Description
Biscuits, especially with chiffon, I have a love at first sight and for life! So this time after seeing the recipe on the English site, and prepared this delicate, fragrant and delicious cake, which 100% lives up to its second name - sponge.
Ingredients
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Flavor
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Vegetable oil
70 ml
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Yolk egg
4 piece
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Sugar
120 g
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Flour
100 g
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Leavening agent
0.5 tsp
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Egg white
4 piece
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Cream
150 ml
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Cream cheese
75 g
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Powdered sugar
2 Tbsp
Cooking
Sift the flour with the baking powder. Butter, egg yolks, rose water, essence and sugar ( 20 g ) beat until light, fluffy foam.
Mix flour and yolk mass with a spatula.
Beat the whites, gradually adding sugar ( 100g ) until soft, stable peaks. In three steps to enter the whites into the yolk-flour mixture, stirring with a spatula method of folding the bottom up and in a circle.
The dough turns smooth, with a well and evenly involved proteins, with no lumps.
Place the dough in the shape of 20 cm in diameter (with tube), the bottom lay a baking paper, form is not lubricated. Bake in pre-heated to 170 C oven 40 minutes the oven do not open! The finished cake immediately turn right into the form on the lattice. Cool completely.
Cut the biscuit at the edge of the shape and around tube, invert on a dish.
Cream cheese whipped with powdered sugar, whip cream separately, combine the two masses, adding rose syrup (1 tbsp) and stir with a spatula. Cover the cake with cream and decorate.
In the context of.
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