Every happy owner of a multicooker never tires of repeating that this gadget significantly speeds up and facilitates the cooking process. Of course, this is the pure truth, because all it takes is prepare ingredients, place them in the bowl and select the desired mode. But this device also has one major drawback: if you are cooking for more than one meal, the dish needs to be put in the refrigerator somehow. To do this, you have to transfer the contents of the multicooker to another bowl, and wash the bowl itself, and so on in a circle.
It turns out that you need to wash more dishes, but this means there is no more food. To break this chain of transferring food from container to container, we suggest periodically replacing the multicooker with an oven. This is very convenient, especially if you can prepare a side dish and a second course in one sleeve. We are happy to share this awesome recipe. juicy cutlets With tender potatoes . Try it and enjoy gastronomic pleasure!
Ingredients
Preparation
- 1 Peel and grate 1 potato tuber, chop the peeled onion, mix these ingredients with minced meat, bread soaked in milk, 2 tsp. salt and ground black pepper.
- 2 Wet your hands in cool water and form into patties. To prepare the side dish, peel and dice the potatoes.
- 3 For the sauce, mix mayonnaise with tomato paste, salt and chopped garlic, roll the potatoes in the sauce and place them in a baking sleeve. Place the cutlets on top of the potatoes and place the dish in an oven preheated to 200 degrees for 35–40 minutes.
- 4 Remove the sleeve from the oven, use scissors to make small cuts in it and bake for another 10 minutes.
We are sure that you have never cooked cutlets like this before. Baked in a sleeve, they turn out very juicy and tender. They literally melt in your mouth, and most importantly, they do not contain excess fat. These cutlets can even be given to small children. The cutlets go well with any side dish and are easy to prepare.
Required Products
- 400 grams minced pork
- 1 onion
- 1 potato
- 70 grams of bread
- 3 tablespoons mayonnaise
- 1 tablespoon tomato paste
- 2 cloves garlic
- salt pepper
Let's start cooking
- Peel the potatoes and grate them. Peel and chop the onion. Soak the bread in milk.
- Place bread, potatoes, onion, salt and pepper in a bowl. Mix everything thoroughly.
- From prepared minced meat, wet hands, form cutlets.
- Squeeze mayonnaise into a bowl tomato paste, salt and chopped garlic. Mix everything well and coat the cutlets.
- Transfer them to a baking bag and place it on a baking sheet. We make holes in several places. to allow steam to escape.
- Place the dough in the oven, preheated to 200 degrees, and bake for 35-40 minutes. After the allotted time, we take out the cutlets, cut the sleeve and put them on a plate. Serve with a side dish of crispy new potatoes. You can prepare it according to the recipe from our website.
Bon appetit!
The recipe for chiffon sponge cake (also called butter cake) was created in 1927 in America. Since then, this pie has been a constant favorite among confectioners. The biscuit has a special light, moist texture. Delicate and airy, it does not require any additional impregnation and large quantities cream. It cuts perfectly into the thinnest cakes and does not crumble at all. Yes, and you can coat it with cream immediately after cooling. And don’t wait a day for it to stand, as is the case with a regular sponge cake.
In addition to the traditional eggs, sugar and flour, the dough for a classic chiffon sponge cake also contains baking powder and vegetable oil odorless, this makes it different from a regular sponge cake. It is thanks to these components that the cake turns out so porous and tasty.
Chiffon dough works well with additives in the form of citrus zest, vanilla, cinnamon, cocoa, and various nuts. By adding them, you can get a new taste of the pie every time. And at the same time, do not be afraid that the dough will fall off. The only thing is that when adding cocoa or crushed nuts to the biscuit, you need to reduce the amount of flour.
In order for the chiffon sponge cake to be fluffy and tasty, you need to strictly adhere to the recipe and cooking technology, our detailed step by step recipe with a photo will help you with this. The mold is lined with baking paper, then the finished cake is easier to remove from it. The biscuit is baked in the oven strictly at a temperature of 170 degrees. If you set it higher, then the dough will quickly rise and the top of the pie will crack and the inside will remain damp. When the sponge cake is baking, under no circumstances should you open the oven door for the first 30 minutes, otherwise the cake will immediately settle and turn into a thin pancake.
From these ingredients you get a chiffon sponge cake for 8 servings.
It will take 60 minutes to prepare the dish.
Taste Info Cakes and pastries / Charlotte and sponge cake
Ingredients
- For the test:
- Flour – 1.5 tbsp;
- Sugar – 2/3 cup;
- Eggs – 4 pcs.;
- Water – 1/3 cup;
- Little vegetable – 1/2 cup;
- Salt - a pinch;
- Baking powder – 2 tsp.
