Today I propose a typical dessert of the American tradition, which won me over for its extraordinary lightness and fluffyness. Not surprisingly, it bears the name of a precious fabric that is lighter and more delicate than silk: chiffon, widely used for the creation of refined dresses, for evening or ceremony. But I warn you: once you have tried it, you will never be able to do without it: the chiffon cake is a dessert that will win your heart. Let's fall in love with the chiffon cake together.
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Identity Card of the Recipe
- 264 KCal Calories per serving
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Ingrediants
- 120 g (6 medium) of egg yolks
- 8 g of cream of tartar
- 16 g (1 sachet) of baking powder
- 110 ml of corn oil
- 180 ml of water
- 1 vanilla pod
- untreated lemon zest and juice
- 250 g of powdered sugar
- 270 g of white flour type 00
- 320 g (8 medium) of egg white
- 1 pinch of salt
Materials Needed
- American donut mold (24 cm upper diameter; 21 cm lower diameter; 10 cm high)
- Electric whips
- Bowls of various sizes
- Sieve
- Spatula
- Wooden spoon
- Chopping board
- Supports (e.g. cups)
Preparation
- Preheat the oven to 160 ° C.
- Shell the eggs and divide the yolks from the whites. For a perfect result, the egg whites must be at room temperature (18-25 ° C); moreover, the container of the egg whites must be very clean, without traces of fat of any kind.
- In a very large bowl, sift the white flour with the baking powder, add 200 g of powdered sugar, the grated rind of a lemon and the vanilla seeds.
- In the center of the powders, add the egg yolks, water and oil.
- Meanwhile, beat the egg whites until stiff, adding a pinch of salt and the remaining icing sugar (50 g). When the egg whites are half whipped, add the cream of tartar and lemon juice.
Did you know that
Cream of tartar is a leavening agent and acidity corrector used, in this case, to stabilize the egg whites and facilitate whipping.- At this point, mix the ingredients well in the bowl.
- Slowly and a few at a time add the egg whites until stiff to the cream obtained, always mixing from top to bottom to incorporate air.
- Gently pour the mixture into the American donut mold (the same used for the Angel Cake). Do not grease or flour the mold. Level the mixture with a spatula.
- Bake the cake at 160 ° C for about an hour.
- Remove the cake from the oven and turn it over quickly: the special feet of the mold will allow the air to circulate in the cake, at the same time preventing the dough from collapsing. If necessary, place the feet of the mold on 3 coffee cups.
- Leave to cool completely (about 2 hours). Remove the cake from the oven with the aid of a flat spatula if necessary. The chiffon cake can be served with a sugar glaze, sprinkled with icing sugar or filled with creams of your choice (eg custard).
Alice's comment - PersonalCooker
This sweet, a close relative of the equally delicate Angel Cake, is truly incredible: you can fill it with creams, cover it with icing or taste it as it is with a little icing sugar.Nutritional values and Health Comment on the recipe
Chiffon Cacke is a sweet with a medium energy content. It mainly contains carbohydrates, but lipids also play an important role; on the contrary, proteins are scarce. The prevalence of fatty acids is unsaturated but cholesterol is not negligible; the fibers are lacking.
The American Ciambellone is NOT a suitable product for the diet of the overweight subject (or at least not the ordinary one), the dyslipidemic one and the type 2 diabetic.
The average portion is around 40-60g (75-115kcal).
