Chiffon sponge cake - recipe step by step with photos. How to make chocolate or vanilla chiffon sponge cake. Lush and airy sponge cake with butter Recipe for sponge cake with butter
It is also called chiffon sponge cake. To make the cake airy and fluffy, you need to properly prepare and beat all the ingredients. This is the most important part in preparing the dough. Only if you accurately repeat all the stages of preparation, illustrated with step-by-step photos, will you get a tall and tender, so-called wet one, which does not require additional impregnation. I am describing a recipe for making one sponge cake, which is divided into two layers.
For two sponge cakes we will need:
- 4 whites from large chicken eggs (D-0 or D-V);
- 2 yolks from large chicken eggs (D-0 or D-V);
- 140 grams of extra or premium wheat flour;
- 80 grams of white sugar (in yolks);
- 25 grams of powdered sugar (in whites);
- 1.5 grams of vanilla;
- 1.5 teaspoons baking powder;
- 1/8 teaspoon fine salt;
- 90 grams of warm milk 4%-6%;
- 65 grams of vegetable oil (unscented and without added aromas).
If you are using D-1 or S-1 caliber eggs, then use 130 grams of flour.
How to make milk sponge cake with vegetable oil
And so, in order to make a fluffy sponge cake prepared using the technology of yolks separately from the whites, place the whites in a separate bowl and begin to beat them at low speed until bubbles appear on the surface. After this, add salt and switch the mixer to high speed. Continue beating and add powdered sugar half a teaspoon at a time. As soon as the protein reaches a stable peak, turn off the mixer.
In another bowl, beat sugar, vanilla and yolks until the whole mass is light and the sugar is completely dissolved.
Then add the oil and beat for about a minute. Then you can add milk. Mix everything at low mixer speed.
Sift the flour together with baking powder directly into the bowl with the dough.
At low speed, mix the entire mixture in the bowl.
Mix the whites into the dough in two portions. We do this using a silicone spatula using the dough folding method.
The photo shows that the dough is very light and airy.
We transfer it into a mold with a diameter of 20-24 cm. If you take a mold with a large volume, the cake will not be very high. Place the pan on the middle level in a pre-heated oven at 160°C for 40 minutes.
Check the finished cake for dryness and immediately remove it from the mold onto a wire rack until it cools completely.
When the sponge cake has cooled completely, wrap it in film and put it in the cold to mature for 8 hours. You can skip this step if you need to use the cake right away. But after ripening, milk sponge cake with vegetable oil turns out to be the most juicy and easy to work with.
After 8 hours, cut the sponge cake into two layers.
Concluding my recipe for chiffon sponge cake prepared by separating the whites from the yolks, I want to tell you a little secret and reveal my mistake. I baked my sponge cake in a mold d=24 cm. When the dough was already in the oven, I remembered that I forgot to add baking powder. To my delight, my milk sponge cake with vegetable oil rose perfectly! This happened only due to the correctly whipped and correctly mixed proteins in the dough base. So, baking powder, as I am convinced, is not the main component for a tender and fluffy sponge cake.
An airy, tender and fluffy sponge cake is the key to a delicious cake. It is enough to add fruits, nuts or chocolate to it, add cream or your favorite cream - and it is ready to conquer the hearts of the most sophisticated gourmets. Making the right sponge cake at home is easier than you might imagine. I will share all the intricacies of baking high-quality custard sponge cake without soda and baking powder. The enticing aroma of fresh baked goods and a delicious cake will be a reward for your efforts. Just use my proven recipe with step-by-step photos and a tall vanilla sponge cake made with boiling water and vegetable oil, the so-called chiffon sponge cake, will quickly appear in your kitchen. 🙂
Ingredients:
- chicken eggs - 4 pcs;
- sugar - 120g;
- flour - 120g;
- vanillin - 0.5g;
- boiling water - 2 tbsp;
- refined vegetable oil - 2 tbsp.
How to cook a sponge cake with boiling water and vegetable oil
First of all, you should boil the kettle and weigh all the bulk ingredients. I take a quarter of a bag of vanillin, and it is sold in 2 gram bags.
