Chiffon biscuit gari baker. Chiffon sponge cake: bread recipe with photos Recipe for making chiffon sponge cake

Juiciness, tender and frosty, vanilla chiffon sponge cake will be a frequent guest in your perfume - truly universal! Recipe with photo is detailed, there is no need to worry about the difficulties in preparation.
On the basis of such a biscuit, you can easily create any sponge cake, as well as all kinds of rolls, dough and amazing desserts. And you don’t have to do anything special with it - even fresh biscuit with tea and milk - it’s so tasty!

Depending on the width of the mold, the height of the biscuit should be 35-5 cm.

Ozhe, classic chiffon sponge cake, recipe:
(For a mold with a volume of 25 cm.)

• Zhovtki eggs – 2 pcs.
• Egg whites – 4 pcs.
• Cucumber sand – 80 gr. (for a cow) and 25 grams (for a squirrel)
• Rozpushuvach - 1.5 teaspoons
• Sil - 1/8 teaspoon
• Boroshno - 160 grams.
• Milk – 90 ml.
• Roslinna olia odorless – 65 ml.
• Vanilla + lemon zest

It turns out that the chiffon biscuit has its author – Harry Baker, a Hollywood insurance agent. The origin of foamy cake dates back to 1927, twenty years later the author patented his recipe!

Chiffon biscuits have oil, not solid fat, so it is important to beat evenly into such dough. For this very reason, in the chiffon dough, the amount of whites is added (as we remember, mix with an equal amount of whites and whippers), so that they can be beaten to firm peaks Use this method to accommodate as much as possible. For this mixture, the vodka that evaporates from the dough, and the chiffon biscuit rises in the oven.

Because the amount of aloe vera in the dough is still significant, you have to add and fluff the dough (not grub soda!) There is no acid in the dough - so grub soda will not work.

I was impressed by this biscuit with its tenderness and lightness! Having puffed up, I also prepared chocolate chiffon sponge cake (recipe as requested).

Prepare yak

All the ingredients for preparing the biscuit should be at room temperature, so you can reheat eggs from the refrigerator in a simple way by placing them in a bowl of hot water from the tap. It only takes a little bit of hot water (approximately 40 C), not too strong from the kettle!

While you are preparing the mixture of ingredients (knead well, etc.), the eggs will boil.

We divide the eggs into whites and egg whites. We need 4 squirrels and 2 chews. You can put the beans you have lost in the freezer by putting them in a bag and writing the number of bees on a new one. Frozen cakes can be used to prepare biscuits for the next time or for other purposes. Don't let the goodness go to waste!

The chewer adds milk (90 ml). Let's mix it up.

Pour in olive oil (65 ml).

All dry ingredients (dry mixture – 160 grams, fluff – 1.5 teaspoons, salt – 1/8 teaspoon, pulp – 80 grams) are sifted through a sieve.

Combine the dry ingredients and the bean-curd mixture.

Remove the zest from the lemon and add it to the main dough. If you are using vanilla extract, add it at a time to the dough (1 teaspoon required). Stir the dough until smooth.

Beat the egg whites with excess corn (25 g) until stiff peaks form. I wrote this in my article (you can follow the instructions), but to explain briefly, please follow the rules:

• Carefully fold the whites into the egg whites so that no drops of the grain get lost in the whites.
• beat the whites until lightly beaten, then stir in the zukor in a thin stream, without stirring the mixer (our goal is not to let the zur sink to the bottom, to dissolve it in the protein mass)
• After adding the zucchini, beat 5-8 egg mixtures on high speed in a mixer so that the whites form a thick foam and do not fall out of the bowl when turned over.

The strong protein mass is added in parts to the mostly biscuit dough.

I want to show you on video how the process of transferring the proteins into the dough is carried out. Video from the Internet =)

As a result, you may end up with the same dough. Pishne, povitryane.

A form for baking biscuit (or one with removable sides) needs to be prepared: grease with a sponge of vershkogo oil, then powder with borosch.

The biscuit dough is poured into the mold.

Turn the mold several times, following the year arrow, so that the dough is evenly distributed along the bottom. Be careful, don’t miss out on the Mayday biscuit!

At the back, turn on the oven (this is very important!) to 180 °C, set the biscuit and bake for 30-35 minutes.

