Cake
Description
Homemade baked goods for tea. The chiffon cake recipe is quite simple, despite the variety of ingredients. You can decorate the cake not only with icing, but also with chopped nuts or cocoa powder. Serve with tea or coffee.
Instructions
- 1
Step 1
1. First, separate the egg whites from the yolks. Mix 2 egg yolks with 90 milliliters of warm milk, vegetable oil, and the zest of 1 lemon.
- 2
Step 2
2. Separately combine about 80 grams of sugar, baking powder, a pinch of salt, and sifted flour. Add to the egg yolks and beat thoroughly.
- 3
Step 3
3. Beat the egg whites with a tablespoon of sugar until stiff peaks form. Set aside a small portion for the batter and gently mix it in.
- 4
Step 4
4. The classic "Chiffon" cake recipe involves baking a light sponge cake. Gently fold the remaining egg whites into the batter with a spatula, being careful not to disrupt the structure.
- 5
Step 5
5. Preheat the oven to 160 degrees and bake the sponge cake for about 30 minutes. Check for doneness with a skewer, but do not open the oven during the first 20 minutes.
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Step 6
6. When the sponge cake is ready, it needs to be cooled thoroughly. To prevent it from collapsing, the mold can be inverted and placed on supports, such as glasses.
- 7
Step 7
7. The cooled cake base needs to be cut in half.
- 8
Step 8
8. Beat the butter until white. Gradually add 50-70 grams of sugar, a little lemon zest, and a pinch of vanilla. Gradually add 150 milliliters of hot milk and beat again. Place the cream in the refrigerator for about an hour, then beat once more and add lemon juice to taste. The cream should turn out light and airy.
- 9
Step 9
9. Generously spread both cake layers with cream and refrigerate for some time.
- 10
Step 10
10. Another interesting aspect of the chiffon cake recipe is the nut layer. Grind the nuts into flour and mix with powdered sugar. Add about 2 tablespoons of milk and mix thoroughly. Beat 3 egg whites until stiff peaks form, then fold them into the batter. Spread the resulting mixture onto a baking sheet lined with parchment paper, shaping it into a circle the same diameter as the cake.
- 11
Step 11
11. Bake the cake layer in a preheated oven at 120 degrees for about 100-110 minutes.
- 12
Step 12
12. Rub black currants through a sieve and warm slightly (you can use jam). Add honey and 100 grams of melted chocolate. Mix thoroughly and spread over the cooled cake base.
- 13
Step 13
13. Place the biscuit layers on top and refrigerate the cake for about an hour. Then prepare the chocolate glaze and coat the sides of the cake with it. The top can also be decorated with glaze or dusted with cocoa powder.
- 14
Step 14
14. If desired, you can make spirals from melted chocolate and place them on the cake after they have hardened.
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Step 15
15. After painstaking work, the homemade "Chiffon" cake is ready to be served.