Chiffon biscuit recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What is a chiffon biscuit? How to cook it? You will find answers to these and other questions in the article. Chiffon sponge cake - a sponge cake made from eggs, flour and sugar with the addition of sunflower oil. It has a juicy delicate taste, light texture, does not crumble when cut. It can be used in the preparation of pastries and cakes. It is often served as a dessert on its own.

Description

So, how is a chiffon biscuit prepared? It is known that the traditional biscuit does not contain fat, so it whips up easily. If the biscuit dough contains butter or vegetable, confectionery fat, then it is very difficult to give it a fluffy texture. Therefore, egg whites for such recipes are beaten separately from the yolks and added to the dough after mixing other ingredients.

Some authors advise adding baking powder to the dough, although the airy and light texture of the chiffon biscuit is obtained using the air that is found in whipped proteins.

Properties

Genoise biscuit is made with butter, and chiffon - with vegetable. The high content of eggs and oil makes the finished biscuit moist, it is eaten even without additional impregnations.

Since sunflower oil does not harden even at low temperatures, the chiffon biscuit does not dry and does not harden for much longer than a classic or genoise biscuit. That is why this dish is best suited for confectionery products with frozen or chilled fillings, such as whipped cream or ice cream. Also, the lack of creamy butter makes the taste of chiffon biscuit not as intense as that of the genoise biscuit.

The biscuit we are considering can be baked in round biscuit forms, covered with glaze and layered with various fillings.

History

How did the chiffon biscuit recipe come about? It was invented in 1927 by baker Harry Baker (1883-1974), an insurance agent living in Ohio. Baker was involved in a criminal history in 1923, so he was forced to leave his job and family and move to Los Angeles.

Baker was left without a livelihood. He ended up making cakes and fudge. For a couple of years, Harry had been looking for a recipe for a sponge cake that was sweeter and lighter than Angel Food. When he found the recipe, he became famous for supplying biscuits in a variety of flavors to Brown Derby restaurants and supplying Hollywood celebrities with them.

Harry's entrepreneurial career peaked in the 1930s. At that time he worked 18 hours a day,baking 48 cakes every day in twelve ovens. Ovens were found at Baker's house, the dough for each cake was kneaded separately. Harry's biscuit cost two dollars each. In the US, then the average salary did not reach $150 per month.

The entrepreneur did not tell anyone about the recipe for 20 years, secretly taking empty containers of sunflower oil to distant garbage dumps. It wasn't until 1947 that the recipe was revealed. It was then that Baker sold it to General Mills. The corporation came up with a spectacular name for the biscuit (from chiffon fabric) and published the recipe. The publication was titled "The Biggest Culinary News in 100 Years."

A Betty Crocker pamphlet in 1950 said Baker's Biscuit was as delicious as a butter sponge and as light as Angel's Food.

Chiffon Orange Biscuit

A photo of a chiffon biscuit is presented in the article. At first glance, this product is identical to the angel cake, because it is prepared in a round high shape with a hole in the center. The Chiffon Orange Biscuit also has a spongy texture and a lovely color. It differs in that it contains egg whites and yolks, orange juice, baking powder and melted butter. It is thanks to the butter that this biscuit is soft and tender. It's perfect with fresh fruit, powdered sugar and whipped cream.

By the way, chiffon biscuit contains much less cholesterol than other pies. It also doesn't contain much sugar.

Tips onmanufacturing

How to make chiffon orange sponge cake? Eggs should be at room temperature. Half an hour before cooking, they need to be taken out of the refrigerator and divided into yolks and proteins. The recipe requires the use of powdered sugar (or fine sugar), which will quickly dissolve in the batter. You can choose any oil: rapeseed, butter, sunflower, corn. It is important that it has no smell.

Oranges must be washed before use and only the orange component of the zest should be removed. The squeezed juice must be filtered through a sieve so that the bones in the biscuit do not come across.

Biscuit dough is poured into a baking dish with a cone in the middle. It doesn't need to be lubricated. The finished cake is taken out of the oven, and immediately turned upside down. This is done so that the biscuit does not fall off when cooled. Orange Chiffon Biscuit Cake is best served the day it is made, although it can keep for a couple of days.

Ingredients

In order to make a chiffon orange biscuit, you need to have:

• baking powder (1 tablespoon);
• six eggs and one egg white;
• s alt (0.5 tsp);
• sifted flour (225 g);
• icing sugar or sugar (300 g);
• grated orange zest (2 tablespoons);
• oil (120 ml);
• 180 ml orange fresh juice (2-3 oranges);
• vanilla extract (1 tsp).

How to cook?

And now we will tell you how to cook a chiffon biscuit step by step. You needdo the following:

• Separate cold eggs into yolks and whites. Cover the bowls with plastic wrap and set aside for half an hour.
• Preheat the oven to 170°C and prepare a tall special shape 25 cm in diameter.
• Mix baking powder, flour, orange zest, s alt and sugar (minus 50g). Make a well in the center of the flour mixture and place the butter, orange juice, egg yolks and vanilla extract in it. Beat until smooth (about a minute).
• Start whisking the egg whites in a separate bowl. Gradually add the remaining sugar and beat further until a strong foam appears. Gently add egg whites to the batter in three additions, stirring with a spatula.
• Pour the batter into an ungreased pan and bake for about an hour. The biscuit will be ready when a wooden stick stuck in its center comes out clean.
• Remove the mold from the oven and turn it upside down. The cake will cool for about 1 hour. Then remove the biscuit from the mold, sprinkle with powdered sugar and garnish with fresh fruit.

