A bergamot chiffon cake sounds like the perfect light, aromatic indulgence for autumn! Here’s a recipe using our tenutecristiano Bergamot premium flavoured oil:
300 g flour - 300 g sugar - 200 g water - 130 g of Tenute Cristiano Bergamot Oil - 1 tbsp baking powder
1 tbsp cream of tartar 7 eggs
Place flour, sugar, water, oil and egg yolks in a bowl, knead and add the baking powder, then whip the egg white separately adding the cream of tartar and combine the mixtures. Preheat the oven to 150°C (300°F) on a fan setting. Pour the batter into an ungreased tube pan.
Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Enjoy your light, fluffy chiffon cake!🍁🍂☕️🫖