Wednesday, 16 August 2017

Chiffon Cake



A light, airy, spongy chiffon cake.

Ingredients:
Eggs - 4 (small, separated)
Flour - 100 gms
Sugar - 100 gms (powdered)
Oil - 3 tbsp
Milk - 4 tbsp
Vinegar - 2 tsp
Salt - a pinch
Flavouring essence - 1 tsp


Method:
1. In a bowl, add the eggs whites, essence, vinegar, salt and beat till frothy. Add in sugar little by little and beat till stiff peaks are formed.
2. In a separate bowl, mix egg yolks, oil,  milk and flour, and whisk it well to combine without any lumps.
3. Slowly add the stiff egg whites little by little (in 3 parts) to the flour mixture and fold gently. Don't beat or whisk. GENTLY FOLD. The batter should be foamy.
4. Pour the batter in a greased and lined baking pan. Gently shake and tap the pan on a flat surface twice to remove any air bubbles.
5. Bake it in a pre-heated oven @ 170° for 30 minutes.
6. Once done, remove it from oven immediately and with mild force tap the pan 2-3 times on a flat surface to avoid the cake from sinking.
7. Run a knife along the edges of the cake, and remove it. Allow it to cool.

Chiffon cake is ready.

My tip:
1. I baked in a loaf pan (¾th of the given measurement). Traditionally chiffon cakes are baked in bundt pans.
2. I prefer strong flavouring essence like pineapple to vanilla. So I added pineapple essence and yellow colour to the batter.


Friday, 11 August 2017

Easy Pan Release - for baking pans

Easy Pan Release 

Convert all your normal baking tins to non-stick with this easy homemade pan release mixture. No more greasing... No more dusting... Yay!!! 

Yes.. With this simple recipe, you can make a mixture which effortlessly releases the cake in shape. 



Ingredients:
Flour
Oil
Butter/shortening 

Recipe:
1. Take all 3 ingredients in equal ratio (1:1:1)
2. Mix the ingredients well together without any lumps. Done!!! 


 3. Just coat the baking pan with this mixture, before pouring the cake batter. 

The cake was released easily

And the pan is clean ☺️

The Cake 🎂... In Perfect Shape ☺️ 
 To save more time, this can be made in small batch and stored in fridge in an airtight glass container.