The readiness of the biscuit is checked by 1) external appearance (it may be rosy) 2) with a finger, we touch the middle (it may “spring” and when pressed, turn around in the release position) 3) with a dry wooden stick, which we use This is the middle of the biscuit.

Baking time and temperature conditions are individual for a skin oven. If you have a current electric horn, you will need to follow the instructions for the blowing mode and position in the horn.

For example, in my oven the biscuits boil at the middle level 3 degrees from the bottom, in the “Top-Bottom” mode at a temperature of 180 C without convection. The baking time increases, the larger the shape and the more thoroughly the biscuit is baked, the longer it will bake.

An important rule: you cannot open the oven for the first thirty minutes! This can cause the drink to settle.

The finished biscuit is removed from the oven and allowed to cool. It is important not to remove the first ten rolls of biscuit from the pan, so that the surface will be smooth.

Then we use a wide knife to cut the biscuit into a biscuit shape to release it from the sides. The sides are raised. Turn the biscuit over onto a wire rack (then the biscuit will cool on the rack, allowing it to ventilate well and not spill over).

The parchment paper is taken out today. Don’t boast that the lower ball is lifted at the same time as the paper - however, this fact needs to be rejoiced. The biscuit will become more porous, making it easier for the cream to seep through. Most women cut the biscuit cake from the sides, removing the top baking ball so that the biscuits are even lower.

The edges of the biscuit may be sloppy, but this does not matter. All the sides are cut off before assembling the cake.

The finished biscuit is cut into two parts using a saw knife.

The chiffon biscuit comes out even softer, like chmara. It’s great to eat some toppings (or cream cheese), fruits and berries.

First, prepare the lowest of all sponge cakes - chiffon sponge cake, it’s not called that for nothing. This biscuit will come out first, thoroughly beat the ingredients, do not get lazy. There are plenty of recipes for this biscuit, I have my own recipe. I chose to prepare 3 original eggs and one very small one, so that you can scoop up a few eggs. Tsukor also regulated it to her own gusto and did not mislead at all, I respect that it is better not to inform, nor to overstate.

We will need the following products:

From the beginning it is necessary to supplement the mixture with proteins. Beat the whites until stiff with citric acid and a spoonful of zucchini.

Beat the zhovtki vigorously s|iz| some tsukru, warm water. When the beans are beating well and have increased 5 times, add the rosemary oil in parts and continue beating for an hour. The masa whips up easily and the cakes immediately become rich and rich.

Mix the dry ingredients well - well, excess zucru, fluff, vanilla. Let everything shine brightly.

Dry warehouses are mixed step by step until beaten. Stir in just one whisk, using a spatula to burn from below.

Then add some of the proteins, not all at once, to the bean-bean mixture. Once the mixture is mixed, you can add the whites to the mixture. I do it again, only with a spatula and only in one direction, from bottom to top.

The dough is not thick enough to come out, it’s going to fly. Place it in a mold, the bottom of which is lined with baking paper. There is no need to grease the form. Rotate the dough pan several times on the axis so that it is distributed evenly. It boils up to 180 gr. perfume 45 – 50 hvilin. Do not open the oven for the first time. I cover the bottom of the pan with foil and it doesn’t burn and the dough doesn’t flow out of the pan. Over the past year, the temperature can be changed to 160-170 degrees. I have an electric oven, but for a gas oven the temperature will always be the difference. If the top is burning, cover it with foil. Turn over the readiness with a splinter. If it’s dry, the biscuit is ready.

Leave the finished biscuit to cool in the pan.

To avoid wastage, I turn it over from the mold onto the bottles and let it cool in this position. Then, after running a knife along the edges of the mold, I pull out the biscuit.

Of course, I need to let the biscuit ripen at all times, but there is never an hour, and I bake the cake right away. The sponge cake is suitable for tea even in this form, but you can prepare a wonderful, soft cake by cutting it and stirring it with some kind of cream.

Not every gentleman knows the meaning of a chiffon cake, but you will need to learn the secrets of its preparation. This cake is a foam cake, found in America. The basis is a biscuit dough, which is incredibly tender and light due to the texture of beating. Fragrant lasoschi are considered a gastronomic masterpiece.

Chiffon biscuit - what is it?

