Chiffon cake with berries
A simple dessert that makes a big impact when decorated artfully. Soft and sweet, this berry chiffon cake is made even more delicious by the Chantilly cream and berry coulis, perfect for a special Christmas.
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Method
CHIFFON CAKE
Beat the egg whites with a pinch of salt until stiff.
Mix the flour, sugar, salt, baking powder and bicarbonate of soda in a food mixer. Add the egg yolks one at a time, together with the water and oil emulsion.
Add the seeds from the vanilla pod.
Knead until the mixture is smooth and homogeneous.
Add the egg whites by hand, mixing them in from the bottom up.
Pour the mixture into a 26 cm diameter chiffon cake tin and bake at 160°C for 65-70 minutes.
When cooked, leave to cool with the tin upside down for a few hours.
CHANTILLY CREAM
Whip the well-chilled cream.
While whipping, add the icing sugar and vanilla pod.
Place in the refrigerator until ready to use.
ASSEMBLY
Cut the chiffon cake horizontally into two parts.
Fill the inside with the berry coulis, covering the entire surface.
Place the Chantilly cream in a piping bag and fill the inside, adding the berries.
Cover with the other half of the cake.
Decorate the surface with more cream, berries and, finally, icing sugar.
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