Gluten-free Prosecco chiffon cake

by Vaniglia Bourbon

Chiffon cake al prosecco senza glutine

Chiffon Cake is a soft American traditional donut, the 50’s cult. It can also be prepared as base for stuffing cakes and it’s very versatile. The food blogger Vaniglia Bourbon proposes its gluten-free Prosecco version with meringues and strawberries.

To cook this delicious chiffon cake has been realized our Chiffon Cake Mould Pan.


(24 cm prosecco chiffon cake )

300 gr gluten-free baking mix
300 gr granulated sugar 
150 ml sunflower oil 
200 ml uncorked cold prosecco
7 whole medium eggs (420 gr)
16 gr chemic yeast for cakes (1 sachet) 
1 vanilla bean 
1 tablespoon of lemon juice (5 ml)

For the Italyan-style meringue:
110 gr albumen at room temperature
35 gr granulated sugar
185 gr granulated sugar
50 gr water

To complete:
fresh strawberries (to taste)

Discover the complete recipe on Vaniglia Bourbon, where You’ll find many other recipes realized with Pentalux Cookware.

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