The Almond Chiffon Cake is the famous cake that is very tall and very soft, with an incredible lightness and is great for both snack and breakfast. I wanted to prepare a Easter colomba cake that would remain very soft, so I decided to use the chiffon cake as a base, flavored it with almonds, and enriched it with a delicious topping like the one found in colomba cakes, full of sugar crystals and almonds. To make the chiffon cake, you will need the famous chiffon mold. Mine is a bit large, so it came out very tall but not extremely tall. Next time I will use a narrower mold. However, I recommend trying it, and I am sure that if you bring it to the table on Easter day, you will impress your guests. Let’s see what we need to make the tall and soft almond chiffon cake.
TRY THESE QUICK EASTER CAKES TOO
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: cake pan 10-10.5 inches in diameter
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
TALL AND SOFT ALMOND CHIFFON CAKE
- 6 eggs
- 8 g cream of tartar
- 6.3 oz sugar
- 2.4 cups all-purpose flour
- 7/8 cup water
- 1/2 cup sunflower oil
- 1 pinch fine salt
- 1 packet baking powder
- 1 tbsp almond flavoring
- 3.5 oz chopped almonds
- 1.8 oz almond flour
- 2 egg whites
- 1.8 oz powdered sugar
- almonds (for decoration)
- sugar crystals (for decoration)
Tools
A CHIFFON CAKE PAN
Steps
LET’S PREPARE THE CHIFFON CAKE
Separate the egg yolks from the egg whites and beat the egg whites until stiff peaks form. At halfway, add the cream of tartar, continue beating, and then set aside.
In a bowl, beat the egg yolks and add the oil, water, and flavoring, and mix well.
In another bowl, place the sugar and sifted flour with the baking powder and mix.
Pour the dry ingredients into the bowl of liquids and mix well, ensuring there are no lumps, and finally add the chopped almonds.
Now, add the egg whites a little at a time, mixing gently from top to bottom, and then pour everything into the mold without greasing and flouring. Now you have two choices: either add the glaze on top before baking, but some will sink into the batter and is not bothersome at all, or bake at 356°F for about 40 minutes. But always adjust with your oven. Once baked, let it cool upside down in its mold and then, when cold, detach it from the sides of the mold.
FOR THE GLAZE
Mix the egg whites with the sugar and almond flour using a hand whisk to get a creamy mixture. You can either spread it on before baking, then add the sugar crystals and decorate with almonds and bake, OR almost at the end of baking, take out the cake, add the glaze, the crystals, and the almonds, and bake for the last few minutes.
