Inserted by Rosa Rizzo the

Ingredients for the cake

200 g granulated sugar or better still if veil,

6 average eggs at room temperature,

220 g of Mulino Marello full rice flour

1 sachet baking powder for gluten -free sweets

(To respect the original recipe or if you use a different flour, also equip a teaspoon of Tartar Cremar to add to the egg whites)

a spoonful of rum to flavor,

180 g water,

120 g seed oil,

For chocolate ganache

230 ml of fresh liquid cream to whip

150 g melted dark chocolate

3 tablespoons of icing sugar


Preheat the oven at 180 degrees in ventilated mode.

Take the eggs and separate the egg whites from the yolks.

Avoid using cold fridge eggs.

With the electric whisk or the planetary mixer, whisk the egg whites until they become very stopped.

(if you want to follow the original recipe, also add the Cremar Tartaro while mounted them)

They are ready when by raising the whips, the egg whites will remain attached like a white cloud.

Separately, in another bowl, whip the yolks with the icing sugar.

Then add the seed oil, the spoon of rum and the warm water.

Finally, add the Mulino Marello rice flour and yeast for desserts (in the case of celiac sewers verified that reports the indication of gluten -free on the package).

Work all the ingredients a few seconds, until they make them well mixed.

At the end, with the help of a spatula and with circular movements, from the bottom up, add the egg whites until stiff. Try to perform this operation gently, so as not to disassemble the mixture. You have to get a voluminous and very soft mixture.

Pour it into a 24 cm or 26 cm chiffon cake mold. You won't have to butter and flour it, but if anything, brush it with oil on the bottom as I usually do.

Cook your chiffon cake in a hot oven at 170 ° for about 45 minutes (in ventilated mode).

Always do the toothpick test to check the cooking and adjust because each oven has different times.

After completing the cooking reversed the chiffon cake mold upside down placing on the feet, until complete cooling.

 When the chiffon cake is cold, with the help of a knife, come off the cake from the edges and remove the mold.

In the meantime, take care of chocolate cream.

Whip the cold liquid cream well.

I mount it with the planetary mixer but you can also do it with the electric whisk.

Add 3 tablespoons of icing sugar.

When it is well mounted, add the melted melted dark chocolate. You can melt your dark chocolate in Bagno Maria or very quickly also in the microwave. (I always prefer to break it into a small bowl and melt it in the microwave).

Add the melted chocolate to the whipped cream, mixing gently with a spatula.

Leave the cream obtained 30 minutes in the refrigerator.

Once the cream has passed and put it on top of the chiffon cake with the help of a piping bag.

Make tufts on the surface and decorate with fresh strawberries or other fruit of your liking.

The variant with simple sprinkling of bitter cocoa or hazelnut cocoa is also excellent.

The chiffon cake with full rice flour remains very soft and is also ideal as a birthday cake.

It can be kept in the fridge.


Recipe performed for us by Monica Bellin

Instagram: Monica_bellin_






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