Chocolate biscuit with vegetable oil. Chiffon biscuit - step by step recipe with photo

Airy, tender and fluffy biscuit is the key to a delicious cake. It is enough to add fruits, nuts or chocolate to it, add cream or your favorite cream - and it is ready to win the hearts of the most sophisticated gourmets. Making the right biscuit at home is easier than you might think. I will share all the intricacies of baking a quality custard biscuit without soda and baking powder. The enticing aroma of fresh pastries and a delicious cake will be a reward for your efforts. Just use my tried and tested recipe with step by step photos and tall vanilla biscuit in boiling water and vegetable oil, the so-called chiffon biscuit, will quickly appear in your kitchen. 🙂

Ingredients:

• chicken eggs - 4 pcs;
• sugar - 120g;
• flour - 120g;
• vanillin - 0.5 g;
• boiling water - 2 tablespoons;
• refined vegetable oil - 2 tbsp.

How to cook a biscuit in boiling water and vegetable oil

First of all, it is worth boiling the kettle and weighing all the bulk ingredients. Vanillin I take a quarter of a bag, and it is sold in bags of 2 grams.

The basis of a magnificent biscuit is properly beaten eggs. There is no need to rush and be lazy. It is the air bubbles that the eggs are saturated with during beating that act as a baking powder and make the biscuit “grow” in the oven.

We put the oven to warm up to 180 degrees. And we begin to beat the eggs with sugar and vanilla. I draw your attention to another plus of this recipe - we do not separate the yolks from the proteins. And it saves time and dishes.

The mass begins to thicken and brighten. Many novice cooks make a common mistake and assume that the eggs are already beaten, when they are not.

Now, without stopping beating, pour boiling water in a stream. The egg mass will immediately become more liquid, large bubbles will appear. Beat for a couple more minutes.

Continuing to beat, pour the vegetable oil in a thin stream directly onto the beaters. Now the egg mass begins to thicken. Beat for another three minutes. The difference in the initial and final state is obvious.

Now, carefully sift a third of the flour onto the beaten eggs. Mix only with a spatula, in extreme cases - with a spoon. If you want a luxurious tall biscuit - forget about the mixer at this stage forever!

We mix the flour with careful scooping movements from the bottom to the top, with a spatula we interfere from the edges to the center. No sudden circular movements.

In two more doses, we introduce all the flour into the dough. It turns out to be quite thick, flows down from the shoulder blade with a ribbon, as in the photo.

I do not grease the baking dish with anything, I line the bottom with parchment. For this amount of dough, a shape with a diameter of 22 cm is optimal. The finished biscuit can be cut into three thin cakes. I recommend using a springform pan as it is easier to remove the baked cake. And then, it is convenient to assemble multilayer ones in it.

We put the form with the dough in a hot oven and bake for 20-25 minutes. The exact time depends on each particular oven. Do not open it during baking so that the biscuit does not fall off.

The readiness of the cake can be checked with a toothpick. Another way is that when you press the middle, a properly baked biscuit slightly springy and returns to its original state. Turn it upside down and let it cool completely. So we play it safe so that it does not settle after baking. This step is optional, but if there is time, I do just that.

It's time to release our handsome man from the form. Carefully draw a knife along the sides and open the ring.

You can appreciate the structure of our custard biscuit. Even in the photo you can see that it turned out to be porous and airy.

As you can see, it’s not at all difficult to cook a beautiful and tall chiffon biscuit in boiling water and vegetable oil at home. Tasty ideas and their embodiments!

Chocolate chiffon biscuit is prepared as usual, only with the addition of vegetable oil and cocoa. Butter helps to obtain a light and soft structure; when cut, such pastries do not crumble. Cocoa gives a unique chocolate flavor. Cakes and pastries are made from such a biscuit or served as an independent dessert.

General principles for the preparation of chiffon biscuit

Traditional biscuit dough does not contain fat, but is made from flour, eggs and sugar. To make the chocolate chiffon biscuit airy, the egg white is whipped and introduced into the dough last.

Someone advises to use baking powder. But the lightness of the finished products is given by the air with which the proteins are saturated when whipping.

