CHIFFON CAKE

PAR

SÉBASTIEN BOUILLET

Informations and materials

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

STEPS

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.