Vanilla sponge cake with boiling water and vegetable oil is a basic recipe for white sponge cake. Chocolate chiffon sponge cake Chocolate chiffon

Chocolate chiffon sponge cake is prepared as usual, only with the addition of vegetable oil and cocoa. Butter helps to obtain a light and soft structure; when cutting, such baked goods do not crumble. Cocoa gives a unique chocolate flavor. Cakes and pastries are made from this biscuit or served as an independent dessert.

General principles for preparing chiffon sponge cake

Traditional biscuit dough contains no fat, but is made from flour, eggs and sugar. To make the chocolate chiffon sponge cake airy, the egg white is beaten and added to the dough last.

Some people recommend using baking powder. But the lightness of the finished products is given by the air with which the whites are saturated when whipped.

With a sufficient content of eggs and vegetable oil, the finished chiffon cake will be moist, tasty and without soaking. Due to vegetable oil, it does not dry out and does not harden, unlike its “brothers” - genoise sponge cake with butter and classic sponge cake.

Due to these properties, such baked goods are often used with chilled toppings such as whipped cream or ice cream. Chocolate recipes very successfully show the structure of the sponge cake.

When making the chiffon version, it is very important that there are more whites than yolks. The latter are well beaten, refined vegetable oil and water are added to them. This mixture is then combined with sugar, flour, baking powder and flavorings such as lemon zest, vanilla or cocoa. The whites are whipped with a small amount of sugar into a foam until stable peaks form and are very carefully introduced into the dough.

If the whites are not beaten enough, the chiffon cake will be dense and will not rise; adding very strong foam to the dough will lead to cracking of the top during baking, and the cake will turn out to be large-porous.

The dough is placed in a dry form and baked at moderately hot conditions. Cool upside down, avoiding the product settling and the middle falling out.

Traditional version of making chiffon sponge cake

This dessert was invented in 1927 by baking enthusiast Harry Baker. Finding himself involved in a criminal story and left without funds, he devoted himself entirely to finding a recipe for a biscuit that would be lighter than usual. When this happened, the chef hid the composition of the dough for 20 years and only sold it to General Mills in 1947. The corporation coined the spectacular term “chiffon” by analogy with chiffon fabric. Today, recipes for chocolate-chiffon light sponge cakes are used everywhere.

Products used

The recipe for a chocolate chiffon sponge cake can be made if you have:

egg whites – 8 pcs.;
yolks – 4 pcs.;
sugar – 220 g;
flour – 200 g;
vegetable oil – 120 g;
baking powder - 2 tsp;
cocoa – 60 g;
coffee – 2 des. l.;
hot water – 160 ml.

Cooking step by step

When all the products are prepared, you can start cooking:

First, you should separate the yolks and whites, leave the former warm, and put the latter in the refrigerator, so that you can later prepare a fluffy foam from them.
Pour instant coffee and cocoa into hot water and stir.
Grind the yolks with sugar (0.7 of the total amount), add a little salt and pour in vegetable oil.
Then you need to combine the chocolate-coffee drink with the egg-butter mixture and flour.
Beat the cold whites with the remaining sugar until stiff foam is obtained.
Now you should very carefully combine the two masses, transferring the protein foam into the dough (but not vice versa!) with a wooden spatula and mixing from bottom to top.

The prepared dough should be baked immediately in a hot oven (180 degrees) for 40 minutes, depending on the height of the mold. The main thing is not to open the oven for the first 20 minutes so that the chiffon cake does not fall off. Readiness is checked with a wooden stick. When the cake is ready, remove it from the oven and turn the pan upside down, which is removed after complete cooling.

Since the chiffon sponge cake is a priori wet, there is no need to soak it; it is enough to prepare a thick cream. Protein, custard, butter, Charlotte cream, Cheese cream and whipped cream hold their shape well. But for a chocolate sponge cake, chocolate cream made from dark chocolate (200 g), confectionery cream (120 ml) and powdered sugar (70 g) naturally suggests itself. To obtain it, you need to heat the cream and powder without bringing it to a boil, dissolve the chocolate in it, stirring until a homogeneous mass is obtained. After cooling, the cream is ready for use.

As you know, the second name for chocolate is “the hormone of happiness,” and there can never be too much happiness. And the chocolate sponge cake for the chiffon cake is a clear confirmation of this. The classic recipe for chiffon sponge cake can be varied with various additives, for example, using coffee.

Required Ingredients

For the biscuit you need to prepare:

flour – 200 g;
baking powder - 1 dec. l.;
soda - a pinch;
sugar – 220 g;
yolks – 4 pcs.;
squirrels – 8 pcs.;
deodorized vegetable oil – 120 ml;
cocoa – 50 g;
coffee – 2 des. l.;
hot water – 170 ml.

For Bounty nut cream you will need:

Ingredients for Bounty nut cream

butter – 100 g;
heavy cream – 250 ml;
coconut flakes – 100 g;
chopped hazelnuts – 150 g;
yolks – 4 pcs.;
sugar – 150 g;

The buttercream is prepared respectively from heavy cream (200 g) and powder (3 des. l.), and the glaze is prepared from heavy cream (80 ml) and chocolate (120 g).

