Chocolate chiffon biscuit recipe. Vanilla biscuit with boiling water and vegetable oil - a basic white biscuit recipe

Not many housewives know what a chiffon biscuit is, but this delicacy is not only very tasty, but also very easy to prepare. To get a beautiful and juicy cake, you must correctly follow all the steps in preparing the dessert. Then the finished cake can be served at the table, even for a big family holiday. In this article, we will tell you all the nuances of making a chiffon biscuit, we will provide recipes with photos step by step, according to which the hostess can cook this dessert herself.

Chiffon biscuit - what kind of dessert?

The recipe for this delicacy was invented about 90 years ago, it happened in America, and after the dessert was tried by confectioners, it often appeared on sale. Initially, the creator of the recipe did not open it to anyone, but twenty years later the man sold the biscuit recipe. Thanks to this, today we can try this dessert at home, making it with our own hands. The biscuit itself has a fairly light texture, but at the same time the dessert is very tender and moist. Such a dessert absolutely does not need additional impregnation with syrups or a large amount of cream.

Traditional chiffon biscuit

Ingredients:

• egg whites - 4 pieces;
• cow's milk - 85 ml;
• egg yolks - 2 pieces;
• granulated sugar - 115 grams;
• white baking flour - 165 grams;
• baking powder for dough - about 1.5 tablespoons;
• vegetable oil - 75 ml;
• vanillin - one pack;
• fresh lemon zest - to taste.

Cooking:

To make such a chiffon biscuit, you can use the recipe with a photo step by step for 7 eggs, then the number of ingredients is doubled. In our case, only four proteins and two yolks are used, this will be enough to get a beautiful and fairly high biscuit cake.

To prepare the dough, it is worth preparing chicken eggs in advance, they are left at room temperature for a couple of hours. The whites are separated from the yolks and put into the refrigerator, since the whites are better whipped when cold, and the yolks, on the contrary, should be whipped warm.

Combination of ingredients:

In the bowl where the yolks lie, add the required amount of granulated sugar. Also, 85 milliliters of cow's milk and 75 milliliters of vegetable oil are poured there. The resulting mass is thoroughly mixed and flour is added to it, which was previously mixed with baking powder. In this part of the dough, immediately put the grated zest of fresh lemon, as well as a little vanilla powder.

Beating egg whites:

Next, you can deal with proteins that have cooled sufficiently in the refrigerator. A pinch of salt is added to them and the whites are beaten with a mixer until a thick foam is obtained. Once the product is well whipped, you can add the remaining half of the granulated sugar and beat again until the sugar crystals dissolve.

The last step in preparing the dough is to add whipped proteins to the bulk of the dough. It is important to do this with careful movements so that the fluffy proteins do not settle, otherwise the dough will not be oxygenated enough.

Baking a biscuit in the oven:

Next, we proceed to the baking process, you can bake a chiffon biscuit according to the recipe with a photo step by step in a slow cooker. In general, it is better to use a special baking dish, which is greased with vegetable oil.

The dough is poured into an already prepared form, then with the help of a spatula the upper part of the future cake is leveled and sent to the oven.

After 35-45 minutes, we will get a very tender and tasty dessert, which can be lightly smeared with cream and enjoy its taste.

Chiffon sponge cake - with chocolate and coffee

Ingredients:

• granulated sugar - 225 grams;
• egg whites - 5-8 pieces (depending on size);
• wheat flour - 215 grams;
• table soda - 1/4 spoon;
• egg yolks - 5 pieces;
• baking powder for baking - 2 tablespoons;
• cocoa powder - 65 grams;
• lean vegetable oil - 115 ml;
• instant bitter coffee - 1 large spoon;
• drinking water - 165 ml.

Cooking:

To prepare a chiffon biscuit according to the recipe with a photo step by step for 5 eggs, you need to start preparing the dough. To do this, as usual, they begin with the preparation of egg whites and yolks. Proteins must be separated and put into the refrigerator, and the yolks left warm for twenty minutes.

Preparing ingredients for the dough:

Next, the hostess must take the required amount of clean water, heat the liquid, and then pour cocoa powder and instant coffee into it. The mass is stirred until it becomes as homogeneous as possible, after which the solution is given time to cool.

Take warm proteins, half of granulated sugar is added to them, from the mass indicated in the recipe. The mixture is thoroughly pounded with a fork, but not whipped. A little salt is added to the yolks, vegetable oil is poured into the same place, and the resulting composition is added to the chocolate and coffee drink.

