Learn how to make a delicious light and fluffy Chiffon Cake with Taste France Magazine! This classic delicacy takes its name from its airy, sponge-like texture. Elevate it with the finest French Jam for a delightful, fruity finish.
Ingrédients Pour
-
x 3
-
110 gr
-
70 ml
-
140 gr
-
0.50 sachet
-
45 ml
-
Préparation
1
Preheat the oven to 150 °C.
2
Separate the whites from the yolks. In a bowl, whisk together the yolks, oil and milk.
3
In a separate bowl, mix together the flour, 80 g sugar, baking powder and salt. Pour into the first mixture and stir.
4
Whisk the egg whites until stiff. When they start to become frothy, add the rest of the sugar a little at a time. Whip until you have a firm meringue.
5
Add a generous spoonful of egg whites to the mixture. Mix vigorously to soften the dough. Gently fold in the remaining egg whites using a spatula.
6
Pour into an unbuttered and unfloured 15.2 cm tin. The cake must cling to the tin to ensure it stays in place.
7
Bake for 1 hour. To check doneness, stick the blade of a knife into the centre of the cake. It should come out dry.
8
Turn the cake upside down and leave it to cool completely before unmoulding. To do this, run the blade of a knife around the edges of the mould. Just before serving, sprinkle with icing sugar and top with a spoonful of the jam of your choice.
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