Based on the information, it is clear that chiffon sponge cake is a unique product, discovered by Harry Baker from Hollywood. He first baked such cupcakes in 1927, 20 years ago, having acquired the recipe for making it and then selling it, so that today’s people could enjoy the wonderful cake. It differs from the classic Chiffon cake because it is mixed with olive oil, rather than margarine.

Due to the impossibility of beating a large amount of flour into the oil in the cake, place the extra white mixture in a lined bowl. The technology of preparation transfers strong beating with careful and careful care, which is present in them through the air. At the same time, the moisture from the dough allows the biscuit to rise, giving an even, light texture to the dough and the rosemary.

How to prepare chiffon sponge cake

To properly prepare chiffon sponge cake, please carefully follow the instructions. Preparation begins from a basic selection of products. To make biscuits you need to use flour, olive oil, fluff or slaked soda, eggs and zuccor. If you use too much baking powder, the dough will be fluffy and porous, and will not crumble when cut and will cut easily.

The recipe for chiffon sponge cake includes a few tricks to make it easier to prepare:

• The bottom of the baking pan must be covered with paper; the pan must not be greased with oil, otherwise the biscuit will not rise;
• Do not allow the savory pie to dry; add a tablespoon of high-grade starch;
• The dough is lightly kneaded, seasoned with peas, berries and vanilla, poured into a mold and baked at 170 degrees for about a year;
• If additional cocoa or peas are added to the dough, then their quantity changes according to the added beard;
• Introduce the egg whites into the dough, whisking thoroughly.

Cream for chiffon biscuit

The most important part in the prepared mixture is the cream for the chiffon biscuit, but the cook’s actions are not necessary, so the dough comes out sticky and can be soaked in without leaking. Traditional sponge cake with butter can be lightly seasoned with chocolate glaze or sugar powder, and sprinkle with peas. It is better to choose neat light mousses, beaten tops, rather than butter cream, which will help fold the finished biscuit. For Christmas Eve options, it’s best to make a gelatin-based soufflé and scoop it into balls with cake layers.

Recipe for chiffon sponge cake with photo

It’s very difficult to choose just one recipe for chiffon sponge cake from the variety of presentations, but you can develop them all, starting with simple ones and gradually complicating them. The classic buttery sponge cake made from chiffon dough is enjoyed by all members of the family, topped with cherries, orange juice and chocolate. Fragrant lassoches look wonderful at the Yuletide festivities.

Butter biscuit

• Preparation time: 1 year.
• Portion quantity: 8 persons.
• Calorie content of the herb: 313 kcal.
• Purpose: dessert.
• Cuisine: American.

The traditional butter biscuit comes out with an attractive tenderness and an appetizing smell. The wine has a thin springy consistency, is easy to cut and can be filled with various creams. The following recipe describes how biscuit chiffon cakes are prepared with a mixture of vanilla and milk cream, which adds its thick texture and enhances the taste of the delicacy.

Ingredients:

• Boroshno - 300 g;
• tsukor – 150 g;
• eggs – 4 pcs.;
• water – 70 ml;
• Roslynna oliya – pivsklyanka;
• sіl - sliver;
• rozpushuvach – 20 g;
• milk – 150 ml;
• vershkova butter – 250 g;
• Cucumber powder – 200 g;
• vanillin – 10 g.

Cooking method:

1. Separate the egg whites and cool.
2. Grind the beans from the cucumber, beat with a mixer until the color turns white. Sift well into the masa and add salt.
3. Pour in the water and mix the masa. Preheat the oven to 170 degrees.
4. Beat the egg whites with a mixer for 10 minutes|minutes| in a dry, clean container, add to the dough.
5. Pour the dough into the mold and bake 45 quilins.
6. Place for 15 minutes after baking to cool in the middle of the oven, turn out onto a wire rack and cool.
7. Slice into the crust, sprinkle with pearlescent cream made from beaten butter, boiled chilled milk and sugar powder with vanilla.

Chocolate chiffon sponge cake

• Portion quantity: 8 persons.
• Calorie content of the herb: 315 kcal.
• Purpose: dessert.
• Cuisine: American.
• Foldability: foldable.

Chocolate chiffon sponge cake is infused with chocolate so that you get an appetite at first sight. Next add some cocoa powder and another dash of kava, which adds a hint of flavor. Use pea cream for the filling and chocolate ganache for the glaze. The Yuletide high cake is a must-have for all guests, as it is aromatic and delicious.

