What is a chiffon biscuit? How to cook it? You will find answers to these and other questions in the article. Chiffon sponge cake - a sponge cake made from eggs, flour and sugar with the addition of sunflower oil. It has a juicy delicate taste, light texture, does not crumble when cutting. It can be used in the preparation of cakes and cakes. Often it is served as an independent dessert.
Description
So how do you make a chiffon biscuit? It is known that a traditional biscuit does not contain fats, therefore, beats easily. If the biscuit dough contains butter or vegetable, confectionery fat, then it is very difficult to give it a fluffy texture. Therefore, egg whites for such recipes are beaten separately from the yolks and introduced into the dough after mixing other ingredients.
Some authors advise adding baking powder to the dough, although the airy and light texture of the chiffon biscuit is obtained using air, which is found in whipped proteins.
The properties
Genoa biscuit is made with butter, and chiffon - with vegetable. The high content of eggs and butter makes the finished biscuit moist, it is eaten even without additional impregnations.
Since sunflower oil does not harden even at low temperatures, the chiffon biscuit does not dry and does not harden much longer than a classic or feminine biscuit. That is why this dish is best suited for confectionery products with frozen or chilled fillings, such as whipped cream or ice cream. Also, the lack of butter creamy taste of chiffon biscuit makes it not as intense as that of a bisque bisquit.
The biscuit considered by us can be baked in round biscuit forms, coated with glaze and layered with different fillings.
History
How did the chiffon biscuit recipe come about? It was invented in 1927 by a lover of home baking and insurance agent Baker Harry (1883-1974), who lived in Ohio. In 1923, Baker was implicated in criminal history, so he was forced to quit his job and family and move to Los Angeles.
Baker was left without a livelihood. As a result, he started making cakes and fudge. For a couple of years, Harry was looking for a biscuit recipe that would be sweeter and lighter than Food of the Angels. When he found the recipe, he became famous for delivering biscuits with various flavors to Brown Derby restaurants and supplying them to Hollywood celebrities.
The peak of Harry's entrepreneurial career came in the 1930s. At that time, he worked 18 hours a day, baking in twelve ovens each day for 48 cakes. The bakers found the ovens at home, the dough for each cake was kneaded separately. Each Harry biscuit was worth two dollars. In the USA, then the average income did not reach $ 150 per month.
The entrepreneur did not tell anyone about the recipe for 20 years, secretly transporting empty containers from sunflower oil to distant landfills. Only in 1947 was the recipe disclosed. It was then that Baker sold it to the General Mills association. The corporation came up with a biscuit with a spectacular name (from a chiffon fabric) and published a recipe. The publication was called "The Largest Culinary News in 100 Years."
Betty Crocker's brochure in 1950 wrote that Baker’s biscuit is as tasty as butter biscuit and light as Angels’s Food.
Chiffon Orange Biscuit
A photo of a chiffon biscuit is presented in the article. At first glance, this product is identical to an angel cake, because it is cooked in a round high shape with a hole in the center. Chiffon orange biscuit also has a spongy texture and beautiful color. It is characterized in that it contains egg whites and yolks, orange juice, baking powder and melted butter. It is thanks to the butter that this biscuit is soft and tender. It is ideal with fresh fruits, powdered sugar and whipped cream.
By the way, in chiffon biscuit cholesterol contains much less than in other cakes. Also, there is not much sugar in it.
Manufacturing tips
How to cook chiffon orange biscuit? The temperature of the eggs should be room temperature. Half an hour before cooking, they need to be taken out of the refrigerator and divided into yolks and proteins. The recipe requires the use of powdered sugar (or fine sugar), which will quickly dissolve in batter. You can choose any oil: rapeseed, cream, sunflower, corn. It is important that it does not smell.
Before use, oranges need to be washed and removed only the orange component of the zest. Squeezed juice must be filtered through a sieve so that the bones in the biscuit do not come across.
The biscuit dough is poured into a baking dish having a cone in the middle. It does not need to be lubricated. The finished cake is taken out of the oven, and immediately it is turned upside down. This is done so that when cooling the biscuit does not fall down. Orange Chiffon Biscuit Cake is best served on the day it is created, although it can be stored for a couple of days.
Ingredients
In order to make a chiffon orange biscuit, you need to have:
- baking powder (1 tbsp. l.);
- six eggs and one egg white;
- salt (0.5 tsp);
- sifted flour (225 g);
- icing sugar or sugar (300 g);
- grated orange peel (2 tbsp. l.);
- oil (120 ml);
- 180 ml of freshly squeezed orange juice (2-3 oranges);
- vanilla extract (1 tsp).
How to cook?
And now we will tell you how to cook chiffon biscuit step by step. You need to follow these steps:
- Divide the cold eggs into yolks and squirrels. Cover the bowls with foil and set aside for half an hour.
- Preheat the oven to 170 ° C and prepare a special high shape equal to 25 cm across.
- Mix baking powder, flour, orange zest, salt and sugar (minus 50 g). In the center of the flour mixture, make a deepening and place the oil, orange juice, egg yolks and vanilla extract there. Beat until smooth (about a minute).
- Beat egg whites in a separate bowl. Gradually pour in the remaining sugar and whisk further until a firm foam appears. Add gently, in three steps, into the dough proteins, stirring it with a spatula.
- Pour the dough into an ungreased form and bake for about an hour. The biscuit will be ready when the wooden stick stuck in its center comes out clean.
- Remove the mold from the oven and turn it upside down. The cake will cool for about 1 hour. Then remove the biscuit from the mold, sprinkle with powdered sugar and garnish with fresh fruit.
