Chiffon honey cake. Honey cake “Chiffon. Chiffon Honey Cake, how delicious. Cake "Honey cake chiffon"

Why was the cake called that and why is it chiffon? Remember the fabric itself - it is something airy, translucent, but at the same time quite durable. Maybe for these reasons, they named the cake, the recipe for which every housewife has - chiffon. There are a huge number of honey cakes, or rather recipes. What accounts for this diversity? It’s very simple, every housewife has baked a lush honey cake at least once in her life. I took a recipe from somewhere, used my grandmother’s, and so on and so forth. If the cake immediately turned out tasty and airy, then this recipe was used in the future, and if something was not to your liking, then the woman made her own changes, and by trial and error, a delicious honey cake was still obtained.

This is exactly how an airy and light cake turned out at one point, which was later called chiffon, for its structure, lightness and airiness.

Cake with vegetable oil

Perhaps this lightness depends on a simple change of oil, or rather we replace heavy butter with lighter vegetable oil. Thanks to this, airiness and softness appear. Let's look at the recipe for honey cake, which is listed in my notebook as chiffon. I baked it several times, but the majority of my family, which is entirely male, prefer heavier and richer honey cakes. This one, as they say, flies away faster, but you still want to eat it.

I baked it with different creams, but I prefer sour cream or protein, as they also turn out airy and soak the cakes well.

What products you will need:

Flour – 3 cups;
Honey – 2 tbsp. spoons;
Sugar – 160 gr.;
Soda – 2 teaspoons;
Chicken eggs – 2 pcs.;
Sunflower oil, refined – 50 ml.

For cream:

Sour cream 20% – 0.5 liters;
Sugar – 2/3 cup.

If you bake honey cakes, you have noticed that only the amount of soda has changed (instead of one spoon it became two), and replaced it with 50 grams. 50 ml butter. vegetable That's it, no more changes, but when you bake it you will immediately feel the difference.

Of course, the difference is noticeable even at the stage of preparing the dough, since it is much softer and easier to roll out than a classic honey cake made with butter.

And it all starts the same way as in a standard multi-layer honey cake, with a water bath.

That is, put a large pot of water on the fire and let the water boil. In a bowl that fits well in our bathhouse, mix eggs, sugar, butter, honey and soda. Mix this mixture well. However, I first beat the eggs with sugar, and only then add the other ingredients.

Now reduce the heat under a saucepan of boiling water and place the pre-prepared mixture in a water bath. Stirring constantly, let this mixture heat up. By the way, it will double due to the reaction of soda and honey.

When you see that the mass is no longer increasing, add two cups of sifted flour and cook for a couple more minutes.

Then sift another glass of flour onto a large dish and transfer the dough from the cup onto a mound of white powder. We will do further kneading by hand. This is very pleasant, as the dough is soft, and vegetable oil and honey have a good effect on the skin of the palms.

After preparing this dough, you don’t even need to smear your hands with cream; they will already absorb the necessary fat content and moisture.

After the dough has absorbed all the flour from the dish, divide it into 6 equal parts. I usually roll these parts into a bun, since then when I roll them out with a rolling pin, I get a more even circle.

Roll out the first cake layer and place it on baking paper in the oven for 5 minutes. The oven should be preheated to 200 degrees. While the first layer is baking, roll out the second and so on. The readiness of each cake can be seen not only by time, but also by color, since the pleasant golden hue is pleasing to the eye.

After removing each cake from the oven, immediately remove it from the parchment and cut it according to the desired template. We fold the scraps - they will be needed for sprinkling the finished cake.

When all the layers are prepared, we begin to make sour cream.

I almost always weigh out sour cream if I’m going to bake a cake, since it’s denser – it whips better and is much tastier than the usual liquid one from the store.

Beat the weighed sour cream; when it becomes thick enough, begin adding sugar in a thin stream. Beat for another five minutes and leave until the finished cake is assembled.

Now let's deal with the remaining cakes.

You can mash them in a small bowl with an ordinary potato masher, or you can grind them in a blender - as you like. By the time I assemble the cake, I’ve usually already cleaned the kitchen and don’t really want to wash something else bulky, so I use a masher.

