1. Main Page
  2. Cakes
  3. Chiffon cake

Chiffon Cake

A fragrant, tender cake with custard cream! This chiffon cake can turn any ordinary day into a celebration. The sponge is deeply aromatic and nicely moist, and the fruit preserves and custard round it out beautifully. Chill the custard well before assembling so it holds its shape and doesn't run. In place of the confiture you can use jam or a thick berry preserve — it'll be delicious either way.

LubavaAuthor avatar
Recipe author
Chiffon cake
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 6 g
Fats 29 % 15 g
Carbohydrates 59 % 30 g
266 kcal
GI: 7 / 0 / 93
    1. Pour the water into a saucepan, add the instant coffee, set it over the heat, and bring to a boil, stirring constantly. Remove from the heat and let cool.
    1. Separate the eggs into whites and yolks. Beat the yolks with half the sugar until pale, then sift in the cocoa powder, add the oil, and beat with a mixer.
    1. Sift the flour with the baking powder and a pinch of salt into the mixture and fold it in with a spatula.
    1. Whip the egg whites with the remaining sugar to stiff peaks, then fold them into the batter in batches, gently incorporating with a spatula each time.
    1. Transfer the batter to a baking pan and bake in an oven preheated to 350°F (180°C) for 45 minutes. (Timing may vary by oven; it's best to test for doneness with a wooden toothpick or skewer.)
    1. Don't unmold the cake right away — let it cool in the pan first.
    1. Crack the egg into a saucepan, add the sugar and flour, and rub until smooth. Pour in the milk and whisk together.
    1. Set the saucepan over medium heat and bring to a boil, stirring constantly, then remove from the heat.
    1. Add the softened butter to the custard and beat with a mixer until light and smooth.
    1. Cut the sponge into three layers. Spread raspberry confiture over the first layer, drizzle with the cooled custard, top with the second layer, spread with custard, and sprinkle with chocolate chips. Spread the remaining custard over the top layer and sprinkle with chocolate chips as well.
  • Let the cake soak in the refrigerator for 2 hours.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Baking powder - 79  kcal/100g
  • Chocolate 70 % - 539  kcal/100g
  • Dark chocolate - 539  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Instant coffee - 94  kcal/100g
  • Confiture - 295  kcal/100g

Similar recipes

Related and additional categories: