Features and differences of baking. TOP-8 recipes for chiffon biscuit: classic and with different additives. Cooking recommendations.
Chiffon biscuit is a very delicate pastry for a homemade cake. Unlike the classic biscuit, chiffon has more ingredients, including fats. Baking is simple, but you need to observe the proportions and order of the components.
What is the difference between a chiffon biscuit and a regular one?
Recall that a classic biscuit contains only 3 components - eggs, sugar and flour. Beat eggs with sugar thoroughly, then carefully add flour. The prepared mixture is baked at 180 degrees.
The classic chiffon biscuit, unlike the usual one, includes vegetable oil, baking powder, milk or cold water. Despite such weighting components, the finished dough turns out to be tender, not dry, very soft. You can eat it even without impregnation or cream and enjoy it.
The recipe for chiffon biscuit was developed step by step by Hollywood insurance agent Harry Baker in 1927. The baked goods were a typical American brand of frothy muffins. In 1947, Harry Baker's chiffon biscuit was sold to General Mills, which received a patent for the sale of the product.
Since vegetable oil was used as an additive, it is impossible to drive a lot of air into the dough. To do this, put 2 times more proteins in the baked goods. Moisture and air evaporate from the dough during baking, causing the biscuit to rise. To give the product airiness, a baking powder is introduced into it.
To make the chiffon biscuit cake tender, it is baked at a temperature of 160 degrees. All ingredients for cooking should be at room temperature. Before cutting the biscuit, it is advisable to stand it overnight so that it takes shape.
Important! Such a biscuit freezes well and, after defrosting, does not lose its shape and does not crumble.
TOP 8 best recipes for chiffon biscuit
Chiffon biscuit is an amazingly tasty dish, and it is simple and easy to prepare. The most important thing is to beat the whites well, then the pastry rises perfectly and does not fall off. Enjoy the delicious taste of this dish!
Classic chiffon biscuit
The recipe for a chiffon biscuit is simple. Its peculiarity is that the whites are whipped separately from the yolks. The remaining components are mixed with the yolks, and then the proteins are introduced gently, regularly stirring the dough with a spatula.
- Caloric content per 100 g - 100 kcal.
- Servings - 10
- Cooking time - 2 hours
Ingredients:
- Flour - 200 g
- Sugar - 200 g
- Baking powder - 8 g
- Salt - a pinch
- Cold water - 120 ml
- Vanilla sugar - 1 sachet
- Eggs - 5 pieces
- Vegetable oil - 0.5 tbsp.
Step by step preparation of a classic chiffon biscuit:
- Whisk the whites and 100 g of sugar with a mixer until soft peaks. It is this consistency that allows you to achieve good raising of the biscuit, softness and tenderness of the dough.
- Separately beat the yolks with the remaining sugar and vanilla sugar until thick, white foam.
- Add salt and baking powder to the flour.
- Add water and vegetable oil to the yolks.
- Combine yolks and whites, add dry ingredients and beat with a mixer on low speed.
- Line the form with parchment.
- Put the dough in 2 tins and bake at 160-170 degrees for 5-10 minutes.
The finished vanilla chiffon biscuit bounces when you press it with your fingers. Leave it to cool, then cut into cakes.
Chiffon sponge cake with chocolate
Chocolate chiffon biscuit turns out to be surprisingly delicate, with a subtle chocolate note. It can be used as a base for a chocolate cake.
Ingredients:
- Flour - 200 g
- Baking powder - 2 tsp
- Soda and salt - 1/4 tsp
- Sugar - 200 g
- Cocoa powder - 60 g
- Yolks - 5 pcs.
- Proteins - 8 pcs.
- Instant coffee - 1, 5 tbsp.
- Water - 170 ml
- Refined vegetable oil - 125 ml
Step by step preparation of chiffon biscuit with chocolate:
- Heat water and dissolve coffee and cocoa in it. Cool to room temperature.
- Combine 180 g sugar, baking soda, baking powder and flour.