We coat the cakes with sour cream, using 1/7 part for each layer. Then, after placing the top layer, coat the entire cake with the remaining cream, not forgetting the sides. Sprinkle with prepared crumbs on all sides and place in the refrigerator for 3-4 hours.

Here is a simple recipe for honey cake that disappears in the stomachs of the male part of the family much faster than the time I spent on preparing it.

This cake can be prepared with custard coffee cream, it also turns out very tasty.

The cream recipe is as simple as the honey cake itself.

You will need:

Butter – 1 pack;
Ground coffee – 6 tbsp. spoon;
Flour – 1 tbsp. spoon;
Chicken eggs – 4 pcs.;
Starch – 1 tbsp. spoon;
Sugar – 150 gr.;
Milk – 0.5 liters.

There will be more cream than necessary, but I use the leftovers at the end of assembling the cake, as a dessert for children. Divide the remaining cream into glasses and sprinkle with grated chocolate and the remaining crumbs from the cakes. The treat disappears faster than I can get to the kitchen from my boys’ room.

How to make coffee custard.

350 ml. Bring the milk to a boil, add coffee, stir, close the lid and turn off the burner. If you have an electric stove, then move the mixture to an adjacent burner or remove it from the stove completely.

Separate the yolks from the whites, only the yolks will be needed. Beat the yolks with sugar. Now you need to strain the milk-coffee mixture through a strainer. I strain it directly over the beaten yolks. Next, I mix everything well.

Pour flour and starch into the remaining milk and grind well. Then add it to the coffee mass that was prepared earlier. Place on low heat and, stirring, wait for it to boil and thicken.

If you are afraid that the cream will burn, then place it in a water bath. The process will go slower, but you won’t have to peel the cream off the bottom and walls of the pan.

After the cream is prepared, leave it to cool, and at the same time beat the butter, achieving greater fluffiness. Then transfer the cooled cream into the butter in small portions and continue beating.

When both substances are combined, the cream is ready. You can frost the cake and prepare dessert.

Honey cake differs from other types of cakes in that it is very light and airy. And every housewife prepares this dessert in her own way. The Chiffon honey cake has good taste. It is easy to prepare and very tasty.

Ingredients:

How to prepare Chiffon honey cake?

Beat a chicken egg into a deep bowl and add honey, sugar, vegetable oil and soda to it. Then heat the mixture in a water bath until it doubles in size.

In the meantime, you need to sift the wheat flour through a fine sieve, and then add 2/3 of it to the dough. Cook for another 2 minutes.

Remove the dough and knead it with the remaining flour until smooth.

Now divide the dough into 6 equal parts. Roll them out accordingly to a shape, pierce them with a fork and bake for 5 minutes in the oven at 200 degrees.

To make the cream, just beat all the other ingredients in a deep bowl using a mixer.

We cut out beautiful identical circles from the cakes, crush the trimmings into crumbs. One by one, coat the cakes with cream, seal the edges and sprinkle with crumbs.

I have tried many recipes for honey cakes, but this one is ideal for me both in taste and in terms of cooking time. The cake takes 40 minutes to prepare.

The cakes turn out soft and tender, soak well. You can use any cream, but, in my opinion, sour cream goes best with honey cake. P.S. The specified amount of ingredients makes 8 wide cake layers, the cake turns out to be very large. If you are baking for 4-5 people, half the ingredients will be enough.

Ingredients:

Dough:
Flour - 3 cups.
Egg - 4 pcs
Butter - 300 g
Sugar - 1 cup.
Soda - 2 tsp.
Honey - 4 tbsp.

Cream:
Sour cream - 500 g
Sugar - 0.5 cup.
Vanillin - 0.5 pack.