The basis of a fluffy sponge cake is properly beaten eggs. There is no need to rush and be lazy here. It is the air bubbles that saturate the eggs during beating that act as a leavening agent and cause the biscuit to “grow” in the oven.
Set the oven to preheat at 180 degrees. And we begin to beat the eggs with sugar and vanilla. I would like to draw your attention to another advantage of this recipe - we do not separate the yolks from the whites. And this saves time and dishes.
The mass begins to thicken and lighten. Many novice cooks make a common mistake and decide that the eggs have already been beaten, although this is not the case.
Now, without stopping whisking, pour in boiling water in a stream. The egg mass will immediately become more liquid and large bubbles will appear. Beat for a couple more minutes.
Without stopping whisking, pour the vegetable oil in a thin stream directly onto the whisks. Now the egg mass begins to thicken. Beat for another three minutes. The difference in the initial and final states is obvious.
Now, carefully sift a third of the flour onto the beaten eggs. Stir only with a spatula, or, in extreme cases, with a spoon. If you want a luxurious tall sponge cake, forget about the mixer at this stage forever!
Mix the flour with careful scooping movements from bottom to top, stirring with a spatula from the edges to the center. No sudden circular movements.
In two more steps, add all the flour into the dough. It turns out to be quite thick and flows off the shoulder blade like a ribbon, as in the photo.
I don’t grease the baking pan with anything, I line the bottom with parchment. For this amount of dough, a mold with a diameter of 22 cm is optimal. The finished sponge cake can be cut into three thin cake layers. I recommend using a springform pan to make it easier to remove the baked crust. And then, it’s convenient to assemble multi-layered ones in it.
Place the pan with the dough in the hot oven and bake for 20-25 minutes. The exact time depends on each specific oven. Do not open it during baking so that the biscuit does not fall off.
You can check the readiness of the cake with a toothpick. Another method is that when you press in the middle, a properly baked sponge cake springs slightly and returns to its original state. Turn it upside down in the pan and leave it to cool completely. This way we play it safe so that it doesn’t settle after baking. This step is optional, but if I have time, this is what I do.
The time has come to release our handsome man from his uniform. Carefully run a knife along the sides and open the ring.
You can evaluate the structure of our custard sponge cake. Even in the photo you can see that it turned out porous and airy.
As you can see, preparing a beautiful and tall chiffon sponge cake using boiling water and vegetable oil at home is not at all difficult. Delicious ideas and their implementation!
Butter sponge cake is an airy, but at the same time dense cake that can be served as a separate dish for tea, or used as a base for other baked goods.
Biscuits with butter turn out so tender and juicy that they don’t even need soaking. From butter biscuits you can make a rich and delicious cake, airy cakes, and sweet cake pops. And also an ordinary empty butter sponge cake, stuffed with candied fruits or dried fruits, a butter sponge roll, tinted with food coloring or cocoa, and many, many other baked goods.
Biscuits with butter or margarine are much easier to prepare than regular protein ones. The entire process of preparing the dough consists only of mixing the ingredients. And all that remains is to pour the dough into the mold and bake. It’s simply impossible to ruin such a biscuit!
Butter biscuit - general principles of preparation
The biscuit is necessarily prepared from three main ingredients - eggs, flour and sugar. To make the sponge cake buttery, you need to add softened butter.
Butter for sponge cakes must be purchased fresh, from trusted brands. Baking flour should be of the highest quality and preferably passed through a sieve 2 times.
The butter should be removed from the refrigerator in advance and left to soften at room temperature for 2-3 hours. Afterwards you need to beat it with sugar until it becomes a white homogeneous mass.
To ensure that the dough rises well and does not turn out viscous, you should separate the whites from the yolks and beat them separately. Yolks - with the oil mixture, and whites - separately until white thick foam.
Afterwards, both mixtures need to be carefully mixed together, adding the required amount of flour. You need to mix either with a spoon or with your hands. Place the dough immediately, before it sinks, into a greased pan. If desired, you can simply line the pan with foil or baking paper.
You can bake the biscuit in a slow cooker or in the oven, which must first be warmed up thoroughly. To prevent the butter sponge cake from burning and drying out, you need to cook it no longer than the time specified in the recipe.
