Chiffon Cake with Pistachio Cream

Name: Chiffon Cake with Pistachio Cream
Total time: 30 min
Yield: 10
Ingredients: Ingredients 250 g flour 6 eggs at room temperature 200 g sugar 100 ml vegetable oil 50 ml still water 1 sachet baking powder 1 sachet cream of tartar 1 pinch salt Icing sugar 100 ml whipped cream As needed: Babbi Pistachio Spread

Difficulty

Medium

Preparation Time

30 minutes

Cooking Time

50 minutes

Portions

10 Ingredients

250 g flour
6 eggs at room temperature
200 g sugar
100 ml vegetable oil
50 ml still water
1 sachet baking powder
1 sachet cream of tartar
1 pinch salt
Icing sugar
100 ml whipped cream
As needed: Babbi Pistachio Spread

Preparation

Separate egg whites and yolks into two bowls. In the bowl with the yolks, add flour, sugar, baking powder, oil and water. Mix until smooth.
Whip the egg whites with a pinch of salt and cream of tartar until stiff. Gently fold into the batter.
Pour into an un-greased chiffon cake pan.
Bake at 160°C for 30 minutes.
Increase temperature to 180°C and bake for another 20 minutes.
Remove from the oven, invert the pan onto a bottle neck or specific cooling feet, and let cool upside down for one hour.
Loosen the cake with a spatula and remove from the pan.
Slice the cake into three layers and fill with Babbi Pistachio Spread mixed with 100 ml whipped cream.
Finish by covering the cake with Babbi Pistachio Spread, dark chocolate and pistachios.

Recipe by Come una Pentola di Fagioli