Chiffon biscuit – recipe step by step with a photo. How to make chocolate or vanilla chiffon biscuit

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Not every housewife is familiar with the concept of chiffon cake, so you should get acquainted with the secrets of its preparation. This pastry is a frothy cupcake invented in America. It is based on biscuit dough, characterized by incredible tenderness and airiness due to prolonged whipping. A fragrant treat is considered a gastronomic masterpiece.

Chiffon sponge cake – what is it

Based on the information above, it is clear that chiffon biscuit is a unique baking invented by Harry Baker from Hollywood. He first baked such muffins in 1927, hid the recipe for 20 years, and then sold it so that everyone can enjoy a wonderful pie today. It differs from the classic Chiffon cake in that it is mixed in vegetable oil, but not on margarine.

Due to the impossibility of whipping a large amount of air into vegetable oil, a double mass of protein is put in cakes in comparison with yolks. Manufacturing technology involves enhanced beating in the most thorough and careful manner, which saturates them with air. Together with moisture from the dough, the air allows the biscuit to rise, giving a uniform light texture, slightly moist and crumbly.

How to make chiffon biscuit

To properly prepare a chiffon biscuit, you should carefully study the detailed instructions. Production begins with the usual selection of products. For biscuit, you need to take flour, vegetable oil, baking powder or slaked soda, eggs and sugar. Due to the increased volume of oil and baking powder, the dough is fluffy and porous, almost does not crumble when cut and is easily cut.

The recipe for a chiffon biscuit for a cake involves observing some tricks that make cooking easier:

  • the bottom of the baking dish needs to be covered with paper, the mold is not oiled, otherwise the biscuit will not rise up;
  • An added tablespoon of high-quality starch will help prevent a delicious cake from settling;
  • the dough is kneading quickly, seasoned with nuts, berries or vanilla, poured into a mold and baked at 170 degrees for about an hour;
  • if additional cocoa or nuts are put in the dough, then the amount of introduced flour is reduced by their amount;
  • proteins are introduced into the dough separately from the yolks, beat thoroughly.

Cream for chiffon biscuit

An important part in cooking is a cream for chiffon biscuit, but some cooks neglect it, because the dough turns out to be oily and can be used without impregnation. Traditional sponge cake with butter can only be lightly seasoned with chocolate icing or icing sugar, sprinkled with nuts. It is better to choose neat light mousses, whipped cream, but not an oil cream that will only make the finished biscuit heavier. For holiday options, it is good to make a gelatin-based souffle and alternate with layers of cakes.

Ready Oil Cream

Chiffon biscuit recipe with photo step by step

It is very difficult to choose only one chiffon biscuit recipe from the many presented, but you can do them all, starting with simple ones and gradually complicating them. A classic buttery chiffon pastry biscuit will appeal to all family members, it is good to improve it by adding cherries, orange juice or chocolate. Fragrant treat looks great on a festive feast.

Butter biscuit

  • Cooking time: 1 hour.
  • Servings Per Container: 8 Persons.
  • Calorie dishes: 313 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The complexity of the preparation: difficult.

A traditional butter biscuit should turn out with an attractive tenderness and mouth-watering smell. It has a thin elastic consistency, is well cut and can start with different creams. The following recipe suggests that the biscuit chiffon cakes are prepared with a layer of vanilla milk cream, which is attractive for its thick texture, emphasizing the taste of the delicacy.

Ingredients:

  • flour – 300 g;
  • sugar – 150 g;
  • eggs – 4 pcs.;
  • water – 70 ml;
  • vegetable oil – half a glass;
  • salt – a pinch;
  • baking powder – 20 g;
  • milk – 150 ml;
  • butter – 250 g;
  • icing sugar – 200 g;
  • vanillin – 10 g.

Cooking method:

  1. Separate the whites and yolks, cool.
  2. Grind the yolks with sugar, beat with a mixer until white. Sift flour into the mass, salt.
  3. Pour in water and vegetable oil, mix the mass. Preheat oven to 170 degrees.
  4. Beat the proteins with a mixer for 10 minutes in a dry clean container, put into the dough.
  5. Pour the dough into the mold, go bake for 45 minutes.
  6. Set for 15 minutes after baking to cool inside the oven, flip over to the wire rack, cool.
  7. Cut into cakes, layered with pearlescent cream of whipped soft butter, boiled chilled milk and powdered sugar with vanilla.

Ready high butter sponge cake

Chocolate Chiffon Sponge Cake

  • Cooking time: 1.5 hours.
  • Servings Per Container: 8 Persons.
  • Calorie dishes: 315 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The complexity of the preparation: difficult.

Chocolate chiffon sponge cake is saturated with chocolate so that it causes appetite at a glance. It includes, in addition to the usual cocoa powder, also a little coffee, which gives the pastry a refined aftertaste. It is better to use nut cream for the filling, and chocolate ganache for the icing. All guests will definitely enjoy the festive tall cake, because it is fragrant and attractive..