Ingredients:

• boroshno - bottle;
• rozpushuvach – 20 g;
• soda – 2 g;
• salt – 2 g;
• tsukor – 225 g;
• chewers – 5 pcs.;
• cocoa - 60 g;
• kava rozchinna – 30 g;
• water – 175 ml;
• Roslinna oliya – 125 ml;
• whites – 8 pcs.;
• vershkova butter – 100 g;
• tops – bottle + 200 ml for glaze + 80 ml for ganache;
• coconut flakes – 100 g;
• hazelnuts – 150 g;
• oranges – 1 pc.;
• lemoni – 1 pc.;
• Cucumber powder – 150 g + 40 g for glaze;
• eggs – 3 pcs.;
• dark chocolate – 120 g.

Cooking method:

1. Pour some water over the cocoa cava and let cool.
2. Mix some of the sugar with beans, salt, and soda.
3. Beat the harvesters, mix the z|iz| oil|mastil| And what a madness.
4. Combine the offending masses, beat the egg whites and egg whites until thick. Add|add| into the dough, mix with a spatula, pour into the mold. Leave to rise until ready at 160 degrees for 55 minutes.
5. Cool the finished cake, cut into the crust, sprinkle with cream from the tops, butter and sugar powder, boiled with butter until thick. Season the cream with orange juice, lemon zest, crushed peas and shredded coconut.
6. Cover the top with beaten z|iz| tops with cucumber powder and coat with glaze - pour tops over chocolate, heat in a steam bath.

Vanilla chiffon sponge cake

• Preparation time: 1 year.
• Portion quantity: 8 persons.
• Calorie content of the herb: 311 kcal.
• Purpose: dessert.
• Cuisine: American.
• Foldability: foldable.

Vanilla chiffon cake is infused with a pleasant aroma when adding vanilla peel or, if necessary, vanilla extract is present. It’s a good idea to serve such a light cake at your home table for a Christmas party or just to pamper your relatives over tea. The juicy bottom biscuit is suitable for everyone for its fresh appearance, and it can be prepared without a creamy filling.

Ingredients:

• eggs – 7 pcs.;
• boron - 0.4 kg;
• tsukor – 0.3 kg;
• roslinna oliya – bottle;
• water – 150 ml;
• rozpushuvach – 30 g;
• salt – 10 g;
• citric acid – 10 g;
• vanilla extract – 2 drops.

Cooking method:

1. Beat the whites with citric acid.
2. Mix the beans with warm water, half the turmeric, and olive oil. Beat, add bean mixture, salt, and fluff from excess corn.
3. Take the mixture and pour it into the mold.
4. Bake the dough at 180 degrees. Change the temperature to 170 degrees and bake for 15 minutes.

Chiffon biscuit at the multivartsia

• Cooking time: 2 years.
• Portion quantity: 8 persons.
• Calorie content of the herb: 310 kcal.
• Purpose: dessert.
• Cuisine: American.
• Foldability: foldable.

The chiffon biscuit needs to be cooked longer in the multicooker than in the oven, but it won’t come out any worse. This is a more intense mixture of masa with a savory aroma and thick consistency. Instead of frosting the cake with any cream, you can sprinkle it with sugar powder and fill it with chocolate-based glaze. For a large amount of rahunok, the olives rustle in your mouth, depriving you of a pleasant aftershock.

Ingredients:

• boroshno - bottle;
• tsukor – 225 g;
• eggs – 7 pcs.;
• rozpushuvach – 20 g;
• soda – 10 g;
• salt – 2 g;
• Roslinna oliya – 125 ml;
• water – 175 ml;
• cocoa - 60 g;
• kava – 20 g.

Cooking method:

1. Boil sumish kavi and cocoa, cool.
2. Beat five zhovtki z|iz| partly tsukru until pishnoy pina chotiri hvilini. Get to know this crazy world.
3. Add well, salt, soda, fluff, mix with a spatula.
4. Beat the excess zucchini with the whites until stiff, pour in the lemon juice, and add until smooth.
5. Pour into the multicooker bowl, bake with the “Multi-cook” function at 150 degrees and 80 degrees.

Biscuit on oil

• Cooking time: 1.5 years.
• Portion quantity: 8 persons.
• Calorie content of the herb: 314 kcal.
• Purpose: dessert.
• Cuisine: American.
• Foldability: foldable.

