Easter chiffon cake: my spring-themed, festive cake. Inspired by the traditional Easter dove cake (colomba) and recreating the same glaze with lots of almonds to which, as a Sicilian, I of course added pistachio. Naturally you can also add hazelnuts or walnuts, but if you prefer only almonds that will work perfectly. The chiffon cake is an American cake appreciated by everyone, not only for its delicate flavor but also for its light, silk-like texture—hence the name “chiffon.” I love this cake, so of course I made an Easter version. Here is my Easter chiffon cake; alongside the recipe I remind you of some typical dishes for this period.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 1 Hour 5 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Easter, All seasons
- Energy 422.99 (Kcal)
- Carbohydrates 65.09 (g) of which sugars 40.40 (g)
- Proteins 8.79 (g)
- Fat 16.48 (g) of which saturated 2.99 (g)of which unsaturated 13.01 (g)
- Fibers 4.17 (g)
- Sodium 90.24 (mg)
Indicative values for a portion of 120 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 to make the Easter chiffon cake
- 6 eggs
- 1 1/2 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 cup vegetable oil (sunflower oil)
- 1 packet cream of tartar (about 8 g / ~2 tsp)
- 1 packet baking powder for cakes (about 16 g)
- 1 pinch salt
- cup water
- to taste coarse sugar crystals (for topping)
- 1 tablespoon powdered sugar
- oz almonds
- oz pistachios
- 3/4 cup granulated sugar (for the glaze)
- 1/4 cup potato starch
- tablespoons all-purpose flour (00)
- 2 egg whites
- tablespoons white coarse cornmeal (bramata)
- 1 vial almond extract
Necessary tools to make the Easter chiffon cake
- Chiffon tube pan
- Stand mixer
- Bowl
- Spatula
- Food processor
Steps to prepare the Easter chiffon cake
First, prepare the glaze so it has time to come together. In the food processor, place the chopped nuts and pulse until chopped; add the flours and sugar and continue to mix. Now add the egg whites and the almond extract, combine and continue to process until you obtain a homogeneous batter. Refrigerate until ready to use. In the stand mixer, start whipping the egg whites with a pinch of salt; as they begin to foam, add the cream of tartar. Once you have stiff peaks, remove the whipped egg whites into a bowl. Without washing the mixer bowl, add the sugar to the yolks and whip for a few minutes, then continue adding the oil and the water. Sift the flour with the baking powder and gently fold them into the batter. With a spatula, gently fold in the whipped egg whites with upward motions. Pour the prepared batter into a 10.25 in (26 cm) chiffon cake pan. With a spoon, distribute the glaze over the batter in the pan, sprinkle with coarse sugar and some whole almonds. Bake in a preheated oven at 329°F (165°C) for 55 minutes, then for an additional 10 minutes at 347°F (175°C).
FAQ (Questions & Answers)
Can I replace the pistachios with walnuts or hazelnuts for the Easter chiffon cake?
Yes, of course. You can use only almonds or other types of nuts such as hazelnuts or walnuts.
