The most delicate chiffon sponge cake is the best base for your cake. It is easy to prepare such a product at home. To do this, use a culinary selection of 6 recipes with step-by-step descriptions and photographs. There are several options for biscuits: classic, vanilla, chocolate and others.
Classic recipe for chiffon sponge cake
Traditionally, chiffon sponge cake is prepared with the addition of egg whites and vegetable oil. This product comes out incredibly soft and airy. Use the recipe to make homemade cakes.
- Flour 160 (grams)
- Granulated sugar 105 (grams)
- Vegetable oil 65 (milliliters)
- Yolk 2 (things)
- Protein 4 (things)
- Baking powder 1.5 (teaspoons)
- Salt 1 pinch
- Cow's milk 90 (milliliters)
- Vanilla taste
- Lemon zest taste
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A classic chiffon sponge cake is very easy to make. Carefully separate the whites from the yolks. -
Combine the yolks with milk and vegetable oil. Stir. -
Sift flour with baking powder, salt and sugar here (80 g). -
Knead the dough until smooth. Add vanilla and lemon zest to this. -
Beat the egg whites with the remaining sugar (20 g) until stiff peaks form.Add them to the dough and stir gently. -
Pour the dough into a baking dish. Cook for 35 minutes at 180 degrees. -
Cool the finished biscuit and divide it into two layers. Use as intended!
Homemade chocolate chiffon cake
A soft and springy chiffon sponge cake can be made chocolate. Use the product to make delicious homemade cakes and other delicacies. Treat yourself and your loved ones.
Cooking time: 1 hour 40 minutes
Cooking time: 1 hour
Servings – 800 gr.
Ingredients:
- Flour – 200 gr.
- Sugar – 225 gr.
- Salt – ¼ tsp.
- Soda – ¼ tsp.
- Baking powder – 2 tsp.
- Cocoa – 60 gr.
- Instant coffee – 1.3 tbsp.
- Water – 175 ml.
- Egg whites – 8 pcs.
- Egg yolks – 5 pcs.
- Vegetable oil – 125 ml.
Cooking process:
1. Stir cocoa and coffee in hot water and cool.
2. Beat the yolks and add them to the chocolate mixture along with vegetable oil.
3. Stir flour with salt, soda, baking powder and sugar (180 g).
4. Combine the coffee mixture and flour mixture and knead until smooth. Separately, beat the egg whites with the remaining sugar (45 g).
5. Transfer the whites into the chocolate mixture and knead everything until smooth.
6. Pour the dough into a baking dish. Cook at 160 degrees for about 50-60 minutes.
7. Let the product cool and use it for its intended purpose.
How to make vanilla chiffon cake?
To make the chiffon cake delight with its bright aroma, add vanillin to the dough. With such cake layers, your cake will turn out incredibly tasty and bright. In addition, the product will delight you with its delicate and elastic structure.
Cooking time: 1 hour 40 minutes
Cooking time: 1 hour
Portions – 1 kg.
Ingredients:
- Flour – 2 tbsp.
- Sugar – 1.5 tbsp.
- Baking powder – 3 tsp.
- Salt – 0.5 tsp.
- Vanilla - to taste.
- Egg – 6 pcs.
- Vegetable oil – 0.5 tbsp.
- Water – 0.6 tbsp.
- Citric acid – 0.5 tsp.
Cooking process:
1. Sift the flour and stir with sugar, salt, baking powder and vanilla.
2. Separate the yolks from the whites. Place the first ones in the dry mixture.
3. Combine cold whites with citric acid.
4. Then beat them to stable peaks.
5. Add boiled, cooled water and vegetable oil to the dry mixture with the yolks.
6. Knead the workpiece until smooth.
7. Place fluffy whites into the dough. Mix carefully.
8. Pour the product into a baking dish.
9. Cook for 1 hour at 180 degrees.
10. Vanilla chiffon sponge cake is ready. Let it cool and divide into cakes.
Simple and delicious chiffon sponge cake in a slow cooker
A delicious chiffon sponge cake can be prepared in a slow cooker. Use a simple step-by-step recipe for this that even beginners can handle. The finished product will serve as an ideal base for cakes.
