Tag: Chiffon

Chiffon cake | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

There chiffon cake it is a light and delicious cake, with a velvety taste and a soft and fluffy consistency.

A particular name that derives from American cuisine, and which recalls the fabric of the same name, impalpable and very soft. But if it is from America that arrives, let’s find out what story is hidden behind it!

It seems like it’s all thanks to Harry Baker, who in the 1920s found himself in Hollywood as an insurance man. An unusual guy apparently, who loved numbers, but above all sweets.

In his small kitchen at home, alongside his mother, he tried 400 variations before obtaining the Chiffon Cake: tall, soft and fluffy. Initially it was one fruit piewith orange, grapefruit and apricot.

The dessert tiptoed into restaurants all over Los Angeles, but Baker didn’t reveal the secret for twenty years. The young insurance agent, not liking butter because it was considered too heavy for spontaneous and graceful leavening, preferred to use seed oil! And, with what results!

If you love this type of dessert, don’t miss its version al coffeeor another equally tall and soft cake, like the one at coconut and chocolate.

Chiffon carrot cake recipe – Italian Cuisine

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Grapefruit Chiffon cake recipe – Italian Cuisine

Ingredients

170 g caster sugar
140 g flour
50 g rice oil
40 g of pistachio grain
30 g cane sugar
salt
5 g baking powder for cakes
4 pcs eggs
Timut pepper
pomelo
pink grapefruit

Duration: 2 h 30 min

Level: Middle

Dose: 8 people

For the grapefruit chiffon cake recipe, whip up the egg yolks with 70 g of granulated sugar and a pinch of salt. Stir in the oil and then 80 g of grapefruit juice; add 1/2 teaspoon of ground Timut pepper and 1/2 teaspoon of grated grapefruit peel and, finally, the flour and baking powder, sifting them. Whisk the egg whites with the brown sugar and gently incorporate them into the mixture. Pour everything into a chiffon cake mold or into a smooth donut mold (ø 19 cm, h 9 cm); cook in a fan oven at 160 ° C for 50 minutes. Take the chiffon cake out of the oven, turn it over without removing it from the mold and let it cool for 1 hour. When turning it out of shape, pass a small knife inside, along the edge, to detach it. Brush the edge with a syrup prepared by boiling the juice of 1 grapefruit with 100 g of granulated sugar for 5 minutes. Let the chopped pistachios adhere. Peel 3-4 slices of pomelo, shell the pulp and distribute it on the chiffon cake (it is called this because it is airy and soft as a veil).