The Colomba Chiffon Cake is an incredibly soft cake that can be made in just a few minutes without long rising times.
You all know the chiffon cake because it’s a cake I often make due to its amazing results in terms of height and softness, so this time I decided to try using a 750 g Colomba paper mold and bake the chiffon in it.
The result was super satisfying! When I took it to my son’s house on Easter, it was gone in no time, despite there being other traditional desserts.
So basically I made the batter of the double chocolate chiffon cake with lots of vanilla and chocolate chips and then I had fun glazing it with chocolate.
If you love chiffon cake and want to impress your guests, I recommend trying to replicate the recipe and you’ll see that it won’t disappoint.
READ THE TIPS AT THE BOTTOM OF THE RECIPE
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: Easter
- Energy 475.22 (Kcal)
- Carbohydrates 52.35 (g) of which sugars 27.45 (g)
- Proteins 9.53 (g)
- Fat 26.49 (g) of which saturated 10.30 (g)of which unsaturated 12.26 (g)
- Fibers 3.49 (g)
- Sodium 50.25 (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
Use eggs at room temperature
- 6 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 3/4 cup water
- 1/2 cup rice oil (or other vegetable oil)
- 1 packet baking powder
- 1 packet cream of tartar
- 3/4 cup chocolate chips
- 1 pod vanilla (or 1 teaspoon of extract)
- 7 oz dark chocolate
- 1 3/4 oz milk chocolate
Tools
750g Colomba paper mold
- Mold
- Mixer
Steps
– Separate the egg yolks from the whites and beat the whites in a mixer until stiff with the cream of tartar and half of the sugar required by the recipe.
– Move the beaten egg whites into a bowl and in the mixer bowl pour in the egg yolks and the remaining sugar, (no need to rinse the bowl and whisk) mix and then pour in the oil and water.
– At this point, pour in the flour already sifted with the baking powder and then gently add the beaten egg whites. (if you have a spatula for sponge cake use it, otherwise take the bowl out of the machine and mix with a spatula with gentle movements)
– Flour with a teaspoon of flour the frozen chocolate chips, remove the excess by putting them in a sieve and add them to the batter, mixing gently.
– Pour the batter into the Colomba mold and bake in a preheated fan-forced oven at 340°F or 350°F static for about an hour (check with a long skewer or toothpick after 50 minutes). Out of the oven, invert the Colomba chiffon cake by inserting skewers or thin knitting needles, and leave it upside down until completely cooled.
– Melt the dark chocolate in a bain-marie or microwave and spread it over the surface of the Colomba. Wait until it dries.
Melt the milk chocolate, put it in a pastry bag, make a small hole, and decorate as desired.
The inside of the Colomba Chiffon Cake.
Tips
– Cream of tartar is essential in chiffon cake because it provides stability to the egg whites and adds extra softness to the cake.
– The Colomba chiffon cake keeps well at room temperature in a pantry or cake container and stays soft for days.
– Instead of vanilla, you can use citrus zest.
– The two types of chocolate can be swapped, and if desired, you can use ruby chocolate or pistachio glaze. The chocolate chips can be replaced with raisins or candied orange.
