In the rich confectionery world, there are dozens of different biscuits. They are used to make cakes, rolls, pastries and a wide variety of desserts. But among many confectioners, vanilla biscuit is one of the favorites: light, airy, chiffon, almost weightless. Perhaps its main feature is that it is wet, therefore, does not require additional impregnation. Well, perhaps to give the cake some special taste. Our article presents a step-by-step recipe with a photo of vanilla biscuit. In practice, several methods of its preparation are used.
Vanilla Chiffon Sponge Cake: Ingredients
Wet, heavy, but unusually lush biscuit is obtained when cooking it according to the following recipe. It is inexpensive, completely uncomplicated, but surprisingly tasty. The biscuit smells pleasantly of vanilla, and with the help of impregnation it can be given a special taste.
The following ingredients are used in the vanilla chiffon biscuit recipe (pictured):
- flour - 130 g;
- sugar - 105 g;
- egg - 4 pcs.;
- vanilla sugar - 10 g;
- vegetable oil - 55 g;
- milk - 85 g;
- baking powder - 1.5 tsp;
- salt - 0.25 tsp
For cooking, a detachable metal mold with a diameter of 18 cm is ideal.
Making biscuit dough
You can cook a truly delicious biscuit only if you follow the following recipe exactly in steps:
- For vanilla biscuit, separate the whites from the yolks. It is important that the dishes are dry and clean, without a drop of water or fat. In total for a biscuit test you will need 4 egg whites and 2 yolks.
- Sift flour, baking powder, salt, vanilla sugar and 80 g of ordinary sugar into a separate bowl. Stir the dry mass with a whisk.
- In a bowl with yolks pour vegetable oil and warm milk. Shuffle all ingredients at low mixer speeds.
- Gradually introduce the dry mixture into the egg mass. Stir with a spatula until a homogeneous consistency is obtained.
- Beat the whites with a mixer according to the state of the foam. Add 25 g of sugar and continue to work at a high speed mixer until the protein mass is dense and lush. Once it is firmly held inside the dishes, the mixer can be turned off.
- In 4 doses, add whipped proteins to the main dough. Gently mix with a spatula. The dough should be homogeneous and moderately thick.
Baking biscuit
This cooking step consists of the following required steps:
- Preheat the oven to 160 ° C. Vanilla biscuit is baked at low temperature. Then it turns out beautiful and smooth, without cracks and slides in the middle.
- Cover the bottom of a detachable metal with baking paper. The sides are additionally not lubricated. So the dough will be better to climb the walls of the form.
- Pour the dough into the prepared form and, if possible, level it with a spatula.
- Bake a biscuit for at least 50 minutes. The time spent in the oven may vary depending on the model of technology and other characteristics.
- Cook the biscuit until a dry wooden stick stuck in the center of the magnificent cake. The bulb should come out dry, with no signs of dough.
How to cool a biscuit?
To make the cake not only tasty, but also beautiful, it is not enough just to bake a biscuit. It is also necessary to be able to cool it properly. Experienced confectioners recommend following these rules:
- Check the readiness of the biscuit with a wooden skewer. If it is dry, remove the form from the oven and leave it on the table for a couple of minutes. During this time, the cake will lag behind the walls and it will be easier to remove from the mold.
- According to the above recipe, the vanilla biscuit for the cake (pictured) is lush, tall, slightly convex in the center. But this slide is very easy to get rid of. To do this, turn the biscuit onto the wire rack upside down. Then you need to remove the detachable form and remove the parchment for baking.
- After 5 minutes, flip the biscuit to the other side again. Cool completely.
- Wrap the biscuit in cling film and send it in the refrigerator for at least 2 hours. During this time, moisture will be evenly distributed inside the cake, and it will become juicier. The biscuit, which lay overnight in the refrigerator, will be much tastier than the one that was immediately used to decorate the cake.
- The biscuit cake wrapped in cling film can be frozen. As such, it is stored in the freezer for up to 1 month.
