Le torte sono state il mio fil rouge di tutti questi anni, il Cake Festival è il mio primo vero evento, quello che non ti fa dormire la notte, quello che “oddio, ma basteranno mai i soldi?”, quello che ti fa stare incollata al pc per mesi interi. Le torte sono quindi il mio “odi et amo”…
Con Lele abbiamo pensato a una chiffon Cake diversa, colorata e decorata con fiori edibili. Con questa ricetta si chiude la nostra carrellata dedicata ai fiori in cucina, ci rivediamo a settembre con altre ricette dedicate all’autunno!
A Chiffon Cake with flowers
Cakes have been my fil rouge for all these years, The Cake Festival is my first real event that stops me sleeping at night with thoughts like “Oh my God, it will never be enough money? that makes you stand glued to the computer for months. The cakes are my love and hate.
With Lele we thought about a different Chiffon Cake, colorful and decorated with edible flowers. With this recipe we close the bandwagon dedicated to flowers in the kitchen, we’ll see you in September with other recipes dedicated to Autumn!
6 large eggs at room temperature
285 g flour 00
300 g caster sugar
195 ml of water at room temperature
120 ml of corn oil
1 packet of baking powder
1 packet cream of tartar (8 g)
A pinch of salt
Grated lemon zest (untreated)
For the cream:
100 ml of milk
Sift flour,and baking powder in a large bowl, add sugar and the salt. Mix and then make a hole in the middle where we will put the oil, egg yolks, water, lemon zest and vanilla flavouring. Whip the egg whites very firmly with the cream of tartar.Stir the mixture you have prepared with a whisk until it becomes smooth and even, then incorporate the egg whites gradually, three times, being careful not to break them down.
DO NOT butter the baking dish and pour on the mixture. Bake on the lowest shelf of the oven at 160 °. It should cook at least 50 minutes at this temperature before raising to 175 ° for a further 10 min. In fact, if after 50 min it seems that the center “oscillates” a little ‘if you touch it, you need to give more time, expect to raise until there is no centre oscillation. In total my cake cooked about an hour and 25 minutes.
Freshly baked cake is flipped upside down straight out of the oven but the edge should rest on supports so that air passes underneath. I used two packets of pasta cardboard at a distance of about 23 cm from each other.
Wait until it is cooled down completely (at least a couple of hours) and then you can gently remove the sides with a spatula or a smooth bladed knife turning it upside down again on a plate and patting gently, it will come off on its own.
Siphon the milk and spread it on your cake, decorate it with edible flowers.