Preparation:

1. Bring butter, honey and sugar to a boil over low heat. As soon as the mixture boils, add soda, stir and turn off the heat. The result was a lush foamy mass.
2. After the mixture has cooled slightly, add eggs one at a time, then flour. Knead a thick viscous dough.
3. Spread the dough in a thin layer on a greased baking sheet (I have a square shape of 20 by 20 cm).
4. Bake for 5 minutes in an oven preheated to 180 degrees. The cakes turn out very tender.
5. Prepare the cream. To do this, mix sour cream with a spoon (!) with sugar and vanilla. Do not beat sour cream with a mixer under any circumstances - it (the cream) will become liquid like water.
6. Grease the cakes with cream.
7. Grind one cake layer with your hands into large crumbs, which we sprinkle on the top and sides of the cake.
8. Let the cake soak in the refrigerator for several hours.

The most common and favorite dessert for many is honey cake. There is a huge variety of all kinds of recipes and each housewife has her own special one, which is deservedly considered signature in her collection.
“Chiffon Honey Cake” is presented to those with a sweet tooth. The highlight of the recipe for this dish is that instead of butter, vegetable oil is added to the dough. For the cream, you can take a standard set of ingredients, which consists of sour cream and sugar. The cake will literally melt in your mouth if you let the dough sit.

To prepare it you need the following products:

- 5 pieces of chicken eggs;
- 2 cups of sugar, 1 of which is needed for making the cream, the second for the dough;
- 5 tablespoons of honey;
-5 tablespoons of vegetable oil;
- 1 teaspoon of soda;
- 2 cups sour cream;
- 3-4 glasses of flour;
- 30 grams of dark chocolate.
If we look at the step-by-step instructions for preparing the dish, they are standard. Place eggs and sugar in a bowl and beat with a mixer until a stable foam appears. Add honey, soda and vegetable oil to the resulting mixture. The ingredients are placed in a steam bath and constantly, thoroughly mixed. After the mass has warmed up, flour is added to it, while the bowl also remains in the steam bath. Flour is added to the mixture several more times. It is important not to overdo it with its addition, otherwise the finished cakes will be harsh. The finished dough should be soft and fluffy. You can even knead it to a consistency where it is semi-liquid. If the honey mass in this state is taken out into the cold, it will definitely harden and you can work with it like plasticine.
The dough is taken out of the refrigerator, divided into several equal parts and rolled out into thin cakes 5-10 mm thick. The cakes are baked at 200 degrees for 10 to 15 minutes.
It doesn’t take much time to prepare the cream, since all you have to do is pour the sour cream into a bowl and add sugar to it. This whole mass is whipped and spread on the cooled cakes. The topmost cake can be greased with sour cream and sprinkled with crumbs, which can be made from the pieces that were obtained when cutting the cakes.
The result will be noted after the finished cakes are baked and soaked in cream. The cake will really melt in your mouth.
Chiffon honey cake can be served

The cake takes 40 minutes to prepare. The cakes turn out soft and tender, soak well. You can use any cream, but, in my opinion, sour cream goes best with honey cake. P.S. The specified amount of ingredients makes 8 wide cake layers, the cake turns out to be very large. Attention! Only if you are baking for 4-5 people, half the ingredients will be enough.

Ingredients.

Dough:
Flour - 3 cups.
Egg - 4 pcs.
Butter - 300 g.

Sugar - 1 cup.
Soda - 2 tsp.
Honey - 4 tbsp. l.

Cream:
Sour cream - 500 g.
Sugar - 0.5 cups.
Vanillin - 0.5 pack.

Over low heat we bring the butter, honey and sugar to a boil. As soon as the mixture boils, add soda, stir and turn off the heat. The result was a lush foamy mass.

After the mixture has cooled slightly, add the eggs one at a time, then the flour. Knead a thick viscous dough.

Spread the dough in a thin layer on a greased baking sheet (I have a square pan of 20 by 20 cm.

Bake for 5 minutes in preheated to 180 degrees. Oven. The cakes turn out very tender.

Preparing the cream. To do this, mix sour cream with sugar and vanilla with a spoon. Do not beat sour cream with a mixer under any circumstances - it (the cream) will become liquid like water.
Grease the cakes with cream.

Grind one cake layer with your hands into large crumbs, which we sprinkle on the top and sides of the cake. Let the cake soak in the refrigerator for several hours.

