Chiffon sponge cake

Chiffon sponge cake - insanely tasty, light, delicate, like chiffon! And it’s not at all dry, so you can not even lubricate it with cream, but serve it like that, sprinkled with nuts or grated chocolate. There are a lot of options - you can add cocoa, fruit, vanilla, cinnamon, coconut, in general, everything your heart desires. The secret of chiffon biscuit lies in the addition of baking powder and olive oil. So here is the recipe.

Ingredients:

• flour - 1 cup;
• whole egg - 5 pieces;
• egg (only protein) - 1 piece;
• sugar - 1 cup;
• baking powder - 2.5 teaspoons;
• salt - a pinch;
• water - 140 milliliters;
• citric acid - a quarter of a teaspoon;
• olive oil - 90 milliliters.

Chiffon Sponge Cake. Step by step recipe

1. We take the eggs and separate the yolks from the proteins.
2. We mix flour, baking powder, salt, sugar in an amount of 150 grams.
3. We make a small hole in the flour and pour in the yolks, then add water. Mix. Add olive oil. Mix with a spoon, and then beat with a mixer until smooth.
4. Beat the squirrels. To do this, add another protein to 5 and beat until a stable foam is obtained. Gradually introduce citric acid there, whisk, then add the remaining sugar and whisk again until a thick foam.
5. In a few steps, add the proteins to the dough and gently and slowly mix with a silicone stick.
6. Preheat the oven to 180 degrees. On the prepared form, line the paper and pour the dough. Bake for 45 minutes.

The biscuit needs to be allowed to cool slightly and can be served! A chiffon biscuit can be stored for a week, it will not harden. You only need to wrap it in paper. And I with "I love to cook" wish you bon appetit! And next time we will reveal the secret of making a magnificent biscuit and tell the recipe for biscuit on the stove.