With a sufficient content of eggs and vegetable oil, the finished chiffon biscuit will be moist, tasty and without impregnation. Due to vegetable oil, it does not dry out and does not harden, unlike its "brothers" - the genoise biscuit with butter and the classic biscuit.

Due to these properties, such pastries are often used with chilled toppings - whipped cream or ice cream. Chocolate recipes very well show the structure of the biscuit.

When making the chiffon version, it is very important that there are more proteins than yolks. The latter are well whipped, refined vegetable oil and water are added to them. This mixture is then combined with sugar, flour, baking powder and flavorings such as lemon zest, vanilla or cocoa. Proteins are whipped with a small amount of sugar until stiff peaks form and are very carefully introduced into the dough.

If the whites are not whipped enough, then the chiffon biscuit will be dense and will not rise, adding very strong foam to the dough will lead to cracking of the crown during baking, and the cake will turn out to be large-pored.

The dough is laid out in a dry form and baked at moderately hot conditions. Cool upside down, excluding the subsidence of the product and the failure of the middle.

Traditional chiffon biscuit recipe

This dessert was invented in 1927 by baker Harry Baker. Having become involved in a criminal history and left without funds, he devoted himself to finding a recipe for a biscuit that would be lighter than usual. When this happened, the chef hid the composition of the dough for 20 years and only in 1947 sold it to General Mills. The corporation coined the spectacular term "chiffon" by analogy with chiffon fabric. Today, recipes for chocolate-chiffon light biscuits are used everywhere.

Products Used

The recipe for a chocolate chiffon biscuit cake can be made if you have:

• egg whites - 8 pcs.;
• yolks - 4 pcs.;
• sugar - 220 g;
• flour - 200 g;
• vegetable oil - 120 g;
• baking powder - 2 tsp;
• cocoa - 60 g;
• coffee - 2 dess. l.;
• hot water - 160 ml.

Cooking step by step

When all the products are prepared, you can start cooking:

1. First, you should separate the yolks and whites, leave the former warm, put the latter in the refrigerator, so that later you can make a lush foam out of them.
2. Pour instant coffee and cocoa into hot water, stir.
3. Grind the yolks with sugar (0.7 of the total), salt a little and pour in vegetable oil.
4. Then you need to combine the chocolate-coffee drink with the egg-butter mixture and flour.
5. Beat the cold proteins with the remaining sugar until a strong foam is obtained.
6. Now you should very carefully combine the two masses, shifting the protein foam into the dough (but not vice versa!) With a wooden spatula and mixing from the bottom up.

The prepared dough should be baked immediately in a hot oven (180 degrees) for 40 minutes, depending on the height of the mold. The main thing is not to open the oven for the first 20 minutes so that the chiffon biscuit does not fall off. Readiness is checked with a wooden stick. When the cake is ready, it is removed from the oven, and the form is turned upside down, which is removed after complete cooling.

Since the chiffon biscuit is a priori wet, it is not necessary to soak it, it is enough to prepare a dense cream. Protein, custard, butter, Charlotte cream, Cheese cream and whipped cream keep their shape well. But for a chocolate biscuit, chocolate cream made from dark chocolate (200 g), confectionery cream (120 ml) and powdered sugar (70 g) suggests itself. To obtain it, you need to heat, without bringing the cream with powder to a boil, dissolve the chocolate in them, stirring until a homogeneous mass is obtained. After cooling, the cream is ready for use.

As you know, the second name of chocolate is “hormone of happiness”, and there is never too much happiness. And a chocolate biscuit for a chiffon cake is a clear confirmation of this. The classic chiffon biscuit recipe can be varied with various additives, for example, using coffee.

Required Ingredients

For the biscuit you need to prepare:

• flour - 200 g;
• baking powder - 1 dess. l.;
• soda - a pinch;
• sugar - 220 g;
• yolks - 4 pcs.;
• squirrels - 8 pcs.;
• deodorized vegetable oil - 120 ml;
• cocoa - 50 g;
• coffee - 2 dess. l.;
• hot water - 170 ml.

