Women's Tips

How to cook delicious chiffon sponge cake?


Chiffon dough for biscuit is always prepared on the basis of eggs. Since vegetable oil is additionally added to it, more protein is taken than yolks. But sometimes there are recipes with an equal amount, where eggs just go. This is often done, but this is no longer a classic technology.

What else goes into the chiffon dough:

Very interesting and tasty chocolate chiffon biscuits are obtained. In addition to cocoa, they often add instant coffee. He gives the cake a noble and deep taste. Chiffon dough is prepared in two parts. In one bowl, whites are whipped with a small part of the sugar, in the second bowl all the other ingredients are mixed. Then everything neatly connects.

Chiffon biscuits are baked at 180 degrees. If the dough is poured on a baking sheet or in a large form, that is, the layer will not exceed 1.5-2 cm, then the temperature in the oven can be raised to 200 degrees.

Classic Chiffon Sponge Cake

The recipe is simple, but very tasty and delicate chiffon sponge cake. All products are taken in the specified proportions, you can not change the quantity.


• 1.5 tsp. ordinary baking baking powder,

• 90 grams of milk

• 160 grams of flour,

• vanilla, lemon zest.


1. For a classic chiffon sponge cake you need warm eggs at room temperature. It is better to prepare them and other ingredients in advance, leave 40-50 minutes in a warm room. Separate the right amount of protein, put two yolks in another bowl.

2. To the yolks pour prescription milk, pour 80 grams of granulated sugar, stir and add vegetable oil. Stir again, add 160 grams of wheat flour mixed with baking powder. Mix the first part of the dough, put the grated zest and a couple of vanillin for flavor.

3. Add a pinch of salt to the proteins, beat in foam, add the remaining sugar. It should be foamy and thick eggnog.

4. Gently mix the protein foam in the main dough. We try not to upset the mass, stir with a spatula. The dough should turn out lush.

5. Lubricate the form with a piece of butter, sprinkle with flour, spread the chiffon biscuit dough. Spread the layer with a spatula.

6. Put the dough for chiffon biscuit baked in a preheated oven.

Chocolate Chiffon Sponge Cake

The recipe for stunning chocolate chiffon sponge cake. We will cook it with cocoa powder and instant coffee, it turns out very simple, tasty and inexpensive.


• 200 grams of flour,

• 225 grams of sugar

• 2 tsp. baking powder baking,

• 0.25 tsp. simple soda,

• 125 grams of oil,

• 60 grams of cocoa powder,

• 175 ml of plain water

• 1 tbsp. l with a slide of instant coffee.


1. We measure out the prescription amount of hot water. In a bowl, pour all the cocoa powder, add instant coffee, pour hot water and quickly stir. Mix the mass until smooth and smooth, let it cool.

2. Combine yolks with sugar, but pour out not all, 45 g leave for whipping proteins. Pound this mass, throw a pinch of salt here, pour in vegetable oil and shift the chocolate mass with coffee.

3. Beat off the separated proteins to obtain a dense foam, add sugar in a thin stream. We continue to beat until it is completely all dissolved.

4. Enter the flour mixed with the ripper and a pinch of soda into the chocolate dough, stir until smooth.

5. Now add the prepared proteins. Mix them as carefully as possible.

6. We shift the chiffon dough into the form.

7. Put the chocolate cake baked in the oven.

Simple chiffon sponge cake with cocoa

A simplified recipe for chocolate chiffon sponge cake with cocoa. It is great for any cakes, does not require instant coffee.


• 30 grams of cocoa,

• 80 grams of water

• 230 grams of sugar

• 180 grams of flour,

• 10 g of baking powder,


1. Combine baking soda with cocoa powder, pour hot water, stir the mash.

2. Pound the yolks and 200 grams of granulated sugar, throw salt into the dough, one small pinch is enough, add vegetable oil, add the mixture with cocoa and soda. Knead a minute. Fill the flour with a mixed bag of baking powder. Stir chiffon mixture to smoothness.

3. Proteins are separated, whipped, gradually adding to them the remnants of granulated sugar, for flavor, you can add vanilla to sponge dough.

4. We connect both masses, we shift in the form, we send to the oven to bake.

Chiffon sponge cake with nuts

A wonderful recipe for fragrant cake based on chiffon sponge cake. Nuts can take any, but especially successful is the cake with hazelnuts and walnuts. You can use a mixture of several types at your discretion. The number of products is calculated for a sponge cake of 21-23 cm. It can be baked in a slow cooker, it also works great.


• 120 grams of butter,

• 2 tsp. ripper,

• 130 grams of nuts

• 170 grams of flour,

• 180 grams of milk

• 200 grams of sugar.


1. Nuts should be prepared in advance. They need to dry, then grind to get baby. If you grind them without pre-drying, you get a wet mass. You can dry in the oven or in the pan.

2. Combine the nuts with the rippers, pour the flour, optionally pour out a bag of vanillin.

3. Mix yolks with 150 grams of sugar, add milk to them, add vegetable oil and throw a little bit of salt. Stir to dissolve the ingredients.

4. Add the nut mix with flour, knead the smooth dough.

5. Now whip proteins with sugar residues.

6. Combine the protein mass with the main dough, stir and send the chiffon dough to bake.

Chiffon poppy cake

Variant of very tasty and fragrant poppy biscuit from chiffon dough. It is very important not to reduce the amount of poppy. Otherwise, nothing happens. Pick it up, rinse and dry.


• 1 tbsp. wheat flour,

• 100 grams of pure poppy,

• 2 tsp. ripper,


1. Instead of water, you can use whole milk for the test, it will be even better. Connect it with separated yolks. Put almost all the sugar. A couple of spoons are left to whip proteins.

2. Mix yolks with water, add oil, add a little salt, literally a third of a teaspoon. Pounding.

3. Add the prepared poppy to the dough, stir it. We pour out flour and baking powder. Spatula interfere to homogeneity.

4. Add granulated sugar to raw squirrels, whip together in a fluffy foam. You can throw a pinch of citric acid for a more elastic texture.

5. It remains only to combine protein foam and poppy dough. Well they stir, shift in cooked mold.

6. Poppy chiffon is baked also at 180 degrees, about half an hour.

Chiffon sponge cake with cherry and cognac

Variant of delicious cake based on chiffon sponge cake. Bake the cake according to the classic recipe. But you can use a sponge cake with cocoa, it also turns out delicious.


• 300 g sour cream 25%,

• 300 g oil drain.,


1. Remove bones from cherries. Juice that will stand out, do not need to merge. Add cognac to the berries, stir well, leave to pickle. Stir periodically.

2. Beat the butter. Gradually introduce condensed milk, then sour cream.

3. Squeeze cherries from brandy and excess juice.

4. Cut the chiffon cake into three parts.

5. Sprinkle the cake with cherry juice and brandy, lubricate with cream, scatter half of the cherry. Repeat all the same with the second layer.

6. Cover the cake with the last cake, coat with cream, decorate with fresh cherry.

Chiffon sponge cake with delicate cream

Another option for a wonderful chiffon biscuit cream. The layer is prepared very simply and quickly.


• 350 ml of cream of 33%,

• 300 g of boiled condensed milk,

• some grated chocolate.


1. Pound the condensed milk so that it becomes homogeneous. If the mass turns out to be too thick, then add a few tablespoons of cream or milk, add vanillin.

2. Whip cream into thick foam, add boiled condensed milk, gently stir. The cream is ready!

3. Coat the cakes with cream. Sprinkle top of the cake with grated chocolate. But you can decorate with caramel chips, coconut chips.

Chiffon Sponge Cake - Tips and Tricks

• Zest for biscuits can be prepared in advance, dried and crushed. It perfectly preserves the aroma in a closed container.

• If there is no baking powder, it can be completely replaced with baking soda. Only tedious powder necessarily extinguish.

• The main thing when kneading dough - do not upset proteins. Therefore, you need to stir the mass with a spatula, raising the thick dough from the bottom up.

• Before cutting the biscuit should be carefully cooled, and it is better to leave for 8-10 hours to ripen. In this case, the crumb will get stronger a little, the moisture is evenly distributed inside the cake.

• Do not rush to remove the cake from the oven. First open the oven slightly, let the heat subside, then fully open and leave for ten minutes. Korzh get stronger, not fall off.