Sponge cake on olive oil with a folded layer, but make it easier to prepare using the following instructions. The base for the cake can be prepared or topped with some kind of cream or beaten tops with fruit or berries. The light cake is perfect for friendly get-togethers; it is suitable for both children and adults for its unique taste and mouth-watering consistency.

Ingredients:

• boroshno - bottle;
• eggs – 5 pcs.;
• whites – 1 pc.;
• tsukor – bottle;
• rozpushuvach – 25 g;
• salt - teaspoon;
• water – 135 ml;
• olive oil – 90 ml;
• citric acid – 2 g.

Cooking method:

1. Sift thoroughly, add salt, add some of the zukru and fluff. Make a hole in the middle, introduce beetroot, water, and olive oil.
2. Beat with a whisk or mixer until smooth.
3. Beat all the whites until stiff, add citric acid, and continue beating until soft. Consume the excess turmeric and add it in three servings.
4. Pour the dough into the mold, bake at 170 degrees for 50 minutes.

Chiffon biscuit with cherries

• Cooking time: 2 years.
• Portion quantity: 8 persons.
• Calorie content of the herb: 313 kcal.
• Purpose: dessert.
• Cuisine: American.
• Foldability: foldable.

Chiffon biscuit with cherries is sparkled with the sour-sweet taste of berries, has an appetizing appearance and structure, literally oozing with syrup. Vishukanosti is given top cream, and a beautiful appearance is given by chocolate ganache. It doesn’t take much time to prepare lasoshch, but you need to be careful and respectful. The result will delight everyone - the cake will be baked and brightened with relish.

Ingredients:

• water – 175 ml;
• boron - 0.2 kg;
• tsukor – 225 g;
• salt – 2 g;
• cocoa - 60 g;
• Sonyashnikova oliya – 125 ml;
• rozpushuvach – 10 g;
• Kharchova soda – 10 g;
• chewers – 4 pcs.;
• whites – 8 pcs.;
• tops – 400 ml + 100 ml for ganache;
• Cucumber powder - bottles;
• cherry - pivkilo;
• dark chocolate – 100 g;
• reed tsukor – 40 g;
• vershkova butter – 50 g.

Cooking method:

1. Boil cocoa, cool. Beat the cherries until white, pour in the oil, and mix in the cocoa.
2. Whisk together the flour, salt, soda, and fluff. Beat chilled egg whites partly until peaks, combine with|iz| test.
3. Pour the multicooker bowl into a dry bowl, set the “Vipichka” mode, cook 80 khvilins.
4. Cool, cut the top, scoop out the pulp with a spoon, and tear it with your hands.
5. Place the berries in the center, pour in the beaten tops with powder, and sizzle in the pulp.
6. Drizzle with ganache made from boiled cane tops, chocolate and softened top butter.

Chiffon biscuit from Endi Chef

• Cooking time: 1.5 years.
• Portion quantity: 8 persons.
• Calorie content of the herb: 317 kcal.
• Purpose: dessert.
• Cuisine: American.
• Foldability: foldable.

Chiffon sponge cake from Endi Chef is famous for its subtle cherry flavor, added aroma and special secret of rare vegetable and hard top oil in equal proportions. A slight bitterness and sourness is given by a wine tart from the warehouse, which can be taken from apple or pear up to 6% concentration, but not from balsamic.

Ingredients:

• boron - 0.25 kg;
• soda – 15 g;
• salt – 10 g;
• cocoa - 55 g;
• tsukor – 0.3 kg;
• eggs – 2 pcs.;
• vershkova butter – 60 g;
• olive oil – 60 ml;
• vanilla extract – 20 ml;
• milk - 1.5 bottles;
• Vinny Ocet - 10 ml.

Cooking method:

1. Add baking soda, salt, zuccor, cocoa, stir with whisk.
2. Add eggs, melted top of oil, olive oil, vanilla extract. Add milk and stir. Mix with a mixer.
3. Pour into the mold, soak for 55 minutes|minutes| at 175 degrees.

Orange chiffon sponge cake

• Cooking time: 1.5 years.
• Portion quantity: 8 persons.
• Calorie content of the herb: 310 kcal.
• Purpose: dessert.
• Cuisine: American.
• Foldability: foldable.