Ingredients for the dough:
Flour - 3 cups
Butter - 300 gr
Sugar - 1 glass
Egg - 4 pcs
Honey - 4 tbsp.
Soda - 2 tsp.

Ingredients for cream:
Sour cream - 500 gr
Sugar - 0.5 cups
Vanillin - 0.5 pack

Recipe for making honey cake “Chiffon”:
First, bring the butter, honey and sugar to a boil over low heat. As soon as the mixture boils, add soda, stir and turn off the heat. The result was a lush foamy mass. After the mixture has cooled slightly, add the eggs one at a time, then the flour. Knead a thick viscous dough. Spread the dough in a thin layer on a greased baking sheet (20 x 20 cm pan). Bake for about 5 minutes in an oven preheated to 180 degrees. The cakes turn out very tender.

Now let's prepare the cream. To do this, mix sour cream with sugar and vanilla with a spoon. Do not beat sour cream with a mixer under any circumstances, otherwise the cream will become liquid like water. Grease the cakes with cream. Grind one cake layer with your hands into large crumbs, which we sprinkle on the top and sides of the cake. Let the cake soak in the refrigerator for several hours.

Bon appetit!

Chiffon Honey Cake, how delicious. Cake "Honey cake chiffon"

Beat eggs with sugar for dough until foamy.

Add honey, soda and butter to the egg mixture. Mix the ingredients. Place them in a water bath for 5 minutes, stirring constantly.

Add a glass of flour to this mass. Mix well.

Place the future dough in a water bath again for 5 minutes. Stir the mixture constantly.

Then add the remaining flour. Knead soft dough.

Roll out the dough into 8-10 equal round layers.

Bake the cakes at 200 degrees in the oven for 10-15 minutes. Grind the excess dough into crumbs.

For the cream, beat sour cream with sugar.

Place the cakes on top of each other, brushing them with sour cream.

Sprinkle the finished honey cake with crumbs and grated chocolate. Leave it in the refrigerator before serving. Enjoy your tea!

This is exactly how an airy and light cake turned out at one point, which was later called chiffon, for its structure, lightness and airiness.

Cake with vegetable oil

I baked it with different creams, but I prefer sour cream or protein, as they also turn out airy and soak the cakes well.

What products you will need:

Flour – 3 cups;
Honey – 2 tbsp. spoons;
Sugar – 160 gr.;
Soda – 2 teaspoons;
Chicken eggs – 2 pcs.;
Sunflower oil, refined – 50 ml.

For cream:

Sour cream 20% - 0.5 liters;
Sugar – 2/3 cup.

Of course, the difference is noticeable even at the stage of preparing the dough, since it is much softer and easier to roll out than a classic honey cake made with butter.

And it all starts the same way as in a standard multi-layer honey cake, with a water bath.

When you see that the mass is no longer increasing, add two cups of sifted flour and cook for a couple more minutes.

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After preparing this dough, you don’t even need to smear your hands with cream; they will already absorb the necessary fat content and moisture.

When all the layers are prepared, we begin to make sour cream.

I almost always weigh out sour cream if I’m going to bake a cake, since it’s denser – it whips better and is much tastier than the usual liquid one from the store.

Beat the weighed sour cream; when it becomes thick enough, begin adding sugar in a thin stream. Beat for another five minutes and leave until the finished cake is assembled.

Now let's deal with the remaining cakes.

Here is a simple recipe for honey cake that disappears in the stomachs of the male part of the family much faster than the time I spent on preparing it.

This cake can be prepared with custard coffee cream, it also turns out very tasty.

The cream recipe is as simple as the honey cake itself.

You will need:

How to make coffee custard.

Pour flour and starch into the remaining milk and grind well. Then add it to the coffee mass that was prepared earlier. Place on low heat and, stirring, wait for it to boil and thicken.

If you are afraid that the cream will burn, then place it in a water bath. The process will go slower, but you won’t have to peel the cream off the bottom and walls of the pan.

When both substances are combined, the cream is ready. You can frost the cake and prepare dessert.

Classic honey cake. Honey cake"

Let's prepare the ingredients.

