The Christmas chiffon cake with peanut butter, high, soft, and very fragrant was the star of a mini Christmas commercial made for the family business where I work.
So soft that it didn’t need any filling inside. In fact, I decorated it with cream and Christmas decorations only outside .. and it was gone in an instant.
The recipe for the chiffon cake originated in America and it is a cake that is usually baked and cooled upside down in special molds equipped with feet. Its main feature is the use of cream of tartar, which is used to beat the egg whites to stiff peaks.
Therefore, to successfully make the cake, you’ll need an electric mixer or better yet a stand mixer, and a bit of patience to beat the egg whites to stiff peaks, patience that is greatly rewarded by the goodness of the chiffon cake.
Hence for me, choosing to make this cake was almost a given because I knew I would achieve a great dessert without having to worry about preparing various creams and fillings .. especially since there wasn’t much time as the request came in late.
And that’s why even though I don’t have all the step-by-step photos, I feel like recommending the Christmas chiffon cake if you want to make a good impression at an occasion like the Christmas holidays. It’s a recipe that always works!
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
use eggs at room temperature
- 6 eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup water (warm)
- 1/2 cup peanut butter (or oil)
- 1 packet cream of tartar
- 1 packet baking powder
- 1 cup heavy whipping cream (and decorations as desired)
- 1 tablespoon powdered sugar
- vanilla (powdered, in paste, or liquid)
Tools
24 cm chiffon cake mold
- 1 Stand Mixer
Steps
– Put the egg whites and sifted cream of tartar in the bowl of the stand mixer or a container if using an electric hand mixer. Beat until you obtain stiff peaks. Remove the egg whites from the bowl and set aside.
– Pour the egg yolks and sugar into the bowl (no need to rinse), add the warm water, and beat with the mixer (or as for the egg whites: basin and electric hand mixer) for about 7/8 minutes.
– Without stopping mixing, add the peanut butter (or oil), then the previously sifted flour and baking powder.
– At this point, add the beaten egg whites in stages using gentle movements from bottom to top to avoid deflating them.
– Pour the batter into the mold without greasing it and bake in a preheated oven at 302°F (150°C) for about 1 hour and 10 minutes, always checking with a skewer. Then remove from oven and invert the mold onto its feet until the next day.
– Beat the cold whipping cream from the fridge to stiff peaks and frost the cake. Decorate as desired. I used meringues and sugar decorations.
Storage and Tips:
– If using cream, the cake should be stored in the fridge under a cake dome
– I suggest not placing the decorations too early if you are not consuming it right away, as they may release moisture that could stain.
FAQ (Questions and Answers)
I don’t have the right mold, what can I do?
– I recommend getting one as soon as possible (check out the link in the recipe) because the key feature of the cake is its height.
– Otherwise, you can use this beautiful batter to make a regular cake.