Orange chiffon sponge cake is a must-have for all citrus fruit lovers because of its bright taste in the high spirits. Add a boost of vitamins to the dough by adding zest and orange juice. You can decorate the cake with pieces of orange pulp, sprinkle with sour cream and topping sauce and sprinkle with powder. Serve the biscuit as cold as possible.

If everything is done correctly, then the structure of the finished dough will be weak, loose, and porous.

This cake base is easy to use.

It does not crumble, does not change, and is easy to cut.

In addition, the cream will definitely seep out like some kind of cream.

How to cook yak correctly

A classic biscuit is prepared without fluffing and fat, so it always comes out dry, which can’t be said about chiffon.

Be it chiffon biscuits are distinguished by the particular lightness and moisture of the dough. Their secret is in the added oleoresin and in the majority of fluff drops. In classical cooking there is no such term, but all the confectioners in the world know what it is.


This drink has a wonderful taste and smell of fresh chocolate. It’s delicious to serve it just like that, without additional additions. If you add frosting, icing and cream, you will get the most delicious cake. I prefer the usual custard or butter, whipped with condensed milk. Chocolate biscuit with cherries or oranges is ideal. For example, drink some more, let go of the grudge, and take the juice cake with its rich relish.

The leakage is not obligatory - wine and so not dry, And, like my little son - “wet”, . Let’s go with fruit, berry, chocolate, chocolate-top syrups. Here it is important to focus on advantages.

A fragrant sponge cake with cocoa, the recipe for which is not only the simplest, but also the one that has never been seen before, was shown to me by a friend – a true lover of not only whiskey, but also chocolate mustache. She has a chocolate sponge cake for the cake topped with chocolate glaze and cocoa custard - it’s just bursting with relish!

Ingredients:

Information about the recipe

• Cuisine:American
• Stretch type: cake base
• Method of preparation: in the oven
• Servings:8
• 1 year 10 xv

• cocoa powder – 30 g
• water – 80 ml
• Oliya – 125 g
• chicken eggs – 4 pcs.
• tsukor – 230 g
• vanilla zukor – 2.5 tsp.
• boro wheat – 180 g
• soda - 0.5 tsp.
• rozpushuvach – 4 g
• a grain of salt.

Steps to prepare pokrokovo

For the cob, place cocoa powder and olive oil in a saucepan, add water and 100 g of zucchini. The oil we take is only refined and odorless, otherwise our vipka is bitter and the smell is similar to the short form of halva.


Stir the mixture thoroughly overnight over low heat. After the chocolate mixture has boiled, immediately remove the saucepan from the stove.


While the chocolate mixture is cooling, beat 4 large (5 medium) eggs into a clean bowl.


Whisk the eggs with any leftover zest and vanilla zest. As a result, egg foam appears. There is no need for firm puffs - this is not the classic biscuit dough, but fluffy chiffon dough.


Sift the wheat flour, soda, fluff and a little salt into a deep bowl.


Carefully add the chocolate mixture to the egg mixture and mix with a spatula until smooth. Only not energetically, but completely, from below to above.


Now quickly pour some of the mixture into a bowl with the beetroot mixture and mix with a spatula. Do not drag out this process, otherwise the baking soda will begin to work, but it needs to be boiled and not mixed.


The dough turned out thin, as in the photo, so now shape the rosemary pan. Line the front bottom of the pan with parchment; do not coat the sides with anything.


Everything is cooked in a hot oven (180 degrees) for about 40-50 minutes.

After rolling over until the cake is well-baked, finish pricking it with a wooden skewer. Baked sticks may come out clean and without dough. Place the prepared sauce in the pan on a sieve to cool.


Cold, easy to catch.


I recommend cutting it no sooner than 3 years in advance.


This cake recipe can be used as a basis for the most delicious savory and confectionery products.

Please note gentlemen

Even though our recipe is simple and requires a set of ingredients, it still has ingredients:

1. Do not coat the pan with olive oil - there is enough parchment on the bottom. This way the base for the cake will look even. Ideally, the mold should be made with a non-stick coating;
2. The soft biscuit must be cooled properly, otherwise it may be dangerous;
3. I wouldn’t mind replacing the baking soda with fluffing it anyway – I’m afraid it won’t come out because the porous structure is so damaged.