- For cream:
- Milk – 150 ml;
- Butter – 250 g;
- Powdered sugar – 200 g;
- Vanilla sugar – 10 g.
How to make chiffon sponge cake
First of all, take the eggs and separate the whites from the yolks. Make sure not a drop of yolk gets into the whites! Place the whites in the refrigerator, and pour the yolks into a large container in which you plan to prepare the biscuit dough. 
Add sugar to the yolks and beat thoroughly with a mixer until white. 
Mix flour with baking powder and sift through a sieve. Don't neglect this step. The sifted flour is additionally enriched with oxygen and becomes more airy. Which invariably affects the quality of the finished biscuit. Add flour to egg mixture and stir. 
Add a pinch of salt to the dough for taste. 
Mix water with vegetable oil and add to the dough. Mix the mixture thoroughly until smooth. You can use sunflower or olive oil. The main thing is that it is refined and odorless. 
Now you can turn on the oven at 170 degrees so that it preheats well. And start whipping the whites with a mixer. First at the lowest speed, then gradually increase it. You need to beat for a long time, about 10 minutes. For a fluffy sponge cake, the egg whites must be whipped into a strong foam, so that when turning the dish over, they hold firmly in it and do not fall out. It is very important that the whites are chilled. And the container for them must be dry and clean. 
The next step is to carefully fold the whipped whites into the dough. Knead very thoroughly, but carefully so that the dough does not settle. 
Line the bottom of the baking pan with parchment. Grease the sides with a thin layer of vegetable oil. 
Carefully pour in the batter and place the pie in the preheated oven. Try not to make sudden movements or slam the door oven. The biscuit is baked for 40 - 45 minutes. You can check its readiness with a wooden toothpick or match. It should come out of the pie completely dry, without any adhering crumbs of dough. 
Do not rush to remove the baked chiffon cake from the oven immediately after turning it off. A sharp change in temperature can cause it to settle. It is better to leave the pie for another 10-15 minutes in the oven with the door ajar. Then remove the baked goods from the pan, turn them out onto a wire rack, and cool. Look at the photo, the sponge cake turned out fluffy, the texture is smooth, the color is vanilla. 
Teaser network
The cooled chiffon sponge cake can be served immediately with tea, or you can spread it with cream by cutting the cake into several parts. This cake with five-minute buttercream is very good. 
How to make five-minute buttercream:
Remove the butter from the refrigerator in advance so that it has time to soften. Boil milk and cool until room temperature. Combine butter, milk, powdered sugar and vanilla sugar. 
Beat the cream with a mixer at medium speed until smooth, pearly mass. This process can take between five and ten minutes, depending on the quality and temperature of the products used. The finished cream can not only be used to coat sponge cakes. The cream holds its shape perfectly, so it can be safely used to decorate the cake. 
So beautiful and a delicious cake We made it from vanilla chiffon sponge cake. 
Chiffon sponge cake - what is it? Chiffon cake, chiffon or butter sponge cake is a very fluffy and airy cake with a special, uniform, light, crumbly and moist texture. They invented it in 1927 and kept the recipe secret for twenty years.
The composition of this wonderful pie, in addition to traditional biscuit ingredients, must include baking powder and olive (vegetable) oil, thanks to which it turns out so fluffy, beautiful, porous, easily cut into the thinnest cakes and crumbles little.
Chiffon biscuit photo
The classic “Chiffon sponge cake” turns out to be absolutely not dry, and therefore it is often not coated with cream, but served with tea simply like a cupcake, sprinkled with powdered sugar or chocolate glaze and sprinkled with nuts.
Chiffon sponge cake
The dough for chiffon sponge cake can be supplemented and flavored with nuts (almonds, hazelnuts, walnuts), dried fruits, orange and lemon zest and juice, cinnamon, cocoa, chocolate, coconut flakes, poppy seed
There are a couple more secrets on how to prepare a delicate chiffon sponge cake. The bottom of the mold is covered with baking paper; the bottom and the walls are not greased with oil. The biscuit should “climb” upward during baking, it rises 2-2.5 times, and if the walls are covered in oil, then it will not be able to “catch onto them.” Do you see in the photo that the edges of the baked goods are a little frayed?
How to make chiffon sponge cake
This is because they took it out of the mold by running a knife around the cake.
Airy chiffon sponge cake
The hot pie needs to be cooled in the pan by turning it upside down and placing it on 4 cups, or in some other way. If this is not done, then do not be surprised why the chiffon sponge cake settles.
