Vanilla chiffon sponge cake
Ingredients for Vanilla Chiffon Biscuit:
- 🥭 Chicken eggs - 3 pieces
- 🥭 Wheat flour - 1.5 cups
- 🥭Sugar - 0.8 cups
- 🥭Water - 0.3 cups
- 🥭 Odorless vegetable oil - 0.25 cups
- 🥭 Baking soda - 0.5 teaspoon
- 🥭 Citric acid - 0.25 teaspoon
- 🥭 Salt - 0.3 teaspoon
- 🥭Vanillin - to taste
How to make Vanilla Chiffon Biscuit
This recipe makes a very good biscuit. It’s good because it’s more moist and tender than a regular sponge cake (which uses only eggs, flour, and sugar). First you need to mix all the dry ingredients (salt, soda, citric acid, flour, granulated sugar). Then turn on the oven so that it warms up to 175 degrees. Prepare a baking forum that is convenient for you.
Divide the eggs into yolks and whites.
Add yolks to flour mixture.
Whip the egg whites into a thick foam.
Add liquid ingredients - water and vegetable oil to the flour mixture. Mix well with a mixer in three doses, add whipped proteins.
Put the prepared dough into the prepared baking dish and bake for an average of 35 minutes. Vanilla chiffon sponge cake will bake differently in every oven. Baking time is generally very dependent on the oven. We check the readiness of the vanilla chiffon biscuit with a match or a splinter.
Cool the finished biscuit. Then take it out of the mold and decorate as desired. Also, the biscuit can be cut into two cakes and smeared with your favorite cream. For example, we love “custard”.