Cooking time: 1 hour 40 minutes
Cooking time: 1 hour
Servings – 600 gr.
Ingredients:
- Flour – 1 tbsp.
- Sugar – 120 gr.
- Baking powder – 1 tsp.
- Salt – 0.3 tsp.
- Egg – 3 pcs.
- Vegetable oil – 0.5 tbsp.
- Water – 5 tbsp.
- Citric acid – 0.3 tsp.
Cooking process:
1. Separate the whites from the yolks. Beat the latter thoroughly.
2. Pour in warm water and a couple of tablespoons of sugar. We continue to beat.
3. Next, add vegetable oil.
4. Add more sugar, leaving one spoon for the whites.
5. Add sifted flour with baking powder. Stir until smooth.
6. Add salt, a spoonful of sugar and citric acid to cold whites.
7. Beat until fluffy. Then we put the workpiece into the dough.
8. Gently stir and pour the dough into the multicooker bowl.
9.Cook in baking mode for 1 hour.
10. Let the finished biscuit cool and divide it into cake layers.
Chiffon sponge cake in boiling water at home
An easy way to make delicious chiffon sponge cake is with water. The product can then be used for homemade cakes and other delicacies. Delight your loved ones or guests with a bright dessert.
Cooking time: 1 hour 20 minutes
Cooking time: 40 minutes
Servings – 600 gr.
Ingredients:
- Flour – 180 gr.
- Sugar – 180 gr.
- Vanilla sugar – 15 gr.
- Baking powder – 1 tsp.
- Salt – 1/4 tsp.
- Egg – 6 pcs.
- Vegetable oil – 80 ml.
- Water – 120 ml.
Cooking process:
1. Let's prepare the necessary products. The whites can be immediately separated from the yolks.
2. Sift the flour and baking powder several times.
3. Beat cold whites with salt until stable peaks appear.
4. In a separate bowl, combine with two types of sugar.
5. Beat the mass until smooth.
6. Add water and vegetable oil here.
7. Gradually add flour.
8. Knead until the dough is homogeneous.
9. Place fluffy whites here. Gently stir with a spatula.
10. Pour into a baking dish and cook for 40 minutes at 180 degrees. You can cook it in a slow cooker, it will take 50 minutes.
11. Carefully turn the mold over and let the product cool.
12. Delicate chiffon sponge cake is ready!
Lush and airy chiffon sponge cake with cheese cream
Delicate and airy chiffon sponge cake will perfectly complement cream cheese. It can also be prepared at home. Take note of the simple step-by-step recipe and delight your loved ones with delicious desserts.
Cooking time: 3 hours
Cooking time: 1 hour
Servings – 1.7 kg.
Ingredients:
- Flour – 260 gr.
- Sugar – 200 gr.
- Vegetable oil – 120 gr.
- Egg yolk – 5 pcs.
- Egg white – 8 pcs.
- Baking powder – 3 tsp.
- Salt – 1 tsp.
- Water – 190 ml.
- Lemon juice – 5 ml.
- Lemon zest – 0.5 tsp.
- Vanilla extract – 2 tsp.
For cream cheese:
- Heavy cream – 500 ml.
- Mascarpone cheese – 250 gr.
- Powdered sugar – 80 gr.
- Vanilla extract – 1 tsp.
Cooking process:
1. Sift flour, sugar, baking powder and salt into a deep bowl.
2. Add vegetable oil, egg yolks, water, lemon zest, and vanilla extract to the dry mixture. Knead until a homogeneous dough is obtained.
3. Separately, beat the egg whites with lemon juice until stiff peaks form.
4. Carefully fold the dough into the whipped whites. Mix with a spatula from bottom to top.
5. Stir until smooth, and then pour into a baking dish.
6. Bake for 55 minutes at 160 degrees. Once ready, turn the dish with the biscuit over and place it on two pans. Let it cool completely.
7. Let's make the cream. To do this, cool the cream and then beat it together with Mascarpone, vanilla extract and powdered sugar. We work with the mixer until stable peaks form.
8. Divide the sponge cake into three equal layers. Cover them with cheese cream and stack them on top of each other. Coat the entire surface of the product. Place in the refrigerator for a few hours and you're done!