You can add dried fruits, poppy seeds, cocoa, fresh or frozen berries, coconut flakes, chocolate or food coloring to the biscuit.
Butter biscuit - classic recipe
Ingredients:
4 raw chicken eggs;
170 g butter;
1 cup granulated sugar;
10 g baking powder (one sachet);
1.5 cups of premium wheat flour.
Cooking process:
1. Place sugar and soft butter in a bowl. Mash with a fork or whisk, the main thing is to achieve a uniform consistency.
2. Wash the eggs, crack them and separate the whites from the yolks. Beat the whites in a separate container until fluffy.
3. Add the yolks to the butter and sugar. Beat until smooth.
4. Pour baking powder into flour and sift through a sieve. When preparing biscuit dough, be sure to use premium wheat flour.
5. Transfer the whipped whites to the butter mixture and mix lightly.
6. Now add flour in portions and at the same time knead the dough gently.
7. Line a baking dish with baking paper or tracing paper and pour the dough onto it.
8. Place the mold in an oven preheated to 180-200°C for 35-45 minutes. If you doubt whether the pie is ready, pierce it with a toothpick or a thin knife; it will be dry.
9. After the sponge cake is baked, let it cool slightly and remove from the mold.
Butter sponge cake with carrots
Ingredients:
Half a glass of powdered sugar (you can use regular sand);
3 raw chicken eggs;
2-3 tbsp. l. butter;
1-2 fresh carrots;
2 cups of premium quality wheat flour;
A pinch of salt;
A pinch of ground cinnamon;
A packet of baking powder for biscuits.
Cooking process:
1. Peel and wash the carrots. Then grate on a grater with medium mesh size. You should get a glass of carrots. It is better to take fresh carrots so that they give enough juice. If the carrots are dry, the pie will be tough.
2. Mix eggs with powder, add oil. Mix.
3. Add carrots, cinnamon and salt to the eggs and mix well.
4. Sift the flour with baking powder and, while kneading the dough, add it to the container with the rest of the ingredients.
5. Place the finished dough on a baking sheet and bake at standard temperature (180-200°C) for a little less than an hour.
Butter biscuit with sour cream
Ingredients:
90-100 g margarine;
One glass of granulated sugar;
1 cup of sour cream of any fat content (or yogurt without additives);
Partial spoonful of soda;
1 tbsp. l. semolina cereals;
10 ml sunflower oil.
Cooking process:
1. Put soda in sour cream and leave to swell for 15 minutes.
2. Pour sour cream and soda into a cup for kneading dough. Add softened margarine and mash with a fork.
3. Add sugar and eggs. Mix and beat with a whisk or blender. The consistency of the mixture should be without lumps.
4. Sift and add semolina and, after mixing the future dough, leave for a few minutes for the grains to swell.
5. Now add the sifted flour and knead the dough well.
6. Grease a baking sheet with oil and pour the dough into it.
7. Place in a preheated oven for about half an hour.
8. It is better to leave the finished pie to cool slightly before cutting.
Butter cake with food coloring
Ingredients:
180-200 g fatty butter;
200 g wheat flour;
3 chicken eggs;
150 g granulated sugar;
On the tip of a knife, add food coloring (any color);
Half a packet of vanilla sugar;
Baking powder sachet (10 g).
Cooking process:
1. Soften the butter and grind with sugar.
2. Add eggs, vanilla sugar and mix with a whisk.
3. Sift flour together with baking powder.
4. Gradually add flour and baking powder into the bowl with other products.
5. Knead the dough.
6. Add dye to the tip of the knife. If you want to make a brightly colored sponge cake, add a little more. Can be used as a dye and spices, such as saffron or turmeric.
7. Beat the dough until the color and consistency are uniform.
8. Pour the finished dough into the mold and bake (oven temperature 180-200°C) until ready (about 40 minutes).
Butter sponge roll
Ingredients:
1.5 cups premium wheat flour;
4 raw chicken eggs;
Almost a whole glass of granulated sugar;
10 g baking powder (sachet);
280 g butter;
10 ml sunflower oil;
100 ml condensed milk (or boiled condensed milk).