For the Bounty Nut Cream you will need:

Bounty Nut Cream Ingredients

• butter - 100 g;
• fat cream - 250 ml;
• coconut flakes - 100 g;
• chopped hazelnuts - 150 g;
• yolks - 4 pcs.;
• sugar - 150 g;

Butter cream is prepared respectively from heavy cream (200 g) and powder (3 des. L.), and the icing is made from heavy cream (80 ml) and chocolate (120 g).

During the cooking process, it is convenient when everything you need is “at hand”, so it is better to put all the ingredients on the table. For the same purpose, you can immediately mix cocoa powder, instant coffee and water.

Cooking process

For this cake, all the ingredients should not be cold. So:

1. Sugar (180 g), salt, soda, baking powder are mixed with flour, which must be sifted.
2. Separately, lightly beat the yolks and combine with the cocoa-coffee mixture and vegetable oil.
3. Both masses are mixed.
4. Whisk the whites with sugar (40 g) until a stable foam.
5. A quarter of this foam is added to the dough and gently mixed, then the procedure is repeated with the rest of the proteins.
6. The liquid dough is poured into a dry biscuit form with a diameter of 26 cm and baked at a temperature of 160 degrees for about an hour.

When the chiffon biscuit is ready, it is cooled, the form is removed and left for 12 hours to mature. Then they are cut into three cakes, having previously removed the upper thin layer for sprinkling the sides.

While the chiffon biscuit "comes to life" after baking, prepare the cream. To do this, grind the yolks with sugar, add cream, butter and cook until thickened, stirring constantly over low heat. Then add the remaining ingredients intended for the Bounty cream.

After cooling, you can start assembling the cake. First, on the cakes, except for the top one, they put a nut cream, and on top - creamy (whipped cream with powder). The side surface is covered with cream and sprinkled with biscuit crumbs and grated chocolate.

Now it's the turn of the icing: the cream and pieces of chocolate are heated in the microwave or in a water bath, stirred until smooth, cooled and generously cover the top area. The finished cake is sent to the refrigerator for 1-2 hours, and better - for 3-4. You can decorate the chocolate surface as you like: the remnants of whipped cream, berries, jelly candies, chocolate figurines.

Video of making chocolate chiffon biscuit

https://youtu.be/P4Pzscf7orA

Chiffon sponge cake with orange zest and icing

If you want a delicious cake with exquisite sourness, then you can make it with orange or lemon cream.

Preparation of ingredients

For chocolate biscuit with vegetable oil prepare:

• flour - 220 g;
• citric acid - 5 g;
• baking powder or baking powder - 2 dess. l.;
• oranges - 2 pcs.;
• vegetable oil - 140 ml;
• salt - a pinch;
• sugar - 220 g;
• egg - 6 pcs.

For the cream you will need:

• egg - 4 pcs.;
• orange - 1 pc.;
• lemon - 1 pc.;
• butter - 100 g;
• sugar - 100 g.

For glaze:

• butter - 40 g;
• dark chocolate - 100 g.

Cooking

To prepare a chocolate chiffon biscuit according to this recipe, you must first separate the yolks and whites from each other. The yolks are beaten with a fork with sugar, zest and orange juice. Then all the bulk ingredients are mixed, except for citric acid, and combined with the oil mixture. The remaining proteins are added, whipped with citric acid into the foam and gently mixed. A chiffon biscuit is baked at a temperature of 160 degrees.

The cream is prepared as follows: lemon and orange are freed from zest, seeds, white veins and juice is squeezed out. Then whipped with sugar, zest, eggs. Oil is added and boiled in a water bath until thick.

When the cream has cooled down, they are smeared with a biscuit cut into cakes. And on top they are poured with glaze made from chocolate melted with butter.

Easy and delicious cocoa recipe

This simplified chocolate chiffon sponge cake recipe does not require chocolate or coffee. Cocoa (30 g) is combined with soda (1 tsp) and hot water to dissolve them. Yolks (3 pcs.) are ground with sugar (220 g) and dissolved cocoa is added.