Chiffon Vanilla Sponge Cake
We present you an amazing step-by-step recipe for chiffon vanilla biscuit. This product is airy, delicate and juicy. It is baked evenly, it rises perfectly during baking (in the form of a diameter of 24 cm it grows to 6 cm). So, to create this dish you need to have on hand:
- seven eggs;
- 1 tsp salts;
- a couple of glasses of flour;
- sugar (1.5 tbsp);
- vegetable oil (1 tbsp.);
- water (3/4 tbsp.);
- baking powder (3 tsp);
- citric acid (1 tsp);
- a few drops of vanilla extract.
In order to create this biscuit, you need to follow these steps:
- Separate the whites from the yolks.
- Beat the whites with citric acid.
- Beat vegetable oil, yolks, water (warm), half sugar.
- A third of the whipped proteins are sent to the yolk mass.
- Add the dry mixture.
- Enter carefully the remaining proteins.
- Cover the parchment with a mold, grease its sides with sunflower oil.
- Pour the dough into the mold.
- Bake for 50 minutes at 180 ° C.
- After half an hour of baking, you can reduce the temperature to 170 ° C.
- Remove the finished biscuit from the oven and turn it over to the wire rack.
- After cooling, cut into 3-4 cakes.
Harry Baker's biscuit
This chiffon sponge cake is good with Charlotte cream, cream cheese cream and whipped cream. To create it you need to buy:
- four eggs;
- 130 g of flour;
- 105 g of sugar;
- baking powder (1.5 tsp);
- a pinch of salt;
- 90 ml of milk;
- 65 ml of vegetable oil.
Cooking Harry Baker's biscuit
So, first divide the eggs into proteins and yolks. Next, attach a pinch of salt to the proteins, 25 g of sugar, beat until strong peaks appear and set aside. Then add the remaining sugar to the yolks and beat until increased in volume. Mix milk with vegetable oil and pour into the yolks. Stir with a spatula. Add vanilla at this point.
Now to the yolk mass, sift the baking powder with flour and mix. Add the yolk mass to the whipped whites and mix the dough very gently until smooth.
Next, pour the dough into the mold, flatten and send to the oven, preheated in advance to 180 ° C. Bake for 35 to 45 minutes. Opening the oven door for the first twenty minutes is not recommended. When 30 minutes have passed, you can carefully open the door to check the product for the appearance of a crust on top.
You can lightly press the top of the biscuit. This way you check to see if there is batter inside. If the liquid is felt and the biscuit is unstable, bake it for another 15 minutes.
Next, cool the finished biscuit in the form. Then you can cut it into cakes and collect the cake. If you freeze this biscuit, then you can use it later.
Chocolate Chiffon Sponge Cake
To create this dish you will need:
- 200 g of flour;
- baking powder (2 tsp);
- soda (0.25 tsp);
- salt (0.25 tsp);
- five egg yolks;
- 60 g of cocoa powder;
- 1.5 tbsp. l instant coffee;
- water (175 ml);
- 125 ml of vegetable oil;
- sugar (225 g);
- eight egg whites.
To create a bounty nut cream, you need to have:
- 100 g butter;
- cream 35% (250 ml);
- coconut flakes (100 g);
- 150 g chopped hazelnuts;
- lemon juice (or orange, one fruit);
- sugar (150 g);
- 1.5 tsp zest of lemon (or orange);
- three egg yolks.
Cream cream consists of the following ingredients:
- 2 tbsp. l powdered sugar;
- 200 ml cream 35%.
And for the preparation of glaze you need to have:
- 120 g of dark chocolate;
- 80 ml cream 35%.
Cooking process
The recipe for chocolate chiffon biscuit is popular with everyone! We must say right away that when preparing this dessert, all products must have room temperature. So, you need to follow these steps:
- Stir cocoa and coffee in hot water until smooth and smooth, and refrigerate.
- Combine baking powder, 180 g sugar, soda, flour and salt in one bowl.
- Beat the five yolks, combine them with a mixture of coffee and cocoa and sunflower oil. Stir well.
- Combine the chocolate-butter mass with a loose mixture and mix.
- Beat whites with sugar (45 g) until strong peaks.
- Add ¼ of the protein to the chocolate mass and stir with a spatula, folding it from the bottom up and stirring in a circle.
- Add the remaining proteins and mix in the same way.
- Pour the biscuit into a mold that does not need to be lubricated. This is necessary so that the biscuit clings to its walls during baking and does not fall.
- Bake in a preheated oven to 160 ° C for about an hour, check with a wooden toothpick. Cool the finished product right in the mold. Then take it out by gently cutting the sides.
- The biscuit should ripen for about 12 hours. You can wrap it in cling film and freeze it.
- Now cut the sponge cake into three cakes, having previously cut a thin layer from its top, which you need to dry and grind into crumbs. It will be needed to decorate the sides of the cake.
Now make a bounty nut cream. To do this, grind three yolks with sugar (150 g). Add 250 ml of cream to this mass, butter. Now put the mixture over medium heat. Stirring constantly, bring it to a thickening.
Now add the zest, juice, coconut and nuts. Stir and cool. Next, first apply the cream on the cakes, and then cover them with cream, whipped with icing sugar until stable peaks. The top cake should not be covered with cream. Smear the sides of the cream with cream and decorate with chocolate and biscuit chips.
Next, prepare the icing. In a microwave or in a steam bath, heat 80 ml of cream, add the broken chocolate. After a couple of minutes, stir until smooth, let cool and cover the top cake generously. Refrigerate for one hour. Cake can be decorated with raspberry jelly candies, chocolate ribbons and cream. Let the product stand in the refrigerator for 4 hours to improve its taste. Enjoy your meal!