During the cooking process, it’s convenient when everything you need is “at hand,” so it’s better to put all the ingredients on the table. For the same purpose, you can immediately mix cocoa powder, instant coffee and water.

Cooking process

For this cake, all ingredients should not be cold. So:

Sugar (180 g), salt, soda, baking powder are mixed with flour, which must be sifted.
Separately, lightly beat the yolks and combine with the cocoa-coffee mixture and vegetable oil.
Mix both masses.
Beat the whites with sugar (40 g) until stable foam.
A quarter of this foam is added to the dough and mixed gently, then the procedure is repeated with the remaining whites.
The liquid dough is poured into a dry biscuit mold with a diameter of 26 cm and baked at 160 degrees for about an hour.

When the chiffon sponge cake is ready, it is cooled, the mold is removed and left for 12 hours to mature. Then cut into three cakes, having first removed the top thin layer for sprinkling the sides.

While the chiffon sponge cake “comes to its senses” after baking, prepare the cream. To do this, grind the yolks with sugar, add cream, butter and cook until thickened, stirring constantly over low heat. Then add the remaining ingredients intended for Bounty cream.

After cooling, you can start assembling the cake. First, nut cream is applied to the cakes, except for the top one, and cream (whipped cream with powder) on top. The side surface is covered with cream and sprinkled with biscuit crumbs and grated chocolate.

Now it’s the turn of the glaze: heat the cream and chocolate pieces in the microwave or in a water bath, stir until smooth, cool and generously cover the top area. The finished cake is placed in the refrigerator for 1-2 hours, or better yet, 3-4. You can decorate the chocolate surface in any way you like: leftover whipped cream, berries, jelly candies, chocolate figures.

Video of making chocolate chiffon sponge cake

httpss://youtu.be/P4Pzscf7orA

Chiffon sponge cake with orange zest and glaze

If you want a delicious cake with exquisite sourness, you can make it with orange or lemon cream.

Preparing Ingredients

For chocolate sponge cake with vegetable oil prepare:

flour – 220 g;
citric acid – 5 g;
baking powder or baking powder - 2 dec. l.;
oranges – 2 pcs.;
vegetable oil – 140 ml;
salt - a pinch;
sugar – 220 g;
egg – 6 pcs.

For the cream you will need:

egg – 4 pcs.;
orange – 1 pc.;
lemon – 1 pc.;
butter – 100 g;
sugar – 100 g.

For the glaze:

butter – 40 g;
dark chocolate – 100 g.

Preparation

To prepare a chocolate chiffon sponge cake according to this recipe, you must first separate the yolks and whites from each other. Beat the yolks with a fork with sugar, zest and juice of oranges. Then all the bulk ingredients, except citric acid, are mixed and combined with the oil mixture. Add the rest of the whites, whipped with citric acid into a foam and mix carefully. The chiffon sponge cake is baked at a temperature of 160 degrees.

The cream is prepared as follows: lemon and orange are freed from zest, seeds, white veins and the juice is squeezed out. Then beat with sugar, zest, eggs. Add oil and cook in a water bath until thick.

When the cream has cooled, it is coated with a biscuit cut into cakes. And top it with glaze made from chocolate melted with butter.

A simple and delicious recipe with cocoa

This easy Chocolate Chiffon Cake recipe requires no chocolate or coffee. Cocoa (30 g) is combined with soda (1 tsp) and hot water to dissolve them. Yolks (3 pcs.) are ground with sugar (220 g) and dissolved cocoa is added.

Then add vegetable oil (120 g) to sugar with egg yolks and cocoa and add flour (180 g), knead until smooth. Beat the egg whites (5 pieces) separately and gradually combine them with the dough. Bake in a biscuit tin.

Sponge cake in a slow cooker with chocolate

Kneading biscuit dough can be made according to any of the above recipes. The prepared mass should be placed in a dry multicooker bowl and the timer should be turned on for 80 minutes in the “Baking” mode. After the specified time has passed, the bowl must be turned upside down and left until it cools.

In a slow cooker, the biscuit turns out much higher than in the oven, so you need to cut it into 4-5 cakes, and not into 3, as usual.

You can also choose any cream, and it is better to make decorations from chocolate.

Option for making biscuit with nuts

In this case, take any nuts, but preferably walnuts and hazelnuts, 70 g each. In addition to them, the ingredients are required:

wheat flour and baking powder – 190 g;
vegetable oil – 120 g;
squirrels – 8 pcs.;
yolks – 5 pcs.;
milk – 170 g;
sugar – 190 g.

The nuts are ground into crumbs and dried. Mix them with flour and baking powder, you can add vanillin. The yolks are ground with 150 g of sugar, milk and vegetable oil are added, a little salt is added and mixed together with nuts. Beat the whites with the remaining sugar and combine with the dough. Bake in the oven or slow cooker as described above.