Then vegetable oil (120 g) is added to the sugar with egg yolks and cocoa and flour (180 g) is added, kneaded until smooth. Proteins (5 pcs.) Whip separately and gradually combine with the dough. Baked in a biscuit mold.

Biscuit in a slow cooker with chocolate

Biscuit dough can be kneaded according to any of the above recipes. The prepared mass should be put in a dry multicooker bowl and turn on the timer for 80 minutes in the “Baking” mode. After the specified time has passed, the bowl must be turned upside down and left to cool.

In a slow cooker, the biscuit is much higher than in the oven, so you need to cut it into 4-5 cakes, and not 3, as usual.

You can also pick up any cream, and it is better to make decorations from chocolate.

Biscuit recipe with nuts

In this case, any nuts are taken, but it is preferable - walnuts and hazelnuts, 70 g each. In addition to them, the ingredients are required:

• wheat flour and baking powder - 190 g;
• vegetable oil - 120 g;
• squirrels - 8 pcs.;
• yolks - 5 pcs.;
• milk - 170 g;
• sugar - 190 g.

Nuts are ground into crumbs and dried. Mix them with flour and baking powder, you can add vanillin. The yolks are ground with 150 g of sugar, milk and vegetable oil are added, a little salt is added and mixed with nuts. Proteins are whipped with the rest of the sugar and combined with the dough. Bake in the oven or slow cooker, as described above.

Chiffon biscuit with poppy seeds

It is important here not to save on poppy and not to reduce its quantity, otherwise the taste will not be the same. The preparation is the same as in the previous recipe, but instead of nuts, 130 g of steamed poppy seeds are added to the dough, and the baking powder, soda and salt are sifted together with flour so that the dough is not heavy due to poppy seeds.

Poppy, before introducing into the dough, it is better to steam it with boiling water for half an hour and, throwing it on a sieve, dry it. Then mix it with bulk ingredients so that it is evenly distributed in the dough and does not sink to the bottom.

Biscuit recipe with cherries and cognac

The chiffon biscuit should be baked according to the traditional recipe presented above, not forgetting that the proteins with sugar should be whipped into a steep foam. In addition, you will need:

• cherry - 600 g;
• condensed milk - 350 g;
• fat sour cream - 300 g;
• butter - 300 g;
• cognac - 120 ml.

Cherries are pitted, cognac is poured in and stirred occasionally while the cream is being prepared. Butter is whipped with condensed milk and sour cream. Then the biscuit is cut into 3 cakes and sprinkled with cognac and cherry juice, smeared with cream, then the berries are laid out. Collect the cake, put the rest of the cream and fresh cherries on top.

To make pastries of good quality: porous, high and light, there are certain rules:

1. In order for the biscuit to rise well when baking, the proteins must be chilled.
2. For better whipping, you can add a little citric acid or a pinch of salt to them.
3. The dough should be laid out in a completely dry, ungreased or sprinkled form so that it clings to the sides and does not fall off during baking.
4. The biscuit is cooled in an inverted position, without taking it out of the mold, then it always turns out to be high.
5. To make it as “chiffon” as possible, 12 hours are allotted for “ripening”.
6. A ready-made ripened biscuit in cling film can be stored frozen for a long time without losing its taste.
7. You can cut the finished pastry with dental floss, after sticking toothpicks around the circumference at the same height.

Now, having learned all the tricks and secrets, any housewife will be able to surprise her family and guests with a delicious dessert.

This is the most delicious and most tender of all existing biscuits. It is loose, melting, its name speaks for itself, a real chiffon... Treat your loved ones on a holiday and they will be grateful to you.

Ingredients:

Separate the yolks from the whites. Beat the yolks with a portion of the sugar until fluffy and increase in volume by 3 times. Whisking constantly, add vegetable oil and beat well again.

Dissolve coffee and cocoa in warm boiled water, stir well. Get a thick chocolate mass.

Combine beaten egg yolks and cocoa-coffee mixture.

Mix flour with baking powder and vanilla. Gently fold it into the chocolate-yolk mixture.

Capacity for this is better to take more.

