Chiffon cupcake with apricots

Soft juicy and fragrant cupcake for a friendly tea party. I made this cupcake last year with berries. This year I decided to bake with apricots. The cupcake turned out to be a very beautiful golden brown color. Inside is a slightly moist sponge cake with pieces of fragrant peaches.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Flour

180

Sugar

175

Juice (apricot with pulp)

120

Vegetable oil

100

Apricots

Corn Starch

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 25 % 14 g

Carbohydrates 65 % 37 g

293 kcal

GI: 14 / 0 / 86

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Prepare the ingredients. Chiffon cupcake with apricots. To prepare a chiffon cupcake with apricots, we will need: flour, ripe apricots, apricot juice with pulp (you can replace it with peach; you should not take an apple-apricot, since the apple will kill the apricot taste), vegetable oil (refined odorless), eggs, sugar and corn starch.
Step 2:
Wash and dry the apricots. Cut in half and remove the bones. Cut each half into 2-3 more pieces.
Step 3:
Sprinkle apricots on all sides with 1 tbsp flour.
Step 4:
Beat eggs with sugar into a fluffy light foam.
Step 5:
Continuing to beat, pour in vegetable oil and apricot juice.
Step 6:
Sift flour together with starch and add parts to the dough.
Step 7:
Mix gently until smooth.
Step 8:
Add the apricot slices to the dough and mix again so that the fruit is evenly distributed over the dough.
Step 9:
Pour the dough into the mold. Bake the cake for about 50 minutes at 160 ° C. Check the dough with a wooden skewer. It should be dry.
Step 10:
Cool the cupcake, sprinkle with powdered sugar, decorate with fresh apricots and mint. Bon appetit!

Chiffon sponge cake differs from the usual one in that it includes vegetable oil. It turns out to be delicate, airy, soft, very fragrant and not dry. It can be used as a base for a cake, or as just a cupcake.

Vegetable oil should be odorless or slightly sweet.Rapeseed or nut butter is great. Many different flavors are usually added to such a biscuit: vanilla, spices, cocoa, chocolate, citrus zest, nuts.

Such a biscuit is baked in a form where only the bottom is covered with baking paper. Neither the bottom nor the walls of the mold are lubricated with oil, since the oil is already in the dough itself. At most, you can sprinkle the walls of the mold with flour. The biscuit rises 2-2.5 times during baking. It can be stored in the refrigerator wrapped in paper.

The recipe for this delicacy was invented about 90 years ago, it happened in America, and after the dessert was tested by confectioners, it began to appear frequently on sale. Initially, the creator of the recipe did not open it to anyone, but twenty years later the man sold the recipe of the biscuit. Thanks to this, today we can try out this dessert at home, making it with our own hands. The biscuit itself has a fairly light texture, but at the same time the dessert is very tender and moist. This dessert absolutely does not need additional impregnation with syrups or a large amount of cream.