Magical tenderness

Who said baking is an exclusively female occupation? If you think so too, then, most likely, you have never tasted delicacies that were baked by men. The history of our today's dish began back in 1923. Harry Baker - then still an insurance agent and a man who loved to cook, turned out to be involved in an unpleasant and rather dangerous story, closely connected with crime. Because of this, he was forced to leave his native city, leaving his job.

Los Angeles, where Harry went, was not very friendly for someone who came here with no money. And because the man began to earn what he had long liked - he began to prepare and sell cakes and frosting.

It went uphill, and very soon Baker presented his masterpiece to everyone - an incredibly tasty, delicate and moist sponge cake. After that, hundreds of orders fell on him, even from restaurants where Hollywood stars were constantly visiting.

For 20 years he did not say a word about the ingredients of his pastry, so he earned a lot of money. And only in 1947, Harry sold his recipe to a large corporation, which dubbed him “chiffon sponge cake” and told everyone about how he prepares.

It is great for cakes, because it is quickly soaked, but at the same time it retains its shape and remains soft, thanks to the addition of vegetable oil. These cakes are easily prepared at home and often do not require impregnation with syrups.

Even if you add them with regular whipped cream, it will turn out very tasty, and if there was nothing for the filling in the house, then you can eat sponge cake with tea like a cupcake.

Want to make such a treat? Get to work

The main rule to remember is that the amount of protein should be double that of yolks. This is because vegetable oil is added to the dough, and it will not be possible to “saturate” it with the same amount of air for fluffiness as solid fat (butter, for example). Proteins in this case will help baking to come.

  • squirrels - 4 pcs.,
  • Yolks - 2 pcs.,
  • flour - ½ st.,
  • sugar - 100 g,
  • salt - ¼ tsp
  • milk - ½ st.,
  • vegetable oil - 60 ml,
  • baking powder - 1.5 tsp

First you need to whip proteins with a small amount of sugar and salt until a thick, stable foam is formed. In a separate bowl to combine the yolks with the remaining sugar and also beat. After add butter and warm milk.

Gradually add flour and baking powder to the mass with yolks, stirring constantly, so that there are no lumps, and at the end put the proteins. Stir and pour the dough into the form. Cooking time will depend on temperature and ranges from 30 to 45 minutes.

As you can see, the process is absolutely not complicated. Lemon peel, cocoa, raisins, and nuts, which are put into the dough, can add a bright taste. Especially gentle taste and delicate aroma will be at a vanilla biscuit.

As for the oil, it is necessary to choose a refined product that does not have a pronounced taste and smell. Suitable not only sunflower, but also rapeseed or nutty.

As a filling you can use:

  • peach cream yogurt with fruit pieces,
  • curd layer with berries,
  • creme brulee and creamy, combined with nuts and condensed milk,
  • chocolate layer with bananas.

You can fantasize with this part as much as you like. And everyone can choose for themselves the most delicious option.

Chiffon sponge cake is a godsend for hostesses who have time-tested recipes in stock, the result of which will always be perfect. Enjoy your meal!

Chiffon sponge cake - what is it

Based on the information above, it is clear that the chiffon sponge cake is a unique pastry invented by Harry Baker from Hollywood. He baked such cupcakes for the first time in 1927, hid the recipe for 20 years and then sold it so that everyone can enjoy a wonderful cake today. It differs from the classic Chiffon cake in that it is kneaded in vegetable oil, but not in margarine.

Due to the inability to whip a large amount of air in the vegetable oil in cakes put double the mass of protein compared to yolks. Manufacturing technology involves reinforced beating in the most careful and careful manner that saturates them with air. Together with the moisture from the dough, the air allows the biscuit to rise, giving a uniform light texture, slightly moist and crumbly.

How to make chiffon biscuit

To properly prepare chiffon biscuit, you should carefully study the detailed instructions. Production begins with the usual choice of products. For sponge cake, you need to take flour, vegetable oil, baking powder or hydrated soda, eggs and sugar. Due to the increased volume of butter and baking powder, the dough turns out to be fluffy and porous, almost does not crumble when cut and is easy to cut.

