The Christmas filled chiffon cake is a very soft cake filled with a fabulous white cream and is really a dessert that we can prepare at any time of the year!
Unlike the Angel cake which is made with just egg whites, it is prepared with whole eggs, has no butter in the dough but seed oil, and uses cream of tartar which we find in the supermarket near the more classic instant powder to stabilize the mass of beaten egg whites, increases the mass and heat resistance of the oven finally allowing us to have a perfect result.
To better explain the different types of leavening agents, I leave you an article explaining how to replace baking powder also based on intolerances and personal needs.
Given the season, after filling the Christmas Chiffon Cake twice, I decorated it with fresh raspberries sprinkled with powdered sugar and Christmas-themed sugar treats and small reindeer!
You can find more Chiffon Cake recipes on the blog, such as:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 3 eggs (medium)
- 1 tsp cream of tartar
- 1/3 cup water (lukewarm)
- 1/4 cup vegetable oil (corn for me)
- 1/2 packet baking powder
- 1 pinch salt
- to taste vanilla extract (or orange or lemon as desired)
- 8.8 oz mascarpone
- 1 tbsp heaped powdered sugar (heaped for me)
- 1/3 cup condensed milk
- 3.5 oz fresh whipping cream
Tools
#ADV
- Molds
Steps
1) Preheat the oven immediately to 338°F.
2) In a large bowl, sift the flour, sugar, baking powder, and salt in sequence and form a well in the center as if to make fresh pasta.
3) CAUTION, NEVER MIX!!
4) Then still in sequence, WITHOUT MIXING, add the vegetable oil, egg yolks, lukewarm water, the zest of the citrus fruit you prefer, or vanilla extract.
5) Leave all the ingredients like that, without mixing!!
6) In another bowl, beat the 3 egg whites with the cream of tartar until stiff.
7) With an electric mixer, blend all the ingredients in the first bowl well until air bubbles appear in the smooth and homogeneous mixture.
8) At this point, incorporate into the egg and flour mixture the whipped egg whites, a little at a time, in 2 or 3 batches, with gentle movements from bottom to top.
9) Pour the obtained mixture directly into the suitable mold (or for a bundt cake as my sister did about 8 inches in diameter) if possible in aluminum WITHOUT BUTTERING OR OILING (which seems to be essential for the success of the cake).
10) Bake on the lower shelf of the oven at 338°F for about 30 minutes or according to your appliance: REMEMBER, never open during cooking!
11) Once cooked, remove from the oven, turn over and wait for the chiffon cake to come out of the mold on its own!
12) Well, this is what is said, but clearly, if after an hour nothing comes out, carefully trim the edges with a thin knife and the chiffon cake will come out… like a good little cake!
FOR THE FILLING
1) In a bowl, put the mascarpone, add the condensed milk and powdered sugar and mix well using electric beaters.
2) Also add the freshly whipped cream, mix well and leave this soft white cream in the fridge until it is time to fill the Christmas chiffon cake.
3) Then cut the chiffon cake into 2 parts and fill it using a pastry bag with a smooth or star tip as desired.
4) Reassemble the cake, decorate with raspberries, sprinkle with powdered sugar, add Christmas-themed sprinkles and serve immediately.
Enjoy your meal!
Annalisa
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Annalisa says…
Of course, we can fill our Christmas chiffon cake in 1000 ways:
2) whipped cream and cocoa;
3) classic custard;
4) chocolate custard;
5) white or dark chocolate ganache;
6) lemon cream
and a thousand and one more ways!