In a separate bowl, beat egg whites with a pinch of salt. When the whites are well whipped, add the remaining sugar and beat again until strong peaks. If the whites do not fall out of the container when turning the dishes, then they are beaten correctly.

Combine the whites with the dough in two steps, gently mixing into the dough from the bottom up. The mass is airy.

Pour it into an ungreased form, but lined with baking paper. Put to bake at a temperature of 170 degrees, for about 45 minutes.

Cool the finished biscuit in the form, then cut it out, helping yourself with a knife. Let the biscuit ripen, for this it is better to leave it overnight.

Prepare cream. Pour the cream over a bar of chocolate and heat over a fire until the chocolate dissolves, do not boil. I had dark chocolate, so I added sugar to the cream to taste. Cool and chill the mixture in the refrigerator. This is important, otherwise the cream will not whip.

Beat the chilled chocolate-cream mixture until fluffy. The cream will noticeably brighten and become lush, like mousse.

Biscuit cut into 3 cakes. Soak them in coffee with liqueur and smear with cream.

Spread the cream over the entire surface of the cake and decorate as you wish. I decorated the sides with chocolate chips and the top with chocolate chips and whipped cream.

Happy tea!

Step 1: prepare the yolks.

Let's start with the yolks. Pour them into a deep dish and add there 180 grams Sahara. Beat everything with a mixer until a homogeneous mass is formed. It is very important that all the sugar dissolves, otherwise it will squeak unpleasantly on the teeth. When the yolks are brought to the desired consistency, pour vegetable oil into them. This should be done in small portions, each time carefully stirring the mass back to splendor with a mixer.

Step 2: prepare proteins.

Pour the whites into a clean and fat-free plate. Make sure that not a drop of yolks or fat gets into them, including the cleanliness of the beaters. Add salt and beat with a mixer, starting at the lowest speed and increasing it as the volume of whipped mass increases. As soon as the proteins turn into a fairly thick foam, add sugar to them and continue to work with the mixer. It is necessary to beat the mass until hard peaks are obtained, and all the sugar must be dissolved.

Step 3: prepare the dough.

Heat the indicated amount of water in a saucepan. In a clean bowl, stir together cocoa powder and instant coffee. Pour in the same warm water and stir until the dry ingredients are completely dissolved.
In another bowl, mix the remaining bulk ingredients, that is, wheat flour, soda and baking powder for the dough. First, all these components must be sifted through a fine sieve.
Mix the dissolved cocoa and coffee with beaten egg yolks and pour a mixture of flour and other dry ingredients into them. Do everything gradually, carefully and gently stirring. Enter the protein foam into the resulting homogeneous dough, mixing it with a tablespoon in the direction from top to bottom and from the edge to the center. Important: before adding the proteins, make sure that the dough is really homogeneous and there are no flour lumps in it.

Step 4: Bake the chiffon biscuit.

Preheat oven to 160 degrees Celsius. Pour the finished dough into a mold and place in an already preheated oven to bake on 50 minutes. Important: in no case do not open the door, especially in the first half hour of cooking, because the chiffon biscuit can simply fall off.
Check the readiness of the biscuit cake with a toothpick or wooden skewer. Just make a small puncture with it, if the device comes out dry and without pieces of dough, then everything is ready, you can get the mold out of the oven.


Cool the chiffon biscuit upside down. To do this, turn the form over and set it on weight, supporting it with cups or glasses of the same height.


Gently pry the cooled biscuit around the edges with a spatula and, carefully turning the form over, shake it out onto a flat dish.

Step 5: Serve the chocolate chiffon biscuit.

Chocolate chiffon sponge cake can be served directly, cut into portions and decorated with whipped cream, caramel syrup or powdered sugar. And you can form a cake out of it by cutting the whole cake into several thinner parts. Here everything is in your imagination and desire.
Bon appetit!

If you are going to form a cake from a chiffon biscuit, then it is better to do this no more than a couple of hours before it is served, since these cakes do not tolerate heaviness and simply settle, losing their splendor.

If you are impatient, then it is better to grind the granulated sugar into powder, then it will dissolve faster.

