• 4 hours 30 min
  • Low

Christmas Chiffon Cake

200 g of Type 0 Manitoba flour
150 g of sugar
10 g of yeast
120 g of water
80 g of seed oil
4 eggs
5 g of cream of tartar
50 g of white chocolate
200 g of dark chocolate
100 g of fresh cream
30 g of honey
Raspberries q.s.
Put the flour, sugar and yeast in a bowl then mix with a whisk. Add the oil and water then start whipping until all the lumps disappear. At this point, add the egg yolks and mix well.
Separately, whip the egg whites until stiff with the addition of cream of tartar, then add them to the previous mixture and pour the mixture into a greased or floured Chiffon Cake mold of about 20/22 cm.
Bake in static mode and at 160° for about 55 minutes and, once cooked, turn the cake upside down and let it cool for at least 3 hours before removing the mold.
At this point, prepare the chocolate coating: put the cream on the stove and melt the honey, then add the chocolate cut into small pieces and mix with a marisa until completely dissolved. When the cream has reached 30°, pour it on the Chiffon Cake and garnish with raspberries and white chocolate flakes.

In cooperation with The Diary of Sonia

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