- Beat them until thick foam.
- Add vegetable oil and a solution with cocoa and coffee to the yolks.
- Whisk the whites with the remaining sugar into a thick foam.
- Mix the flour with the chocolate paste.
- Gradually add the egg whites to the chocolate mixture and stir gently with a spatula.
- Pour the dough into a mold. Bake in the oven at 160 degrees for 1 hour.
- Cool the sponge cake in the mold, remove it and stand for 12 hours.
The recipe for chocolate chiffon sponge cake involves the use of butter or nut cream and chocolate fondant.
Chiffon sponge cake with orange
Orange chiffon biscuit has a subtle hint of citrus flavor. The recipe is multicomponent.
Ingredients:
- Flour - 250 g
- Sugar - 240 g
- Eggs - 7 pcs.
- Orange juice - 1/3 tbsp
- Vegetable oil - 0.5 tbsp.
- Water - 1/3 tbsp.
- Baking powder - 1.5 tsp
- Salt - a pinch
- Citric acid - a pinch
- Vanilla
Step by step preparation of chiffon sponge cake with orange:
- Sift flour, add half sugar, salt, vanilla and baking powder to it.
- Make a well in the flour and pour in the yolks, oil, water, orange juice.
- Beat all ingredients with a mixer.
- Gradually adding sugar, beat the whites until crisp. Add citric acid at the end.
- While stirring with a spatula, add the whites to the mixture with the yolks.
- Pour the dough into the mold. Do not grease the bottom and edges with anything, so that the biscuit, as it rises, can cling to the edges.
- Bake at 160 degrees for about an hour.
- Cool the baked goods in a mold, remove after 3-4 hours.
Chiffon sponge cake with lemon
Lemon chiffon biscuit turns out with sourness. It goes well with cheese cream and figs.
Ingredients:
- Eggs - 4 pcs.
- Proteins - 2 pcs.
- Flour - 180 g
- Sugar - 180 g
- Water - 100 ml
- Vegetable oil - 90 ml
- Lemon - 1 pc.
- Vanilla sugar - 10 g
- Baking powder - 2 tsp
Step by step preparation of chiffon biscuit with lemon:
- Mix flour with baking powder.
- Separate the yolks from the whites.
- Remove the zest from the lemon.
- Pour vegetable oil into the yolks, then add water and mix.
- Introduce the lemon zest.
- Whisk the whites until firm peaks, gradually adding sugar.
- Combine whites with yolks in small portions, stirring with a spatula.
- Line the form with parchment.
- Pour the dough into it. Bake in the oven at 160-180 degrees for 30-40 minutes.
- Cool the biscuit for 3-4 hours.
Chiffon biscuit with cherry
Cherry chiffon biscuit is prepared according to the traditional recipe. The fruits are needed to decorate the cake. They are best paired with chocolate fudge and whipped cream.
Ingredients:
- Water - 175 ml
- Flour - 200 g
- Sugar - 300 g
- Salt - 1/4 tsp
- Cocoa - 70-80 g
- Sunflower oil - 125 ml
- Baking powder - 10 g
- Eggs - 10 pcs.
- Cream - 400 ml
- Powdered sugar - 150 g
- Frozen cherries - 400 g
- Milk - 4 tablespoons
- Butter - 40 g
Step-by-step preparation of chiffon biscuit with cherries:
- Bring water and most of the cocoa to a boil and cool.
- Beat the yolks with sugar and add vegetable oil.
- Add cooled cocoa to the egg mixture and stir.
- Combine flour, salt and baking powder.
- Whisk the whites until steep peaks.
- Add the whipped whites to the yolks, stirring gently with a spatula.
- Pour the dough into a mold. Bake in the oven at 160 degrees for 40 minutes.
- Prepare the icing sugar whipped cream.
- Put the cherries on a plate and melt.
- Cut off the bottom of the biscuit. Spoon out the middle, leaving only the sides, top and bottom.
- Tear the pulp with your hands, mix with cherries and cream.
