Chiffon cake pandoro because if you have the mold, why would you only use it for pandoro? So after the pandoro cake, let’s try to make the chiffon cake pandoro. The chiffon cake is a tall, soft, light, spongy cake “a little cloud” and to prepare it you need a special high-edged mold with little feet that should not be greased and floured because the cake needs to cool upside down until it detaches from the mold (although sometimes it needs a little help). This is an important step because it allows the cake to stay tall and not “collapse” on itself, losing part of its characteristic softness. And with the pandoro mold, how do we do it? We try, and if it collapses a little, never mind, the chiffon cake pandoro won’t be exactly a chiffon cake but it will still be good.
Not to be missed
- Difficulty: Medium
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 8 people
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 eggs
- 7.76 oz sugar
- 2.32 cups flour
- 0.88 cup milk (at room temperature)
- 0.46 cup rice oil (or other seed oil of choice)
- 1 packet baking powder
- 1 packet cream of tartar
- 1 lemon (grated zest)
- 2 teaspoons vanilla extract
- 1 pinch salt
Tools
- 1 Kitchen Aid Artisan Stand Mixer
- 1 800 grams pandoro mold
Steps
Separate the yolks from the whites. In the mixer or with an electric beater, beat the yolks with the sugar for eight minutes. Add the vanilla extract (or the seeds of a pod or a packet of vanillin) and the grated zest of an untreated lemon (I use my dried peels: HERE the recipe). Also add the milk and rice oil (but you can choose the seed oil you prefer). In a bowl, sift the flour with the packet of baking powder and salt and add it to the eggs one spoonful at a time to obtain a smooth batter without lumps. Beat the egg whites with the cream of tartar until stiff and then add them to the rest of the mixture, mixing gently with a spatula in an upward motion to avoid deflating them. Weigh the batter and put 750 g into the buttered and floured pandoro mold. With the rest of the batter, you can make about 15 muffins. Bake the chiffon cake pandoro in a preheated oven at 338 °F for 50 minutes.
Notes
If you want to try cooling the chiffon cake pandoro upside down, butter and flour only the bottom of the mold and then once out of the oven, turn it over by placing the mold on two equal cups. I can’t guarantee that you will be able to detach it perfectly or that it will come off on its own at the right time because I haven’t tried this method yet.
