Chef Gianluca Deiana Abis: Chiffon Cake

Prep time: 25 minutes

Cook time: 60 minutes

Difficulty: 2 out of 5

Serve: 8


1 1/2 cup of Extra fine sugar 2 1/3 cup of all purpose flour 1 cup of Water 1/2 cup of Sunflower oil 6 Large eggs 1 Vanilla bean 1 organic lemon zest 1 tsp of baking powder 1/2 tbsp of Cream tartar pinch of Salt Confectioners sugar qb


To prepare the chiffon cake, start sieving the flour in a bowl together with the yeast. Then add sugar and salt. Mix it well. In another bowl, separate yolks from the whites of six large eggs, and set aside the egg whites. Add the water at room temperature and add oil to the yolks. Then add grated organic lemon. Cut vanilla bean to extract the seeds with the tip of a small knife, and add them to the yolk mixture as well. Beat the mixture with the whisk until become a creamy. Then add it to the dry ingredients (flour, sugar and yeast). Mix thoroughly with a whisk until become a creamy mixture. Leave this mixture aside for a moment and dedicate yourself to whipping the egg whites. When they become white and frothy, add cream of tartar and continue to whip for a few more minutes. Once the egg whites are well whipped, transfer a part of it into the dough kept aside and mix quickly with a spatula. Then add the remaining egg whites a little at a time, always mixing with a spatula from top to bottom. Now that the cake dough is ready, gently pour it into the chiffon cake mold: we have used a 9 inches diameter bottom mold, and 5 inches high (do not buttered and floured), trying to distribute it evenly. Then bake the chiffon cake in a preheated oven at 350F for about 60 minutes. Once cooked, take it out of the oven. Then turn the mold upside down and place it on the special surface so that the cake takes air, cools down and detaches itself from the edges. When the chiffon cake has completely cooled, you will have to detach the upper part of the mold: you can help yourself with a thin and sharp knife. Your chiffon cake is ready to be sprinkled as desired with Confectioners sugar!

Chef tips:

You can enrich the dough with raisins or chocolate chips if you prefer and flavor it with orange.


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