A mega delicious cake in an hour! "Cozy" cake with chiffon sponge cake! It will work for everyone

Hello dear friends, I am happy to welcome you to my channel. Today in this video I am making a cake with a very cute name, Cozy. Preparing this cake takes just one hour of my time, plus the baking time. The cake turns out absolutely luxurious, despite being very simple and quick to prepare. Both inside and out it is beautiful, with delicate layers of gorgeous chiffon sponge. We will make a very quick cream here that perfectly complements these chiffon layers. So first let's prepare the sponge. I separate 6 medium sized eggs into yolks and whites. Whites. For this cake this must be done. I use medium sized eggs. That is about an average weight of 50g per egg, including the shell. The eggs are at room temperature. To the egg whites I add a small pinch of salt, 16g, a vanilla sugar and start whisking into a foam. Now from the total 180g of sugar, I add about half to the whites and whisk the sugar with the whites for about a minute. No longer, just to lightly combine the mass. Also I add 30g of cornstarch to the whites. And from the moment the starch is added, I whip the egg mass for about 3 minutes. My mixer here is 240 watts. The peaks should be slightly soft but still hold their shape well. You shouldn't turn the mass into a sponge like texture, otherwise the cake won't rise in the oven. I start whisking the yolks. I add all the remaining sugar to the yolks. I whisk for about 3 minutes too. It all whips up very quickly. I add 60g of odorless vegetable oil and 90ml of room temperature milk to the yolks. I simply mix it all together. I don't whisk anything further. The mixture will be quite liquid but don't worry about that. Now on the lowest mixer setting, I simply fold the liquid yolk mixture into the whites. This must be done very quickly so the mixture just barely combines. I don't fold it for very long. There is no need for gradual folding here. Everything will combine perfectly. This is the fluffy, beautiful mixture we end up with. But the yolks and whites must be whipped very well. Even after adding the liquid ingredients, it still holds a light texture. That is the correct state for this mass. If you are a beginner or if you are in doubt, it is better to fold with a spatula. Now I sift 210g of flour into the mass. I fold in the dry ingredients in a few stages. I mix it using a whisk. Do not use a mixer to mix anything. And I also add 60g of baking powder. Please, no more than that. More is not needed for this sponge. I mix it all very gently. The batter will naturally settle a little but don't worry about it. That is exactly how it should be. Thanks to the baking powder in the batter and the fact that the eggs were whipped properly, the sponge cake will rise perfectly. This is the fluffy consistency you should end up with. In the end, my pan is 28 by 11 centimeters. I measure the pan by its internal dimensions. I divide half of the total batter, the light colored part, into two equal portions. I pour half into the bottom of the pan. It is better to line both the sides and the bottom with parchment paper. As I am showing you here. Here I have 20 grams of non-alkalized cocoa powder. You can use alkalized cocoa powder if you prefer. And I pour 50 milliliters of boiling hot water into the cocoa powder. Then I brew the cocoa. All the cocoa powder has dissolved very well in the boiling water. And now I carefully fold this into the second part of the batter. I just mix everything together with a spatula. I don't whip it any further. Now I just pour it over the white batter. I will use a spoon to make a little pattern. You don't have to do this at all. It is entirely up to your discretion. If you want a more delicate pattern in the batter, you should use the handle of a spoon or fork to draw longitudinal and transverse lines going through the whole batter in furrows. This delicate chiffon sponge cake bakes in my preheated oven at 170 degrees Celsius using the top and bottom heating mode without convection for about 30-40 minutes. That is in my oven. Your oven might require a little more or less time. It is important not to open the oven for the first half hour. Naturally, we check it with a wooden skewer. It should come out dry and clean. You can of course also bake it in a round pan a diameter of about 24 centimeters or 26 centimeters at most. Then it will be a bit lower. So my sponge cake is baked. I am checking the sponge cake for you with a wooden skewer. It comes out dry and clean. The sponge cake rises well. It is very delicate in texture and at the same time holds its shape perfectly. Now I am cooling it upside down on a wire rack until it reaches a warm temperature. I do not take it out of the pan immediately. It very quickly develops a nice flat top. It was not particularly high to begin with but to make it completely level so I can use it right away. Without trimming the top, I cooled it slightly in this manner. Now I am removing it from the pan. Because we lined everything with parchment paper, the sides of the sponge cake turned out perfectly. I am only cutting it into two layers now. This chiffon sponge cake is incredibly delicious. I highly recommend making it. You can just eat it as a standalone dessert. So I am placing the layer that was the top during baking on the bottom. And now I am preparing a very, very quick cream. For the cream, I am using all chilled ingredients. 300 milliliters of whipping cream with a fat content of at least 30 percent. 100g powdered sugar. 16g vanilla sugar. 3 cream cheese. 250g mascarpone cheese. Now I am whipping all of this until stiff peaks form. This cheese cream whips up perfectly, tastes incredibly delicate, goes well with all chiffon cakes, and holds its shape perfectly without extra thickeners. So this is the lovely cream we ended up with. Since this is a very quick cake, I am going to soak these layers. Use however much you like, between 50 to 100 milliliters of milk for soaking two cake layers. I have divided the cream into two equal parts. I'll use one piping bag of cream for the filling and the other for decorating. I spread the cream onto the layer, making sure to pipe a border. I have plum and apple jam with cinnamon here. A very bright autumnal taste and aroma. This jam is a very high quality. I'm using it for this cake with no issues at all. If you have any preserves or jams with a low sugar content, I recommend using them for quick cakes like this. It's always a great help. Of course you could make a confit, but since we stated at the beginning that this cake takes just an hour, I'm using a store-bought product. There is such a huge selection nowadays that you can always find a high quality product for yourself. I essentially extended the border and I'm now easily covering the jam with a second layer of cream. Because the jam is pectin-based, I always use pectin-based jams as they hold their shape perfectly. I can pipe this cheese cream without any issues. Of course, if you need a more budget-friendly cream, check out the frosting playlist on my channel. There are a huge number of different budget-friendly custard style creams there. Pick one for yourself and prepare a budget version of the cream for this cake. I make sure to soak the top layer as well. And now with the second part of the cream, which I put in a piping bag with a 2D tip, that's the nozzle I'm using, I'm piping these swirls. I used up all the cream for this cake. You need quite a lot of cream here, but the cake will have a truly luxurious taste. And I'm just dusting it all with cocoa powder. You don't have to dust it with cocoa, but I'm doing it not just for the visual effect, but also for the taste. The cream will have a luxurious velvety flavor thanks to the cocoa powder. I'm putting this cake in the fridge for just an hour. It stabilized very quickly for me. It was already quite stable to begin with. I'm slicing it after just an hour. The cream is very stable and holds its shape perfectly. The filling isn't leaking anywhere. The cake tastes incredibly delicate. Chiffon sponge cake. I highly recommend making it. See how easily it breaks apart with a fork? You can see just how delicate this cake turns out. And I hope this video was helpful and informative. Subscribe to my channel, like the video, and leave a comment. I wish you all great success and see you in the next videos.