Just a handful of confetti thrown into the air … .. maybe fall on a cake … .. to enter the cheerful carnival atmosphere… .. just like this soft, high and fragrant ring-shaped cake; a chiffon cake glazed with chocolate and decorated with colored sugar sprinkles… .. the party can begin
Ingredients for a 24/26 cm in diameter Chiffon Cake
280 grams of flour (I used Kamut flour)
100 grams of corn starch
160 ml of carbonated water
100 ml of squeezed orange juice
150 ml of vegetable oil (I used peanut oil)
6 eggs
80 grams of pear pulp
the grated zest of one organic orange
2 packets of natural yeast based on cream of tartar(about 12 grams/packet)
2 pinches of salt.
Ingredients for the topping icing :
200 grams of dark chocolate (70% cocoa)
about 7 tablespoons of milk
50 grams colored sugar sprinkles
Wash and grate the orange zest and squeeze the juice.
Peel the pear, remove the core and cut the flesh into cubes; place it into the glass of an immersion blender with the orange juice: whisk until the pulp is reduced in fine puree.
Break the eggs and separate the yolks from the whites: whip them until stiff together with about 10 grams of yeast.
Mix the dry ingredients in a bowl: flour, starch, corn starch, the remaining yeast, the orange zest and salt. In a second bowl gather the liquid ingredients: carbonated water, seed oil, pear and orange puree, egg yolks.
Pour the liquid ingredients into the bowl of dry ones and mix until dough is smooth. Gently add the egg whites: use a wooden spoon and stir in the egg white with movements from top to bottom so that you do not disassemble them during the incorporation to the dough. You must get a final dough very soft and swollen.
Pour the mixture into the Chiffon Cake mold (not buttered or greased and floured) that will be about 2/3 full.
Place the chiffon in the lower part of the preheated oven at 160 degrees for about 45 minutes.
After cooking, remove the cake from the oven and immediately invert the mold: remove the cake from the mold only after a few hours, when it will be completely cooled. For this operation pass a spatula along the edges of the mold to remove the cake.
Half an hour before removing the cake from the mold begin to prepare the glaze.
In a saucepan place the milk (about a cup) and heat slightly
Break up the chocolate and melt it in a double boiler: when will be very fluid add milk, a tablespoon at a time, stirring with a spoon or small whisk. I added 7 tablespoons of milk to get a fairly thick but well spreadable frosting.
Cover the top Chiffon’s surface with glaze: setting it on the cake with a spoon and spread with a spatula brushed with milk. Pour the colored sugar sprinkles on the still warm chocolate glaze
