Multicolor Chiffon Cake with Pistachio & Fresh Fruit
Category: Desserts
Servings: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 350g |
| All-purpose flour | 290g |
| Sugar | 250g |
| Water | 200ml |
| Sunflower oil | 120g |
| Condensed milk | 180g (100g + 80g) |
| Pistachio paste | 70g |
| Baking powder | 1 tsp |
| Cream of tartar | 8g |
| Salt | A pinch |
| Fresh strawberries | 300g |
| Fresh heavy cream | 100g |
Instructions
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Prepare the Dry Ingredients:
Start by preheating your oven to 160°C (320°F). In a large mixing bowl, sift together the all-purpose flour, baking powder, sugar, and a pinch of salt. Set aside. -
-
Separate the Eggs:
Carefully separate the egg whites from the egg yolks. Place the yolks in a separate bowl and set the egg whites aside in a large, clean mixing bowl. -
Combine Wet Ingredients (Yolk Mixture):
To the bowl with the egg yolks, add the water, sunflower oil, and condensed milk (both 100g and 80g portions). Stir well until everything is combined into a smooth mixture. -
Incorporate the Yolk Mixture with the Dry Ingredients:
Gradually pour the yolk mixture into the dry ingredients, mixing gently until smooth. Make sure to blend them thoroughly without overworking the batter. -
Whisk the Egg Whites:
In a separate clean bowl, beat the egg whites with the cream of tartar until stiff peaks form, which should take about 5–7 minutes. This step is crucial for the fluffiness of the chiffon cake. -
Fold in the Egg Whites:
Once the egg whites are whipped to perfection, gently fold them into the prepared yolk mixture using a spatula. Start by adding a small portion of the egg whites to lighten the batter, and then gradually incorporate the rest. Be careful not to deflate the mixture. Add the pistachio paste and mix it through, making sure to keep the batter airy. -
Prepare the Chiffon Cake Pan:
Pour the batter into an ungreased chiffon cake pan (a tube pan works best for this). Smooth the top with a spatula to ensure even baking. -
Bake the Cake:
Place the pan in the preheated oven and bake for approximately 45–50 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. The cake should rise beautifully, and the top should be slightly golden brown. -
Cool the Cake:
Once baked, remove the chiffon cake from the oven and allow it to cool upside down in the pan for about 20–30 minutes. This cooling method helps to maintain the cake’s airy structure. -
Prepare the Strawberry Compote:
While the cake cools, wash and chop the fresh strawberries into small pieces. In a medium saucepan, combine the chopped strawberries with a little sugar and heat over medium heat, stirring occasionally. Cook until the fruit releases its juices and becomes soft, about 10–12 minutes. Let the mixture cool slightly. -
Whip the Fresh Cream:
In a chilled mixing bowl, whip the heavy cream until it begins to thicken. This should take about 2–3 minutes. Stop when the cream is softly whipped, meaning it will form soft peaks that hold their shape. -
Assemble the Cake:
Once the cake has cooled, carefully remove it from the pan and transfer it to a serving platter. Drizzle the cooled strawberry compote over the cake, allowing it to soak in slightly. -
Add the Fresh Cream Topping:
Spoon the whipped cream over the cake, covering the entire surface. The cream adds a luscious texture to contrast with the light, airy chiffon cake and complements the sweet, tangy strawberries. -
Serve and Enjoy:
Slice the cake and serve to your guests. This multicolor chiffon cake is a delightful blend of flavors with its pistachio-infused layers and fresh fruit topping, making it a perfect treat for any occasion.
This multicolor chiffon cake is a stunning dessert that combines the delicate, airy texture of chiffon with the earthy richness of pistachios and the bright, sweet flavor of fresh strawberries. The lightness of the cake, along with the refreshing fruit and creamy topping, makes it a showstopper at any gathering. Perfect for spring or summer celebrations, it’s sure to impress both in flavor and presentation!
