Home » Chiffon cake with cappuccino

Chiffon cake with cappuccino

by Ada Parisi
5 min read

Today a new chiffon cake, the cake without butter soft and airy you've already seen Orange version on the blog. If you love coffee and milk now you just need to prepare this version to cappuccino. Inside skim milk and espresso, very little cocoa powder that enhances the aroma of coffee. Out a hazelnut crisp, If all this were not enough, on this soft cake like few others in the world a flow of hot chocolate sauce.

Ingredients for a mold aluminum 24 centimetres:

  • 285 grams of flour 00
  • 300 grams caster sugar extra fine
  • 2 tablespoons of organic vanilla extract
  • 1/2 teaspoon fine salt
  • 120 ml of vegetable oil (I used corn, but it's OK to Sunflower)
  • a teaspoon of unsweetened cocoa powder
  • 150 ml skimmed milk
  • 70 milliliters of espresso (and did I mention expressed, not soluble!)
  • 7 eggs (yolks and whites separated)
  • a sachet of baking powder
  • 1/2 teaspoon cream of tartar or baking soda
  • 1 tablespoon apricot neutral gelatin ( or a little’ by jam)
  • chopped hazelnuts as required

for the chocolate sauce

  • 150 grams of dark chocolate, chopped coarsely
  • approximately 100 millilitres of whole milk

Preheat oven to 165 degrees static. Put the egg whites in a bowl and all the other ingredients in the other: before the sifted flour with the baking powder and cream of tartar, then the sugar, so skim milk, the espresso, the bitter cocoa, the seed oil, vanilla extract, the yolks and lastly the salt.

Whisk the egg whites until stiff peaks. With a normal hand whisk, mix ingredients in bowl until dough is creamy and smooth. At this point, combine the egg whites a little at a time to the mixture, using a spatula and doing the usual movement from top to bottom to incorporate as much air as possible. You will see that the mixture will swell and will form small air bubbles on the surface.

Pour the mixture into the mould for chiffon cake (If you don't use a non-stick mould buttered and floured) Bake at 165 degrees for 50 minutes in a convection oven, then raise the temperature to 175 degrees for other 10 minutes. Once cooked, remove from oven and turn over the mold, leaving upside down until the cake will be tepid.

Dissolve gelatin neutra in 2 tablespoons boiling water and brush with this liquid the cake surface multiple times, so rub. Do join the hazelnuts to dessert, pressing down gently with your hands: You'll have no trouble because the gelatin will act as glue.

For the sauce, melt chocolate in a double boiler and heat the milk. When the chocolate has melted, dilute it with warm milk, stirring until the sauce is the desired density: I like a sauce that coli over the cake, but is very dense and full of chocolate flavor. Serve the cake slices with hot sauce over. Bon appétit!



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Serena February 18, 2015 - 11:47

But that good!!! Brava! Looks very tasty!
But could you explain why the only time in my life I've tried to made this cake (with its mold) was perfect ,high and swells and as soon as I flipped it is left to itself?
Thank you very much and good day

Sicilians creative in the kitchen February 18, 2015 - 13:52

Hi Serene! Then, the only reason I can think of is that it might be rare. I have noticed that it is a cake that needs a long cooking, even longer than indicated. Now I do not know if it depends on my oven, but I prefer to cook it a little’ more the risk of drying out that less. So if the servants with a cream or stuff it or put a wet if it were a little’ overcooked don't notice anybody… Hope this helped!

Luisa February 17, 2015 - 18:41

well as the casting of shoka_badboy??? goduriaaa

Sicilians creative in the kitchen February 18, 2015 - 10:48

Hello Louise… Yes you know I looked a little’ empty and I decided to give the final blow! My brother has enjoyed! Thank you so much for stopping by!

Vale February 17, 2015 - 17:06

I tried the coffee… and then instead of milk I put water; It was delicious!! now I see your makes me want to try it even cappuccino will be even more delicious!!

Sicilians creative in the kitchen February 18, 2015 - 10:48

Hello Vale! I had thought about putting the water but then the curiosity to see who came up with the milk was too strong… A hug!

Hedwig February 17, 2015 - 17:03

Reluctantly I have to navigate too sweet unfortunately and it's too fabulous to make substitutions. OK not all the doughnuts they can with the hole… A hug and good evening.

Sicilians creative in the kitchen February 18, 2015 - 10:49

Nay Edvige, definitely not for you if you can't overdo it with sugars! Soon I'll try to fix that! I embrace you always! ADA

Micaela February 17, 2015 - 16:24

Adaaaaaa you tempt me at this hour of the afternoon! :) But what a treat! The picture is awesome! I'm hungry!!! :D

Sicilians creative in the kitchen February 17, 2015 - 16:40

I try! Thinks me these photos instead all look blurry! but the cake, Although blurry, was good. I embrace you Micaela, I hope see you soon!


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