Real Zumba Results Before And After

A chiffon cake .... dressed up

It is a cake filled with cream and frills, mousse or the various delicacies, but is simple, very good, light and love to all! Indeed, to say the truth is so soft and wet that it's hard to stop eating .... However with a little cream and decorations may well also be a cake .... Birthday !!... So even if it's a bit late .... I dedicate this cake kind of Paola Musketeers ..... Happy Birthday!

Ingredients: 190 g

farina00
150 g of sugar cane
finely minced 1 / 2 tablespoon baking
3 + 4 egg yolks 100 ml of water


60 ml oil 1 / 2 teaspoon salt

natural flavors like vanilla grated rind of orange ...

Put in a bowl the flour, 50 of the 150 g of sugar, baking powder, mix, then make a small hole in the middle and add egg yolks, pour over 'oil, water (if you want more spice, between 100 ml of water put a shot port, or lemon, or whatever you like). Spread on the flavors of your choice. Do not stir and let stand. Preheat oven to 150 °
Meanwhile, pour two or three drops of lemon juice in the egg whites, if you have one, and begin to mount. when they start to become attractive firm, add spoonfuls of the remaining 100g of sugar and continue beating until they are puffed and firm, almost a meringue really! Now return to the first bowl, where we see the first bubbles and give a better mixed with a whip. take a couple of spoonfuls of the meringue and mix to a dough that is still quite soft, then add it all with a spatula, stirring gently from bottom to top. It will now be a wonderful cream ... I advise you not taste it because if not ... I eat quite a bit!
Pour into a cake donut opening Butter ... not at all, and even wrap it in greaseproof paper. Bake and cook about 50 minutes. It will swell a lot, when you see a color that starts and stops growing, even if you feel that you down a little, remove and let cool upside down with the hole, for example, leaning on a jar or stuck on the neck of a bottle of glass. In this way it will remain swollen and spongy.
's why you do not have butter, so the risk is already splashed out on the kitchen there! that happened to me beginning, more than once. In the beginning it was pure panic ... you try to try to put a mass blobbosa and searing into the pan! Desperate enterprise, once the rage, I throw in the oven collection vane on a sheet of aluminum and I have eaten at breakfast for the following days to the last crumb! In fact, the mold is suitable for aluminum, very top with a hole in the middle, hard to find, so I opted for the same non-stick ones ... but not too much! At the end of the cake falls to the same one, but when it is warm there is no problem, then it is not cooked well ruin.
If you want to see well the procedure can be found almost everywhere in the network, a cake is really good and light, you can also stuff and the beauty is that it is not stringy, it remains moist and soft for a long time ago and in an instant.
I am posting some photos of earlier versions, the different colors depend on the added flavors. Baci