Chiffon Sponge Cake

Step-by-step cooking

1. Step 1:

   

   How to make a chiffon sponge cake? Measure out the necessary ingredients. All products must be at room temperature, so they need to be prepared in advance. Take the flour of the highest grade. Vegetable oil must be odorless. Milk is suitable for any fat content.

2. Step 2:

   

   Mix flour with baking powder, sift through a sieve into a wide container. Sifting saturates the flour with air bubbles, resulting in a lush and airy pastry.

3. Step 3:

   

   Take fresh eggs. If the eggs are small, then increase their number to 4. Wash the eggs, dry them. Divide the eggs into whites and yolks. Do this carefully so that not a drop of yolk gets into the whites. Otherwise, the squirrels will not climb to a strong foam.

4. Step 4:

   

   In a suitable sized bowl, whisk the yolks. Special pomp is not required here, it is enough for the yolks to combine into a homogeneous mass. Therefore, use a conventional hand whisk.

5. Step 5:

   

   Add 30 grams of sugar to the yolks, whisk again.

6. Step 6:

   

   Add milk and vegetable oil to the resulting mass, mix until smooth.

7. Step 7:

   

   Pour in the flour sifted with baking powder, mix thoroughly until the lumps disappear.

8. Step 8:

   

   You should get a thick, viscous, homogeneous dough.

10. Step 9:

    

    Whisk the whites. How to beat the whites into a strong foam? Dishes should be dry and fat-free. Choose a bowl with high sides, as when whipping the proteins will greatly increase in volume. Add salt to the proteins and beat at low speeds until soft peaks are obtained. Without stopping whipping, pour in the remaining (50 gr.) sugar and vanilla sugar in small portions. Gradually increasing the speed to maximum, whisk the whites to a dense, thick foam.

11. Step 10:

    

    Add about 1/3 of the whipped whites to the resulting dough. With a wooden or silicone spatula, gently stir the proteins into the dough from the bottom up. Carefully and carefully, so as not to disrupt their air structure, gradually introduce all the proteins into the dough.

12. Step 11:

    

    The dough turns out to be viscous, fluid, airy.

13. Step 12:

    

    Cover the bottom of the baking dish with parchment. The sides of the mold do not need to be lubricated with anything. Pour the dough into the mold.

14. Step 13:

    

    Bake the sponge cake in a preheated 160-170C oven for about 45 minutes. Do not open the oven for the first 30 minutes, so that the biscuit does not settle due to the temperature difference. Towards the end of baking, check the biscuit for readiness with a wooden skewer. If it is dry, then the biscuit is ready. Turn off the oven and leave the biscuit in it for another 5-7 minutes, then take it out. The baking time will depend on the features of your oven. Cool the finished biscuit on the grill.

15. Step 14:

    

    In the form of d = 20 cm, the biscuit turned out to be 5.5 cm high. Wrap the cooled biscuit in plastic wrap and leave it for 8-10 hours so that its structure is compacted.

16. Step 15:

    

    By cutting a biscuit into cakes and layering them with any filling or cream, you can make a delicious cake. Or you can serve a biscuit just like that, cut into portions. Bon appetit!