Mix all base ingredients except oil using a high speed mixer for 6 minutes until fluffy. Add oil and mix again on low speed for 1 minute.
Pour the batter on a 30x40cm baking pan.
Bake in an oven with an upper temperature of 190°C and a lower temperature of 160°C for 20 minutes.
Stir the Ambiante then set aside. Combine fresh cream with Cremfil Classic Cheese then mix with Ambiante that has been stirred. Stir gently until well combined.
Melt Belcolade White Chocolate and use as topping.
Chiffon Eco is ready to serve.
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