Choose only high-quality, proven products for cooking, especially in this case, this applies to cocoa powder and coffee.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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

Chiffon biscuit - what is it

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

Due to the impossibility of whipping a large amount of air into vegetable oil, a double mass of protein is placed in the cakes compared to the yolks. Manufacturing technology involves enhanced whipping in the most thorough and careful way, which saturates them with air. Together with the 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 choice of products. For a biscuit, you need to take flour, vegetable oil, baking powder or slaked soda, eggs and sugar. Due to the increased volume of butter 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 following some tricks to make cooking easier:

• the bottom of the baking dish must be covered with paper, the form is not lubricated with oil, otherwise the biscuit will not rise up;
• an added tablespoon of high quality starch will help prevent the delicious cake from settling;
• the dough is kneaded 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 placed in the dough, then the amount of flour introduced 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 the cream for chiffon biscuit, but some cooks neglect it, because the dough turns out to be oily and can be consumed without impregnation. A traditional biscuit with butter can only be lightly seasoned with chocolate icing or powdered sugar, sprinkled with nuts. It is better to choose neat light mousses, whipped cream, but not butter cream, which will only make the finished biscuit heavier. For festive options, it is good to make a gelatin-based soufflé and alternate layers with cake layers.

Chiffon biscuit recipe with photo step by step

It is very difficult to choose only one recipe for chiffon biscuit from the many presented, but you can make them all, starting with simple ones and gradually complicating them. The classic chiffon pastry butter cake will appeal to all family members, it is good to improve it with the addition of cherries, orange juice or chocolate. A fragrant delicacy looks great at a festive feast.

butter biscuit

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 313 kcal.
• Purpose: for dessert.
• Cuisine: American.

A traditional butter biscuit should come out with an attractive tenderness and an appetizing smell. It has a thin elastic texture, cuts well and can be stuffed with different creams. The following recipe suggests that chiffon biscuit 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;
• powdered sugar - 200 g;
• vanillin - 10 g.

Cooking method:

1. Separate egg whites and yolks, refrigerate.
2. Grind the yolks with sugar, beat with a mixer until white. Sift flour into a mass, salt.
3. Pour in water and vegetable oil, knead the mass. Preheat oven to 170 degrees.
4. Beat the whites with a mixer for 10 minutes in a dry, clean container, add to the dough.
5. Pour the dough into the mold, send to bake for 45 minutes.
6. Leave for 15 minutes after baking to cool inside the oven, invert onto a wire rack, cool.
7. Cut into cakes, layer with mother-of-pearl cream from whipped soft butter, boiled chilled milk and powdered sugar with vanilla.

Chocolate Chiffon Biscuit

• Number of servings: 8 persons.
• Calorie content of the dish: 315 kcal.
• Purpose: for dessert.
• Cuisine: American.
• Difficulty of preparation: difficult.

The chocolate chiffon sponge cake is rich in chocolate in such a way that it makes you want to eat at first sight. It includes, in addition to the usual cocoa powder, a little coffee, which gives the pastries an exquisite taste. It is better to use walnut cream for the filling, and chocolate ganache for the glaze. A festive tall cake is sure to please all guests, 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;
• squirrels - 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.;
• powdered sugar - 150 g + 40 g for glaze;
• eggs - 3 pcs.;
• dark chocolate - 120 g.

Cooking method:

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

Vanilla chiffon sponge cake

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 311 kcal.
• Purpose: for dessert.
• Cuisine: American.
• Difficulty of preparation: difficult.

Vanilla chiffon biscuit 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 home for a festive event or just to pamper relatives for tea. Everyone will like the 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. Whisk egg 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 the sugar.
3. Connect the masses, pour into the form.
4. Bake for half an hour at 180 degrees. Reduce the temperature to 170 degrees and bake for 15 minutes.

Chiffon biscuit in a slow cooker

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 310 kcal.
• Purpose: for dessert.
• Cuisine: American.
• Difficulty of preparation: difficult.

