Bakery products

Chocolate Chiffon Sponge Cake

Ingredients for Making Chocolate Chiffon Biscuit

  1. Wheat flour 200 grams
  2. Cocoa Powder 60 grams
  3. Instant coffee 1 1/3 tablespoon
  4. Egg whites 8 pieces
  5. 5 egg yolks
  6. Baking powder for dough 2 teaspoons
  7. 1/4 teaspoon soda
  8. 1/4 teaspoon salt
  9. Sugar 180 grams + 45 grams
  10. Purified water 175 milliliters
  11. Vegetable oil 125 milliliters
  • Main Ingredients Eggs, Flour, Cocoa and Chocolate, Sugar, Coffee
  • Portion4-5
  • World Cuisine


Deep plate - 4 pieces, a whisk, a mixer, a baking dish, kitchen potholders for hot dishes, mugs or glasses of the same height - 3-4 pieces, a toothpick or wooden skewer, stewpan, strainer, metal spatula.

Making Chocolate Chiffon Biscuit:

Step 1: prepare the yolks.

Let's start with the yolks. Pour them into a deep plate and add them there. 180 grams Sahara. Beat everything with a mixer until a homogeneous mass is formed. It is very important that all sugar dissolves, otherwise it will be unpleasant to grind on the teeth. When the yolks are brought to the desired consistency, pour in the vegetable oil. This should be done in small portions, each time carefully stirring the mixer with the mass back to pomp.

Step 2: prepare the proteins.

Pour the squirrels into a clean and fat-free plate. Make sure that not a drop of yolks or fat gets into them, including the cleanliness of the corollas. Add salt and beat with a mixer, starting at the slowest speed and increasing it as the volume of the whipped mass increases. Once the proteins turn into a rather thick foam, add sugar to them and continue to work as a mixer. It is necessary to beat the mass until solid peaks are obtained, and all sugar must be dissolved.

Step 3: prepare the dough.

In a stewpan, warm the indicated amount of water. In a clean bowl, mix cocoa powder and instant coffee. Pour in the same warm water and mix until the dry ingredients are completely dissolved.
In another plate, mix the remaining loose ingredients, that is, wheat flour, soda and baking powder for the dough. First, all these components must be sieved through a fine sieve.
Mix the dissolved cocoa and coffee with beaten egg yolks and sprinkle with them a mixture of flour and other dry ingredients. Do everything gradually, carefully and gently stirring. Into the resulting homogeneous dough, introduce a foam of proteins, interfering it with a tablespoon in the direction from top to bottom and from edge to center. Important: Before adding proteins, make sure that the dough is really homogeneous and there are no flour lumps in it.

Step 4: bake a chiffon biscuit.

Preheat the oven to 160 degrees Celsius. Pour the finished dough into a mold and place in an already preheated oven to bake on 50 minutes. Important: in no case do not open the door, especially in the first half hour of cooking, because the chiffon biscuit can simply fall.
Check the preparedness of biscuit cake with a toothpick or wooden skewer. Just make a small puncture with it, if at the outlet the appliance is dry and without pieces of dough, then everything is ready, you can get the mold out of the oven.

Cool the chiffon sponge cake upside down. To do this, turn the form over and set it on weight, propping up cups or glasses of the same height.

Carefully pry the cooled sponge cake around the edges with a spatula and, carefully turning the form over, shake it on a flat dish.

Step 5: serve the chocolate chiffon biscuit.

Chocolate chiffon biscuit can be served just like that, cut into portions and garnished with whipped cream, caramel syrup or icing sugar. And you can form a cake out of it by cutting the whole cake into several thinner parts. Here everything is all about your imagination and desire.
Enjoy your meal!

Recipe Tips:

- If you are going to form a cake from a chiffon biscuit, then it is better to do this no more than a couple of hours before it is served, as these cakes do not suffer heaviness and simply settle, losing their splendor.

- If you can’t wait, it is better to grind granulated sugar into powder, then it will dissolve faster.

- Choose only high-quality, proven products for cooking, especially in this case, this applies to cocoa powder and coffee.