The Chiffon cake comes from overseas, the United States of America and won us over for its extreme softness; sink your fingers in Chiffon is an irresistible temptation ….. not just for kids …..
The chiffon is so soft and high because it contains many egg whites until stiff steadfast and is baked in a special mold that immediately after cooking, is turned downwards, allowing further incorporation of air into the cake. The result is that the cake collapses and remains high and spongy …..So here I am with a new Chiffon, with Peaches and Champagne … .. if you try it … let me know ..!
Ingredients for a mold Chiffon Cake 17 inches in diameter: 200 grams of Kamut wheat flour, 180 grams of cane sugar, 4 eggs, 100 ml of sparkling white wine, 80 ml of sunflower oil, 80 grams of mashed peaches (prepared with 80 grams of peach pulp, 1 tablespoon of water and 1 tablespoon of sugar), 10 grams of natural yeast (cream of tartar), a pinch of salt. Fresh fruit to decorate.
Prepare the mashed peaches: peel the peaches and cut the flesh into small pieces, put it in a bowl with 1 tablespoon of water and 1 tablespoon of sugar. Stir and let stand for about an hour in a fresh place. After this time blend the fruit preparation with an immersion blender until you have a smooth and liquid puree.
Whisk the brown sugar in a blender (if grain is very large in size). Mix together the dry ingredients (flour, sugar, 3/4 of the packet of yeast, and a pinch of salt) in a container. In another container, combine the egg yolks, oil, sparkling wine and peach puree; work them with an electric mixer.
Whip the egg whites until stiff steadfast together with 1/4 teaspoon of yeast. Then mix the dry and liquid mixtures working the dough gently so that it remains soft and very swollen.
(Similar result is obtained, in my experience, even doing the opposite, that is, incorporating the liquid ingredients to the dry ones) .
Gently incorporate the egg whites with a wooden spoon and a circular motion from top to bottom: the dough should swell a little by little and form bubbles.
Pour the batter into the Chiffon mold (not greased or sprinkled with flour) and bake in preheated oven at 160 degrees for 40-45 minutes. Place the cake in the lower-middle shelf of the oven.
When cooked, remove the Chiffon from te oven , turn it right away … and .. wait a few hours (I always expect the next day or at least 6 hours). Remove then the cake from the mold with the help of a boxcutter which must be passed along the edges.
Decorate the top of the cake with peach slices and serve with other fresh fruit
