Description
According to numerous requests chefs put up the recipe for a Classic chiffon sponge cake. Photo from the archive, so I apologize in advance for their quality. A little history: 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 dough and lift the cake. However, due to a decent amount of oil you have to add baking powder - baking powder (not soda! since acid test is not).
Ingredients
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Egg white
4 piece
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Yolk egg
2 piece
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Flour
130 g
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Sugar
115 g
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Leavening agent
1.5 tsp
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Salt
0.125 tsp
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Milk
90 ml
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Vegetable oil
65 ml
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Vanilla
1 g
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Lemon peel
0.5 tsp
Cooking
All products for biscuit to weigh and measure out in advance. Split mold 23 cm in diameter does not lubricate and do not lay! Flour, sugar 80g, salt and baking powder and sift 3 times. Yolks, milk, oil, vanilla and zest, beat with a mixer at high speed until white foam. To combine flour and yolk mixture and mix well with a spatula until smooth. Beat the whites with the 25 g of sugar to stable peaks. Add 1/4 of the whites and yolk-oil mixture, mix gently from the bottom up and in a circle by the method of folding.
Add remaining whites and stir in the same way, having a homogeneous fluffy biscuit mass. Place the dough in shape and bake in a well heated oven at 160"C for 25-30 minutes.
The finished cake to cool in the baking pan.
Gently in a circle to cut the sides and to release the cake from mold.
To give the cake to Mature (about 6-7 hours). The method of cutting cake: place cake on a plate (adding or removing them you can easily adjust the height) and cover with a detachable ring shape. The height of the projecting sponge cake should be such that the cuts correspond to the desired thickness (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, it is very convenient and quick way, moreover, that such an air biscuit on the other nice and sharp to cut, it is simply impossible, good luck!
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