Chiffon Cake with Pistachio Cream
Difficulty
Medium
Preparation Time
30 minutes
Cooking Time
50 minutes
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
Tools
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Preparation
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.