The recipe for chiffon biscuit for cake involves the observance of some tricks that facilitate cooking:

  • the bottom of the baking mold should be covered with paper, the butter should not be oiled, otherwise the biscuit will not rise up,
  • adding a tablespoon of high quality starch will help prevent the tasty cake from settling down
  • the dough is kneaded quickly, seasoned with nuts, berries or vanilla, poured into the mold and baked at 170 degrees for about an hour,
  • if additional cocoa or nuts are put in the dough, then the amount of the injected flour is reduced by their amount,
  • Proteins are introduced into the dough separately from the yolks, whipped thoroughly.

Chiffon Biscuit Cream

An important part in cooking is chiffon biscuit cream, but some cooks neglect it, because the dough turns out to be oily and can be used without impregnation. A traditional sponge cake with butter can only be slightly seasoned with chocolate icing or powdered sugar, sprinkled with nuts. It is better to choose neat light mousses, whipped cream, but not butter cream, which will only make the finished biscuit heavier. For holiday options it is good to make a soufflé based on gelatin and alternate with layers of cake layers.

Chiffon biscuit recipe with photos step by step

It is very difficult to choose only one recipe for chiffon biscuit from the many presented ones, but you can make them all, starting with simple ones and gradually complicating them. The classic butter sponge cake made from chiffon dough will appeal to all family members, it is well improved by adding cherry, orange juice or chocolate. Fragrant delicacy looks great at a festive feast.

Butter biscuit

  • Cooking time: 1 hour.
  • Servings: 8 persons.
  • Calorie dishes: 313 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The difficulty of preparation: difficult.

Traditional butter biscuits should be made with an attractive tenderness and an appetizing smell. It has a thin elastic consistency, it is well cut and can be filled with various creams. The following recipe assumes that the biscuit chiffon cakes are prepared with a layer of vanilla-milk cream, which is attractive with its thick texture that emphasizes the taste of delicacy.

  • flour - 300 g,
  • sugar - 150 g,
  • eggs - 4 pcs.,
  • water - 70 ml
  • vegetable oil - half a cup,
  • salt - pinch,
  • baking powder - 20 g,
  • milk - 150 ml,
  • butter - 250 g,
  • icing sugar - 200 g,
  • Vanillin - 10 g.

  1. Separate the whites and yolks, cool.
  2. Mash yolks with sugar, beat with a mixer until white. Sift flour into the mass, add salt.
  3. Pour in water and vegetable oil, mix the mass. Heat the oven to 170 degrees.
  4. Beat the whites with a mixer for 10 minutes in a dry, clean container, add to the dough.
  5. Pour in the form of the dough, send bake 45 minutes.
  6. Put on for 15 minutes after baking to cool the inside of the oven, turn on the grid, cool.
  7. Cut into cakes, sandwich the pearl cream with whipped soft butter, boiled cooled milk and powdered sugar with vanilla.

Chocolate Chiffon Sponge Cake

  • Cooking time: 1.5 hours.
  • Servings: 8 persons.
  • Calorie dishes: 315 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The difficulty of preparation: difficult.

Chocolate chiffon sponge cake is saturated with chocolate so that it causes appetite at first sight. В него входит, помимо привычного какао-порошка, еще и немного кофе, что придает выпечке изысканный привкус. Использовать для начинки лучше ореховый крем, а для глазури – шоколадный ганаш. Праздничный высокий торт обязательно понравится всем гостям, потому что он ароматный и привлекательный.

  • мука – стакан,
  • разрыхлитель – 20 г,
  • сода – 2 г,
  • соль – 2 г,
  • сахар – 225 г,
  • желтки – 5 шт.,
  • какао – 60 г,
  • кофе растворимый – 30 г,
  • вода – 175 мл,
  • растительное масло – 125 мл,
  • белки – 8 шт.,
  • сливочное масло – 100 г,
  • cream - a glass + 200 ml for glaze + 80 ml for ganache,
  • coconut chips - 100 g,
  • hazelnut - 150 g,
  • oranges - 1 pc.,
  • lemons - 1 pc.,
  • icing sugar - 150 g + 40 g for glaze,
  • eggs - 3 pcs.,
  • dark chocolate - 120 g

  1. Coffee with cocoa pour part of the water, cool.
  2. Mix some of the sugar with flour, salt, soda.
  3. Beat yolks, mix with oil and coffee mixture.
  4. Combine both masses, whip proteins with sugar to a density. Add to the dough, mix with a spatula, pour into the form. Leave to cook until tender at 160 degrees 55 minutes.
  5. Cool the ready cake, cut into cakes, sandwich cream with yolks and powdered sugar, cooked with butter to a thick mass. Season the cream with orange juice, lemon peel, crushed nuts and coconut chips.
  6. Top with whipped cream and powdered sugar and coat with glaze - pour chocolate over the cream and heat it on the steam bath.

