A fluffy and soft dessert: the Chocolate Chiffon Cake is the typical American dessert. This refined recipe is thanks Seddy Cuore di Sedano, congratulations!
Mix the sifted flour, cocoa powder, baking powder, salt and sugar. In another bowl whisk the egg yolks, oil, water, rum and vanilla; add them to the flour mixture and blend until will became a smooth and homogeneous consistency. Whip the egg whites with the cremor tartar until stiff. Mix 1/3 of the egg whites whisking it well from top to bottom. Then add the remaining 2/3 without deflating the compound. Pour the mixture into the Angel Food mold without greasing and flouring it. It is important following the preparation and cooling tips in order to obtain the same height. Bake it in a preheated oven at 160° C for about 50 minutes, raising the temperature at 175° C for the last 10 minutes of cooking; we always suggest doing the toothpick test. Once baked, turn the mould upside down letting it cool on the specific support in order to avoid that the its weight reduces the volume. Once fully cooled, loosen the mould edges with a knife or a spatula in order to put it out of the shape.
Transfer the cake on a serving dish. Place the stencil on its surface so as to create the frame effect.
Sprinkle with plenty of powdered sugar, firmly holding the stencil.
Gently lift the stencil. Finish your decoration with some white or colored sugar pearls. Refine the edges with a white satin ribbon, making a central bow. It will give more brightness to the cake.
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