Take a small bowl and beat eggs and soda in it.

Take a deep saucepan, put honey and 1 glass of sugar there. Place on low heat.

Over low heat, stirring, bring the mixture to a boil. By then the sugar will completely dissolve in the honey.

When the mixture begins to boil slowly, add the mixture of eggs and soda, prepared at the very beginning, into the pan. Stirring quickly with a spoon, continue to heat the mixture. When the mixture increases in volume and becomes foamy, remove the mixture from the heat.

Add flour into the resulting mass in small portions. Knead the dough with a spoon (kneading the dough with your hands is inconvenient for this cake).

You should have a dense, viscous dough.

Divide the resulting dough into 10 equal parts, each of which is rolled out thinly. This should be done on a floured work surface.

You need to cut out round cakes from the rolled out layers of dough. As a contour, you can use a plate of suitable diameter. We don’t throw away the dough scraps - we will still need them. In general, you need to roll out this dough quickly - it hardens very quickly and loses its elasticity.

Place the round cakes along with the scraps in the oven, preheated to 200 degrees.

Bake for exactly 5 minutes, then remove from the oven.

Set the cakes aside for now, and grind the scraps with your hands into coarse crumbs.

Now you need to prepare the cream. Mix sour cream with a glass of sugar.

Beat a little with a mixer until fluffy.

Forming a cake. Place the first cake layer on a large flat plate (preferably the smoothest one, because it serves as the basis of the entire structure) and generously grease it with cream.

We form a cake in a simple way by placing the cakes on top of each other and covering them with cream.

We take half the crumbs that we got from the cake scraps and add a tablespoon of cream to them. Mix.

The resulting wet crumbs must be thoroughly applied to the cake on all sides, giving it a neat shape, smoothing out unevenness, etc.

The remaining crumbs need to be chopped even smaller. Sprinkle the resulting small crumbs over the entire surface of the cake.

Place the cake in the refrigerator for at least 5-6 hours, after which the “Honey Cake” will be ready to eat. Bon appetit! ;)

Video Chiffon Honey Cake

Ingredients for the crust:
3 cups flour
3 eggs
1 cup of sugar
2-3 tbsp. honey (liquid)
1 tsp soda

Ingredients for cream:
0.5 l sour cream
1 cup of sugar

Recipe for making honey cake without oil:
First, let's start preparing the cakes. To do this, mix eggs, sugar and honey in an enamel bowl. Then place the mixture in a bowl over low heat and, stirring constantly, bring until the sugar dissolves (the mixture should be liquid and flow from a spoon in a stream). Do not let it thicken. Add soda and mix vigorously. Add flour until the dough sticks to your hands. The main thing is not to overdo it with flour, otherwise it will be difficult to roll out the cakes.

Divide the dough into pieces and roll out 5-10 cakes. This time I rolled out 8 cake layers. It is most convenient to roll them out on the back of a baking sheet sprinkled with flour (it is also advisable to sprinkle the rolling pin with flour - the dough is still sticky). Prick with a fork. Bake the cakes in the oven at 220 degrees for 3-5 minutes until reddish in color. Place the finished cakes on a flat surface and cut to the shape of the future cake. Do not stack the cakes on top of each other without cream - they will stick together. Place the trimmings in the cooling oven.

Now let's start preparing the cream. To do this, beat the sour cream and sugar with a mixer. Then we will start assembling the cake. Shake the cooled cakes to remove excess flour. Assemble the cake, spreading cream between the layers. Coat the top and sides with cream and sprinkle with crushed scraps and grate a couple of pieces of chocolate on top. Place in the refrigerator to soak - within 12 hours the cake will soak and become soft.

Bon appetit!

Step-by-step recipe with photos

Honey cake is one of the most popular recipes. Each housewife, among the many options for preparing “Medovik”, has her own proven and favorite recipe.

I offer a recipe for Honey cake without eggs.

Place butter in a saucepan, place in a water bath and melt. Add sugar and honey, stir.

Spread the sour cream and add 150 g of flour from the total amount, mix well.

Now add soda (don’t forget to turn it off), remove the pan from the bath and let the mixture cool to a warm state.

