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- Chiffon Cake-

Méthodes

 

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.

 

Utensils

Chiffon cake mould Ø 18 cm x H. 8 cm

You can also use a génoise mould

 

Ingredients

 

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.

 

Member author
Sébastien BOUILLET

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 [...]

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