Combination of ingredients:

When the mass of the yolks is combined with coffee, you can start preparing the proteins. To do this, they are removed from the refrigerator, and then granulated sugar is added to the proteins. The resulting mass is whipped until the grains of sugar are completely dissolved.

The last step is to carefully stir the flour into the chocolate and coffee mass. As soon as the dough becomes smooth and uniform, you can add proteins to them. At the same time, the protein fluffy mass is introduced only with the help of a wooden spatula, mixing the dough from the bottom up.

Biscuit baking process:

When the chocolate chiffon biscuit according to the indicated recipe with the photo is prepared step by step for baking, you can put the mold in the oven and leave it there for forty minutes. The finished delicacy is cut into small pieces, and then served with tea. If desired, such a cake can be used for making cakes and pastries with cream and impregnation.

Chiffon sponge cake - with orange zest and icing

Biscuit Ingredients:

• white flour - 230 grams;
• ripe orange - 3 pieces;
• citric acid - 6 grams;
• baking powder - pack;
• vegetable oil - 155 ml;
• coarse salt - a pinch;
• granulated sugar - 235 grams;
• chicken eggs - 6 pieces.

Glaze:

• dark chocolate without additives - 95 grams;
• butter - 35 grams.

Cooking:

You can make an orange chiffon biscuit according to this recipe with a photo step by step at home. To do this, it is enough to properly prepare the dough. First of all, chicken eggs are prepared, the proteins are separated from the yolks, while the proteins are removed immediately in the refrigerator for 35 minutes to cool them. In the meantime, the whites are cooling, you can start preparing the yolks, for this all the sugar is poured into them and everything is thoroughly beaten, but not until foam is obtained, it is better to do this not with a mixer, but with a fork.

Preparation of ingredients:

As soon as the yolks are ready, first the zest from the oranges is added to them, and then the orange itself, but from the citrus we only need the pulp, processed into a puree through a blender. As experienced confectioners say, it’s better not to use the pulp at all, but just squeeze the juice from the citrus and add it to the dough, it will also turn out delicious.

Whipping egg whites and yolks:

Now you can take a separate dish, bake white flour is placed in it, granulated sugar and baking powder are poured there. It is worth adding to the flour also the required amount of vanilla powder. As soon as both parts of the dough are prepared, they are mixed together until a homogeneous mass is obtained. In a separate bowl, egg whites are beaten, citric acid is first added to them. Thus, the product will beat faster and better. Now the proteins are added to the prepared dough with orange juice, while the mass is mixed gently with a spatula. If you mix the composition with a spoon, then the dough will not be so airy and tender.

The process of baking a biscuit in the oven:

The finished dough is transferred to a special baking dish, and then put into a heated oven. The baking process lasts about half an hour at a temperature of 170 degrees. As soon as the biscuit is ready, it is removed from the oven and allowed to cool slightly. After cooling, the chiffon biscuit according to this recipe with a step-by-step photo and video can be cut into two equal parts, and then fluff it with boiled condensed milk or decorate with whipped cream.

Such a cake makes excellent cakes and pastries, it does not need to be soaked in syrups, so working with a chiffon biscuit is much easier than with a regular one, although it may take a little more time and products to cook. As a decoration, you can make icing, for this chocolate is melted with butter and the dessert is poured over the top.

First of all, sift the flour through a sieve to fill it with oxygen. After that, measure the required amount of flour, mix it with a pinch of salt and two teaspoons of baking powder. Add 150 g of sugar.

Take cocoa powder and combine it with flour and sugar. Mix the ingredients thoroughly.

Shake the yolks in a separate container, add cold water and vegetable oil. Use an unscented oil to make the biscuit.

Gradually, in small portions, add the liquid ingredients to the dry chocolate mixture. Thoroughly beat the mass until smooth.

Beat the whites with a mixer first until light bubbles. And then, adding the remaining sugar, into a strong, stable foam, place the protein mass in the dough and mix with a wooden spoon with gentle "imposing" movements.

There is no need to grease the chiffon biscuit baking dish with oil. It is enough to line its bottom with parchment paper, pour out the dough and place in an oven preheated to 180 degrees. Bake the biscuit for 35-40 minutes. Check readiness with a wooden skewer or toothpick. It is very important not to overexpose the cake in the oven, otherwise it will settle.

The chiffon biscuit itself is moist and melts in your mouth, so it is not necessary to smear it with cream. You can simply pour chocolate icing and decorate with nuts. Thanks to the special method of preparation and the products that make up the chocolate chiffon biscuit, it can be stored for a long time without becoming stale.

