Gingerbread flavored chocolate cake, with water, the most tender

A cake with the chiffon method, made with water and oil, the softest and softest, with a gingerbread flavor

Chiffon: a confectionery method of making the world’s fluffiest gingerbread cake.

Recipe for 4 people.

Classic (no restrictions)

Preparation: 01:00 + cooling time

Intermission: 00:30

TOOLS

3 bowl(s), 2 strainer(s), 1 pan(es), 1 spatula(s), 1 grater

EQUIPMENT

conventional + mixer

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Sugar-free dry ingredients (chiffon cake):

– 1 cup(s) wheat flour + additional amount (below)

– 3 tablespoons of wheat flour

– 2/3 teaspoon(s) of salt

– 1 and 1/2 teaspoons of chemical yeast

Liquid Ingredients (Chiffon Cake):

– 90 ml of oil + a little for greasing

– 6 eggs (in this part use only the yolks – separate the whites for the meringue)

– vanilla essence to taste

Meringue (chiffon cake) ingredients:

– 7 tablespoons of sugar (to add to the previously separated egg whites)

– lemon to taste (drops)

Ingredients for gingerbread chiffon (variation):

– 4 and 1/2 tablespoons of chocolate powder (to add to the dry ingredients of the recipe)

– 6 tablespoons of brown sugar (to add to the dry ingredients of the recipe)

– 1 teaspoon(s) grated nutmeg (spice – add to dry ingredients in recipe)

– 1 teaspoon clove powder (spice – add to dry ingredients in recipe)

– 1 teaspoon(s) ginger powder (spice – add to dry ingredients in recipe)

– 1 teaspoon ground cinnamon (spice – add to dry ingredients in recipe)

– 160 ml water (to add to the liquids in the recipe)

– 6 tablespoons of honey (to add to the liquids in the recipe)

Ingredients TO FINISH

– chocolate powder to taste, sprinkled. (optional)

PREPARATION:

1. The quantities of ingredients for 2 people (450g of dough) are for a 20cm pan (it can be a baking tray, or a pan suitable for chiffon cake or with a hole in the centre, very high)
2. Separate the recipe ingredients and utensils.
3. Grease the pan, just the bottom, with oil
4. Preheat the oven to 180°C.
5. Sift the dry dough ingredients (wheat flour, chocolate powder, brown sugar, salt, yeast and spices) directly into the mixer bowl.
6. Separate the eggs into 2 bowls. Sift the egg yolks into the cake batter. Place the egg whites, preferably in a bowl for the meringue.
7. Wash the lemon to use in the meringue.

PREPARATION:

Honey Bread Cake (Chiffon method):

1. In a bowl mix the liquid ingredients (sifted egg yolks, water, honey and vanilla essence).
2. To the dry ingredients in the bowl of the stand mixer, with the paddle attachment, on low speed, first gradually add the oil.
3. Then, add the liquid ingredients, in a thin, steady stream – keep wiping down the side of the food processor bowl, to make sure everything is well mixed.
4. Beat until you obtain a homogeneous mass, but without beating too much.
5. Remove the bowl from the mixer and set it aside.

Honey bread cake – meringue (chiffon method):

1. In another bowl, beat the egg whites until soft.
2. Add the sugar and lemon drops and beat until stiff, shiny peaks form.
3. Mix the meringue with the mass of dry and liquid ingredients, without beating, with a spatula, moving from bottom to top, to preserve the volume.

Honey bread cake – cooking:

1. Transfer the cake mixture to the greased pan and place it in the oven preheated to 180°C.
2. Bake for about 30-40 minutes (depending on the pan used and the oven), or until cooked, using a toothpick test: insert it into the center of the cake to check if it comes out clean.
3. Turn off the oven, remove the pan and shake it slightly to see if it has loosened.
4. Let it cool a little in the pan.
5. To unmold, loosen the edges with a small knife and invert the cold cake onto a plate. If you use the chiffon mold, also pass the knife along the bottom.

FINALIZATION AND ASSEMBLY:

1. Download the gingerbread cake to the serving dish.
2. Serve in small pieces (slices or squares), dusted with a little chocolate powder (optional).

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.