Chiffon biscuit

I suggest making a chiffon biscuit. It has a light juicy texture and delicate taste. Biscuit can be served with tea, as an independent dessert or used for cakes.

Ingredients

• Flour - 100 g
• Yolks - 2 pcs.
• Egg whites - 3 pcs.
• Sugar - 100 g (75 g + 25 g)
• Vegetable oil - 50 g
• Water - 70 ml
• Baking powder - 1 teaspoon
• Vanilla sugar - 1/2 teaspoon
• Lemon juice - 1 teaspoon
• Soda - 1 pinch
• Salt - 1 pinch

Directions

1. Turn on the oven and heat up to 170°C.
2. Prepare a detachable form (I have a form with a diameter of 20 cm), cover the bottom with parchment.
3. From the total amount of sugar, separate 1 tbsp. a spoonful of sugar (for proteins).
4. Mix flour with baking powder and soda.
5. Whisk the yolks with a hand whisk, add sugar and immediately mix well.
6. Add water, vegetable oil and vanilla (vanilla sugar).
7. Add flour to it and mix everything well (you can use a mixer) until a homogeneous mass. Sugar should be completely dissolved.
8. Beat the egg whites with a pinch of salt until fluffy. Enter 1 tbsp. a spoonful of sugar and beat until a stable mass. At the end of whipping, add lemon juice.
9. Combine the whipped proteins with the yolk mass.
10. Gently and slowly mix everything with a hand whisk until a homogeneous lush mass.
11. Put the biscuit dough into the form, smooth the surface. Send the form with the dough into a preheated oven and reduce the temperature to 160 ° C.
12. Bake the chiffon sponge cake until done, about 35 minutes. Do not open the oven while baking the biscuits.
13. After that, turn off the oven and leave the biscuit in it for another 10 minutes.
14. Cool the chiffon biscuit in the form (it is better to turn the form upside down at this time). Cut the cake out of the mold and leave on a wire rack to cool completely.
15. Wrap the completely cooled biscuit in cling film and refrigerate for 5-6 hours.
16. If necessary, cut the chiffon biscuit with a thread into several cakes.
17. Enjoy your meal!