Ingredients:

  • flour – a glass;
  • baking powder – 20 g;
  • soda – 2 g;
  • salt – 2 g;
  • sugar – 225 g;
  • yolks – 5 pcs.;
  • Cocoa – 60 g;
  • instant coffee – 30 g;
  • water – 175 ml;
  • vegetable oil – 125 ml;
  • proteins – 8 pcs.;
  • butter – 100 g;
  • cream – a glass + 200 ml for glaze + 80 ml for ganache;
  • coconut flakes – 100 g;
  • hazelnuts – 150 g;
  • oranges – 1 pc.;
  • lemons – 1 pc.;
  • icing sugar – 150 g + 40 g for glaze;
  • eggs – 3 pcs.;
  • dark chocolate – 120 g.

Cooking method:

  1. Coffee with cocoa pour some of the water, cool.
  2. Mix part of sugar with flour, salt, soda.
  3. Beat the yolks, mix with butter and coffee mixture.
  4. Combine both masses, beat the proteins with sugar to a density. Add to the dough, mix with a spatula, pour into a mold. Leave to bake until cooked at 160 degrees 55 minutes.
  5. Cool the finished cake, cut into cakes, layered with cream of cream, yolks and powdered sugar, cooked with butter to a thick mass. Season the cream with orange juice, lemon zest, crushed nuts and coconut flakes.
  6. Top with whipped cream and icing sugar and coat with icing – pour cream into the chocolate, heat in a steam bath.

Chocolate Chiffon Sponge Cake

Vanilla Chiffon Sponge Cake

  • Cooking time: 1 hour.
  • Servings Per Container: 8 Persons.
  • Calorie dishes: 311 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The complexity of the preparation: difficult.

Vanilla chiffon sponge cake has a pleasant aroma due to the addition of vanilla sugar or, if available, real vanilla extract. Such a light cake is good to serve at the home table for a festive event or just pamper relatives for a tea party. Everyone will like a juicy tender biscuit for its airy appearance, and you can cook it even without cream filling.

Ingredients:

  • eggs – 7 pcs.;
  • flour – 0.4 kg;
  • sugar – 0.3 kg;
  • vegetable oil – a glass;
  • water – 150 ml;
  • baking powder – 30 g;
  • salt – 10 g;
  • citric acid – 10 g;
  • vanilla extract – 2 drops.

Cooking method:

  1. Beat whites with citric acid.
  2. Mix the yolks with warm water, half sugar, butter. Beat, add a mixture of flour, salt, baking powder with the rest of sugar.
  3. Connect the masses, fill in the mold.
  4. Bake for half an hour at 180 degrees. Reduce temperature to 170 degrees and bake for 15 minutes.

Tall Vanilla Chiffon Sponge Cake

Chiffon sponge cake in a slow cooker

  • Cooking time: 2 hours.
  • Servings Per Container: 8 Persons.
  • Calorie dishes: 310 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The complexity of the preparation: difficult.

Chiffon biscuit in a slow cooker takes longer to cook than in an oven, but it turns out no worse. It is distinguished by a more air-saturated mass with a delicious aroma and oil consistency. You can even don’t layered the cake with any cream, but sprinkle with icing sugar and add chocolate-based icing. Due to the large amount of oil, the cakes melt in the mouth, leaving a pleasant aftertaste.

Ingredients:

  • flour – a glass;
  • sugar – 225 g;
  • eggs – 7 pcs.;
  • baking powder – 20 g;
  • soda – 10 g;
  • salt – 2 g;
  • vegetable oil – 125 ml;
  • water – 175 ml;
  • Cocoa – 60 g;
  • coffee – 20 g.

Cooking method:

  1. Boil a mixture of coffee and cocoa, cool.
  2. Whisk five yolks with a piece of sugar until lush foam for four minutes. Combine with coffee mix and butter.
  3. Enter flour, salt, soda, baking powder, mix with a spatula.
  4. Whip the remaining sugar with the proteins to the peaks, pour in the lemon juice, attach to the first mass.
  5. Pour into the bowl of the multicooker, bake with the Multi-Cook function, setting 150 degrees and 80 minutes.

Slice of chiffon biscuit on a plate

Cooked butter biscuit

  • Cooking time: 1.5 hours.
  • Servings Per Container: 8 Persons.
  • Calorie dishes: 314 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The complexity of the preparation: difficult.

A biscuit in vegetable oil is a complex dish, but detailed instructions will help ease its cooking. The base for the cake obtained from it can be supplemented with any cream or whipped cream with fruits or berries. A light cupcake is perfect for friendly gatherings; children and adults will like it for its unusual taste and amazing consistency.