Chiffon Vanilla Biscuit

We present you an amazing step-by-step recipe for vanilla chiffon biscuit. This product is airy, tender and juicy. It bakes evenly, rises well when baking (in a 24 cm diameter mold it grows up to 6 cm). So, to create this dish, you need to have on hand:

• seven eggs;
• 1 tsp s alt;
• a couple of glasses of flour;
• sugar (1.5 tbsp.);
• lean oil (1 tbsp);
• water (3/4 cup);
• baking powder(3 tsp);
• citric acid (1 tsp);
• a few drops of vanilla extract.

To create this biscuit, you need to follow these steps:

• Separate the whites from the yolks.
• Beat egg whites with citric acid.
• Beat oil, egg yolks, water (warm), half sugar.
• Send a third of the whipped proteins to the yolk mass.
• Add dry mix.
• Introduce carefully remaining whites.
• Cover the form with parchment, grease its sides with sunflower oil.
• Pour the batter into the mold.
• Bake for 50 minutes at 180°C.
• After half an hour of baking, you can lower the temperature to 170 ° C.
• Remove the finished biscuit from the oven and invert onto a wire rack.
• After cooling, cut into 3-4 cakes.

Harry Baker Biscuit

This chiffon sponge cake goes well with Charlotte cream, buttercream and whipped cream. To create it you need to buy:

• four eggs;
• 130g flour;
• 105g sugar;
• baking powder (1.5 tsp);
• a pinch of s alt;
• 90ml milk;
• 65 ml vegetable oil.

Preparing the Harry Baker Biscuit

So, first, divide the eggs into whites and yolks. Next, add a pinch of s alt, 25 g of sugar to the proteins, beat until strong peaks appear and set aside. Then add the remaining sugar to the yolks and beat until increased in volume. Mix milk with vegetable oil and pour into the yolks. Stir with a spatula. On thisstep add vanilla.

Now sift the baking powder with flour to the yolk mass and mix. Add the yolk mixture to the beaten egg whites and mix very gently until the batter is smooth.

Next, pour the dough into the mold, level it and send it to the oven, preheated to 180 ° C. Bake for 35 to 45 minutes. Do not open the oven door for the first twenty minutes. When 30 minutes have passed, you can carefully open the door and check the product for a crust on top.

You can lightly press the top of the biscuit. This way you check if there is batter inside. If liquid is felt and the biscuit is unstable, bake it for another 15 minutes.

Next, cool the finished biscuit in the form. Then you can cut it into cakes and assemble the cake. If you freeze this biscuit, you can use it later.

Chiffon Chiffon Biscuit

To create this dish you will need:

• 200 g flour;
• baking powder (2 tsp);
• soda (0.25 tsp);
• s alt (0.25 tsp);
• five egg yolks;
• 60g cocoa powder;
• 1, 5 tbsp. l. instant coffee;
• water (175 ml);
• 125 ml vegetable oil;
• sugar (225 g);
• eight egg whites.

To make Bounty Nut Cream you need:

• 100 g butter;
• cream 35% (250 ml);
• coconut flakes (100 g);
• 150gchopped hazelnuts;
• lemon juice (or orange, single fruit);
• sugar (150g);
• 1.5 tsp lemon (or orange) zest);
• three egg yolks.

Cream cream consists of the following ingredients:

• 2 tbsp. l. powdered sugar;
• 200 ml cream 35%.

And for making glaze you need to have:

• 120g dark chocolate;
• 80 ml cream 35%.

Cooking process

Chocolate chiffon biscuit recipe everyone loves! We must say right away that when preparing this dessert, all products must be at room temperature. So, you need to follow these steps:

• Stir cocoa and coffee in hot water until smooth and uniform, and refrigerate.
• Mix baking powder, 180 g sugar, soda, flour and s alt in one bowl.
• Beat five egg yolks, combine them with a mixture of coffee and cocoa and sunflower oil. Stir well.
• Combine the chocolate-butter mass with the loose mixture and stir.
• Beat egg whites with sugar (45g) until stiff peaks.
• Add ¼ of the egg whites to the chocolate mass and stir with a spatula, folding it from the bottom up and stirring in a circle.
• Add remaining egg whites and mix in the same way.
• Pour the biscuit mass into a mold that does not need to be lubricated. This is necessary so that the biscuit clings to its walls during baking and does not fall off.
• Bake in a preheated oven at 160°C for about an hour, checking with a wooden toothpick. Finishedcool the product directly in the form. Then take it out by carefully trimming the sides.
• The biscuit should ripen for about 12 hours. You can wrap it in cling film and freeze it.
• Now cut the biscuit into three cakes, after cutting off a thin layer from its top, which needs to be dried and ground into crumbs. You will need it to decorate the sides of the cake.

Now make the Bounty Nut Cream. To do this, grind three yolks with sugar (150 g). Add to this mass 250 ml of cream, butter. Now put the mixture on medium heat. Whisking constantly, bring it to a boil.

Now add the zest, juice, coconut and nuts. Stir and chill. Next, first apply cream on the cakes, and then cover them with cream, whipped with powdered sugar until stable peaks. The top cake does not need to be covered with cream. Spread the sides of the cake with cream and decorate with chocolate and biscuit crumbs.

Next, prepare the glaze. In the microwave or on a steam bath, heat 80 ml of cream, add broken chocolate. After a couple of minutes, stir until smooth, let cool and generously cover the top cake. Send to the refrigerator for one hour. The cake can be decorated with raspberry jelly candies, chocolate ribbons and cream. Let the product stand in the refrigerator for 4 hours to improve its taste. Bon appetit!