Vanilla Chiffon Biscuit

  • Cooking time: 1 hour.
  • Servings: 8 persons.
  • Calorie dishes: 311 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The difficulty of preparation: difficult.

Vanilla chiffon sponge cake has a pleasant aroma due to the addition of vanilla sugar or, if present, this vanilla extract. Such a light cake is good to bring to the home table for a festive event or just to pamper your relatives for a tea party. Juicy delicate sponge cake will appeal to everyone for its airy appearance, and you can cook it even without a cream filling.

  • eggs - 7 pcs.,
  • flour - 0.4 kg
  • sugar - 0.3 kg
  • vegetable oil - a glass,
  • water - 150 ml
  • baking powder - 30 g,
  • salt - 10 g,
  • citric acid - 10 g,
  • vanilla extract - 2 drops.

  1. Protein whisk with citric acid.
  2. Mix the yolks with warm water, half sugar, butter. Beat, add a mixture of flour, salt, baking powder with the rest of the sugar.
  3. Connect the masses, fill in the form.
  4. Bake for half an hour at 180 degrees. Reduce the temperature to 170 degrees and bake for 15 minutes.

Chiffon biscuit in a multicooker

  • Cooking time: 2 hours.
  • Servings: 8 persons.
  • Calorie dishes: 310 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The difficulty of preparation: difficult.

Chiffon biscuit in a slow cooker is prepared longer than in the oven, but it turns out not worse. It is distinguished by a more air-saturated mass with a delicious aroma and an oil consistency. You can even sandwich a cupcake with any cream, but sprinkle it with powdered sugar and pour chocolate based icing. Due to the large amount of butter, the cakes melt in the mouth, leaving a pleasant aftertaste.

  • flour - glass,
  • sugar - 225 g,
  • eggs - 7 pcs.,
  • baking powder - 20 g,
  • soda - 10 g,
  • salt - 2 g,
  • vegetable oil - 125 ml,
  • water - 175 ml
  • cocoa - 60 g,
  • coffee - 20 g

  1. Boil a mixture of coffee and cocoa, cool.
  2. Five yolks, beat with a piece of sugar until a fluffy foam four minutes. Mix with coffee and butter.
  3. Enter the flour, salt, soda, baking powder, mix with a spatula.
  4. The rest of the sugar, whisk with proteins to the peaks, pour in lemon juice, add to the first mass.
  5. Pour the multicooker into the bowl, bake at the “Multipovar" function, setting 150 degrees and 80 minutes.

Biscuit in vegetable oil

  • Cooking time: 1.5 hours.
  • Servings: 8 persons.
  • Calorie dishes: 314 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The difficulty of preparation: difficult.

Sponge cake in vegetable oil is a difficult dish, but detailed instructions will help to make cooking easier. The basis for the cake obtained from it can be supplemented with any cream or whipped cream with fruits or berries. A light cupcake is perfect for friendly get-togethers, will appeal to children and adults for its extraordinary taste and amazing consistency.

  • flour - glass,
  • eggs - 5 pcs.,
  • protein - 1 pc.,
  • sugar - glass,
  • baking powder - 25 g,
  • salt - teaspoon,
  • water - 135 ml
  • olive oil - 90 ml,
  • citric acid - 2 g

  1. Sift the flour, add salt and add some sugar and baking powder. In the middle, make a hole, enter the yolks, water, oil.
  2. Beat with a whisk or mixer until smooth.
  3. Separately, whip all the proteins to foam, enter citric acid, continue to beat until soft foam. Combine with the rest of the sugar, in three doses, enter into the flour.
  4. Pour the dough into the mold, bake at 170 degrees for 50 minutes.

