Chiffon cake



Happy Bundt Day !!!

 Let's celebrate our favorite - shaped cake!!! Fluffy, cottony soft, airy, mildly sweet, to die for and citrus chiffon cake is an elegant cake with a fresh, citrus aroma from zest and sweet lime juice added to the batter. I call it morning glory! It is simple but sophisticated cake to enjoy with your tea or coffee ...



A chiffon cake is a very light cake made with oil, eggs,sugar , flour, baking powder and flavorings. Baking this cake may seem daunting but it's totally worth trying this. You'll love the citrusy aroma and tangy flavor.

Tips for making chiffon cake -



  1. Separate egg whites while they are cold and let them sit at room temperature for half an hour. It is easier to separate egg whites , when eggs are cold.
  2. Whisk egg whites to stiff peaks , but not dry.
  3. Use ungreased tin as the batter will require grip to rise to its maximum height.
  4. They must be cooled upside down. Invert the baked cake  to allow it to cool completely , approx for one and half hour.



Ingredients

7                                         eggs , separated
2 cup                                 all purpose flour
3 tsp                                   baking powder
1&1/2 cup                                  sugar
1/2 cup                                      oil
3/4 cup                            juice( sweet lime)
3 tsp                                          lemon zest
2 tsp                     orange/ vanilla essence

Method

  • Preheat oven to 170° C.
  • Sift flour and baking powder.
  • Whisk egg yolks, sugar, juice, oil, lemon zest and essence until smooth.
  • Add flour mixture to this.
  • Beat egg whites to stiff peaks but not dry. I add 1 tbsp lemon juice to egg whites to get stiff peaks.
  • Fold whites into batter  gently to get smooth batter.
  • Transfer the batter into ungreased 10 inch tube pan .
  • Cut through batter with skewer to remove air pockets.
  • Bake for 50 minutes or until done.
  • Immediately invert pan and allow it cool completely.
  • Run a knife around sides and center of tube pan to release the cake from pan.





































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