A Ring-shaped Cake with Moscato and Raisins, for the magic of Christmas in “ Oltrepò”; soft and light as a Chiffon cake, it tastes sweet and unmistakable as the “Panettone”: It’s the most popular cake in my house since last summer I prepared for the first time; those who prefer with strawberries and chocolate, some with sparkling wine and peaches, some with citrus and honey. You can really play with the ingredients to infinity and this cake always remains the “Chiffon”, or “Fluffosa” cake ….. unmistakable! In this case to prepare this ring-shaped caket I used the sparkling wine Moscato (Oltrepò Pavese DOC) and a puree of raisins … .. and I propose in advance this Christmas Cake… .. You can throw , is soft!
ingredients for the cake with 24/26 inches in diameter Chiffon mold: 380 grams of flour (300 grams of Kamut and 80 grams of rice flour or starch), 200 grams of cane sugar, 260 milliliters of “Moscato” sparkling wine, 150 milliliter of peanut oil, 4 egg yolks and 7 egg whites, 70 grams of raisins , zest of 1 orange (organic), 2 packets of yeast cream of tartar-based, 2 pinches of salt.
ingredients for the cake with 24/26 inches in diameter Chiffon mold: 200 grams flour (150 grams of Kamut and 50 grams of rice or starch), 100 grams of cane sugar, 150 milliliters of “Moscato” sparkling wine, , 80 milliliters of peanut oil, 2 egg yolks and 5 egg whites, 40 grams of raisins, zest of 1 orange (organic), 1 packet of yeast cream of tartar-based, 1 pinch of salt.
In a saucepan over low heat warm half of the Moscato wine; soak the raisins, after having rinsed them under running water, and let it reconstitute for about one hour. After this time ttransfer the raisins, together with the soaking wine, in a blender: blend for a few minutes until you have a raisin puree. It is not necessary to have a very fine puree, you will still need to distinguish small pieces of the grape raisins. Wash and grate the orange zest. Place in a bowl the dry ingredients (flour, half of the baking powder, sugar, orange zest and salt) and in a second bowl the liquid ingredients (Moscato wine, oil, egg yolks and raisin puree with soaking wine). In a third bowl put the egg whites and the remainig yeast cream of tartar and whip the egg whites until stiff steadfast
Combine the ingredients of the two bowls transferring the liquid ingredients into the bowl of those solids: mix well to obtain a uniform mixture. Then gently add the egg whites with a flick of the spoon (wooden) from top to bottom.
Transfer the mixture into the Chiffon mold (not buttered, greased or floured) and bake at 160 degrees for about 40 minutes (for the 17 cm Chiffon or 50 minutes (for the 26 cm Chiffon ). The cooking time, however, always depends on the oven; a few minutes more or less has to be assessed at the time.
At the end of cooking flip immediately the Chiffon and turn them after a few hours when fully cooled … ..
