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 -
- 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.
- Whisk egg whites to stiff peaks , but not dry.
- Use ungreased tin as the batter will require grip to rise to its maximum height.
- 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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