How to make Chiffon Cake - SK Khazana -
A very light and fluffy cake – as light as chiffon
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Castor sugar
Cuisine : Fusion
Course : Desserts
For more recipes related to Chiffon Cake - SK Khazana checkout Basic Fatless Sponge Cake, Caramel Custard, Ande ka Halwa, Lemon Strawberry Tart . You can also find more Desserts recipes like Oats and Date Lollipop Red Velvet Christmas Cupcakes Italian Hot Fudge Sundae Mini Apple Pies - 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
Method
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.
Most Visited Recipes
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 www.sanjeevkapoor.com 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.
