Andy Chef's Chiffon Cake
Description
Homemade baking for tea. I suggest making Andy Chef’s chiffon sponge cake, also known as the “one, two, three” sponge. And it’s not for nothing that it earned that name! The sponge is indeed prepared in literally three steps, the recipe is as simple as possible and won’t require any special culinary skills. The ingredients are basic, yet the sponge itself turns out very tasty. Soft, delicate, moist – perfect for building cakes and just as a snack with tea. From this amount of ingredients you can get one large layer 4–5 cm high if you use a 22–24 cm pan. Or two almost identical ones in a 16–18 cm pan. The batter literally doubles in volume. Keep the recipe handy. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Combine all the dry ingredients: flour, cocoa, salt, sugar, and baking soda.
- 3
Step 3
Stir.
- 4
Step 4
Add milk, eggs, soft butter, olive oil (you can use another vegetable oil), vanilla extract (if you don’t have extract, do not replace it with anything, just skip it) and wine vinegar. You can use any vinegar. Apple, pear or another will do, but not strong; use up to 6%.
- 5
Step 5
Mix all the ingredients with a mixer so that there are no lumps.
- 6
Step 6
Line the pan with parchment paper and grease it with butter. Make it in a pan 16 to 20 cm in diameter (divide the dough into 2–3 parts, i.e., it’s best to bake each layer separately, then it will be as moist as possible).
- 7
Step 7
The dough will double in volume, so do not pour it more than halfway up the pan. Bake at 155 °C for about 50–90 minutes. Check doneness with a wooden skewer.
- 8
Step 8
I baked in an 18 cm diameter pan. I divided the dough into two parts. Carefully remove the finished sponge cake and cool it on a rack.
- 9
Step 9
Each sponge I cut into two layers, the total height of the layers turned out to be 8 cm. If you are going to make a cake, then taking the cream into account you will get at least 10–12 cm in height. I didn’t soak the layers with anything, just ate them as they are with milk. If your layers survive until the assembly stage, use any cream. No additional soaking is required.
- 10
Step 10
Impossibly delicious sponge cake, with a rich chocolate flavor and moderate moisture.