The most common products give an excellent result: a springy, porous biscuit structure, not sugary taste, vanilla aroma. Chiffon biscuit can be served with tea even without impregnation or cream. Moreover, it does not dry for almost a week, and if necessary, it can be frozen. Chiffon biscuit will be an excellent base for a naked cake or brownies for any occasion, even for the New Year!
It is necessary
- Products:
- • Egg white 4-5 pcs. (about 120 gr.)
- • Vinegar - 1 tsp.
- • Fine sugar (powdered sugar) - 120 gr.
- • Egg yolks - 4 pcs. (72 gr.)
- • Wheat flour - 120 gr.
- • Fine salt - 0.5 tsp.
- • Vegetable oil -30 ml
- • Milk - 40 ml
- • Vanilla sugar or vanilla essence
- Kitchenware:
- • Beating bowl
- • Mixer
- • Whisk
- • Baking dish 18 cm
Instructions
Step 1
All products should be prepared on the table in advance so that they can be reached with your free hand without turning off the mixer. The flour should be sifted without fail.
Step 2
Place the whites in a clean and dry bowl, add vinegar and begin to beat at low speed, gradually increasing the beating speed. After about 2 minutes of beating, add sugar in portions, without ceasing to beat. When the mass beats to peak. The mixer is turned off.
Step 3
Then they work with a whisk. Add the yolks one at a time and stir in the whites with a whisk, then they also go with flour, vanilla. In a separate bowl, mix vegetable oil and milk, add in 2 steps to the total mass. In this case, they work with a whisk, stirring from top to bottom, but not whipping.
Step 4
The bottom of the mold is covered with confectionery paper. Gently pour the dough into the mold and scroll the mold clockwise several times, this will allow air bubbles to come out of the dough. Bake at a temperature of 150 degrees 35 minutes, another 5 minutes at a temperature of 170 degrees. Take out and let the cake cool completely in the pan. Then the biscuit is separated from the walls with a knife and turned over onto the wire rack.
