Giraffe Chiffon Cake

Name: Giraffe Chiffon Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Cuisine: Italia
Ingredients: 7 units eggs; 300 g all-purpose flour; 300 g sugar; 200 mL water; 1 cup coffee; 1 tablespoon unsweetened cocoa powder; 100 mL vegetable oil; 1 packet baking powder; 1 packet cream of tartar; to taste unsweetened cocoa powder

@taniago74_cucinapertutti

A very scenic layered cake with two different colors inspired by a giraffe.

Difficulty: Medium

Cooking time: 60 minCooking: 60 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

taniago74_cucinapertutti@taniago74_cucinapertutti

Ingredients

No. Servings

Eggs7units
All-purpose flour300g
Sugar300g
Water200mL
Coffee1cup
Unsweetened cocoa powder1tablespoon
Vegetable oil100mL
Baking powder1packet
Cream of tartar1packet
Unsweetened cocoa powderto taste

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 10
Beat the egg whites with the cream of tartar until stiff peaks form.
STEP 2 OF 10
Beat the egg yolks with the sugar until the mixture is light and fluffy.
STEP 3 OF 10
Add the water and oil while continuing to mix. Then add the sifted flour with the baking powder.
STEP 4 OF 10
Gradually add the egg whites, folding them in gently to avoid deflating them.
STEP 5 OF 10
Divide the batter into two equal parts.
STEP 6 OF 10
In one part, mix in a cup of cold coffee with a teaspoon of unsweetened cocoa.
STEP 7 OF 10
Pour half of the coffee batter into a 25 cm chiffon cake mold. Dust the surface generously with cocoa, then pour half of the white batter and dust again with cocoa.
STEP 8 OF 10
Repeat the process.
STEP 9 OF 10
Bake in a preheated static oven at 150°C for 50 minutes, then increase to 165°C and bake for another 10 minutes.
STEP 10 OF 10
Once baked, remove from the oven and invert the mold onto its feet to cool.

General Information

Storage notes

In the refrigerator

More information

The chiffon cake pan should not be greased or floured. Once the mold is inverted to cool after baking, the cake will gradually release itself.

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

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Descrizione

Preparation

STEP 1 OF 10

Beat the egg whites with the cream of tartar until stiff peaks form.

STEP 2 OF 10

Beat the egg yolks with the sugar until the mixture is light and fluffy.

STEP 3 OF 10

Add the water and oil while continuing to mix. Then add the sifted flour with the baking powder.

STEP 4 OF 10

Gradually add the egg whites, folding them in gently to avoid deflating them.

STEP 5 OF 10

Divide the batter into two equal parts.

STEP 6 OF 10

In one part, mix in a cup of cold coffee with a teaspoon of unsweetened cocoa.

STEP 7 OF 10

Pour half of the coffee batter into a 25 cm chiffon cake mold. Dust the surface generously with cocoa, then pour half of the white batter and dust again with cocoa.

STEP 8 OF 10

Repeat the process.

STEP 9 OF 10

Bake in a preheated static oven at 150°C for 50 minutes, then increase to 165°C and bake for another 10 minutes.

STEP 10 OF 10

Once baked, remove from the oven and invert the mold onto its feet to cool.

Macronutrients (100 gr)

Energy (kcal)	213.8
Carbohydrates (g)	28.39
of which Sugars (g)	17.02
Fat (g)	8.88
of which Saturates (g)	2
Protein (g)	6.56
Fiber (g)	0.53
Sale (g)	0.08