To start, send cocoa powder and vegetable oil to a saucepan, add water and 100 g of sugar. We take only refined, odorless oil, otherwise our pastries will be bitter and smell like halva at best.

Stir thoroughly with a whisk over low heat. After the chocolate mass has boiled, immediately remove the saucepan from the stove.


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


Whisk the eggs with the remaining sugar and vanilla sugar. The result is an airy egg foam. You don’t need to reach stable peaks - this is not a classic biscuit dough, but chiffon on a baking powder.


Sift wheat flour, soda, baking powder and a pinch of salt into a deep bowl.


Gently add the chocolate mass to the egg and with a spatula (whisk) knead until smooth. Only not vigorously, but slowly, from the bottom up.


Now quickly pour the liquid part into the bowl with the flour mixture, and mix with a spatula. Do not stretch this process, otherwise the baking soda and baking powder will begin to act, and this is necessary for this baking, not kneading.


It turned out a thin dough, as in the photo, which is now poured into a detachable form. First, line the bottom of the mold with parchment, do not lubricate the walls with anything.


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

To make sure that the cake is well baked, it is enough to pierce it with a wooden skewer. The baked stick should come out clean and without dough. Leave the finished product directly in the form on the wire rack to cool.


Cooled down, it is easily removed.


I recommend cutting it no earlier than 3 hours later.


This cake recipe can be taken as a basis for even the most complex flavor combinations and confectionery.

Moist chocolate biscuit - delicious to obscene. Cakes of a confectionery product do not need additional impregnation. Syrup impregnation is needed only if the culinary author himself wishes it. What is required for baking, and what nuances should be remembered?

Classic chocolate biscuit

The classic chocolate biscuit has a delicate, moist and not at all greasy texture. Cakes can be smeared with chocolate cream, covered with icing, and then a “full-fledged” and incredibly tasty cake will come out of this baking.

For baking, prepare the following ingredients:

• 150 gr. wheat flour;
• a glass of sugar;
• vanilla and salt to taste;
• a teaspoon of baking powder;
• 3 tablespoons of cocoa;
• egg;
• 200 ml of milk;
• a couple of tablespoons of melted butter;
• dark chocolate bar;
• 150 ml of heavy cream;
• fruits and powdered sugar to taste.

The dough cooks very quickly. Before cooking, turn on the oven to warm it up. Sift flour and cocoa through a fine sieve. Mix the ingredients together, adding a teaspoon of baking powder, as well as salt and vanilla to taste. Add milk, butter, sugar and eggs to the dry ingredients. Blend well with a blender.

We grease the mold with butter, and pour the chocolate dough. Bake for 25 minutes at 180 degrees Celsius. While the cakes are being prepared, let's start cooking.

A bar of dark chocolate, break into small pieces and put in a water bath. When the chocolate melts and the mass becomes homogeneous, pour the cream.

Take the ganache off the fire. Take the cake out of the oven and let it cool down. We cover the cake with ganache, and decorate the biscuit with fresh fruit. We put the confectionery product in the refrigerator for a couple of hours, and then enjoy the exquisite taste. Bon appetit!

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Easy and delicious cocoa recipe

As a result of cooking, you will get a wet biscuit that will have a good height. Often, such biscuits are used to create a multi-layered cake. To prepare a wet biscuit, prepare the following ingredients:

• 50 gr. milk fat;
• 50 gr. fatty milk;
• 50 grams of cocoa;
• 3 pieces of chicken eggs;
• 100 gr. Sahara;
• 100 gr. flour;
• vanilla extract to taste.

Melt butterfat on. Beat eggs with sugar until a stable foam forms. We also introduce flour here, and continue to beat at high speed. In a white mass, we introduce cocoa powder and vanilla extract sifted through a sieve.

Remove the melted butter from the water bath. Pour the milk into a saucepan and bring to a boil. Hot milk, together with butter, is introduced into the chocolate dough. We mix. We bake a biscuit for 25 minutes at a temperature of 180 degrees Celsius.

Wet biscuit in a slow cooker with chocolate

Moist chocolate chip cookies are easy to make. And if a slow cooker comes to the aid of the hostess, then this action will turn into real magic. Baking in a slow cooker comes out incredibly lush and juicy. And for the preparation of a confectionery, you should prepare the following ingredients:

• 6 chicken eggs;
• a glass of sugar;
• a glass of flour;
• 40 grams of cocoa;
• 3 tablespoons of vegetable fat;
• vanilla to taste;
• chocolate chips - 100 grams.