Ingredients:

  • flour – a glass;
  • eggs – 5 pcs.;
  • protein – 1 pc.;
  • sugar – a glass;
  • baking powder – 25 g;
  • salt – a teaspoon;
  • water – 135 ml;
  • olive oil – 90 ml;
  • citric acid – 2 g.

Cooking method:

  1. Sift flour, salt, add part of sugar and baking powder. In the middle, pit, insert the yolks, water, oil.
  2. Beat with a whisk or mixer until smooth.
  3. Separately, whip all the proteins to a foam, introduce citric acid, continue to whisk until soft foam. Combine with the rest of sugar, in three steps, put in flour.
  4. Pour the dough into a mold, bake at 170 degrees 50 minutes.

Cooked sponge cake cooked with vegetable oil

Chiffon Sponge Cake with Cherry

  • Cooking time: 2 hours.
  • Servings Per Container: 8 Persons.
  • Calorie dishes: 313 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The complexity of the preparation: difficult.

Chiffon sponge cake with cherries is distinguished by a sour-sweet taste of berries, has an appetizing appearance and structure, literally oozes with syrup. Refinement is given to cream by cream, and chocolate ganache is beautiful in appearance. Making goodies doesn’t take long, but it takes concentration and attention. The result will please everyone – an exquisite cake with a bright taste.

Ingredients:

  • water – 175 ml;
  • flour – 0.2 kg;
  • sugar – 225 g;
  • salt – 2 g;
  • Cocoa – 60 g;
  • sunflower oil – 125 ml;
  • baking powder – 10 g;
  • baking soda – 10 g;
  • yolks – 4 pcs.;
  • proteins – 8 pcs.;
  • cream – 400 ml + 100 ml for ganache;
  • icing sugar -? glasses;
  • cherry – a pound;
  • dark chocolate – 100 g;
  • cane sugar – 40 g;
  • butter – 50 g.

Cooking method:

  1. Boil the cocoa, cool. Whisk the yolks with white sugar, pour the butter, combine with cocoa.
  2. Pour flour, salt, soda, baking powder. Beat the chilled proteins with a portion of sugar until peaks, combine with the dough.
  3. Pour into a dry bowl of the multicooker, set the “Baking” mode, cook for 80 minutes.
  4. Cool, cut off the top, take out the pulp with a spoon, tear it with your hands.
  5. Put berries in the center, pour in whipped cream and powder, sprinkle with crumbs from the pulp.
  6. Pour boiled cream ganache with cane sugar, chocolate and softened butter.

A slice of cake with chiffon biscuit cakes

Chiffon Sponge Cake by Andy Chef

  • Cooking time: 1.5 hours.
  • Servings Per Container: 8 Persons.
  • Calorie dishes: 317 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The complexity of the preparation: difficult.

Chiffon biscuit from Andy Chef is famous for its sophisticated refined taste, attractive aroma and special secret of combining in equal proportions liquid vegetable and solid butter. Wine vinegar in the composition, which can be taken apple or pear to 6% concentration, but not balsamic, gives it a little spiciness and sourness..

Ingredients:

  • flour – 0.25 kg;
  • soda – 15 g;
  • salt – 10 g;
  • cocoa – 55 g;
  • sugar – 0.3 kg;
  • eggs – 2 pcs.;
  • butter – 60 g;
  • olive oil – 60 ml;
  • vanilla extract – 20 ml;
  • milk – 1.5 cups;
  • wine vinegar – 10 ml.

Cooking method:

  1. Add soda, salt, sugar, cocoa to flour, knead with a whisk.
  2. Add eggs, melted butter, olive, vanilla extract. Pour in milk and vinegar, stir. Knead with a mixer.
  3. Pour into a mold, bake 55 minutes at 175 degrees.

The finished chiffon biscuit is cooled on a wire rack

Orange Chiffon Biscuit

  • Cooking time: 1.5 hours.
  • Servings Per Container: 8 Persons.
  • Calorie dishes: 310 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The complexity of the preparation: difficult.

All citrus fruit lovers will enjoy the orange chiffon biscuit, because its bright taste will instantly cheer you up. A double blow of vitamins brings zest and orange juice to the dough. It will be good to decorate the resulting cake with slices of orange pulp, you can pour it with cream and cream sauce and sprinkle with powder. Serve the biscuit best chilled.

Ingredients:

  • eggs – 6 pcs.;
  • proteins – 1 pc.;
  • flour – 0.225 kg;
  • icing sugar – 0.3 kg;
  • baking powder – 20 g;
  • salt – 5 g;
  • orange peel – 40 g;
  • vegetable oil – 120 ml;
  • freshly squeezed orange juice – 180 ml;
  • vanilla extract – 10 g.

Cooking method:

  1. Mix the flour, part of the powder, powder, salt, zest. Make a medium deepening, pour in the yolks, juice, extract, whisk for a minute.
  2. Beat the whites separately, add the rest of the powdered sugar, combine with the dough.
  3. Pour into a mold, bake an hour at 170 degrees.
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