The super soft Pandoro Chiffon is a dessert that can be prepared in half an hour using the batter of a chiffon cake.
The chiffon cake, baked in a pandoro mold, becomes an excellent alternative for those who lack the time or expertise to bake a traditional leavened cake, allowing you to make a fantastic dessert at home.
The key to achieving a great dessert that remains soft for a long time and does not make us miss the original pandoro is to use eggs at room temperature, whip the egg whites with cream of tartar and part of the sugar specified in the recipe, and most importantly, do not rush.
Compared to a traditional leavened cake like pandoro, this super soft and delicious variant has a very short preparation time because baking powder is used, eliminating waiting and resting times, and if the steps are followed correctly, success is guaranteed.
Want to try?
Read the steps, look at the photos and the video, and make your super soft Pandoro Chiffon.
READ THE TIPS AT THE END OF THE RECIPE:
OTHER INTERESTING RECIPES TO TRY:
- Difficulty: Medium
- Cost: Low
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 281.65 (Kcal)
- Carbohydrates 44.31 (g) of which sugars 26.47 (g)
- Proteins 5.48 (g)
- Fat 9.72 (g) of which saturated 3.58 (g)of which unsaturated 4.72 (g)
- Fibers 0.60 (g)
- Sodium 35.38 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Remember to use eggs at room temperature
- 1 oz white chocolate
- 1 tbsp acacia honey
- 1 oz butter
- 1 tbsp rum
- vanilla
- 6 eggs
- 2 1/2 cups type 1 flour (or 00)
- 1 1/2 cups sugar
- 7/8 cup water (warm)
- 1/4 cup rice oil (or another mild oil)
- Half packet cream of tartar
- 1 packet baking powder
- 2 1/2 oz chocolate chips
Tools
750 g mold
- Mixer
- Pandoro mold
Steps
– Place all the indicated ingredients in a saucepan and heat over low flame; cook while stirring. The final result should be a smooth emulsion without lumps. Let cool slightly.
– Put the egg whites in the bowl of a stand mixer with cream of tartar and 150 g of sugar. Whip until stiff peaks form. (the so-called soft peak stage)
– Transfer the meringue to a container and pour the egg yolks into the mixer bowl with the remaining sugar; beat and then add the water and oil on the lowest speed
– then add the emulsion while continuing to mix. Sift the flour with the baking powder and let it incorporate well.
– At this point, fold in the egg whites spoon by spoon, mixing gently from bottom to top with a spatula, and finally add the chilled chocolate chips from the fridge.Pour the batter into a greased and floured mold.
Bake in a preheated oven at 350°F for about 1 hour. (the toothpick test is always useful) If the top should darken too much, after the first half hour, open the oven and cover quickly with aluminum foil.
Tips and Storage:
Get yellow yolk eggs, the ones used for making fresh pasta; it doesn’t change the taste but gives a better appearance.
The chiffon cake stays soft for up to a week if kept under a cake dome.