Chiffon sponge cake in a slow cooker takes longer to cook than in the oven, but it turns out no worse. It is distinguished by a more airy mass with a delicious aroma and an oily consistency. You can even not layer the cupcake with any cream, but sprinkle with powdered sugar and pour 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 the mixture of coffee and cocoa, cool.
2. Beat five yolks with part of the sugar until fluffy foam for four minutes. Combine with coffee mixture and oil.
3. Enter flour, salt, soda, baking powder, mix with a spatula.
4. Beat the rest of the sugar with the proteins until peaks, pour in the lemon juice, add to the first mass.
5. Pour into the bowl of the multicooker, bake with the "Multipovar" function, setting 150 degrees and 80 minutes.

Biscuit with vegetable oil

• Cooking time: 1.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 314 kcal.
• Purpose: for dessert.
• Cuisine: American.
• Difficulty of preparation: difficult.

A vegetable oil biscuit is a complex dish, but detailed instructions will help make it easier to cook. 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 texture.

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 some sugar and baking powder. Make a hole in the middle, enter the yolks, water, oil.
2. Beat with a whisk or mixer until smooth.
3. Separately, beat all the proteins until foam, add citric acid, continue to beat until soft foam. Combine with the rest of the sugar, add to the flour in three doses.
4. Pour the dough into the mold, bake at 170 degrees for 50 minutes.

Cherry Chiffon Cake

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 313 kcal.
• Purpose: for dessert.
• Cuisine: American.
• Difficulty of preparation: difficult.

Chiffon biscuit with cherries has a sour-sweet taste of berries, has an appetizing look and structure, literally oozes with syrup. Butter cream adds sophistication to the dish, and chocolate ganache gives a beautiful appearance. Making treats does not take much time, but it will require 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.;
• squirrels - 8 pcs.;
• cream - 400 ml + 100 ml for ganache;
• powdered sugar - ¾ cup;
• cherry - half a kilo;
• bitter chocolate - 100 g;
• cane sugar - 40 g;
• butter - 50 g.

Cooking method:

1. Boil cocoa, cool. Beat the yolks until white with part of the sugar, pour in the butter, combine with cocoa.
2. Add flour, salt, soda, baking powder. Beat the cooled proteins with part of the sugar until peaks, combine with the dough.
3. Pour into a dry multicooker bowl, 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 with powder, sprinkle with crumbs from the pulp.
6. Drizzle with boiled cream ganache with cane sugar, chocolate and softened butter.

Chiffon Biscuit by Andy Chef

• Cooking time: 1.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 317 kcal.
• Purpose: for dessert.
• Cuisine: American.
• Difficulty of preparation: difficult.

Chiffon biscuit from Andy Chef is famous for its refined refined taste, attractive aroma and a special secret of combining liquid vegetable and hard butter in equal proportions. A little sharpness and sourness is given to it by wine vinegar in the composition, which can be taken apple or pear up to 6% concentration, but not balsamic.

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 the flour, mix with a whisk.
2. Add eggs, melted butter, olive oil, vanilla extract. Pour milk and vinegar, stir. Knead with a mixer.
3. Pour into a mold, bake for 55 minutes at 175 degrees.

Orange Chiffon Biscuit

• Cooking time: 1.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 310 kcal.
• Purpose: for dessert.
• Cuisine: American.
• Difficulty of preparation: difficult.

Orange chiffon biscuit will appeal to all citrus lovers, because its bright taste will instantly cheer you up. A double whammy of vitamins brings the addition of zest and orange juice to the dough. It will be good to decorate the resulting cake with pieces of orange pulp, you can pour over with sour cream sauce and sprinkle with powder. Biscuits are best served chilled.

Ingredients:

• eggs - 6 pcs.;
• squirrels - 1 pc.;
• flour - 0.225 kg;
• powdered 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 well, pour in the yolks, juice, extract, beat for a minute.
2. Separately, beat the whites, add the rest of the powdered sugar, combine with the dough.
3. Pour into a mold, bake for an hour at 170 degrees.

Video: Chiffon Chocolate Biscuit

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Chiffon biscuit - step by step recipe with photo. How to make chocolate or vanilla chiffon sponge cake