Add the remaining flour in portions. The dough will be soft and pliable.

Divide the dough into five parts of equal weight, cover with film and put in the refrigerator for 15-20 minutes.

While the dough is in the refrigerator, prepare baking paper, a lid or plate with a diameter of 20 cm, a knife and a rolling pin. And let’s start preparing sour cream for “Medovik” without eggs. To do this, pour sugar into thick sour cream and stir periodically until the sugar is completely dissolved. I put the finished cream in the refrigerator.

Take the dough out of the refrigerator. Roll out each piece between 2 layers of parchment, apply a lid or dish and cut out with a knife.

We transfer the parchment with the preparation and trimmings to a baking sheet and bake in an oven preheated to 180 degrees for about 5-6 minutes. Remove the baked cakes directly from the baking sheet with parchment and place them on the table to cool. After cooling, remove the parchment.

Grind the cake scraps in a blender into crumbs.

Sprinkle the dish on which we will assemble the cake with powdered sugar or grease it with a small amount of cream and lay out the first layer. Spread generously with cream, thus collecting the entire cake.

Don't forget to coat the sides and top of the cake with cream. Sprinkle the sides and top with crumbs, sweep away any excess crumbs with a brush and put them in the refrigerator for several hours, or better yet, overnight.

I additionally decorated the cake with sour cream. Cake "Honey cake" without eggs is ready. Bon appetit!

March 8th is coming soon, and I won’t show you all the cakes for February 23rd. Today I’m correcting myself and showing the last cake that’s new to me. More precisely, it’s not entirely new, but I’ve never made honey cake like this before. The result was a surprisingly tender honey cake on thin cake layers, thoroughly soaked in sour cream and boiled condensed milk. Although making this cake was an adventure for me :-).

Cooking time: about 1.5 hours.

So, it was on the night of February 22... I put my daughter to bed at 10 pm and went to the kitchen, not suspecting that such an adventure awaited me). There were no surprises, everything went like clockwork until the moment when I baked the third cake. “It’s a bit subtle,” muttered my inner critic. It's a little thin, so thin. What does it cost us? "Second batch!" - I summed up heroically. But there was no sour cream on the cakes. Nothing, but there is leftover yogurt! The second batch kneaded faster than the first, and now the sixth cake was already baked. It came down to the cream. There was half a can of boiled condensed milk in the refrigerator, and in the afternoon I bought another one. So, we whip sour cream with boiled condensed milk... I open the jar I bought that day and don’t find boiled condensed milk in it:-(..."How is that possible?” - I am perplexed, - “after all, I bought boiled”... And only then did I read on the can “condensed cream” (but out of habit I grabbed the brown can!) And half the can of cream went into the cream!

Then the collection of the cake began. Six cakes also seemed to me not enough, so I “assembled” another cake from scraps. Ta-da-dam! And there is not enough cream for the top cake! Damn...I still have half a jar of cream left! So they came in handy. Exhaling, I sent this “creation” to the refrigerator.

The main thing is that it turned out delicious in the end). Here is an edited recipe for 6 thin cakes :) (size approximately 25 by 30 cm).

We will need:

for test:

200 gr. sour cream

250 gr. softened butter

6 tbsp. honey (melt if sugared)

100 gr. Sahara

1 tsp. soda

about 350 gr. flour

for cream:

500 gr. sour cream

1 can of boiled condensed milk

50 gr. walnuts

baking paper (required!)

1. Grind eggs with sugar.

2. Add oil and honey. Mix well.

8. Line new baking paper, spread the dough, bake, etc. Meanwhile, the previous cakes are cooling.

9. And then we use culinary scissors and shape the cakes. I just made a rectangular one, but you can cut out a heart, a flower, or whatever your artistic skills allow ;-).

10. Place the cake on the board or tray on which the cake will be placed. Remove the baking paper. It's very easy to do. And we leave the paper as a “pattern” for other cakes :-).

11. Cream: beat sour cream with boiled condensed milk until smooth (with a mixer for a couple of minutes).

Enjoy your tea!