- Fill the biscuit with the filling and attach the bottom.
- Prepare the icing. Combine sugar, cocoa, butter and milk. Simmer for 5 minutes.
- Pour the icing over the cake and let cool.
- Garnish with cherries, whipped cream.
Chiffon sponge cake with cocoa
This dish is also known as a biscuit for one, two, three, because it is prepared in 3 stages. Chiffon cocoa sponge cake is easy to make, but comes out surprisingly tasty. From the specified amount, a cake is obtained with a height of 5 cm, a diameter of 23 cm, or 2 cake layers of a smaller diameter.
Ingredients:
- Flour - 235 g
- Salt - 1 tsp
- Cocoa - 65 g
- Sugar - 300 g
- Soda - 7 g
- Egg - 2 pcs.
- Butter and olive oil - 60 g each
- Vanilla extract - 2 tsp
- Milk - 250 ml
- Wine vinegar - 1 tablespoon
Step by step preparation of chiffon sponge cake with cocoa:
- Mix dry ingredients, including cocoa, in one bowl.
- Mix thoroughly, add milk, both types of oil, wine vinegar, vanilla extract.
- Beat the dough with a mixer so that there are no lumps.
- Line the baking dish with parchment and place the dough in it.
- Bake at 160 degrees for 1-1.5 hours.
- Cool the finished biscuit first in the form, then on the wire rack.
- If necessary, cut it into several cakes, smear them with cream.
Chiffon sponge cake in a slow cooker
Chiffon sponge cake in a multicooker is prepared quickly and easily. For him choose the program "Baking", which lasts 1 hour. The form of the multicooker does not need to be oiled so that the biscuit rises along the walls.
Ingredients:
- Eggs - 3 pcs.
- Warm water - 5 tbsp.
- Flour - 1 tbsp.
- Sugar - 120 g
- Baking powder - 10 g
- Citric acid - 1/3 tsp
- Salt - 1/3 tsp
- Sunflower oil - 0.5 tbsp.
Step-by-step preparation of chiffon biscuit in a multicooker:
- Separate the whites from the yolks.
- Place the squirrels on the refrigerator shelf to cool.
- Beat the yolks with a mixer, add water to them, add sugar and continue beating.
- Stir in the sunflower oil and bring the dough until smooth.
- Combine flour with baking powder. Combine with the yolk mixture.
- Mix proteins with salt, citric acid, add a little sugar. Beat the whites until lather.
- Put the proteins into the dough in parts, stirring with a spatula.
- Pour the dough into the baking dish and start the Bake program. Set a timer for 1 hour.
- Judge the finished biscuit in the form. Remove when it is completely cool.
Chiffon sponge cake with poppy seeds
Poppy chiffon biscuit turns out to be surprisingly tasty. The additive is added to the dough and baked as in the classic recipe. Next, the recipe for chiffon biscuit step by step.
Ingredients:
- Salt - 0.5 tsp
- Flour - 1 tbsp.
- Sugar and water - incomplete glass
- Citric acid - a pinch
- Vanillin - 1 sachet
- Poppy - 100 g
- Vegetable oil - 1/4 tbsp.
- Eggs - 3 pcs.
- Baking powder - 2 tsp
Step by step preparation of chiffon sponge cake with poppy seeds:
- Fill the poppy with water and cook for half an hour over low heat.
- Drain the water, place the poppy seeds on a plate to dry.
- Separate the whites from the yolks, add citric acid to them.
- Combine the yolks with sugar.
- Add poppy seeds, oil, water, salt and vanillin to the yolks.
- Finally, add the flour and baking powder.
- Whisk the whites into a foam with citric acid.
- Combine the whites with the dough, stirring gently with a spatula.
- Put the dough into the mold, flatten.
- Bake for 1 hour in a preheated oven to 180 degrees.
- Check that the biscuit is ready by pressing. If the baked goods are firm, tip the baking dish and leave to cool. The biscuit turns out to be lush, grainy.