Chiffon Cake

  • Cooking time: 2 hours.
  • Servings: 8 persons.
  • Calorie dishes: 313 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The difficulty of preparation: difficult.

Chiffon sponge cake with a different sour-sweet taste of berries, has an appetizing appearance and structure, literally oozes syrup. Cream gives the dish a delicacy, and chocolate ganache gives a beautiful appearance. Making a delicacy does not take much time, but it requires concentration and attention. The result will please everyone - an exquisite cake with bright taste.

  • water - 175 ml
  • flour - 0.2 kg,
  • sugar - 225 g,
  • salt - 2 g,
  • cocoa - 60 g,
  • sunflower oil - 125 ml,
  • baking powder - 10 g,
  • baking soda - 10 g,
  • Yolks - 4 pcs.,
  • squirrels - 8 pcs.,
  • cream - 400 ml + 100 ml for ganache,
  • icing sugar - ¾ cup,
  • cherry - half a kilo,
  • dark chocolate - 100 g,
  • cane sugar - 40 g,
  • butter - 50 g

  1. Boil cocoa, cool. Beat the yolks until white with a portion of the sugar, add the butter, combine with the cocoa.
  2. Pour the flour, salt, soda, baking powder. Beat the cooled proteins with a portion of the sugar to the peaks, combine with the dough.
  3. Pour the multicooker into a dry bowl, set the Baking mode, cook for 80 minutes.
  4. Cool, cut off the top, remove the pulp with a spoon, tear it with your hands.
  5. In the center, put the berries, pour the whipped cream with powder, sprinkle with crumbs from the pulp.
  6. Pour ganache of boiled cream with cane sugar, chocolate and softened butter.

Chiffon Sponge Cake by Andy Chef

  • Cooking time: 1.5 hours.
  • Servings: 8 persons.
  • Calorie dishes: 317 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The difficulty of preparation: difficult.

Chiffon sponge cake from Andy Chef is famous for its refined refined taste, attractive aroma and special secret of combination in equal proportions of liquid vegetable and solid butter. A small sharpness and sourness gives him wine vinegar in the composition, which can be taken apple or pear to 6% concentration, but not balsamic.

  • flour - 0.25 kg,
  • soda - 15 g,
  • salt - 10 g,
  • cocoa - 55 g,
  • sugar - 0.3 kg
  • eggs - 2 pcs.,
  • butter - 60 g,
  • olive oil - 60 ml,
  • vanilla extract - 20 ml,
  • Milk - 1.5 cups,
  • wine vinegar - 10 ml.

  1. Add soda, salt, sugar, cocoa to the flour, knead with a whisk.
  2. Add eggs, melted butter, olive oil, vanilla extract. Pour in the milk and vinegar, stir. Knead with a mixer.
  3. Pour into the mold, bake 55 minutes at 175 degrees.

Orange Chiffon Sponge Cake

  • Cooking time: 1.5 hours.
  • Servings: 8 persons.
  • Calorie dishes: 310 kcal.
  • Purpose: for dessert.
  • Cuisine: American.
  • The difficulty of preparation: difficult.

Orange chiffon sponge cake will appeal to all lovers of citrus, because its bright taste will instantly lift your spirits. A double kick of vitamins adds to the dough the addition of zest and orange juice. It will be good to decorate the resulting cake with pieces of orange pulp, you can pour a creamy cream sauce and powder it with powder. Serve sponge cake best chilled.

  • eggs - 6 pcs.,
  • squirrels - 1 pc.,
  • flour - 0,225 kg,
  • icing sugar - 0.3 kg,
  • baking powder - 20 g,
  • salt - 5 g,
  • orange peel - 40 g,
  • vegetable oil - 120 ml,
  • fresh orange juice - 180 ml,
  • vanilla extract - 10 g

  1. Knead the flour, part of the powder, powder, salt, zest. Make a medium well, pour in the yolks, juice, extract, beat for a minute.
  2. Separately, beat the whites, add the rest of the powdered sugar, combine with the dough.
  3. Pour into a form, bake an hour at 170 degrees.

Learn how to bake a classic biscuit in the oven according to the suggested recipes.

