The filled Christmas chiffon cake is an incredibly soft cake filled with a fabulous white cream, and it’s truly a dessert we can prepare at any time of the year!
Unlike the Angel cake which is made only with egg whites, this is made with whole eggs, contains no butter but seed oil instead, and uses cream of tartar which we find in the supermarket near the more classic instant powder to stabilize the whipped egg whites, increases the mass and heat resistance of the oven, finally allowing for a perfect result.
To better explain the different types of yeast, here’s an article explaining how to replace baking powder also based on intolerances and personal needs.
Given the period after filling the Christmas chiffon cake twice, I decorated it with fresh raspberries sprinkled with powdered sugar and Christmas-themed sugar candies and little reindeer!
On the blog, you can find other chiffon cakes like:
- Difficulty: Easy
- Cost: Inexpensive
- 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 (warm)
- 1/4 cup vegetable oil (corn oil for me)
- 1/2 packet baking powder
- 1 pinch salt
- to taste vanilla essence (or orange or lemon as desired)
- 1 cup mascarpone cheese
- 1 tbsp powdered sugar (generous for me)
- 1/3 glass condensed milk
- 1/2 cup heavy whipping cream
Tools
#ADV
- Molds
Steps
1) Preheat the oven to 338°F.
2) In a large bowl, sift together the flour, sugar, baking powder, and salt in sequence, creating a well in the center as if making fresh pasta.
3) WARNING, NEVER MIX!!
4) Next, still in sequence and WITHOUT MIXING, add the vegetable oil, egg yolks, warm water, the zest of the citrus of your choice, or vanilla essence.
5) Leave all ingredients as they are, without mixing!!
6) In another bowl, beat the 3 egg whites with the cream of tartar until very stiff.
7) Using an electric mixer, mix all ingredients in the first bowl until air bubbles appear in the smooth and homogeneous mixture.
8) At this point, gradually fold the whipped egg whites into the egg and flour mixture, in 2 or 3 batches, with gentle movements from bottom to top.
9) Pour the resulting mixture directly into the appropriate pan (or a ring mold about 8 inches in diameter as my sister did), if possible aluminum, WITHOUT GREASING OR OILING (which seems to be crucial for the successful baking of the cake).
10) Bake on the lower rack of the oven at 338°F for about 30 minutes or according to your appliance: REMEMBER, do not open the oven DURING baking!
11) Once baked, remove from the oven, invert the pan, and wait for the chiffon cake to release from the mold on its own!
12) Well, that’s what they say, but clearly, if after an hour nothing comes out, gently use a thin knife to trim the edges and the chiffon cake will come out… like a good little cake!
FOR THE FILLING
1) In a bowl, place the mascarpone, add the condensed milk and powdered sugar, and mix everything well using electric beaters.
2) Also add the whipped cream and blend everything well, leaving this soft white cream in the refrigerator until it’s 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 plain or star nozzle, as desired.
4) Reassemble the cake, decorate with raspberries, dust with powdered sugar, add Christmas-themed sprinkles and serve immediately.
Enjoy!
Annalisa
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Annalisa says…
Clearly we can fill our Christmas chiffon cake in 1000 ways:
2) whipped cream and cocoa;
3) classic pastry cream;
4) chocolate pastry cream;
5) white or dark chocolate ganache;
6) lemon cream
and a thousand and one other ways!
