Ingredients for the cake
200 g granulated sugar or better yet if icing,
6 medium eggs at room temperature,
220 g of Mulino Marello brown rice flour
1 sachet baking powder for gluten-free desserts
(to respect the original recipe or if you use a different flour, also have a teaspoon of cream of tartar to add to the egg whites)
a spoonful of rum for flavour,
180 g water,
120 g seed oil,
For the chocolate ganache
230 ml of fresh liquid cream for whipping
150 g melted dark chocolate
3 tablespoons of icing sugar
Procedure
Preheat the oven to 180 degrees in fan mode.
Take the eggs and separate the whites from the yolks.
Avoid using cold eggs from the fridge.
With an electric whisk or planetary mixer, whip the egg whites until they form stiff peaks.
(if you wish to follow the original recipe, also add the cream of tartar while whipping them)
They are ready when, when you lift the whisk, the egg whites stick together like a white cloud.
Separately, in another bowl, whisk the egg yolks with the icing sugar.
Then add the seed oil, the spoonful of rum and the warm water.
Finally, add the Mulino Marello brown rice flour and baking powder (in case of celiac disease, check that the gluten-free indication is indicated on the package).
Mix all the ingredients for a few seconds until they are well blended.
At the end, with the help of a spatula and with circular movements, from bottom to top, add the egg whites until stiff. Try to carry out this operation delicately, so as not to dismantle the mixture. You must obtain a voluminous and very soft mixture.
Pour it into a 24cm or 26cm chiffon cake mould. You won't have to butter it and flour it, but if anything just brush it with oil on the bottom as I usually do.
Cook your chiffon cake in a hot oven at 170° for approximately 45 minutes (in ventilated mode).
Always do the toothpick test to check the cooking and adjust because each oven has different times.
After completing cooking, turn the chiffon cake mold upside down, resting on its feet, until it has completely cooled.
When the chiffon cake is cold, use a knife to separate the cake from the edges and remove the mold.
In the meantime, take care of the chocolate cream.
Whip the cold liquid cream from the fridge well.
I whip it with a planetary mixer but you can also do it with an electric whisk.
Add 3 tablespoons of icing sugar.
When it is well whipped, add the warmed melted dark chocolate. You can melt your dark chocolate in a bain-marie or very quickly even in the microwave. (I always prefer to break it up into a small bowl and melt it in the microwave).
Add the melted chocolate to the whipped cream, mixing gently with a spatula.
Let the cream obtained rest for 30 minutes in the refrigerator.
Once done, take the cream 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 a simple sprinkling of bitter cocoa or chopped hazelnuts is also excellent.
The chiffon cake with brown rice flour remains very soft and is also ideal as a birthday cake.
It is kept in the fridge.
Recipe made for us by Monica Bellin
Instagram: monica_bellin_
Web: www.monicabellin.it