Pomegranate chiffon cake, a dessert of American origin, obviously soft and light like a feather. The pomegranate fruit chiffon cake is a cake that is very soft, thanks also to the egg whites beaten with cream of tartar, a natural leavening agent that helps the egg whites stay as firm as clouds. This variation of mine with pomegranate fruit is ideal for breakfast, along with seasonal fruit, making for a fresh and healthy breakfast. Naturally ideal for a birthday cake filled with cream and fruit. On my blog.giallozafferano.itvaipinacucina, you will find many other desserts, such as the Mandarin Mushroom Cake, or the Sweet Plum Cake, also delicious is my Pear and Chocolate Chip Ring Cake. But you will also find more than just desserts on my blog.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 395.96 (Kcal)
- Carbohydrates 55.68 (g) of which sugars 33.04 (g)
- Proteins 8.34 (g)
- Fat 16.71 (g) of which saturated 3.36 (g)of which unsaturated 12.72 (g)
- Fibers 0.75 (g)
- Sodium 56.74 (mg)
Indicative values for a portion of 110 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
- 6 eggs
- 10.5 oz powdered sugar
- 10.5 oz all-purpose flour
- 1 cup fruit juice (pomegranate)
- 0.6 cup vegetable oil
- 1 packet cream of tartar
- 1 packet baking powder
- 1 orange zest
Tools
- Stand Mixer
- Electric Whisk
- Pan For Chiffon Cake
- Spatula
Chiffon Cake Preparation
Start whisking the egg whites until stiff with the electric whisk, add the cream of tartar, a pinch of salt, and after a while, also add fifty grams of powdered sugar.
Beat the yolks with the sugar, add the oil, the zest of an orange, grated, the flour, the baking powder, and the fruit juice.
Remove the whisk from the stand mixer and with the spatula, gently fold in the egg whites using a bottom-to-top motion to prevent deflating the mixture.
Pour the mixture into the chiffon cake pan, without greasing and flouring it first.
Bake for 50 minutes at 320°F, if needed, a few more minutes.
Once cooked, invert the pan with the chiffon cake, resting it on the legs to cool and prevent it from collapsing. Decorate as desired with pomegranate seeds and whipped cream.
Here is the Pomegranate Chiffon Cake ready!