Chiffon sponge cake with poppy seeds

It is important here not to skimp on poppy seeds or reduce their quantity, otherwise the taste will not be the same. The preparation is the same as in the previous recipe, only instead of nuts, 130 g of steamed poppy seeds are added to the dough, and the baking powder, soda and salt are sifted together with flour so that the dough is not heavy because of the poppy seeds.

Before adding poppy seeds to the dough, it is better to steam them with boiling water for half an hour and, after throwing them on a sieve, dry them. Then mix it with the bulk ingredients so that it is evenly distributed in the dough and does not sink to the bottom.

Recipe for sponge cake with cherries and cognac

Chiffon sponge cake should be baked according to the traditional recipe, which is presented above, not forgetting that the whites and sugar should be whipped into a stiff foam. In addition you will need:

cherry – 600 g;
condensed milk – 350 g;
fat sour cream – 300 g;
butter – 300 g;
cognac – 120 ml.

The cherries are pitted, cognac is poured in and stirred periodically while the cream is being prepared. Beat butter with condensed milk and sour cream. Then cut the sponge cake into 3 layers and sprinkle them with cognac and cherry juice, coat them with cream, then lay out the berries. Assemble the cake and place the remaining cream and fresh cherries on top.

In order for the baked goods to be of good quality: porous, tall and light, there are certain rules:

In order for the sponge cake to rise well during baking, the whites must be chilled.
For better whipping, you can add a little citric acid or a pinch of salt.
The dough should be placed in a completely dry, ungreased or sprinkled pan so that it clings to the sides and does not fall off during baking.
Cool the biscuit upside down without removing it from the mold, then it always turns out tall.
To make it as “chiffon” as possible, 12 hours are set aside for “ripening”.
The finished ripened biscuit in cling film can be stored frozen for a long time without losing its taste.
You can cut the finished baked goods using dental floss, after inserting toothpicks around the circumference at the same height.

Now, having learned all the tricks and secrets, any housewife will be able to surprise her family and guests with a delicious dessert.

Chocolate chiffon sponge cake is easy and simple to prepare. Instead of butter, vegetable oil is used, and cocoa powder is added to enhance the taste and aroma. This type of butter gives baked goods a light, soft structure. Therefore, when cutting, it will not crumble. You can make a delicious cake or pastry from a sponge cake.

Traditional recipe

The story is that the recipe for chiffon sponge cake was hidden from people for 20 years. It was later sold to a large confectionery corporation, which compared the baked sponge cake to chiffon fabric.

Required Products

squirrels - 8 pcs.;
yolks - 4 pcs.;
granulated sugar - 210 g;
premium flour - 190 g;
vegetable oil - 115 ml;
baking powder - 10 g;
cocoa powder - 55 g;
instant coffee - 30 g;
hot water - 150 ml.

Step-by-step preparation

Divide the eggs into whites and yolks. Put the first ones in a cool place, and leave the second ones on the kitchen table.
Dissolve coffee and cocoa powder in hot water. Mix the yolks with granulated sugar (180 g), add salt, add oil and beat. Combine coffee with yolk and stir. Combine flour with baking powder. With regular stirring, add it in parts and knead the dough.
Combine the cooled whites with the remaining granulated sugar. Beat until stable foam appears. Carefully combine the 2 masses, transferring the protein part into the finished dough.
Preheat the oven. Place the dough in a baking dish and bake for 40–50 minutes at 180 degrees.

Carefully remove, turn over, and cool the biscuit.

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Chiffon sponge cake with chocolate and coffee

In another way, chocolate is called the “hormone of happiness,” and as most people believe, there is no such thing as too much happiness. The recipe for chocolate chiffon sponge cake with coffee confirms this fact.

Required Ingredients

You will need to purchase the following components:

flour - 1 glass;
baking soda - on the tip of a knife;
baking powder - 10 g;
granulated sugar - 210 g;
yolks - 4 pcs.;
squirrels - 8 pcs.;
vegetable oil - ½ cup;
cocoa powder - 55 g;
coffee - 30 g;
hot water - 180 ml.

Cooking process

To bake the cakes, you need to cool all the ingredients. Let's look at the step-by-step information:

Measure out 180 g of granulated sugar. Combine in a suitable container with salt, soda, baking powder and flour, after sifting it through a sieve.
You need to beat the yolks with a mixer along with cocoa powder, coffee, butter.
Gently combine the dry ingredients with the yolk-coffee mixture. Mix well so that there are no lumps in the dough.
Place the whites in another container, add the remaining granulated sugar and beat until a stable foam appears.
Add ¼ of the total mass to the dough. Mix with light and smooth movements from bottom to top. Then add the remaining protein.
We recommend that you choose a baking dish with a diameter of at least 26 cm. Cover with parchment paper and pour out the dough. Level, bake in a hot oven at 165 degrees for 60 minutes.

Chiffon sponge cake with orange zest and glaze

Those who like a citrus aftertaste will love the prepared sponge cake with orange zest. A cake with chiffon chocolate sponge cake is decorated with icing, giving it an original appearance.

