Cherry Coconut Muffins (No Sugar)

The name says it all.... its a muffin with cherries and coconut flavoured.

You might be thinking... how come muffins are not in a cup cake liner. It so happened that I kept a batch of muffins in the oven and after 10 minutes, power went off. I was tensed as to what to do with the batter. My Gas Oven Tandoor came to my rescue :) Poured rest of the batter in it and baked them at one go. I must say that the cake turned out to be soft and yummy.

Ingredients

2 cups Self Raising Flour (check here for substitute)
125 gms Butter (cold)
1 cup Cherry (pitted)
1 cup Desiccated Coconut
1 cup Coconut Milk
2 tbsp. Milk
1 Egg


Method

• Cut the cherries into small pieces. Keep this aside.
• Cut butter into small pieces.
• In a bowl, add self raising flour and butter. Mix gently using your fingers or put in a food processor and pulse for 30 - 60 seconds till it becomes the consistency of bread crumbs.
• Into this mixture, add all the rest of the ingredients and mix well using a wooden spoon or silicon spatula till everything is nicely combined.
• Preheat the oven at 220 degree Celsius.
• Spoon the batter into cupcake molds and place them in the preheated oven for about 20 minutes or until it is cooked.
• Once done, take off from the oven and let it cool on a wire rack.
• Later, Enjoy!!!

Note

1. You might have noticed that no sugar is added in this recipe. Still the muffin tastes light sweet as we have added cherries in it. If you need the muffins to be more sweet, add about 1/4 cup of sugar in it.
2. These muffins are best to be packed as snacks for kids.

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Happy Cooking!!

Red Velvet Cupcake (Egg less)

I had bakes these cupcakes long back and somehow, couldn't find time to post it in my blog... So, for all my friends, who had been asking for the recipe..... here it comes...

This is an amazing red coloured cupcake and the good thing about these cuties are that, they are not made using any artificial colours. Its the beetroot that is giving them these red-blushing colour. Isn't it great!!!

My kids gulped them, one after the other... Had to keep some aside, so that I could take snaps of these cuties :)

Nothing more to tell about these cupcakes, Yes! the name says it all.... Its red in colour.. of course, and like a velvet...so soft and moist. Its worth a try. So wear your apron and try it today!!!

Enjoy!!!

Ingredients

3/4th cup Beetroot puree 
1 1/2 cup Maida/All purpose flour
4 tsp Cocoa powder
1 1/2 tsp Baking powder
1/4 tsp Salt
1/2 cup milk + 1 tbsp vinegar (mixed and keep aside for 5 mins)
1 cup Sugar
1/2 cup Vegetable Oil
1 tsp Vanilla extract


Method

• To make Beetroot Puree:

Pressure cook 2 beetroots with skin, and when they are nicely cooked, cool them and peel the skin off. Cut into cubes and blend it into a smooth puree. If needed add 4 tbsp. water while blending. Take only 3/4th cup of the puree from it and use in this recipe.

• Sieve maida, cocoa powder, baking powder and salt. Put this in a bowl. Keep aside.
• Preheat the oven in convection mode at 200 degree Celsius.
• Prepare the baking tin by lining with the butter paper. Keep aside.
• In a bowl, put the milk + vinegar mixture, sugar and oil. Using an electric beater, blend well till the sugar is completely dissolved.
• Add the beetroot puree and vanilla extract. Mix well.
• Now add the dry ingredients (which we had sieved) into this mixture. Mix well.
• Pour the batter into the cupcake molds and bake for 20 - 25 minutes or till the toothpick comes out clean.
• Serve and Enjoy!!!




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Homemade Fondant

I have seen many recipes for making homemade fondant, but was reluctant to try out any of them, thinking if it would come out good or not. At last, rounded off to Veena's recipe as I had tried out many of her other recipes and all had come out good. But some of the ingredients were not easily available. So I was waiting to get all of them or the substitutes, so that I can start off.

Many people had asked me to give a homemade fondant recipe. I had told them to wait, till I try out a recipe and if it come out good, then I will share. So friends, here's the fool proof recipe for homemade fondant...

I was in need of some fondant to decorate a cake and good brand is not available now in stores. So I had no choice, but to try out this recipe. Now I regret, why I didn't try this earlier. It is so tasty and yummy. Can be thinly rolled out. I am really thankful to Veena for sharing her recipe.

This recipe makes about 1100 to 1200 grams of Fondant.

Recipe Source : veenaartofcakes

Ingredients

1/4 cup Fresh Whipping Cream (or non-dairy whipping cream)
1 1/2 tbsp Gelatin
1/2 tsp Meringue powder or (1/2 tsp Gelatin)
1/2 cup Light Corn Syrup or (Glucose Syrup : 1/2 cup minus 2 tbsp + 1 tbsp water)
3 tbsp Butter or Veg Shortening.
1 1/2 tbsp Glycerin
1/2 tsp Salt
2 tsp Vanilla extract or other flavouring.
1 kg Icing Sugar or Powdered Sugar