Chiffon biscuit - what dessert?

The recipe for this delicacy was invented about 90 years ago, it happened in America, and after the dessert was tried by pastry chefs, it began to be on sale often. Initially, the creator of the recipe did not open it to anyone, but after twenty years, the man sold the recipe for biscuit. Due to this, today we can try this dessert at home, making it with our own hands. The sponge cake itself has a rather light texture, but at the same time the dessert is very tender and moist. Such a dessert absolutely does not need additional impregnation with syrups or a large amount of cream.

Traditional version of biscuit chiffon


  • chicken egg proteins - 4 pieces,
  • cow's milk - 85 ml,
  • chicken eggs yolks - 2 pieces,
  • granulated sugar - 115 grams,
  • white flour baking - 165 grams,
  • baking powder for the dough - about 1.5 spoons,
  • vegetable oil - 75 ml,
  • vanilla - one pack,
  • fresh lemon peel - to taste.


To make such a chiffon biscuit, you can use the recipe with a photo step by step on 7 eggs, then the number of ingredients is doubled. In our case, only four whites and two yolks are used, this will be enough to get a beautiful and high enough biscuit cake.

To prepare the dough, it is worth preparing chicken eggs in advance, they are left at room temperature for a couple of hours. Squirrels are separated from the yolks and cleaned in a refrigerated chamber, as in the cold, whites are better whipped, and the yolks on the contrary should be whipped warm.

Ingredient Ingredients:

In a bowl where the yolks lie, add the required amount of sugar. Also there is poured 85 milliliters of cow's milk and 75 milliliters of vegetable oil. The resulting mass is thoroughly mixed and flour is added to it, which is pre-mixed with baking powder. In this part of the test, immediately put the grated zest of fresh lemon, as well as a little vanilla powder.

Protein whipping:

Then you can do proteins that are sufficiently cooled in the refrigerator. A pinch of salt is added to them and the proteins are whipped with a mixer until a thick foam is obtained. As soon as the product is well whipped, you can add the remaining half of the sugar and beat it again, until the sugar crystals dissolve.

The last stage of the dough preparation is the addition of whipped proteins to the bulk of the dough. It is important to do this with careful movements so that the fluffy proteins do not settle, otherwise the dough will not be sufficiently saturated with oxygen.

Baking sponge cake in the oven:

Next, proceed to the process of baking, you can bake a chiffon sponge cake according to the recipe with a photo step by step in a slow cooker. In general, it is better to apply a special baking dish, which is oiled with vegetable oil.

The dough is poured into the already prepared form, then using a spatula, the upper part of the future cake layer is leveled and sent to the oven.

In 35-45 minutes we will get a very delicate and tasty dessert, which can be lightly greased with cream and enjoy its taste.

Chiffon biscuit - with chocolate and coffee


  • granulated sugar - 225 grams,
  • chicken eggs proteins - 5-8 pieces (depending on size),
  • wheat flour - 215 grams,
  • table soda - 1/4 spoon,
  • chicken eggs yolks - 5 pieces,
  • baking powder for baking - 2 spoons,
  • cocoa powder - 65 grams,
  • vegetable vegetable oil - 115 ml,
  • instant bitter coffee - 1 big spoon,
  • drinking water - 165 ml.

Preparation of ingredients for the test:

Next, the hostess should take the required amount of pure water, heat the liquid, then pour cocoa in the form of powder and instant coffee there. The mass is stirred until it becomes as homogeneous as possible, after which the solution is allowed time to cool.

Take warm proteins, they add half of the sugar, from the mass indicated in the recipe. The mixture is thoroughly triturated with a fork, but not whipped. Some salt is added to the yolks, vegetable oil is poured in there, and the resulting composition is added to the chocolate-coffee beverage.

The process of baking biscuits:

When the chocolate chiffon biscuit for the specified recipe with a photo will be step by step prepared for baking, you can put the form in the oven and leave it there for forty minutes. The finished delicacy is cut into small pieces, and then served with tea. If desired, this cake can be used for making cakes and pastries with cream and soaking.

