CHIFFON CAKE (classic recipe)



Ingredients:

8 eggs, separated (at room temperature)
2 ¼ cups of flour
1 ½ cups of sugar
1 bustina di lievito angelo/bertolini
½ cup oil
jigger brandy or other liquor
¾ cup of water (do not substitute milk)

Needed – one large “ciambellone” pan (not teflon) – the kind that “opens” would be the best (prestige)

Procedure:

Beat up the egg whites till they form peaks and put to one side.  Beat remaining ingredients all together in a large bowl until smooth, about 3 minutes.  FOLD eggwhite mixture into the batter until completely absorbed.  Pour batter into the ciambellone pan – UNBUTTERED NOR FLOURED. 

Place into a warm oven (180*C) for exactly one hour – no peeking, YOU CANNOT OPEN THE OVEN UNTIL THE HOUR IS UP!  Once cooked, remove from oven and immediately turn upside down – place on bottleneck of a large bottle and let cool completely.  Once cooled, you may remove cake from pan, but you will have to “cut it out” with a rubber spatula.