Cooking process:
1. Mix butter (180 g) with sugar and eggs in a cup. Whisk everything together.
2. Sift the flour through a sieve.
3. Pour flour and baking powder into a cup and knead the dough.
4. Prepare a long, low baking dish. Grease it with sunflower oil and pour the dough into it. Distribute evenly.
5. Place in a preheated oven to bake. This will take approximately 10-15 minutes.
6. At this time, prepare the cream. Mix the remaining slightly soft butter with condensed milk and beat with the whisk of a blender.
7. When the dough turns brown, remove it from the oven and let it cool slightly.
8. Now coat the entire surface of the sponge cake with cream and smooth it into a thin layer.
9. Roll up the biscuit roll and let it cool.
10. Cut the roll into portions and serve.
Butter sponge cake with cocoa
Ingredients:
1 glass of premium wheat flour;
30-40 g butter;
8 raw chicken eggs;
180 g of powdered sugar or sand;
50 g almonds;
1 tsp. cocoa (or ground coffee);
5 g vanillin.
Cooking process:
1. Wash and crack the eggs, pour into a cup.
2. Melt the butter, but not to the point of boiling.
3. Mix flour with baking powder and sift through a fine sieve.
4. Scald the almonds with boiling water and peel the skin; it has a bitter taste. Dry the peeled nuts slightly and grind into crumbs. Instead of whole nuts, you can use almond petals, then you just need to chop them into crumbs.
5. Add sugar to the eggs and add butter. Whisk everything together.
6. Now add vanillin, cocoa and almonds. Beat again until everything is mixed.
7. Pour the flour into a cup with the remaining ingredients and knead the dough.
8. Line a baking dish with baking paper and pour the dough into it. Flatten with a spatula.
9. Place the pan in a hot oven for baking. The dough will rise and brown, then you can understand that the pie is baked. You can pierce it with a toothpick, if it is dry, you're done. If there is dough on the toothpick, then the pie is raw. Then put it back in the oven for 5-10 minutes.
To reduce cooking time, you don’t have to separate the whites from the yolks, but you need to keep in mind that the dough will rise a little worse.
To make it easier to whip the whites, you need to first cool them.
After adding flour to the dough, you need to mix it very carefully and only until the flour lumps disappear.
For a more delicate taste, vanillin can be added to the dough.
For airiness, you can leave a small amount of whipped egg whites and stir them into the dough at the very end.
To make the biscuit even better increase in size, you can add baking powder and soda slaked with ordinary vinegar.
If you sprinkle the bottom of the baking dish with flour or breadcrumbs, it will be easier to remove baked goods from it.
It is better not to open the oven while baking the biscuit, otherwise the baked goods may deflate.
A properly prepared sponge cake is the key to a successful cake. If the sponge cakes turn out dry and dense, then no cream, no matter how tasty and wonderful it is, will save the final result. I will tell and show how, using the simplest ingredients, you can prepare a fluffy and airy sponge cake with butter. I will also reveal little secrets that will help you in baking biscuits. Step-by-step photos will demonstrate the correct preparation of delicious cakes.
For a fluffy and tall sponge cake you will need:
- 4 chicken eggs (C-1);
- 120 grams of fine granulated sugar;
- 120 grams of wheat flour (premium);
- 1/3 teaspoon vanilla extract (or 5 grams vanilla);
- 50 grams of soft sweet cream butter 72%;
- ¼ teaspoon fine sea salt;
- ½ teaspoon lemon juice;
- 1/3 teaspoon baking soda.
How to bake a fluffy sponge cake with butter at home
We start preparing the sponge cake by placing the whites and yolks in separate containers. We begin to beat the whites until foam appears. At this point, add salt and continue whisking. When the whites begin to form a white foam, add lemon juice. We finish beating the whites as soon as stable peaks have formed. The correct state at this stage of preparation is clearly visible in the photo.
The butter needs to be melted and given time to cool. Grind the yolks with sugar and vanilla until the yolks turn white. The sugar should have dissolved by this time. Now is the time to combine the flour with soda and sift it directly into the yolk mixture with sugar. Stir the flour into the yolks with a spatula. You should get a thick mass.
