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The classic chiffon cake revisited with hazelnut flour and made indulgent by the decoration with cream and fruit.
Separate the yolks from the egg whites and whisk the latter until stiff with the cream of tartar.
Then whisk the yolks with the sugar until you obtain a light and fluffy mixture.
Add the zest of the citrus fruits, the water and the oil and mix the ingredients well.
Finally add the flours and the baking powder.
Fold in the egg whites a little at a time so as not to deflate them.
Pour into a 25 cm chiffon cake pan and bake in a static oven at 150 degrees for 50 minutes, then raise the temperature to 165 degrees for another 10 minutes.
Once taken out of the oven, turn the pan upside down and leave it like that for 3/4 hours.
The cake will come away on its own; if it does not, help by running a thin blade around the edges.
Decorate as desired with whipped cream, fruit and granules.
In the refrigerator, well covered
The chiffon cake pan should never be buttered and floured. The cake will come away on its own anyway.
Stati Uniti d'America, Liguria
| Energy (kcal) | 370.54 |
| Carbohydrates (g) | 48.65 |
| of which sugars (g) | 29.79 |
| Fat (g) | 17.77 |
| of which saturates (g) | 2.34 |
| Protein (g) | 7.53 |
| Fibre (g) | 1.38 |
| Salt (g) | 0.29 |
