How to make Chiffon Cake - SK Khazana -

A very light and fluffy cake – as light as chiffon

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Eggs (अंडे), Castor sugar

Cuisine : Fusion

Course : Desserts

Chiffon Cake - SK Khazana

Chiffon Cake - SK Khazana Recipe Card


Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Chiffon Cake - SK Khazana Recipe

  • Eggs 6

  • Castor sugar 1/2 cup + teaspoons

  • Vegetable oil 1/3 cup

  • Milk 1/2 cup

  • Cake flour 1 cup

  • Baking powder 1 teaspoon

  • Vanilla essence 1 teaspoon

  • Icing usgar for dusting


Step 1

Preheat the oven to 180˚C.

Step 2

Break 5 eggs, separate the yolks and whites and put them in separate bowls. Break the remaining egg, separate the yolk and white and put the white in the bowl with the other whites. Use the yolk in some other dish.

Step 3

Transfer the yolks into a planetary mixer bowl and add ¼ cup castor sugar and process till the sugar dissolves completely and the colour lightens. Add oil and process till well combined. Add milk and process till well combined.

Step 4

Sieve cake flour and baking powder into the mixer bowl. Add vanilla essence and process all the ingredients combine well. Make sure not to over mix. Transfer into a large bowl.

Step 5

To make meringue, put the egg whites into a clean planetary mixer bowl, add ¼ cup castor sugar, little by little and process till soft peaks are formed.

Step 6

Gently fold in the egg white mixture into the egg yolk-flour mixture, a little at a time, till well combined.

Step 7

Pour the prepared batter into a silicon Bundt mould and tap to remove any air bubbles. Keep the mould in the preheated oven and bake for 25-30 minutes. Take it out of the oven and set aside to cool completely.

Step 8

Remove the cake from the mould and place on a serving plate. Dust with icing sugar, slice and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.