Now, add the cooled butter (!). The oil must not be hot. After mixing the butter with the main mass, add the proteins using a spatula. You should not use a whisk. Since proteins may lose their airiness.
Take a mold with a diameter of 26 cm. Cover the bottom and sides with parchment. This, of course, need not be done. But with this preparation of the mold, it is very easy to remove the cake from it after baking. Place the dough in the center and let it spread evenly along the bottom. Then, lift the form with the dough above the countertop a couple of centimeters and release it so that it falls on the table. We repeat this procedure three to four times. At this moment, all the air will rise to the surface of the dough and the finished cake will be smooth.
Place the dough in a preheated oven at 160°C for 30 minutes. The readiness of the biscuit must be checked with a dry stick. When piercing the finished cake, it should remain dry. Immediately remove the cake from the pan and transfer to a wire rack to cool completely.
My fluffy and airy sponge cake turned out to be 6.8 cm in height. Wrap the completely cooled biscuit in film and leave for at least three hours in a cool place. He must rest.
After all the procedures listed and correctly performed, our fluffy and airy sponge cake can be cut into cakes. I got three cake layers, each of which is a little more than two centimeters.
When the sponge cakes are ready, you can prepare the cream required according to the recipe and make a cake.
Homemade baking is one of the delicacies that not only children, but also adults love.
There are many types of different baked goods, but perhaps the simplest and fastest is sponge cake.
Its recipe is as follows.
You will need basic products for which you don’t even need to go to the store specifically. Eggs, sugar, flour - products that are in the refrigerator and cabinets of any housewife.
But, if you want to amaze your family, try baking not an ordinary, but a butter sponge cake. Recipe? Exactly the same, only you need to add butter to the eggs, sugar and flour. The fact is that in this case the dough turns out to be very tender and moist from the very beginning. Some say that such a biscuit can even be eaten just like that, without soaking or adding cream or jam.
How many of these products do you need to take to get such a tender biscuit? The recipe recommends the following: for six eggs you need to take one hundred and fifty grams of flour, two hundred and fifty grams of sugar and one hundred grams of butter.
The recipe recommends starting to prepare the butter sponge cake by beating the butter and sugar. It is better to take the butter out of the refrigerator in advance so that it softens. It is necessary to beat the butter and sugar in such a way that a white homogeneous mass is obtained. Then the yolks, previously separated from the whites, are added to this mass. Some, however, prefer to speed up the process and add whole eggs without beating the yolks and whites separately. However, with this method, the dough still suffers somewhat after baking: it is more viscous and does not rise so well. Therefore, it will be better if you decide to experiment only with the filling (adding berries, poppy seeds, chocolate to the butter sponge cake if desired), but leave the recipe unchanged.
So, after separating the yolks, they should be poured into the prepared mixture in several stages, stirring and distributing in such a way that later, after adding the whites, the whole mass is not particularly mixed. After this, you need to beat the whites themselves. Moreover, there is also some subtlety with regard to proteins: it is better to pre-cool the proteins. Then they whip up much better and, most importantly, give more guarantees that when transferred to the main mass they will not mix completely, but will remain in the same airy state. This culinary trick is justified by the need to make the dough more airy and leave as many air bubbles inside it as possible. This function is precisely performed by chilled ones. Therefore, when baking such a seemingly simple delicacy as butter, you should not modernize it.
Some of the cooled and then whipped whites should be very carefully transferred to the finished mass and flour should be added. You should also stir carefully: you need to stop stirring immediately after the flour lumps disappear. At the end, add the rest of the whites and mix a little.
The dough prepared in this way is poured into a greased form and placed in a preheated oven. By the way, some confectioners often sprinkle the baking dish with flour in addition to butter.
The recipe recommends baking the butter sponge cake for about half an hour at a temperature of one hundred and ninety degrees. A biscuit baked in this way can be considered a masterpiece.
The only thing that can improve the taste is subtlety, which some particularly fastidious cooks adhere to. The fact is that in real oil, or the recipe advises adding baking powder or soda. This addition is a must if you want your sponge cake to rise to the skies and literally melt in your mouth. Therefore, if you add a little baking powder or baking soda, the taste of the butter sponge cake will become simply fabulous.
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