the dough will not be so airy and tender.
The process of baking biscuits in the oven:
The finished dough is moved to a special baking dish, and then removed in a heated oven. The process of baking lasts about half an hour at a temperature of 170 degrees.
As soon as the sponge cake is ready, it is removed from the oven and allowed to cool slightly. After cooling, the chiffon biscuit according to this recipe with a photo step by step and video can be cut into two equal parts, and then smeared with boiled condensed milk or decorated with whipped cream.
This cake makes excellent cakes and pastries, it is not necessary to soak it with syrups, so working with chiffon sponge cake is much easier than with the usual one, although it may take a little more time and food to cook. As decoration, you can make the glaze, for this chocolate is heated with butter and poured over the dessert from above.