Name: Chiffon Sponge Cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 0
Ingredients: Chicken egg - 7 PC.; Flour - 2 Art.; Sugar - 1.5 Art.; Vegetable oil - 1 Art.; Water - 3/4 Art.; Baking powder - 3 Tsp; Salt - 1 Tsp; Lemon acid - 1 Tsp; Vanilla - 1/2 Tsp

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Chiffon Sponge Cake

1. Chicken egg - 7 PC.

2. Flour - 2 Art.

3. Sugar - 1.5 Art.

4. Vegetable oil - 1 Art.

5. Water - 3/4 Art.

6. Baking powder - 3 Tsp

7. Salt - 1 Tsp

8. Lemon acid - 1 Tsp

9. Vanilla - 1/2 Tsp

How to cook deliciously - Chiffon Sponge Cake

1. Stage

Divide the eggs into proteins and yolks. Beat whites with citric acid until lush foam.

2. Stage

Whisk the yolks with half the sugar, add warm water and vegetable oil. In a separate bowl, mix the flour with the remaining sugar, salt and baking powder.

1. Stage. Chiffon Sponge Cake: Whisk the yolks with half the sugar, add warm water and vegetable oil. In a separate bowl, mix the flour with the remaining sugar, salt and baking powder.

3. Stage

Add a third of the proteins and flour to the yolks, mix and then add the remaining proteins. Transfer the finished dough into a greased form.

1. Stage. Chiffon Sponge Cake: Add a third of the proteins and flour to the yolks, mix and then add the remaining proteins. Transfer the finished dough into a greased form.

4. Stage

Bake in a preheated oven to 180 degrees for about 30-40 minutes.

5. Stage

Bon Appetit!!!

6. Stage

Chiffon biscuit according to this recipe turns out to be very tender, airy and quite juicy. It is very simple to cook, it is baked evenly and rises well during baking. This biscuit is perfect for making a cake for a birthday or another holiday, choose a cream at your discretion. Be sure to cook according to this recipe. You definitely won’t regret it. For cooking, I used a 24 cm diameter dish.