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Chiffon Cake mould
Aluminium Chiffon Cake Oven, made in Italy
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Aluminium mould 24 cm
Made in Italy
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Payment in 3 installments without interest for orders over 35 €
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Italo Ottinetti uses for its products only matrices suitable for food contact - according to EEC regulations EN 601 and EN 602 - and of exclusive Italian origin, continuing to produce in Italy, at its historic site in Baveno on Lake Maggiore.
Product normally in stock, generally dispatched within 1-2 working days by express courier.
Preparation
Preparation time15 min
Baking time55 min
DifficultyEasy
Number of servings12 slices
Mould sizeØ 24 cm
Ingredients
For the dough:
280 g flour 00
16 g cake yeast (1 packet)
280 g caster sugar
a pinch of salt
180 g water
120 g seed oil
120 g egg yolk (6-7 egg yolks)
1 grated lemon peel
1 vanilla pod
240 g egg whites (6- 7 egg whites)
8 g cream of tartar
To DECORATE:
q.b. icing sugar
In a large bowl, sift the flour and baking powder
Add, together with the previous ingredients, the sugar and the pinch of salt.
Mix everything together with a hand whisk to mix all the ingredients together.
In another bowl, pour the water at room temperature, the seed oil, the egg yolks, the lemon zest and the seeds of a vanilla pod.
Mix all the liquid ingredients together with a hand whisk until smooth.
Pour the mixture of liquid ingredients into the large bowl containing the dry ingredients.
Mix with a hand whisk until smooth and homogeneous.
In a separate bowl, whip the egg whites until stiff with an electric whisk.
When they are almost completely whipped, add the sifted cream of tartar and continue to whisk until a firm but still creamy consistency is obtained.
Pour the whipped egg whites in 2 or 3 batches into the previous mixture and mix gently, from the bottom upwards, with a licker.
Pour the batter into a 24 cm diameter chiffon cake tin.
The tin should not be greased, so that when the cake is baked and turned upside down and allowed to cool, it will not suddenly fall out of the tin, but will remain in the tin until it has cooled down.
Bake in a preheated, static oven at 165° for about 55 minutes, on the first shelf at the bottom.
Before taking the cake out of the oven, test it with a toothpick.
As soon as it comes out of the oven, the cake will be high up to the edge of the mould.
Turn the cake upside down immediately and leave it to cool in this position, which will prevent the cake from deflating or sagging.
The special chiffon cake mould has special feet so that when you turn it upside down it will remain elevated from the table and air can pass through the base of the cake to cool it thoroughly, without moisture forming.
Once the chiffon cake is completely cold, remove it from the mould, if necessary passing a thin-bladed knife between the edge of the pan and the cake, and transfer the cake onto a serving plate.
Decorate by dusting the surface with icing sugar.