Ingredients

For cooking you need to prepare the following products:

premium flour - 220 g;
oranges - 3 medium-sized fruits;
citric acid - 1 tsp;
baking powder - 10 g;
vegetable oil - 160 ml;
table salt - a pinch;
granulated sugar - 240 g;
eggs - 6 pcs.

For the glaze you need to purchase:

dark chocolate 72% - 100 g;
butter - 40 g.

Prepare for the cream:

chicken eggs - 4 pcs.;
orange - 150 g;
lemon - 80 g;
butter - 120 g;
granulated sugar - 120 g.

Cooking method

How to properly prepare chiffon chocolate sponge cake according to the recipe:

Rinse chicken eggs under running water. Separate the whites from the yolks. Moreover, the protein part must be immediately put in the refrigerator for half an hour.
Pour the specified amount of granulated sugar into the yolks. Beat with a mixer.
Wash the oranges, pour over boiling water and carefully remove the zest from them, finely chop them. Squeeze the juice from the pulp.
Add zest, freshly squeezed juice, vegetable oil to the yolk part. Mix.
In a dry, clean bowl, combine flour, baking powder, and salt. Add flour in small portions, stirring regularly.
Beat the cooled egg whites with citric acid until a stable foam appears. Carefully fold the whites into the finished dough.
Line a baking pan with baking paper, pour in the dough and smooth out. Bake for 60 minutes.
Let's start preparing the cream. Wash citrus fruits and pour boiling water over them. Remove peels, seeds and white films. Squeeze out the juice.
Add eggs, granulated sugar, zest, butter to the juice and beat. Place the container with the contents in a water bath and heat until thickened.

Glaze will help give a neat appearance. How to cook:

Remove the chocolate from the packaging and break it into slices;
combine with oil;
melt in a water bath.

Pour the finished glaze over the cake. Place in the refrigerator to steep for 2-3 hours.

Sponge cake in a slow cooker with chocolate

A distinctive feature of chiffon sponge cake is its moist, crumbly, light structure. All this thanks to the vegetable oil and baking powder in the composition.

To prepare you need to prepare:

clean water - 180 ml;
instant coffee - 10 g;
wheat flour - 1 cup;
granulated sugar - 230 g;
table salt - a pinch;
cocoa powder - 70 g;
sunflower oil - 130 ml;
raising agent - 10 g;
baking soda - 5 g;
chicken eggs - 8 pcs.

Consider a recipe for making chiffon chocolate sponge cake:

Pour water into a suitable saucepan, add cocoa powder and coffee. Place on the stove, bring to a boil. Cool.
Separate the whites from the yolks. Mix the last component with 180 g of granulated sugar in a separate container. Beat thoroughly.
Mix chilled coffee, cocoa with the yolk mixture and vegetable oil.
In a dry container, combine sifted flour, salt, and soda. Pour into the liquid mass in small portions. Don't forget to stir constantly. The dough should be homogeneous.
Place the protein in another container, add granulated sugar and beat until stable. It is necessary to introduce it into the dough gradually. First 1/4 part, and then the rest. It is necessary to mix the dough from bottom to top, otherwise the dough will not turn out fluffy. The sponge dough for baking chiffon chocolate cake is ready.
There is no need to lubricate the multicooker bowl with oil. Pour out the dough and close the kitchen appliances. Set the “Baking” mode and the timer for 80 minutes.

Option for making biscuit with nuts

You can use any type of nuts to prepare the confectionery product.

Products required to be prepared:

premium flour - 180 g;
baking powder - 10 g;
vegetable oil - 125 ml;
squirrels - 8 pcs.;
yolks - 5 pcs.;
milk 3.2% - 180 ml;
granulated sugar - 200 g;
cocoa powder - 60 g.

Let's look at a step-by-step recipe for making chiffon chocolate sponge cake with nuts:

Peel the nuts, rinse, dry and finely chop.
Combine them with flour, baking powder, mix thoroughly.
Divide the eggs into components: yolks and whites.
Place the yolk in another container, add granulated sugar (160 g) and a pinch of salt, pour in milk and vegetable oil. Beat.
Add flour in small portions, kneading into a homogeneous dough.
Place the whites in another container, add the remaining granulated sugar and beat until a stable foam appears.
Introduce them in parts into the dough, mixing it from bottom to top.

The biscuit will turn out if housewives follow a number of rules. They are not complicated, the main thing is to remember and not forget about them:

The baking dish must not be greased with oil. It will be enough to cover it with parchment paper. Otherwise, your sponge cake will not rise.
The biscuit will not settle if you add 1 tbsp. l. quality starch.
You need to knead the dough quickly and bake at a temperature of 160–175 degrees. Time no more than 60 minutes.

The amount of flour needs to be reduced if cocoa powder or nuts need to be added to the dough. It is also worth remembering that the whites are beaten and added separately from the yolks.

