The recipe that I bring you today is a Chiffon cake. This homemade marble sponge cake is made based on egg whites and precisely this is what makes special ones known as Chiffon Cake, a very soft and spongy dessert. of Peru and that is used a lot in pastry. If you want to enjoy a light and spongy cake do not hesitate to follow this great recipe, you will see how you enjoy this original chiffon cake. And do not let yourself be scared by the amount of steps of the chiffon chiffon cake, the result well It is worth it and you only need to be careful and follow the indications that Isis Isis shares in recipes. Enjoy it!
| 🚻 18 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Targetedness Medium |
| Ingredients to make chiffon chocolate cake: |
| 350 grams of flour without preparing 50 grams of maicena 5 teaspoons of baking powder 360 grams of granulated sugar 1 teaspoon of salt 200 milliliters of oil 10 units of egg 300 grams of lucuma pulp 300 milliliters of Milk (1¼ cups) 1 teaspoon of vanilla essence 25 grams of coconut or cocoa powder |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chiffon chocolate cake:
1. This light cake we will do it with lucuma chocolate, so the first step will be to obtain the fruit pulp. To do this, peel, take out the pepa from the lucuma and cut the pulp into pieces. Reserve. Lucuma is an Andean fruit, widely used in countries like Peru but that is becoming better known in the rest of the world for its great nutritional properties, in fact it is considered a super food.
2. On the other hand, we must prepare the mold. To do this, we will cover the bottom of a demolladable chiffon mold with butter paper. If you don have these types of molds, you can use any other you have by hand where you do soles to make your home biscuits.
3. To make the dough of the chiffon cake, we begin to separate the whites of the yolks. We plot the milk with the lucuma pulp and the oil and then, mix these ingredients liquefied with the yolks in a bowl large enough.
4. Sit the flour, cornstarch, sugar, salt and baking powder. Then, we incorporate the dry ingredients on the mixture of the yolks and use a balloon whistle to mix well until we have a soft and lumps without lumps.
5. To make the marble cake, we separate a quarter of the dough from our chiffon cake and paint it with the coconut. To the other part without coconut, we can add vanilla.
6. Then, in a clean bowl we must prepare a meringue beating the whites with the rest of sugar about to snow. If you want more details about this preparation you can check the Italian meringue recipe.
7. To finish giving the light and spongy touch to our cake, we add the meringue to the dough. To do this, we separate a quarter of the meringue and mix it with the chocolate dough. The rest, we join the dough that we leave without painting.
Trick: We must mix the whites beaten with the other mixtures softly and enveloping so that they do not get off.
8. Next we empty the mixtures in the mold. We started by throwing half of the yellow dough of lucuma, then the mass of chocolate and ending the yellow. With a stick make drawings in the dough to form the marble cake.
9. Cook the chiffon cake in the preheated oven at 180 ° C for approximately one hour. When lets get the chiffon out of the oven, turn the mold and let it rest on the legs of the chiffonera until it cools. Then we can unmold our chiffon cake with the help of a sawdish knife. Remember that if you do not have this special mold you can do it with a classic mold for cake, removable.
10. Decorate with a little Glass sugar and ready! This delicious chocolate chiffon cake with lucuma is ideal to enjoy during the snack or tea time. And if you liked this spongy sponge cake so original and you are lover of pastry, be not visiting the target = _blank relic = NOFOLWBLOG of sweet ISIS, where you will find other wonders that will leave you with your mouth open.
