Vanilla chiffon biscuit Chiffon biscuit differs from usual in that it is cooked in vegetable oil. Vegetable oil can not be whipped as creamy, so there is used more whipped proteins than yolks. Biscuit comes out very soft and soft, and unusually airy. Absolutely absurd and fragrant, which allows it to be not only the basis of the cake, but also an independent cupcake for tea. Vegetable oil should be odorless or slightly sweet. I used rapeseed oil. It's just as good with walnut. In a biscuit usually put a lot of different flavors, such as vanilla, citrus peel, spices, cocoa, chocolate, nuts. I present to you a vanilla-lemon chiffon biscuit. This recipe shows the general technology, the difference is only dry components and liquid, which is water, juice or coffee. Bake a biscuit in a form where only the bottom is lined with baking paper, you can not oil the bottom or walls with oil. Biscuit during baking rises in 2-2.5 times and the dough, as it climbs up the walls of the mold, and then the middle of the biscuit does not fall (this problem is familiar to everyone). To cool it should be "upside down" on 4 glasses at least 1 hour. Also this biscuit is to be stored without losing its qualities, wrapped in a refrigerator. The recipe is designed for a shape with a diameter of 22 cm. Have a good time and look forward to your feedback!
Ingredients:- Wheat Flour 175 g
- Sugar, vanilla 15 g
- Rape oil 85 ml
- Water 115 ml
- Eggs chicken 6 pcs.
- Salt 0.25 tsp.
- Baking Powder 0.3 tsp.
- Sugar 185g
- Lemon 1 pc.
- Step 1 Prepare the ingredients: flour, rapeseed oil, water, sugar, lemon peel, vanilla sugar - all foods should be at room temperature, eggs (6 proteins and 4 yolks) - very cold.
- Step 2 Mix the flour with the baking powder and sift twice.
- Step 3 Separate yolks from proteins, you need 6 proteins and 4 yolks.
- Step 4 Whisk yolks in a viscous light mass, about 5 minutes.
- Step 5 We pour rapeseed oil.
- Step 6 Then we pour in water.
- Step 7 In another bowl, pour 155 grams of sugar, then directly on sugar three lemon zest and pour the same yolk mixture, adding vanilla sugar.
- Step 8 Now whisk the mixer at high speed until smooth.
- Step 9 Whisk the proteins into a persistent foam and add 30 g of sugar, then whisk another 5 minutes.
- Step 10 Squash the culinary spatula with proteins. Gently in one direction movements from the bottom to the top and not for long, otherwise the proteins will fall off during long contact.
- Step 11 Cover the bottom of the paper with a paper, absolutely do not lubricate the bottom and sides, pour out the dough immediately. At the same moment, we put in a preheated oven to 180 ° C on the middle shelf. Bake for 35-45 minutes, depending on the depth of your form. Willingness is checked with a cooking stick, piercing a biscuit in the middle and pulling it out if it's dry, then it's baked. It is important: do not open the oven door during baking, check the readiness after the specified time, otherwise the sponge cake may fall off and become lower.
- Step 12 Once removed from the oven, immediately set the shape "upside down" to 4 cups. Cool in this way, at least 1 hour, or even better until completely cooled. So the biscuit will remain absolutely the same as it was high in the oven, and the middle does not fall.
- Step 13 Then, gently with a culinary spatula, separate the biscuit from the walls of the mold and release it from it. If the biscuit is the base of the cake, then he needs to rest for at least 5 hours, or better the night, and it will be easier to work with him. If the biscuit is prepared, as an independent cupcake for tea, then everyone has a pleasant appetite!