Chiffon sponge cake with orange peel and icing

Ingredients for sponge cake:

  • white flour - 230 grams,
  • ripe orange - 3 pieces,
  • citric acid - 6 grams
  • baking powder - pack,
  • vegetable oil lean - 155 ml,
  • salt coarse - pinch,
  • granulated sugar - 235 grams,
  • chicken eggs - 6 pieces.


  • dark chocolate without additives - 95 grams,
  • butter - 35 grams.

Ingredients preparation:

Once the yolks are ready, they are first added to the zest from the oranges, and then the orange itself, but from the citrus we need only the pulp, processed into mashed potatoes through a blender. As experienced confectioners say, it is better not to use the pulp at all, but only squeeze the juice out of citrus, and add to the dough, it will also turn out delicious.

Whipping whites and yolks:

Now you can take a separate dish, put in it baking white flour, there is poured sugar and baking powder. It is necessary to add to the flour and the required amount of vanilla powder. As soon as both parts of the dough are prepared, they are mixed together to obtain a homogeneous mass. In a separate bowl, whites of eggs are whipped, citric acid is added to them. Thus, the product will whip faster and better. Now the proteins are added to the harvested dough with orange juice, while gently mixing the mass using a scoop. If you mix the composition with a spoon, the dough will not be so airy and tender.

The process of baking biscuits in the oven:

The finished dough is moved to a special baking dish, and then removed in a heated oven. The process of baking lasts about half an hour at a temperature of 170 degrees. As soon as the sponge cake is ready, it is removed from the oven and allowed to cool slightly. After cooling, the chiffon biscuit according to this recipe with a photo step by step and video can be cut into two equal parts, and then smeared with boiled condensed milk or decorated with whipped cream.

This cake makes excellent cakes and pastries, it is not necessary to soak in syrups, so working with chiffon sponge cake is much easier than with the usual one, although it may take a little more time and food to cook. As decoration, you can make the glaze, for this chocolate is heated with butter and poured over the dessert from above.

Cooking sequence

Separate the whites from the yolks. In our step-by-step recipe, take four whites and two yolks (hold the remaining two yolks for another dish). Recall that the capacity for the whipping of proteins should be dry and defatted (wipe with lemon juice beforehand, then with a napkin).

Dilute the thick dough with protein foam - interfere gradually, half a spoon.

Chilled chiffon biscuit is packed and left for 8-12 hours for aging.

Then serve independently or, dividing the crust (two or three), we coat with cream.

Ingredients for Harry Baker's Chiffon Biscuit:

  • Egg protein - 4 pieces
  • Egg yolk - 2 pcs
  • Wheat flour / Flour - 130 g
  • Sugar (80 + 25) - 115 g
  • Baking dough - 1.5 tsp.
  • Salt - 1/8 tsp.
  • Milk (heated to 30 "C) - 90 ml
  • Vegetable oil (odorless) - 65 ml
  • Vanilla - 1 g
  • Lemon zest - 1/2 tsp.

Time for preparing: 45 minutes

Servings: 8

The recipe "Harry Baker's Chiffon Biscuit":

All products for biscuit weigh and measure in advance. The split form is 23 cm in diameter and do not lubricate or cover with anything!
Sieve flour, sugar 80 g, salt and baking powder 3 times.
Beat the yolks, milk, butter, vanilla and zest with a mixer at high speed to a white foam.

Combine the flour and yolk mixture and mix well with a spatula until smooth.
Protein whip with sugar 25 g until resistant peaks.

Add 1/4 of the proteins to the yolk-oil mixture, mix gently from the bottom up and in a circle by folding.

Add the remaining proteins and mix in the same way, getting a uniform fluffy biscuit mass. Put the dough in the form and bake in a well heated oven at 160 "C 25-30 minutes.

Cool the sponge cake right in the form.

Carefully trim the sides in a circle and release the biscuit from the form.

Let the biscuit ripen (at least 6-7 hours).
Sponge cake cutting method:
place the sponge cake on the plates (adding or removing them you can easily adjust the height) and cover with a removable ring from the mold. The height of the protruding biscuit should be such that, when cut, it corresponds to the thickness you need (depending on how much cake layers you want to divide the finished biscuit).

The knife should lie and move along the edge of the metal form, this is a very convenient and fast way, especially since such an airy biscuit is impossible to cut another beautifully and evenly, good luck!

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