Many housewives believe that sponge cake is a capricious pastry, so they look in its direction with caution. Meanwhile, sponge cake is a delicious independent dessert, as well as a basic basis for cakes and pastries. In this recipe, I will share with you the secrets on how to make chiffon chocolate sponge cake with rich flavor. The sponge cake according to this recipe has a delicate chiffon structure, it is fluffy and airy.

So, the recipe for chocolate chiffon sponge cake:

Wheat flour - 200 g.
Vegetable oil (odorless sunflower or corn) - 125 ml.
Sugar - 180 g (for yolks) + 50 g for whites
Good quality cocoa - 50 g.
Water for brewing cocoa - 150 ml
Baking powder -2 teaspoons
Baking soda - 1/4 teaspoon
Salt - 1/4 teaspoon
Egg yolks - 5 pcs.
Egg whites - 8 pcs.

How to cook:

Pour cocoa powder (50 g) with hot water (150 ml) and stir. To ensure the sponge has a rich chocolate flavor, be sure to soak the cocoa in hot water and use high cocoa powder. By the way, Nesquik children's drinks are not suitable for baking as well as for baby food.

We separate the egg yolks from the whites very carefully so that not a drop of yolk gets into the white mass. The chocolate chiffon cake recipe uses 5 yolks and 8 whites. Unused yolks can be frozen by placing them in a bag and labeling the quantity.

Beat the yolks with sugar (180 g) until white. The better the yolks are beaten into a fluffy mass, the fluffier the biscuit crumb will be. The principle of active air saturation of the dough is used in all biscuits, including

Pour in vegetable oil (125 ml.) Stir.

Pour the chocolate mixture of cocoa and hot water into the dough (by this time it should be at room temperature so that the yolks do not curdle).

Beat the whites of 8 eggs at high speed with a mixer into an elastic foam. Add sugar (50 g) gradually when foam has already formed (so that granulated sugar does not fall to the bottom of the bowl).

Mix all dry ingredients with a spatula so that the baking powder is well distributed in the flour. In the dry mixture we have flour (200 g) and baking powder (2 teaspoons). A great way to incorporate baking powder evenly is to additionally sift it with the flour through a sieve.

Combine dry ingredients with liquid. Mix with a spatula or spoon until smooth.

So, we have liquid chocolate dough (look how beautiful it is, I just want to eat it right now, without waiting for baking). You need to add whipped egg whites to the chocolate dough for chiffon sponge cake; this should be done as carefully as possible so that air is not lost from the protein mass. All actions are exactly the same as in .

I do this: mentally divide the protein mass into three parts and mix the proteins in three steps. I add some of the whites - stir, then add the next portion again, etc. Stirring should be done with gentle movements from bottom to top, as if you were lifting the dough from bottom to top.

You can watch how to properly mix egg whites into the dough in the following video:

Pour the dough into a specially prepared form (grease with a piece of butter and dust with flour). It should go down in a wide ribbon, from which you can judge that the consistency is correct.

The oven must be preheated to 180 C. The sponge cake is baked for 35-40 minutes until the toothpick is dry. The test for the readiness of the biscuit is carried out as follows: lower a wooden stick (match, toothpick, splinter) into the center of the biscuit and remove it. Let's see: if the stick is dry, there are no lumps of raw dough on it, then the biscuit is ready.

Remove the finished biscuit from the oven, cool in the mold for 20 minutes, then remove from the mold and leave to cool completely on a wire rack. When placed on a wire rack, the biscuit is well ventilated, thereby preventing the crumb from becoming soggy.

To make the chocolate chiffon sponge cake even tastier, you can wrap it in cling film and put it in the refrigerator for 8-10 hours. Chiffon sponge cake will have an even richer taste and aroma of chocolate.

I baked a sponge cake in a mold with a diameter of 24 cm, the height of the cake was 5 cm. A sponge cake of this height can be cut into three equal parts using a saw knife. I even got four.

Chocolate sponge cake will be a wonderful base for many cakes and pastries. Its delicate melting structure will not leave anyone indifferent!
In the photo collage, I collected sections of cakes that were prepared on the basis of chiffon chocolate sponge cake.

I hope that this recipe will help you make friends with biscuit dough, because it opens up limitless scope for creativity for every housewife! You can bake such a chocolate biscuit and make, for example, (a treat on a stick).

Bon appetit!

“Chiffon” – this definition alone evokes associations with something extremely delicate and airy. And this is true! A “native” from America, chocolate-chiffon sponge cake is a moist, delicate pastry that does not require soaking. So what if you have to tinker with the dough? But the expected result inspires the expenditure of effort and time.

Features of chiffon sponge cake

This typically American foam pastry was invented by Harry Baker (a Hollywood insurance agent). In 1947, General Mills bought the patent for chiffon cupcakes from Baker and began producing new confectionery products in large quantities. Baking quickly gained enormous popularity.

Compared to the classic sponge cake, which is made only with eggs, chiffon cake is moist and tender due to the addition of butter and liquid. This biscuit does not form crumbs when cut and absorbs any cream well.

