Chiffon cake with hazelnut flour

Name: Chiffon cake with hazelnut flour
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Cuisine: Stati Uniti d'America
Ingredients: 200 mL water; 1 unit lemon and orange zest; 8 g cream of tartar; 250 g all-purpose flour; 100 g hazelnut flour; 16 g baking powder; 100 g sunflower oil; 6 units eggs; 300 g powdered sugar; to taste Sweet whipped cream; to taste chopped hazelnuts; to taste Fruit of choice

@taniago74_cucinapertutti

The classic chiffon cake revisited with hazelnut flour and made delicious with decoration of cream and fruit.

Difficulty: Difficult

Cooking time: 60 minCooking: 60 min

Preparation time: 30 minPreparation: 30 min

Country: Stati Uniti d'America

taniago74_cucinapertutti@taniago74_cucinapertutti

Ingredients

No. Servings

Water200mL
Lemon and orange zest1unit
Cream of tartar8g
All-purpose flour250g
Hazelnut flour100g
Baking powder16g
Sunflower oil100g
Eggs6unit
Powdered sugar300g
Sweet whipped creamto taste
Chopped hazelnutsto taste
Fruit of choiceto taste

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 9
Separate the yolks from the whites and beat the whites until stiff peaks form with the cream of tartar.
STEP 2 OF 9
Then beat the yolks with the sugar until you obtain a light and frothy mixture.
STEP 3 OF 9
Add the citrus zest, water, and oil, and mix the ingredients well.
STEP 4 OF 9
Finally, add the flours and baking powder.
STEP 5 OF 9
Incorporate the egg whites a little at a time to avoid deflating them.
STEP 6 OF 9
Pour into a 25 cm chiffon cake mold and bake in a static oven at 150 degrees for 50 minutes, then raise the temperature to 165 degrees for another 10 minutes.
STEP 7 OF 9
Once out of the oven, turn the mold upside down and leave it like that for 3/4 hours.
STEP 8 OF 9
The cake will detach on its own; if not, help by running a thin blade around the edges.
STEP 9 OF 9
Decorate as desired with whipped cream, fruit, and chopped nuts.

General Information

Storage notes

In the refrigerator, well covered

More information

The chiffon cake mold should never be greased and floured. The cake will detach on its own.

Origin

Stati Uniti d'America, Liguria

Analysis

Macronutrients (100 gr)

Attention

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Descrizione

Preparation

STEP 1 OF 9

Separate the yolks from the whites and beat the whites until stiff peaks form with the cream of tartar.

STEP 2 OF 9

Then beat the yolks with the sugar until you obtain a light and frothy mixture.

STEP 3 OF 9

Add the citrus zest, water, and oil, and mix the ingredients well.

STEP 4 OF 9

Finally, add the flours and baking powder.

STEP 5 OF 9

Incorporate the egg whites a little at a time to avoid deflating them.

STEP 6 OF 9

Pour into a 25 cm chiffon cake mold and bake in a static oven at 150 degrees for 50 minutes, then raise the temperature to 165 degrees for another 10 minutes.

STEP 7 OF 9

Once out of the oven, turn the mold upside down and leave it like that for 3/4 hours.

STEP 8 OF 9

The cake will detach on its own; if not, help by running a thin blade around the edges.

STEP 9 OF 9

Decorate as desired with whipped cream, fruit, and chopped nuts.

Macronutrients (100 gr)

Energy (kcal)	262.88
Carbohydrates (g)	30.53
of which Sugars (g)	19.34
Fat (g)	13.04
of which Saturates (g)	2.07
Protein (g)	7.04
Fiber (g)	1.44
Sale (g)	0.16