Ingredients for a mold of 17 cm diameter: 170 grams of Kamut wheat flour, 180 grams of cane sugar, 30 grams of cocoa powder, 4 eggs, 100 ml of carbonated water, 2 tablespoons of rum, 80 ml sunflower oil , strawberry puree (prepared with 50 grams of strawberries, a tablespoon of sugar and a tablespoon of water), 10 grams of yeast (based on creamy of tartar), a pinch of salt
Prepare the strawberry puree: cut ripe strawberries into small pieces and place in a glass together with 1 tablespoon sugar and 1 tablespoon water. Allow to marinate for at least an hour; transfer them with the sauce that will be formed in the glass of a blender and blend well until you get a liquid puree.
In a food processor blades chop sugar cane so reduce it to very fine grain (do this only if the sugar has the coarse grain). In a bowl mix the flour, sugar, 3/4 teaspoon of baking powder, cocoa and a pinch of salt.
Break the eggs, separate the yolks from the whites and whip them, along with 1/4 teaspoon of creamy of tartar baking powder, until stiff steadfast.
In another bowl, mix the egg yolks, oil, carbonated water, the strawberry puree and rum: use an electric mixer for mixing the ingredients and inflate.
Add to the liquid ingredients, stirring gently, flour mixed with baking powder, sugar and cocoa. Then add the egg whites with the movements of the spoon from the top down so that mixture incorporates air during processing,. The dough should be very soft and form bubbles
Bake in a preheated oven at 160 degrees (in the lower shelf of the oven) for 40-45 minutes. Then remove the cake from the oven and immediately invert the mold
Use for cooking a mold chiffon cake (with legs or the central part higher than the edges) so that after the cooking and the rising in the oven, the cake can be cooled inverted and raised from the floor. This step is important because it allows the cake to cool incorporating air and prevents it from lowering after cooking.
Pour the mixture to bake into the mold not buttered, not oiled or floured: even this step is important because it allows the cake, to remain “suspended” in the mold upside down for many hours without detaching.
Bake in a preheated oven at 160 degrees (in the lower shelf of the oven) for 40-45 minutes. Then remove the cake from the oven and immediately invert the mold
After at least 3 hours (8 hours is better) facilitate the separation of the cake from the mold with a spatula or a thin boxcutter, which must be passed between the cake and the mold walls.
Sprinkle with a little icing sugar and decorate with many, many berries