Why does chiffon cake settle?
And to ensure that the chiffon does not settle, you can replace one tablespoon of flour with the same amount of potato or corn starch.
Chiffon sponge cake recipe
It can be stored in the refrigerator, wrapped in paper, for a week without hardening. It can also be frozen for up to two months.
It is better to take eggs with a light yolk so that the biscuit turns out white, but if you cook chocolate cake, then, in general, it’s all the same.
That seems to be all that can be said about the airy chiffon sponge cake. The recipe can be prepared using affordable kitchen appliances of your choice. Shall we begin?
Chiffon sponge cake recipe with photo
Classic chiffon cake in the oven
This is a chiffon sponge cake for 5 eggs without any frills in the form of aromatic and flavor additives. Used as a base for a cake with any cream. Look step-by-step master class with photo.
Ingredients:
- 200 g flour
- 5 eggs
- 1 extra protein
- 210 g sugar
- 2.5 tsp baking powder
- 0.5 tsp salt
- 135 ml water
- 90 ml olive oil
- 1/4 tsp. citric acid
The oven needs to be preheated to 160-170 degrees.
Biscuit recipe:
1. Take eggs at room temperature. Separate the yolks from the whites.
2. Sift the flour into a large bowl, mix it with a mixer with salt, 160 g of sugar and baking powder.
Classic chiffon sponge cake
3. Make a well in the center, add the yolks and pour in water and oil.
4. Beat with a whisk or mixer until smooth, about a minute.
Chiffon sponge cake for 5 eggs
5. Separately, beat the whites until foamy. There should be more of them than yolks, because the dough in butter is heavy, and in order to rise it requires more air bubbles, which are held by the whites.
6. Add citric acid and beat until soft peaks form.
Chiffon cake in the oven
7. Gradually adding the remaining granulated sugar, beat the whites to hard peaks.
Chiffon sponge cake master class
8. In three additions, add the protein mass to the dough, carefully mixing until smooth.
Chiffon sponge cake step by step
9. Pour into a 24-26 cm diameter pan with a paper-lined bottom (optional) and bake for 50 minutes.
Chiffon cake dough
You can check readiness with a toothpick.
Chiffon cake
Our little modern helper can't help but know how to bake a chiffon sponge cake. For a change, let our chiffon cake be chocolate.
Ingredients:
- 200 g flour
- 200 g sugar
- 175 ml water
- 60 g cocoa powder
- 125 ml vegetable oil
- 10 g baking powder
- 4 eggs
- 3 squirrels
- 1/4 tsp. salt
How to do:
1. Brew cocoa with boiling water, stir well and let cool.
2. Grind the yolks with 150 g of sugar. Add cocoa and stir. Pour in the oil.
3. While whipping, add sifted flour with baking powder and salt in portions.
4. Separately, beat the whites with the remaining sugar. Gently fold into the batter.
5. Pour into an ungreased multicooker bowl and bake for 80 minutes.
It is very convenient to cool the biscuit in the bowl by simply turning it upside down.
Making chiffon sponge cake in a slow cooker
Juicy, tender and airy as a cloud, vanilla chiffon sponge cake will be a frequent guest in your oven - it is truly universal! The recipe with photos is step by step, so there should be no difficulties with preparation.
Based on this sponge cake, you can quickly create any sponge cake, as well as all kinds of rolls, cakes and mind-blowing desserts. Or you don’t have to do anything special with it - after all, a fresh biscuit with tea or milk is so delicious!
Depending on the width of the mold, the height of the sponge cake is 3.5-5 cm.
So, classic chiffon sponge cake, recipe:
(for a mold with a volume of 25 cm.)
- Egg yolks - 2 pcs.
- Egg whites - 4 pcs.
- Granulated sugar - 80 gr. (in yolks) and 25 grams (in whites)
- Baking powder - 1.5 teaspoons
- Salt - 1/8 teaspoon
- Flour - 160 grams.
- Milk - 90 ml.
- Unscented vegetable oil - 65 ml.
- Vanilla + lemon zest
It turns out that chiffon biscuits have their own author - Harry Baker, a Hollywood insurance agent. The invention of the foam cake dates back to 1927; twenty years later the author even patented his recipe!
Chiffon biscuits contain vegetable oil, not solid fat, so it is difficult to beat a lot of air into such dough. It is for this reason that double the amount of whites is added to the chiffon dough (as we remember, it is mixed with an equal amount of whites and yolks), which are thoroughly beaten to hard peaks in order to contain as much air as possible. Due to this air and moisture evaporating from the dough, the chiffon sponge cake rises in the oven.