Beat chicken eggs with sugar. Sift the dry ingredients through a fine sieve and add to the mixture. Beat with a mixer. Continuing to beat, we introduce vegetable fat and vanilla.

Turn off the mixer. We introduce chocolate chips. We mix the mass. We grease the multicooker form with vegetable oil, pour out the dough and bake in the “Baking” mode for about 1 hour.

Wet cake layers

Are you planning to make a cake? Then keep the perfect moist cake recipe. To prepare the confectionery, prepare the following ingredients:

• 350 grams of wheat flour;
• 4 tablespoons of cocoa;
• a tablespoon of lemon juice;
• a glass of sugar;
• a teaspoon of soda;
• 5 tablespoons of vegetable fat;
• 200 grams of water;
• salt and vanilla to taste;
• a teaspoon of instant coffee.

Flour, salt, baking soda, vanilla, cocoa powder - mix in a dry bowl. Pour vegetable fat with sugar into another bowl, add instant coffee, lemon juice and water. We beat the "wet" products with a mixer until a homogeneous consistency is formed.

Continuing to beat the mass, mix in the dry ingredients. Pour the resulting dough into a mold smeared with butter, put in the oven and bake at a temperature of 180 degrees for about 30 minutes. Bon appetit.

Wet biscuit on boiling water

Wet chocolate biscuit has a porous structure. However, this is not the main thing, its dignity. For baking, you will need the following ingredients:

• a couple of eggs;
• 2 cups of sugar;
• 2 cups of flour;
• 1 glass of milk;
• 120 grams of vegetable or butter;
• 6 tablespoons of cocoa;
• a glass of boiling water;
• 1.5 teaspoons of soda and the same amount of baking powder.

Mix flour, sugar, soda, baking powder and cocoa. Crack the eggs into a dry bowl and beat lightly with a whisk. We introduce milk and the required amount of vegetable oil. We turn on the mixer and begin to beat the mass, gradually introducing into it the dry ingredients prepared earlier. When the mass becomes homogeneous - we introduce a glass of boiling water. Pour the dough into a dry form, and set to bake at a temperature of 180 degrees Celsius for 40 minutes.

How to cook a wet biscuit on kefir

With the amount of ingredients suggested below, you will get 8 slices of the pie. To saturate the taste of the confectionery, you can cover with ganache (see recipe above).

Ingredients:

• a glass of kefir;
• 150 grams of flour;
• a teaspoon of baking powder;
• 50 grams of vegetable oil;
• 50 grams of cocoa;
• 150 grams of sugar;
• vanilla to taste.

Pour kefir, sugar and vegetable oil into a bowl. Whisk until the sugar is completely dissolved. Flour, baking powder and cocoa - pass through a sieve. We introduce into the kefir mass, beat with a mixer, and add the required amount of vanilla extract. Bake for 25 minutes at 180 degrees Celsius.

Secrets of making chiffon biscuit

Very delicate and very porous - this is how you can characterize a chiffon biscuit. To prepare a confectionery product, you should prepare:

• a glass of flour;
• a couple of teaspoons of baking powder;
• a teaspoon of soda;
• a glass of sugar;
• 60 grams of cocoa;
• 5 yolks;
• a teaspoon of coffee;
• 170 ml of water;
• 170 grams of vegetable oil;
• 8 proteins + 50 grams of sugar for whipping.

Pour coffee into a glass of water, and let the drink cool down. Mix dry ingredients in one bowl. With a mixer, beat the yolks, along with the butter and a mixture of cocoa and coffee. We beat the mass well. We also introduce the previously prepared mixture with dry ingredients. Beat with a mixer.

Whisk egg whites with sugar or icing sugar until stiff peaks form. We introduce the protein mass into the chocolate dough, gently stirring it with a spoon. Pour the biscuit mass into a mold, and bake at a temperature of 160 degrees Celsius for about 50 minutes.

Wet biscuit is quite easy to prepare. And in order not to overdry the cakes, we advise you to get acquainted with some recommendations from confectioners.

1. Add a teaspoon of cornstarch to the batter to prevent puffing after baking.
2. Cover the baking dish with foil. Thus, the necessary moisture in the cake will remain.
3. The readiness of the cake can be checked with a toothpick.
4. To easily remove the cake from the mold, place it on a damp towel.

