... there is nothing better than starting the day with something simple, for me the chiffon cake with its softness, its scent, its melt is the apotheosis. I find this cake fabulous as well as versatile, it is suitable for young and old. Starting from the basic recipe you can indulge yourself, in preparing it in various flavors, for the most gluttonous and demanding it can be filled with jam, chocolate and various creams. Soft and spongy at any time of the day, you will always have the right dessert to offer. Today I propose it with a light citrus note, covered with white chocolate, with fruit on top. Let's see together how to prepare this easy, quick and tasty dessert.
Time of realization: 1 30 hours and minutes
Degree of difficulty (1 to 5): 1
Die from 18 cm
Ingredients
120 g of sugar
150 g "00" flour
3 eggs
100g of orange juice
20 g of lemon juice
grated orange zest
2 g salt
60 g of seed oil
7 g of chemical yeast for sweets
5 gi cream of tartar
To decorate
100 g of white chocolate
fruit to taste
Procedure for preparing the orange, white chocolate and blueberry chiffon cake
Separate the yolks from the white. Turn on the oven at 150 ° C in static mode, beat the egg whites until stiff with the cream of tartar and set aside.
In a large bowl, sift the flour, baking powder, sugar and salt. In another smaller bowl, mix the oil, orange juice, zest, lemon juice and egg yolks with a fork, pour the liquid mixture into the center of the dry ingredients, mix with the help of a spatula all well, at this point insert, in two stages, the egg whites previously whipped until stiff, mixing from top to bottom, very gently. Pour the mixture into an 18 cm diameter mold without buttering it and cook in static mode at 150 ° C for about 70 minutes.
Once out of the oven, turn over and let your chiffon cake cool.
Meanwhile, melt the white chocolate in a bain-marie, unmold and pour the chocolate onto the surface of the cake, decorate with fruit to taste.
Footnotes: the chiffon cake is kept at room temperature, wrapped with food grade film or a plastic bag for 4-5 days. You can replace orange and lemon juice with any other unsweetened juice, with water or even with cow or vegetable milk.
The recipe was made by Strube Efrat.
based on 2 Review (s)
