Cake "Chiffon Rose"

Category: Confectionery
Chiffon Rose Cake

Ingredients

rose water (you can mix pink syrup with water) 70 ml
odorless vegetable oil 70 ml
rose essence 1 tsp
baking powder 1/2 tsp
sugar (20 + 100) 120 g
cake flour (sift 75g of regular flour with 25g of starch) 100 g
yolk 4 things
protein 4 things
cream 35% 150 ml.
cream cheese "Philadelphia" (Almente) 75 gr.
powdered sugar 1-2 tbsp. l.
pink syrup 1 tbsp. l.

Cooking method

  • With biscuits, and especially with chiffon, I have love at first sight and for life! So this time, having seen the recipe on the English-language site, I prepared this delicate, fragrant and very tasty biscuit, which 100% justifies its second name - a sponge!
  • Sift flour with baking powder. Beat butter, yolks, rose water, essence and sugar (20 g) until light fluffy foam.
  • Chiffon Rose Cake
  • Mix flour and yolk mass with a spatula.
  • Chiffon Rose Cake
  • Beat the whites, gradually adding sugar until soft, stable peaks.
  • In three steps, introduce the proteins into the yolk-flour mixture, stirring with a spatula by folding from the bottom up and in a circle.
  • Chiffon Rose Cake
  • The dough is smooth, with well and evenly mixed proteins, without lumps.
  • Chiffon Rose Cake
  • Place the dough in a mold 20 cm in diameter (with a tube), cover the bottom with baking paper, do not grease the mold.
  • Bake in preheated to 170 "C oven for 40 minutes, do not open the oven! Immediately turn the finished biscuit directly in the form on the wire rack. Cool completely.
  • Chiffon Rose Cake
  • Trim the sponge cake around the edge of the mold and around the tube, turn it over onto a serving platter.
  • Chiffon Rose Cake
  • Whip cream cheese with powdered sugar, whip cream separately, combine both masses, adding syrup and stir with a spatula.
  • Cover the biscuit with cream and garnish.
  • Chiffon Rose Cake

The dish is designed for

10

Time for preparing:

60 minutes

Cooking program:

oven

National cuisine

American

Note

Chiffon Rose Cake

McCleod
Cetange
Wonderful dessert! I was expecting a lot of course from your gorgeous chiffon biscuits, BUT THIS !! One of the most delicate airy magical cakes I've ever tried. I want to cook (all ingenious is simple) and eat more and more. Made for children another version with cream and raspberries and pink jam, too amazingly tasty Bravo !!!
gattta
I went to look at the chiffon biscuits and decided to refresh my knowledge. And I remembered how I made this "Chiffon Rose" almost a year ago. I'll tell you, it's a thing! Tenderness the most tender
Natasha, thank you!

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