Easter chiffon cake, my cake with a spring and festive theme. Inspired by the Easter dove cake and recreating the same glaze with lots of almonds to which I obviously added pistachios, being Sicilian. Naturally, you can also add hazelnuts or walnuts, but if you prefer all almonds, that will be fine too. The chiffon cake is an American cake appreciated by everyone, apart from its delicate taste, it is also known for its lightness which is why it was named chiffon. I love this cake, and I couldn’t resist making an Easter-themed one too, so here it is, my Easter chiffon cake along with the recipe, I remind you of some typical dishes for this period.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 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 for making the Easter chiffon cake
- 6 eggs
- 1 1/2 cups sugar
- 2 1/2 cups flour
- 1/2 cup vegetable oil
- 1 packet cream of tartar
- 1 packet baking powder
- 1 pinch salt
- 7/8 cup water
- as needed sugar crystals
- 1 tbsp powdered sugar
- 2.12 oz almonds
- 0.71 oz pistachios
- 3/4 cup sugar
- 1/4 cup potato starch
- 2 1/2 tbsp all-purpose flour
- 2 egg whites
- 0.71 oz white cornmeal
- 1 vial almond flavoring
Tools needed to make the Easter chiffon cake
- Bundt Pan
- Stand Mixer
- Bowl
- Spatula
- Chopper
Steps to prepare the Easter chiffon cake
First, prepare the glaze to allow it to blend well. In the chopper, put the nuts and chop them, add the flours with the sugar and continue to mix. Now it’s time for the egg whites and almond flavoring, add them and continue mixing until it becomes a homogeneous batter. Let it rest in the fridge until ready to use. In the stand mixer, start by putting the egg whites with a pinch of salt, and as you start to beat, add the cream of tartar. Remove the beaten egg whites and transfer them to a bowl, without the need to wash the stand mixer, add the sugar with the yolks and start to beat for a few minutes, continue with the oil and water, sift the flour with the baking powder and gently add them as well. With the spatula, gently fold in the beaten egg whites with upward movements. Pour the prepared batter into a 10.24-inch chiffon cake pan. Use a spoon to distribute the glaze over the batter in the pan, with sugar crystals and a few whole almonds. Put it in a preheated oven at 329°F for 55 minutes and then for another 10 minutes at 347°F.
FAQ (Frequently Asked Questions)
Can I substitute pistachios with walnuts or hazelnuts to make the Easter chiffon cake?
Yes, of course, you can replace them with all almonds or other types of nuts like hazelnuts or walnuts.
