Whip the egg whites with the cream of tartar until stiff peaks form.
Whip the egg yolks with the sugar until you obtain a light and frothy mixture.
Add the water and oil, continuing to mix. Then add the sifted flour with the baking powder.
Add the egg whites a little at a time and gently fold them in, being careful not to deflate them.
Divide the batter into two equal parts.
Pour into one of them a small cup of cold coffee mixed with a teaspoon of unsweetened cocoa powder.
Pour half of the coffee batter into a 25 cm chiffon cake pan. Dust the surface generously with unsweetened cocoa powder, then pour in half of the plain batter and dust again with cocoa.
Repeat the process.
Bake in a preheated static oven at 150°C for 50 minutes, then increase to 165°C and leave for another 10 minutes.
Once baked, remove from the oven and gently turn the pan upside down, resting it on the special feet, and let it cool.
In the refrigerator
The chiffon pan must not be buttered or floured. Once the pan is placed upside down to cool after baking, the cake will gradually release on its own.
Italia
| Energy (kcal) | 250.25 |
| Carbohydrates (g) | 49.08 |
| of which Sugars (g) | 29.54 |
| Fat (g) | 3.55 |
| of which Saturates (g) | 1.24 |
| Protein (g) | 7.84 |
| Fiber (g) | 0.6 |
| Sale (g) | 0.08 |
