Recipe Chiffon Cake

Ingredients:

Extra-fine sugar 300 g, Flour 00 290 g, Water 200 g, Sunflower seed oil 120 g, Large eggs 6, Vanilla pod 1, Untreated lemon peel 1 Baked baking powder 1 sachet, Cremor tartar 8 g, Salt up to 2 g TO DUST CLEAN UP Powdered sugar as required

Doses for: 8 persone realization time: 2 hours and -30 minutes

Recipe:

To prepare the chiffon cake, start sifting the flour into a bowl with the baking powder. Then add the extra-fine sugar and salt. Mix with a spoon to mix them well. In another bowl, separate the yolks from the whites of 6 large eggs, weighing about 390-400 g in total, and keep the egg whites to one side. Add the water to room temperature and the seed oil to the yolks. Then grate the rind of an untreated lemon and cut a vanilla bean to extract the seeds with the tip of a small knife, to add them to the yolk mixture. Beat the mixture with the whisk until obtaining a homogeneous cream, there will be no need to mount it. Then incorporate it into the dry ingredients (flour, sugar and yeast), pouring it in one go. Mix thoroughly with a whisk until the mixture is homogeneous and creamy. Leave this dough aside for a moment and dedicate yourself to whipping the egg whites. Pour them into a planetary bowl (if you do not have a planetary mixer, you can use an electric mixer), then turn on the whisk and start whipping the egg whites. When they become white and frothy, pour the cream of tartar and continue to let the whips go for a few minutes. Once the egg whites are well whipped, transfer a part of it into the dough, kept aside and stir quickly with a spatula to soften the mixture. Then add the remaining egg whites a little at a time, stirring constantly with a spatula from top to bottom so as not to remove them. Now that the cake is ready, pour it gently into the chiffon cake mold: we have used a 22 cm diameter mold for the bottom, 26 cm in diameter on the surface and 10 cm in height (it should not be buttered and floured) , trying to distribute it evenly. Then bake the chiffon cake in a preheated static oven at 160 ° for about 60 minutes (for convection oven at 150 ° for 45-50 minutes), placing the cake in the lower part of the oven. Once cooked, take it out of the oven. Then turn the mold upside down and place it on the feet so that the cake takes air, cools and comes off the edges by itself. When the chiffon cake is completely cooled, you will have to remove the upper part of the mold: you can help yourself with a thin and sharp knife. Your chiffon cake is ready to be dusted to taste with icing sugar!

---

---