FLUFFY WITH RED BEET

I recently discovered the world of fluffy , chiffon, or angel cakes. You can find them called different things, but the essence remains the same...

A very soft dessert, perfect for dunking in your morning coffee or as a dessert after dinner with friends, enriched, as in this case, with cream and fresh fruit.

Fluffosa are baked sweets cooked in special molds, recognizable by their "feet," small hooks on the rim that allow them to be inverted and left to cool without ruining their shape. Fluffosa recipes almost always separate the egg yolks from the egg whites, which are then beaten until stiff.

A tip: to best whip egg whites, take the eggs out of the refrigerator a little earlier; they'll take less time to whip, and for even faster whipping, you can add a pinch of salt. The opposite is true for whipping fresh cream: it must be very cold, otherwise it won't whip. You can even put the bowl in which you'll be whipping it in the freezer for a few minutes to help it whip better.

• 3 eggs
• 150 g of sugar
• 150g of beetroot
• 80 g of seed oil
• 120 ml of milk
• 200 g of einkorn wheat flour
• 1 sachet of cream of tartar
• 1 sachet of baking powder

Separate the egg yolks from the egg whites (photo 1). Whisk the egg whites together with the cream of tartar (photo 2).

In a bowl, grate the beetroot using the finest mesh; it should become a paste (photo 3). I like to grate it because when you cut the cake, you'll see lots of red dots inside. If you prefer a smoother yolk, I recommend using only the juice, using a juicer or centrifuge. Then, combine the flour, oil, sugar, grated beetroot, milk, egg yolks, and baking powder in a large bowl.

Finally, gently fold in the stiffly beaten egg whites with a spatula. Incorporate them a little at a time, mixing from the bottom up. Then pour your batter into the mold (photo 4). Bake for 60 minutes in a preheated oven at 180 degrees.

Cake baking times may vary depending on your oven. To check if your cake is cooked through, insert a toothpick; if it comes out clean, it's ready. Once baked, let it cool upside down. Then, whip the cream and garnish your fluffy cake with blueberries or other fresh fruit.