RECIPES
All recipesChiffon Cake
FOR THIS RECIPE
- For six persons
- Preparation time: 30 minutes - Cooking time: 35 minutes - Resting time: 2 hours
RECIPE STEPS
1/ Chiffon cake
INGREDIENTS
- 50g egg yolk
- 25g grape seed oil
- 25g Crystal sugar
- 140g Egg whites
- 1g salt
- 60g Crystal sugar
- 50g Flour
- 10g Maizena
- 15g Muscovado sugr
- 10g Crystal sugar
Take the ingredients in the order of the list below.
Using an electric whisk, beat the egg yolks with the oil and sugar
Beat the egg whites with the salt and sugar
Sieve the flour with the Maizena, muscovado and crystal sugar
Take the ingredients in the order of the list below.
Using an electric whisk, beat the egg yolks with the oil and sugar
Beat the egg whites with the salt and sugar
Sieve the flour with the Maizena, muscovado and crystal sugar
Using a spatula, delicately mix the beaten egg yolks with the beaten egg whites.
Preheat the oven to 200C. Using the spatula, pour the mixture into an ungreased genoise mould. Make sure that the mould is not too floured or buttered, or the cake will not rise. Cook at 180C for 35 minutes.
When removing from the oven, place the mould upside down over a skillet. Leave it to cool, then remove the cake from the mould once cold. Remove from mould using the blade of a flat knife against the mould. Power with icing sugar to taste.
Chiffon cake is a great accompaniment for ice cream, chocolate mousse or hot chocolate. It is equally delicious alone or just spread with jam.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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