Moist biscuit - ideal with hot chocolate, tea, coffee and soft drinks. This is the perfect treat for guests at home!

Many housewives believe that a biscuit is a capricious pastry, so they glance in his direction with caution. Meanwhile, a biscuit is a delicious independent dessert, as well as the basic basis for cakes and pastries. In this recipe, I will share with you the secrets on how to make a rich chiffon chocolate sponge cake. The biscuit according to this recipe has a delicate chiffon structure, it is lush and airy.

So, the recipe for chocolate chiffon biscuit:

• Wheat flour - 200 g.
• Vegetable oil (odorless sunflower or corn) - 125 ml.
• Sugar - 180 g (in yolks) + 50 g in proteins
• Good quality cocoa - 50 g.
• Water for brewing cocoa - 150 ml
• Baking powder -2 teaspoons
• Baking soda - 1/4 teaspoon
• Salt - 1/4 teaspoon
• Egg yolks - 5 pcs.
• Egg whites - 8 pcs.

How to cook:

Pour cocoa powder (50 g) with hot water (150 ml) and mix. In order for the biscuit to have a rich chocolate flavor, be sure to soak the cocoa in hot water and use cocoa powder with a high cocoa content. By the way, Nesquik baby drinks are not suitable for baking in the same way as for baby food.

We separate the egg yolks from the proteins very carefully so that not a drop of the yolk gets into the protein mass. The recipe for chocolate chiffon biscuit uses 5 yolks and 8 proteins. Unused yolks can be frozen by putting them in a bag and signing their number.

Beat the yolks with sugar (180 g) until white. The better the yolks are beaten into a fluffy mass, the fluffier the biscuit crumb will be. The principle of active air saturation of the dough is used in all biscuits, including

Pour in vegetable oil (125 ml.) Stir.

Pour the chocolate mixture of cocoa and hot water into the dough (by this time it should be at room temperature so that the yolks do not curl).

Beat the whites of 8 eggs at a powerful mixer speed into an elastic foam. Sugar (50 g) is added gradually when the foam has already formed (so that granulated sugar does not fall to the bottom of the bowl).

Mix all dry ingredients with a spatula so that the baking powder is well distributed in the flour. In the dry mix, we have flour (200 g) and baking powder (2 teaspoons). A great way to evenly mix in the baking powder is to additionally sift it with flour through a sieve.

Combine dry ingredients with liquid. Mix with a spatula or spoon until smooth.

So, we have liquid chocolate dough (look how beautiful it is, you just want to eat it right now, without waiting for baking). Whipped proteins must be added to the chocolate dough for the chiffon biscuit, this must be done as carefully as possible so that the air from the protein mass is not lost. All actions are exactly the same as in.

I do this: I mentally divide the protein mass into three parts and mix the proteins in three steps. I put some of the proteins - I stir, then I put the next portion again, etc. Stirring should be gentle movements from the bottom up, as if you are lifting the dough from the bottom up.

How to properly mix proteins into the dough, you can see in the following video:

Pour the dough into a specially prepared form (grease with a piece of butter and powder with flour). It should go down with a wide ribbon, it can be judged from it that the consistency is correct.


The oven must be preheated to 180 C. The biscuit is baked for 35-40 minutes until the toothpick is dry. The biscuit readiness test is carried out as follows: we lower a wooden stick (match, toothpick, torch) into the center of the biscuit and take it out. We look: if the stick is dry, there are no lumps of raw dough on it, then the biscuit is ready.

We take out the finished biscuit from the oven, cool in the mold for 20 minutes, then release it from the mold and leave it on the wire rack to cool completely. When the biscuit is on the wire rack, it is well ventilated, thus there is no soaking of the crumb.

To make the chocolate chiffon biscuit even tastier, you can wrap it in cling film and put it in the refrigerator for 8-10 hours. Chiffon biscuit will have an even richer taste and aroma of chocolate.

I baked a biscuit in a form with a diameter of 24 cm, the height of the cake turned out to be 5 cm. A biscuit of this height can be cut into three identical parts using a saw blade. I even got four.

Chocolate sponge cake will be a wonderful base for many cakes and pastries. Its gentle melting structure will not leave anyone indifferent!
In the photo collage, I collected cuts of cakes that were prepared on the basis of a chiffon chocolate biscuit.

I hope that this recipe will help you make friends with biscuit dough, because it opens up unlimited scope for creativity for every housewife! You can bake such a chocolate biscuit and make, for example, (a treat on a stick).

Bon appetit!

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