Immediately say, that in the preparation of sponge cake all products must be room temperature! Chocolate chiffon cake: Mix coffee and cocoa in hot water until smooth and smoothness. Cool. Mix sugar 180 g sifted with salt, soda and baking powder the flour in one container. Beat the yolks of 5 PCs, connect them with vegetable oil and a mixture of cocoa and coffee. Mix well to Combine granular mix with chocolate-oil mass. Mix well. Beat egg whites with a 45 gr. sugar until stable peaks.

Add 1/4 of the proteins in the chocolate mass and stir with a spatula method of folding the bottom up and in a circle.

Add remaining whites and stir in the same way.

Pour the biscuit mass in the form of 26 cm in diameter, which cannot be greased and the bottom, which is no cover!!! This is necessary in order for the cake, when baked, clinging to the walls of the mould and do not fall.

Bake in preheated oven at 160" 50-60 minutes, test with a wooden toothpick. It should be dry. The finished cake to cool in the baking pan and then set her free, carefully trim off the sides. To give the cake to Mature at least 12 hours. By the way, cooled and ripened sponge cake, wrapped in plastic wrap, perfectly frozen.

How to cut the sponge cake: a) Place the biscuit on a plate. Adding or removing them you can easily adjust the height.

B) Cover with a removable ring shaped (height of the projecting sponge cake should be such that the cuts correspond to the desired thickness and depends on how many cakes you want to share the finished biscuit). The knife should lie and move along the edge of the metal mold, and the left hand stick to the top biscuit.

It is very convenient and quick way, moreover, that such an air biscuit differently to cut smoothly and beautifully, simply impossible. Cut the cake into 3 layers, pre-carefully cut a thin layer from the top of the cake, dry and grind into crumbs, it is useful to us to design the sides of the cake. Such a beautiful and evenly-porous structure of this sponge.

Photo of a piece of cake.

The hazelnut cream "bounty": the yolks of 3 PCs sugar 150 g. Add 250 ml of cream, butter and put to boil on medium heat and stirring constantly, until thick.

Add juice, zest, nuts and coconut. Mix well. Let slightly cool.

Let slightly cool. To put on the cakes first, cream on top to cover the cream (200 ml whipped until stable peaks with powdered sugar). Upper Korzh cream not covered. Sides of cake to cover the cream and place biscuit and chocolate chips.

Make the glaze: In a steam bath or in the microwave to heat the cream to 80 ml, add the chocolate, broken into pieces, and after 1-2 minutes stir until smooth, allow to cool and liberally cover the top cake. Place in the refrigerator for 1 hour.

Decorate the finished cake according to your taste. I decorated with whipped cream, raspberry jelly candy and chocolate ribbons. In the center put korzinochka of white chocolate. Which was filled with berries. For best flavor, hazelnut cream give the cake to stand for 3-4 hours in the refrigerator.

Photo cut.

And now a little about chiffon cakes as such. Here is what Elena writes: This is a typically American view of the foam cupcakes and they have a specific author. In 1927, the recipe for chiffon cupcakes (because they were named for extraordinary tenderness and lightness) was invented by Harry Baker, a Hollywood insurance agent. Twenty years later, in 1947, he sold the patent to the firm "General Mills", and the chiffon cupcakes were produced on an industrial scale. Since these cupcakes have liquid vegetable oil instead of hard fat, drive a lot of air in this oil is impossible. Therefore, in such cakes (cupcakes) put almost twice the amount of protein in relation to egg yolks, which are whipped thoroughly, incorporating plenty of air (by the way, the option of disposal of surplus proteins). This air and the moisture evaporating from the test, and raise the cake. However, due to a decent amount of oil you have to add baking powder - baking powder.