To make the chocolate sponge cake sufficiently porous, additional measures are taken; the following is added to the dough:

Almost double the amount of whites (in relation to the yolks), which are separately whipped into a stable fluffy foam.
Baking powder and baking soda further loosen the dough by releasing air during a chemical reaction.

Custard and chocolate-chiffon sponge cake are simply made for each other, because in this case there is no waste from eggs, and the cake tastes amazing!

Preparing the base

Ingredients

Servings: – + 7

Chicken egg white 8 pcs.
Chicken egg yolk 5 pcs.
Premium wheat flour 220 g
Sugar 220 g
Cocoa 50 g.
Instant coffee 1 tbsp. l.
Water (boiled, hot) 170 ml.
Butter (vegetable) 120 g.
Baking powder 10 g.
Soda 1/4 tsp.
Salt 1 pinch.

Per serving

Calories: 286 kcal

Proteins: 6.77 g

Fats: 14.1 g

Carbohydrates: 36.22 g

39 min. Seal

Remove all food from the refrigerator in advance. They should all be at the same room temperature at the time of cooking.

Stir coffee and cocoa in hot water. Melt the butter in a water bath (do not bring to a boil). Leave to cool.

In a convenient container, mix flour, salt, soda, baking powder. Sift the mixture several times.

Beat the yolks with most of the granulated sugar. The mixture should turn white, increase in volume, and the sweet crystals should dissolve. Add liquid warm butter and a solution of coffee and cocoa to the yolks, mix.
Mix the flour mixture into the butter-yolk mixture in three additions.

Beat the whites. First, at medium speed, bring the mass to a state of beer foam, then gradually adding the remaining sugar, beat the whites to high peaks.

Gently fold the protein foam into the chocolate mixture. First, add ¼ of the volume of proteins, and with a gentle movement of the spatula, distribute the airy protein mass into the dough. Then add the remaining whites in 3 additions. Make mixing movements in one direction from bottom to top.
The result should be an airy mass with a consistency similar to that of a regular sponge cake.

Quickly transfer the dough into a baking dish (24–26 cm in diameter for the given amount of ingredients). Distribute it evenly.
Bake the chiffon sponge cake in a preheated oven at 160–170 degrees. This will take approximately 1 hour plus or minus 10 minutes. Focus on the features of your stove. The readiness of the pie is traditionally determined by using a toothpick (it should come out dry). No earlier than 30 minutes later it will be possible to pierce the pie for the first time. The chocolate sponge cake is dark in itself, and it is impossible to keep track of its rosy color.

Cool the cake upside down (at least 1 hour). Then release the pie by trimming the sides. Leave the sponge cake to mature for at least 12 hours.
The result is an excellent porous pastry.

This recipe can be used to prepare the basis for the most complex flavor combinations in confectionery products.

Using ghee instead of regular butter is a great idea. Such a replacement will enrich the taste of the chiffon sponge cake and improve its color. You can try preparing this cake with vegetable oil (necessarily refined, odorless).
You should not replace baking soda with baking powder and vice versa. For some reason, it is the specified proportion of these ingredients that gives the best result (porous, airy structure of the sponge cake).
It is not necessary to use instant coffee. Brew 1 heaping tablespoon of ground coffee with the amount of boiling water specified in the recipe. Let cool. When the drink is no longer hot, strain it and dissolve the cocoa in it.
Do not knead the biscuit dough for a long time. Oil mercilessly “devours” the air from the whipped egg whites. Therefore, if small islands of protein foam remain in the dough, this will only improve the result.
If you have a small-diameter mold that cannot accommodate all the dough at one time, divide the amount of ingredients and knead the baking mixture exactly once. To make the cake taller, bake several layers one at a time.
Do not grease the sides of the baking dish with anything (the rising sponge cake needs something to “catch onto”). It is enough to lay a circle of parchment on the bottom of the container. This will make the chocolate cake more uniform over the entire base area.
To prevent the cake from settling, cool the chiffon sponge cake without removing it from the mold. Turn the container with the pie upside down and place on a wire rack or 3-4 glasses. Don't worry, the sponge cake will not fall out of the mold at the most inopportune moment (it holds tightly to the walls). Once the cake has cooled completely (this will take at least three hours), run a knife along the edge and release the cake from the pan.
It is advisable to wrap the cooled chiffon cake in cling film and keep it in the cold for at least 10 hours. This pie can be prepared for future use. Wrapped in film, it can be stored in the freezer for a long time.
Cutting delicate baked goods requires skill. Use a trick. Place a split ring of suitable diameter on the cooled, rested pie, stepping back from the bottom to the desired height of the cake. Now cut the biscuit, pressing the knife as close to the edge of the ring as possible. By moving along the guides, you can get an even cut.
Some recipes suggest not to overdo the beating of eggs (even more so, they do not require separating the whites from the yolks) based on the effect of baking powder and soda. You can choose a method that is convenient for you or prepare chocolate chiffon sponge cake in different ways and compare the results.

A variant of a very tasty cake on chiffon sponge cake

The specified amount of ingredients is enough for 12 servings. Cooking time (excluding ripening of biscuit and cream) – 1 hour 10 minutes.

