Summer Fruit and Rum Chiffon Cake
The summer fruit chiffon cake is a delicious and fresh summer dessert, decorated with seasonal fruit, the wow effect is guaranteed, and given its remarkable scenic effect, it is ideal for preparing even for big occasions (parties, birthdays, etc.).
It’s an unmissable cake, always a big hit, disappears in no time.
An incredibly soft and moist American dessert, it stays soft for several days at room temperature (or in the fridge, if filled with creams and/or cream). It can also be frozen in slices.
It’s a lactose-free cake.
If you’re looking for summer recipes (sweet or savory) click on my: “Summer Special“
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 222.03 (Kcal)
- Carbohydrates 32.42 (g) of which sugars 21.19 (g)
- Proteins 4.24 (g)
- Fat 8.22 (g) of which saturated 1.80 (g)of which unsaturated 6.00 (g)
- Fibers 0.67 (g)
- Sodium 72.25 (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 for the Summer Fruit and Rum Chiffon Cake
- 2 1/4 cups all-purpose flour (I use Caputo pastry flour, sifted)
- 1 1/2 cups sugar (I use Zefiro)
- 6 egg yolks
- 1 1/2 cups egg whites (about 8-9 eggs)
- 2/3 cup water
- 2 tbsp rum
- 1/2 cup sunflower oil
- 2 1/2 tsp cream of tartar
- 1 packet baking powder (16 grams)
- 1 1/2 tsp vanilla extract
- 2 tbsp lemon zest (or grated orange)
- 1/2 tsp fine salt
- 3/4 cup water
- 2 1/2 tbsp rum
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 package strawberries (or other seasonal fruit)
- 1 peach
- 4 1/4 oz apricot jam (smooth, I use Agrimontana)
- 2 tsp rum
- 2 1/2 tbsp water
- to taste whipped cream (optional)
Tools
- Bowls
- Stand Mixer Kenwood Titanium, 1400 W power, with illuminated bowl
- Saucepans
- Soaking Bottle
- Brush Pastry brush, for glazing desserts
- Mold for chiffon cake, 10 inches diameter, 4.33 inches high
Steps for the Summer Fruit and Rum Chiffon Cake
First of all, all ingredients should be at room temperature.
Sift in sequence: the flour, sugar, and baking powder, add the salt and grated lemon zest, then pour the liquids into the center of the powders: water, oil, the 6 yolks, vanilla, and rum, without mixing them, leave them like this while the egg whites are whipped
Whip the 1 1/2 cups of egg whites (BUT they should stay soft), first whipping only the egg whites at low speed (speed 3 for about 3 minutes) then when they start to form, add the cream of tartar, increase the speed to 4 for about 3 minutes and finally, at speed 5, don’t over-whip them, they should be shiny, firm, and creamy (about 9 minutes in total).
At this point, mix well the powder and liquid mixture, with the wire whisk of the stand mixer, but not for too long, just enough to obtain a smooth and lump-free batter. Then gently incorporate the whipped egg whites into the batter, with a manual whisk, from the bottom upwards, in two or three additions.
Pour the batter into a chiffon cake pan of about 10 inches in diameter, NOT greased (important! because the batter needs to “climb” the sides of the pan, while it rises).
Take a long toothpick and gently make small concentric circles to avoid bubbles.
Bake in a preheated oven first at 320°F for about 60 minutes (depends on your oven).
Once the chiffon cake is baked, let it cool upside down first, chiffon cake pans are equipped with special feet and then unmold it by helping to detach the edges with a flat palette and you will see that there will be no problems.
Prepare the rum syrup, pour into a saucepan: water and sugar and bring to a boil, let it boil for 1 minute. Cool the syrup and then add the rum and vanilla extract. When it is cold, pour the syrup into a dessert sprayer and soak the cold chiffon cake, from all sides.
Take a saucepan and melt the jam with water and rum. Let cool and then brush the entire cake well. Wash the fruit and cut it as you like to decorate the chiffon cake.
Garnish the cake with the cut fruit and dollops of whipped cream (optional)
Shopping Tips!!!
For perfect mixing, I use my Titanium Chef Patissier XL stand mixer with illuminated bowl, 7L, integrated scale, and blender, 1400W of power, a reliable ally in the kitchen for: kneading, weighing, whipping, cooking, chopping, pasteurizing eggs.
If you are looking for a more affordable and smaller stand mixer, you can safely choose to purchase the excellent Kenwood Titanium Chef Baker XL, 1200W power, double bowl, and integrated scale.
This baby bottle sprayer is excellent for evenly soaking the chiffon cake.
This Decora chiffon cake pan, 10 inches in diameter, 4.33 inches high, which unmolds cakes excellently, with a removable inner base, convenient cooling feet.
