Description
Continue to share with you my "Biscuit collection". So, I introduced you to the classic and chocolate chiffon cake (give links below). In the arena of Fruit chiffon cake! Fragrant, airy, Sunny, tasty... not the whole list of such epithets, which he deserves! Mango puree can be replaced by peach, nectarine, apricot or Apple, in General, a large space for imagination.
Ingredients
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Flour
240 g
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Corn starch
2 Tbsp
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Sugar
185 g
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Leavening agent
1 Tbsp
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Vanilla
1 g
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Yolk egg
5 piece
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Fruit puree
300 g
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Vegetable oil
125 ml
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Lemon peel
1 tsp
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Egg white
8 piece
Cooking
Mix all the dry ingredients (flour, baking powder, vanilla, sugar 140 g) and sift 3 times. The yolks, puree, zest and oil beat with a mixer at high speed. to connect the butter-yolk mass from dry ingredients, it turns out smooth pastry. Beat the whites with a pinch of salt into foam and, still whisking, to introduce 45 g of sugar. Beat until stable peaks.
Add oil the dough to 1/4 of beaten egg whites and stir with a spatula method of folding until smooth.
Enter the remaining whites and mix everything in the same way.
Place the dough in shape with a diameter of 26 cm, which do not lay and do not lubricate.
Bake in heated oven at 160"C for 45 minutes top bottom, ready to test a wand. This cake I baked a little more than 55 minutes, but consider the individual characteristics of your oven.
The finished cake directly in the form of flip-up "feet" and completely cool on a wire rack...
... or on the cups.
From the cooled sponge cake cut the sides in a circle and release from form.
Cake can be frozen, you can leave for a few days at room temperature, it dries and never loses its shape. Good luck! PS Suggest Chiffon biscuits to soak, I have tried (photo of piece of cake the bottom cake), this is unnecessary, they themselves are well soaked cream!
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