Invented in 1927 by a Californian underwriter who became a caterer, Harry Baker, this airy cake is as tender as one may wish and has no cream or butter. It delights many a sweet tooth, especially in Japan and in the United States. The US even created a national day for it, the Lemon Chiffon Cake, on the 29th of March.
Chiffon cake mould Ø 18 cm x H. 8 cm
You can also use a génoise mould
For 6 to 8 servings
- 25g egg yolk
- 20g grape seed oil
- ½ vanilla pod
- 1 pinch of salt
- 35g sugar
- 140g flour
- 1g baking powder
- 70g egg white
In the bowl of a mixer, whisk the egg yolk, the oil, the vanilla pod (split and scrape the pod with the tip of a knife), the salt and a pinch of sugar.
Sieve the flour and the baking powder and incorporate slowly into the mix. Mix to get a homogenous dough.
Beside the preparation, raise the egg whites with the remaining sugar to obtain a meringue and incorporate delicately to the first mix.
Pour into the mould and bake at 170°C for approximately 40 minutes.
To be tasted as is or with a praline spread and a nice cup of tea.
A family entreprise founded in 1977, the Bouillet establishment welcomes you into its treasure trove of a shop, newly refurbished in 2003. On offer : chocolates, cakes and icecreams which marry modernity and creativity. Our speciality : the « Maca’Lyon® », which combines macaroons with salted b [...]Read more