Ingredients

For Bounty nut cream:

butter – 90 g;
cream (fat content not less than 33%) – 250 g;
coconut flakes – 90 g;
chopped hazelnuts – 130 g;
medium-sized orange or lemon (for juice) – 1 piece;
citrus zest – 1 tablespoon (if orange), 1 heaped teaspoon (if lemon);
granulated sugar – 125 g;
chicken egg yolk – 3 pieces (2 from the biscuit +1).

For buttercream:

Powdered sugar – 30 g;
Cream (fat) – 250 g.

For the glaze:

dark chocolate – 100 g;
cream – 70 ml.

Cooking method:

Cut off the uneven top of the cake, dry it and crumble it (this piece will be needed for sprinkling the sides of the cake). Cut the chiffon cake into 3 layers.
Chop the nuts. Prepare the coconut flakes (if you are using whole coconut). Grate the lemon or orange zest on a fine grater.
Grind 3 egg yolks with granulated sugar. The mass should turn white. Add cream and soft butter, stir. Heat the mixture over low heat until thickened, stirring constantly.
Add nut crumbs, coconut flakes, lemon zest and juice into the hot mixture and mix well. Let cool.
Whip the cream with powdered sugar until stiff peaks form. Try not to overdo it, especially if you have a high-fat product from the market.
Place the first layer (the top layer of the pie) on a plate. Cover it first with nut cream and then with a layer of whipped cream. Then place the second (middle) cake layer and repeat creaming.
Lastly, place the bottom layer of the pie upside down. It does not need to be covered with cream. Brush the sides of the cake with whipped cream and sprinkle with biscuit crumbs. You can add chocolate chips.
Prepare the glaze. Melt the chocolate chips with cream in a water bath or in the microwave. Stir until smooth. Let the mixture cool to operating temperature and generously coat the top of the cake. Place dessert in the refrigerator for at least 1 hour. After 3-4 hours, the taste of the nut cream will improve. You can make the frosting according to your usual recipe.
You can decorate the cake at your discretion, or not decorate it at all. The abundance of chocolate looks quite appetizing. But whipped cream, jellies, a basket of white chocolate with berries and chocolate curls will give the dessert a festive look.

Chiffon chocolate sponge cake is delicious on its own, without additional tricks, but with impregnation, glaze and cream, you get a delicious cake worthy of an important celebration. Like any chocolate baked goods, chiffon pie goes perfectly with cherries or oranges, but you can use any fruit, berry, cream, chocolate syrup or a combination of them.

Not many housewives know what chiffon sponge cake is, but this delicacy is not only very tasty, but also very easy to prepare. To get a beautiful and juicy cake, you must correctly perform all stages of preparing the dessert. Then the finished cake can be served to the table, even for a big family holiday. In this article we will tell you all the nuances of preparing chiffon sponge cake, provide step-by-step recipes with photos, according to which the housewife can prepare this dessert herself.

Chiffon sponge cake - what kind of dessert?

The recipe for this delicacy was invented about 90 years ago, it happened in America, and after the dessert was tried by confectioners, it began to appear on sale often. Initially, the creator of the recipe did not reveal it to anyone, but twenty years later the man sold the biscuit recipe. Thanks to this, today we can try this dessert at home, making it with our own hands. The sponge cake itself has a fairly light texture, but at the same time the dessert is very tender and moist. This dessert absolutely does not need additional soaking with syrups or a large amount of cream.

Traditional version of chiffon sponge cake

Ingredients:

chicken egg whites – 4 pieces;
cow's milk – 85 ml;
chicken egg yolks – 2 pieces;
granulated sugar – 115 grams;
white baking flour – 165 grams;
baking powder for dough - about 1.5 spoons;
vegetable oil – 75 ml;
vanillin - one pack;
fresh lemon zest - to taste.

Preparation:

To make such a chiffon sponge cake, you can use the recipe with the photo step by step for 7 eggs, then the amount of ingredients is doubled. In our case, only four whites and two yolks are used, this will be enough to get a beautiful and fairly tall sponge cake.

To prepare the dough, you should prepare chicken eggs in advance; they are left at room temperature for a couple of hours. The whites are separated from the yolks and placed in the refrigerator, since the whites whip better when cold, while the yolks, on the contrary, should be whipped warm.

Combination of ingredients:

Add the required amount of granulated sugar to the bowl where the yolks are. 85 milliliters of cow's milk and 75 milliliters of vegetable oil are also poured there. The resulting mass is thoroughly mixed and flour is added to it, which was previously mixed with baking powder. In this part of the dough, immediately add grated zest of fresh lemon, as well as a little vanilla powder.

Beating egg whites:

Next, you can deal with the proteins that have cooled sufficiently in the refrigerator. Add a pinch of salt to them and beat the whites with a mixer until a thick foam is obtained. Once the product is well beaten, you can add the remaining half of the granulated sugar and beat again until the sugar crystals dissolve.

