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Recipe by Taniago74_cucinapertutti
The classic chiffon cake revisited with hazelnut flour and made indulgent by the decoration with cream and fruit.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Separate the yolks from the egg whites and whisk the latter until stiff with the cream of tartar.
Step 2 of 9: Then whisk the yolks with the sugar until you obtain a light and fluffy mixture.
Step 3 of 9: Add the zest of the citrus fruits, the water and the oil and mix the ingredients well.
Step 4 of 9: Finally add the flours and the baking powder.
Step 5 of 9: Fold in the egg whites a little at a time so as not to deflate them.
Step 6 of 9: Pour into a 25 cm chiffon cake pan and bake in a static oven at 150 degrees for 50 minutes, then raise the temperature to 165 degrees for another 10 minutes.
Step 7 of 9: Once taken out of the oven, turn the pan upside down and leave it like that for 3/4 hours.
Step 8 of 9: The cake will come away on its own; if it does not, help by running a thin blade around the edges.
Step 9 of 9: Decorate as desired with whipped cream, fruit and granules.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving135 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 2,087 kJ499 kcal | 1,550 kJ371 kcal |
| Fat | 23.92 g | 17.77 g |
| of which saturated fatty acids | 3.15 g | 2.34 g |
| Carbohydrates | 65.5 g | 48.65 g |
| of which sugars | 40.12 g | 29.8 g |
| Fibre | 1.86 g | 1.38 g |
| Protein | 10.15 g | 7.54 g |
| Salt | 0.39 g | 0.29 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
