Ricciarelli Chiffon Cake:

Ricciarelli Chiffon Cake: Recipe

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Rating:

★★★★★ 1 vote

Ingredients

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  • 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

How to Make Ricciarelli Chiffon Cake:

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.

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About Ricciarelli Chiffon Cake:

Course/Dish: Cakes




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