Features of preparation and recommendations
For experienced confectioners, any sponge cake is perfect. But it is quite possible to bake it at home, if you follow the following recommendations in the cooking process:
- When preparing the baking dish, its bottom is covered with parchment paper. The walls can not be covered or lubricated, since the fat in this case will counteract the dough to rise. Only here not from each form the biscuit is easily taken. That is why professional pastry chefs use the “French shirt" method to prepare their uniforms. Its essence is to grease the sides on the inside with cold butter, and then dust it with flour on top. Shake off excess. As a result, a thin, barely noticeable layer of flour is formed on the walls of the mold, and the finished cake after baking easily jumps out of the mold.
- All products must be weighed or carefully measured. This approach saves time and effort. If you need to bake several cakes from one serving of dough, then by weighing they will turn out to be the same thickness.
- Never put the dough in a cold oven.
- If the biscuit starts to burn, and the skewer stuck in the center still remains wet, you need to close the cake with foil with the mirror side on top. It will reflect heat, protecting the biscuit from burning.
Vanilla Starch Sponge Cake
The most delicate texture, pleasant taste and divine aroma of vanilla - this is how dessert will turn out if you make cakes for it according to the following recipe.
It is recommended to cook vanilla biscuit for a cake in the following sequence:
- Remove all food in advance from the refrigerator so that it warms up to room temperature.
- Selected eggs (4 pcs.) Of the highest category are divided into proteins and yolks.
- Melt butter (30 g) and cool to room temperature.
- Beat the yolks with sugar (55 g) and vanilla (5 g) until the mass turns white. Add flour (110 g) sifted with corn starch (25 g). Enter 45 g of milk and melted butter here.
- Beat the whites first with a pinch of salt, and then with sugar (another 55 g).
- Knead the dough with a spatula and shift its shape.
- Bake the biscuit in an oven preheated to 170 ° C for 40 minutes.
- It is recommended to cool the cake upside down. For this, the form must be turned over and placed at a height of 5-10 cm above a horizontal surface, for example, on cans. After 5 minutes, remove the form and put the biscuit on the wire rack until it cools completely. The bottom of the cake should be located below.
Delicate chiffon sponge cake on squirrels
You can cook this “air miracle” according to the following recipe:
- Preheat the oven to 160 degrees.
- Sift the wheat flour (130 g) with sugar (180 g) and vanilla (3 g).
- Beat the whites of 8 eggs at a high speed mixer, along with citric acid on the tip of a knife and a pinch of salt. When foam appears on the surface of the mass, carefully add the powdered sugar (80 g). After 5-7 minutes, the proteins will become lush, dense, airy.
- In a bowl with protein mass, add the dry mixture. Stir with a whisk.
- Put the dough in a cupcake baking dish (with a recess inside). Flatten it with a spoon.
- According to the recipe, vanilla biscuit should be baked for 40 minutes. After checking its readiness to turn off the oven, and turn the form. Leave the sponge cake in this form for 10 minutes. Cool it down on the grill.
Boiled Vanilla Biscuit Recipe
The following biscuit is perfect for a cake with lots of berries or fruits. It can be baked in the form of a diameter of 24 cm. The cake will turn out high, magnificent and tasty.
The recipe for vanilla biscuit in boiling water is very simple:
- Beat the eggs (4 pcs.) With a mixer to form a foam. Add a package of vanillin and 180 g sugar. Continue to work with the mixer for another 5 minutes.
- Sift 170 g of flour and 6 g of baking powder into the egg mass.
- Pour 3 tablespoons of boiling water and vegetable oil.
- Knead the dough with a spatula. Pour it into the form and send it to the oven preheated to 180 ° C for 40 minutes.
Slow Cooking Vanilla Sponge Cake Recipe
According to the following recipe, the biscuit is high and porous. It can be served with tea, warm milk or used to make a cake.
A step-by-step recipe for vanilla biscuit consists of the following steps:
- Beat egg whites (4 pcs.) With a glass of sugar and 20 g of vanilla sugar. When the mass becomes dense, enter 4 yolks one at a time, each time mixing with a mixer until smooth.
- In the egg mass introduce sifted flour (1 tbsp.). Stir with a spoon or spatula.
- Grease the shape of the multicooker with butter. Pour the dough into it.
- Set the baking mode. In exactly 50 minutes the biscuit will be ready.