The last step in preparing the dough is adding the whipped egg whites to the bulk of the dough. It is important to do this with careful movements so that the fluffy whites do not settle, otherwise the dough will not be sufficiently saturated with oxygen.

Baking a biscuit in the oven:

Next, we begin the baking process; you can bake a chiffon sponge cake according to the recipe with photos step by step in a slow cooker. In general, it is better to use a special baking dish, which is greased with vegetable oil.

The dough is poured into an already prepared form, then using a spatula the upper part of the future cake is leveled and sent to the oven.

In 35-45 minutes we will get a very tender and tasty dessert, which you can lightly coat with cream and enjoy its taste.

Chiffon sponge cake – with chocolate and coffee

Ingredients:

granulated sugar – 225 grams;
chicken egg whites – 5-8 pieces (depending on size);
wheat flour – 215 grams;
table soda – 1/4 spoon;
chicken egg yolks – 5 pieces;
baking powder for baking - 2 spoons;
cocoa powder – 65 grams;
vegetable oil - 115 ml;
instant bitter coffee – 1 large spoon;
drinking water – 165 ml.

Preparation:

To prepare a chiffon sponge cake according to the recipe with photos step by step for 5 eggs, you need to start preparing the dough. To do this, as usual, they start by preparing the whites and yolks of chicken eggs. The whites must be separated and placed in the refrigerator, and the yolks must be left warm for twenty minutes.

Preparing the ingredients for the dough:

Next, the housewife must take the required amount of clean water, heat the liquid, and then pour cocoa powder and instant coffee into it. The mass is mixed until it becomes as homogeneous as possible, after which the solution is allowed to cool.

Take warm whites, add half of the granulated sugar from the mass indicated in the recipe. The mixture is thoroughly mashed with a fork, but not whipped. A little salt is added to the yolks, vegetable oil is poured in, and the resulting composition is added to the chocolate-coffee drink.

Combination of ingredients:

When the yolk mixture is combined with coffee, you can start preparing the whites. To do this, remove them from the refrigerator, and then add granulated sugar to the whites. The resulting mass is whipped until the sugar grains are completely dissolved.

The last step is to carefully stir the flour into the chocolate and coffee mixture. Once the dough is smooth and homogeneous, you can add the egg whites. In this case, the fluffy protein mass is introduced only with the help of a wooden spatula, mixing the dough from bottom to top.

Biscuit baking process:

When the chocolate chiffon sponge cake according to the specified recipe with photo is prepared step by step for baking, you can put the pan in the oven and leave it there for forty minutes. The finished delicacy is cut into small pieces and then served with tea. If desired, such a cake can be used to prepare cakes and pastries with cream and impregnation.

Chiffon sponge cake – with orange zest and glaze

Biscuit ingredients:

white flour – 230 grams;
ripe orange – 3 pieces;
citric acid – 6 grams;
baking powder - pack;
vegetable oil – 155 ml;
coarse salt - a pinch;
granulated sugar – 235 grams;
chicken eggs - 6 pieces.

Glaze:

dark chocolate without additives – 95 grams;
butter – 35 grams.

Preparation:

You can make an orange chiffon sponge cake using this recipe with photos step by step at home. To do this, it is enough to prepare the dough correctly. First of all, chicken eggs are prepared, the whites are separated from the yolks, and the whites are immediately put in the refrigerator for 35 minutes to cool. While the whites are cooling, you can start preparing the yolks; to do this, pour all the granulated sugar into them and beat everything thoroughly, but not until foam is obtained; it is better to do this not with a mixer, but with a fork.

Preparation of ingredients:

As soon as the yolks are ready, first add the zest from the oranges, and then the orange itself, but from the citrus we only need the pulp, processed into puree through a blender. As experienced confectioners say, it is better not to use the pulp at all, but just squeeze the juice out of the citrus and add it to the dough, it will turn out just as tasty.

Beating egg whites and yolks:

Now you can take a separate bowl, place baking white flour in it, add granulated sugar and baking powder there. It is worth adding the required amount of vanilla powder to the flour. Once both parts of the dough are prepared, mix them together until smooth. In a separate bowl, beat the whites of chicken eggs; citric acid is first added to them. Thus, the product will whip faster and better. Now the whites are added to the prepared dough with orange juice, while mixing the mass carefully with a spatula. If you stir the mixture with a spoon, the dough will become less airy and tender.

The process of baking a biscuit in the oven:

The finished dough is transferred to a special baking dish and then placed in a preheated oven. The baking process lasts about half an hour at a temperature of 170 degrees. Once the biscuit is ready, remove it from the oven and let it cool slightly. After cooling, the chiffon sponge cake according to this recipe with step-by-step photos and video can be cut into two equal parts, and then coated with boiled condensed milk or decorated with whipped cream.

This type of cake makes excellent cakes and pastries; there is no need to soak it in syrups, so working with a chiffon sponge cake is much easier than with a regular one, although it may take a little more time and ingredients to prepare. As a decoration, you can make glaze by melting chocolate with butter and pouring the dessert on top.