Ricciarelli Chiffon Cake: Recipe

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Ricciarelli Chiffon Cake:



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Rating:

Ingredients

2 c
unbleached cake flour
2 tsp
baking powder
1 tsp
salt
7 oz
almond paste
5
egg yolks
1 c
sugar
1/2 c
oil
1/2 c
water
1 tsp
vanilla extract
1/4 tsp
almond extract
8
egg whites
confectioner’s sugar for dusting

Directions Step-By-Step

1
Preheat the oven to 350 degrees. Meanwhile, in a medium bowl stir together the flour, baking powder and salt; set aside.
2
Cream the almond paste until smooth, then add egg yolks, 1/2 cup sugar, oil, water and extracts. Cream together until smooth; set aside.
3
Whip the egg whites until foamy then add 1/2 cup sugar and whip until they form stiff peaks. Sift 1/3 of the flour mixture over the whites and fold in gently using a rubber spatula. Repeat two more times with remaining flour.
4
Slowly fold the egg white mixture into the almond paste mixture... a little at a time.
5
Place batter into an ungreased 10-Inch tube or Bundt pan and bake for 50 minutes, or until toothpick inserted in center comes out clean.
6
Invert the pan over the neck of a bottle to cool. I sometimes also let it rest on several inverted coffee mugs.
7
Once cooled, dust with lots of confectioners’ sugar and serve.

About this Recipe

Course/Dish: Cakes