Due to the fact that the amount of vegetable oil in the dough is also significant, you also have to add a baking powder (not baking soda!) There is no acid in the dough - therefore baking soda won't do.
I was amazed by this biscuit with its tenderness and airiness! Inspired, I also made a chocolate chiffon sponge cake (recipe in the link).
How to cook
All ingredients for making a sponge cake should be at room temperature, so if the eggs are from the refrigerator, you can warm them in a simple way, place in a bowl with hot water from the tap. It should be slightly hot water(about 40 C), not boiling water from a kettle!
While you prepare the rest of the ingredients (measuring flour, etc.), the eggs will warm up.
Divide the eggs into whites and yolks. We will need 4 whites and 2 yolks. The remaining yolks can be put in the freezer by putting them in a bag and writing the number of yolks on it. Thawed yolks can be used to prepare sponge cake next time or for other purposes. Don't let good things go to waste! 
Add milk (90 ml.) to the yolks. Stir.
Pour in vegetable oil (65 ml).
Sift all dry ingredients (flour - 160 grams, baking powder - 1.5 teaspoons, salt -1/8 teaspoon, granulated sugar - 80 grams) through a sieve.
Combine dry ingredients and yolk-sugar mixture.
Remove the zest from the lemon and add it to the main dough. If you use only vanillin powder or vanilla sugar in the recipe, sift them along with the rest of the dry ingredients. If you are using vanilla extract, add it to the dough now (you will need 1 teaspoon). Be sure to stir the dough until smooth. 
Beat the whites with the remaining sugar (25 g) into a thick foam until standing peaks form. I wrote in a strong foam in a separate article (you can follow the link), but to explain briefly, follow the following rules:
- Carefully separate the whites from the yolks so that not a drop of yolk gets into the whites.
- beat the whites into a “soap foam”, only then stir in the sugar in a thin stream without turning off the mixer (our task is to prevent the sugar from falling to the bottom, to keep it in the protein mass)
- After adding sugar, beat at high mixer speed for 5-8 minutes so that the whites turn into a thick foam and do not spill out of the bowl when turning.
Mix the dense protein mass into the main biscuit dough in parts.
I want to show you in a video how the process of mixing proteins into the dough occurs. Video from the Internet =)
As a result, you should get a homogeneous foamy dough. Lush, airy.
A baking pan for sponge cakes (it’s better if it has detachable sides) needs to be prepared: grease with a piece of butter, then dust with flour.
Pour the biscuit dough into the mold.
Rotate the pan clockwise several times so that the dough is distributed more evenly along the bottom. Be careful not to drop the future biscuit!
Place the biscuit in a preheated oven (this is very important!) at 180 C and bake for 30-35 minutes.
Check the readiness of the biscuit by 1) appearance(should be rosy) 2) touch the middle with your finger (it should “spring” and return to its original position when pressed) 3) dry wooden stick, with which we pierce the middle of the biscuit.
Baking time and temperature regime individual for each oven. If you have a modern electric oven, there will definitely be instructions that indicate the baking mode and position in the oven.
For example, in my oven, biscuits are baked on the middle level 3 shelves from the bottom, in the “Top-Bottom” mode at a temperature of 180 C without convection. Baking times vary; the larger the pan and the thicker the biscuit is breaded, the longer it will take to bake.
An important rule: the oven must not be opened for the first thirty minutes! This may cause the baked goods to sag.
Remove the finished biscuit from the oven and let it cool slightly. It is important not to remove the sponge cake from the mold for the first ten minutes, so its surface will be smoother. 
Then we run a sharp wide knife around the circumference of the mold along the sponge cake to free it from the walls. Unfasten the sides. Turn the biscuit over onto a wire rack (further cooling of the biscuit will be on the wire rack, this will allow it to be well ventilated and not become soggy).
Remove the parchment paper from the bottom. Do not worry that the very bottom layer is removed along with the paper - on the contrary, you should be happy about this fact. The sponge cake will become more porous and soak up the cream better. Many women trim the sponge cake on all sides, removing the top baked layer, so that the sponge cakes are even more tender.
The edges of the biscuit may be sloppy, it doesn’t matter. All sides are still cut off before assembling the cake.
Using a saw blade, cut the cooled biscuit into two parts.
The chiffon sponge cake turns out to be very soft, like a cloud. Pairs perfectly with any butter (or cottage cheese cream), fruits and berries.