Method

• Keep all the ingredients needed for making this fondant ready, as you have to work fast after melting the gelatin.
• In a microwave safe bowl, put the cream and add gelatin into it. Mix well and keep aside for 2 minutes until it blooms.
• Later, place it in the microwave - Power High for 10 seconds. Take out and mix. If gelatin is not melted completely, put it back in the microwave for another 10 seconds. Do this process, until gelatin is nicely melted and you get a smooth mixture.
• In the mean time, take a big bowl and put 700 gms of icing sugar in it. Make a well in between and keep this aside.
• When the gelatin is nicely melted in the cream, add butter. Mix well. The heat in the gelatin cream mixture will be enough for the butter to melt. If small bits of butter is seen without melted, no probs, you can go ahead with the next ingredient.
• Next add glucose syrup or corn syrup. Mix well. Add salt. If adding meringue powder, add it now. Mix well.
• Next add glycerin and vanilla extract. Mix again. You will get a gooey mixture. If you see that it is bit liquidy, no problem go ahead with the next step. (Make sure that this mixture is not hot or warm. By the time you mix all the ingredients, the mixture should come to room temperature)
• Add this mixture into the well which we had created in between the icing sugar.
• Mix gently by folding in the icing sugar from the sides. Use your hand to mix all the icing sugar into the liquid mixture. When it starts to stick, add the rest of the icing sugar, little by little. Transfer it onto a clean kitchen surface and knead well. If you are able to make it into a smooth dough, stop kneading and transfer it into a zip lock bag or cling wrap it. Place it in an airtight container and place it in the fridge overnight to rest.
• When you are ready to decorate your cake with the fondant, take out the container (with fondant) and let it come to room temperature for about 2 hours. Later, take out the fondant and knead again till it becomes soft. If bit sticky, add little corn flour on the surface and knead again. If more sticky, add little icing sugar and knead again.
• Your homemade fondant is ready. You can roll it really thin and taste is simply awesome.

Note:

1. You can store this fondant in room temperature for about a month. But i would recommend to store it in the fridge till you use them. In summer, keep the fondant in the fridge and it will stay fresh for up to 3 months. Keep in the freezer, if you want to store for longer period. Whenever you need to use the fondant, take it out about 2 - 3 hours before or keep outside overnight. Knead again and you are good to go.
2. As many of the ingredients are not available easily in India, I have used substitutes. Like, instead of meringue powder, I used gelatin and instead of light corn syrup, I used glucose syrup (quantity is mentioned above).
3. The gelatin used instead of meringue powder, was added to the cream (in the beginning) along with the 1 1/2 tbsp. gelatin for melting.
4. All the ingredients should be kept ready before starting to make this fondant, as we have to work fast.
5. I used Amul fresh cream which worked really fine. If you have whipping cream, go ahead with that.
6. Initially, take only 700 gms of icing sugar. Later add little by little till you get a soft dough.
7. Even after using 1 Kg icing sugar, you feel that the dough is bit sticky, no problem, store it in the zip lock bag, in the container and keep in the fridge overnight. Next day, it will be fine and not sticky. If still it is bit sticky, while kneading add corn flour and if more sticky add bit of icing sugar.
8. You can check Veenaartofcakes if you would like to see the video as to how to make it.
9. I had used yellow butter and dark coloured vanilla extract, so I couldn't get the perfect white fondant. It is an ivory coloured fondant which I made. If you want a white fondant, use white butter and light coloured vanilla extract or any other flavouring.

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Mawa Cup Cake (Egg less)

I had made a batch of khoya/mawa and didn't want to make the usual sweets with them. Wanted to try out something different and that's how I ended up making this yummy soft mawa cupcakes. Some of the cupcakes, I baked in my new Gas Oven Tandoor and some in my oven. Even made a small cake too.

Did I tell you that iam trying my hands on fondant decorations? I wanted to cover a cake with fondant and try some decorations. So used the small mawa cake for that. Will post some pics... Hope you will like it...

Coming back to the cake. Its really soft and rich. Though not a healthy one, but can indulge in this yummy cake once in a while. So, go ahead and bake them. Its worth a try!!!

Ingredients

160 gms Maida/All purpose flour
1/2 tsp Baking powder
1/2 tsp Baking Soda
120 gms Butter
200 gms Condensed milk
1 tsp Vanilla essence
75 ml Milk
150 gms Khoya/Mawa


Method

• In a bowl, sieve maida, baking powder and baking soda. Keep this aside.
• In another bowl add butter and condensed milk. Beat well using an electric beater till it reaches a soft and smooth creamy consistency.
• Add vanilla essence and mix well.
• Now add the maida mixture into it. Mix well. Add milk and beat again till everything is nicely combined.
• Later, add khoya/mawa into the batter and beat again till it is combined properly.
• If baking cupcakes, pour spoonful of batter into the cupcake molds. If baking a cake, pour the batter into the prepared baking tin.
• Pre-heat the microwave oven in convection mode at 180 degree Celsius.
• Place the cupcake mold or cake tin in the preheated oven for about 20 - 25 minutes or till it is done. Do a toothpick test to check whether the cake is baked or not.

Note:

1. You can sprinkle little khoya/mawa on top of the batter after pouring it in the cupcake mold or baking tin.
2. I had baked a batch of cupcakes in my new Gas Oven Tandoor and it came out perfect. So if you have a GOT, you can try this recipe in it. But keep a close watch, as it cooks faster and may burn on top.
3. The khoya/mawa is used in this recipe is a homemade one. You can use store bought ones also.

This is the picture of the cupcakes, which I baked using Gas Oven Tandoor...

 



Some pics of my first ever fondant decorated cake...the cake is Mawa cake.

This is how it looked after cutting :)

Hope you liked the pics... Thanks for watching... Try out the cake and let me know how you liked it.



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Chewy Fudge Chocolate Brownie (Egg less)

As far as I know brownies are of two types: One is a cake like brownie and the other one is a fudgy chewy brownies.

Though I have tried out brownies with eggs, I wanted to try out an egg less brownie and was successful in making cake like brownie, but was unsuccessful in baking an egg less fudge brownie. I had tried out 3 different recipes and all were unsuccessful. I had almost lost hope that I could bake one. Every time, when I check other blogs or Internet, I would unknowingly end up searching for brownies... I knew I wouldn't get peace unless I get one successfully baked :)

That's how I landed on Munatycooking blog. I was mesmerised by the look of the egg less fudgy brownies in her blog and thought to give it a try and made my mind that this would be my last attempt on egg less brownie. Moreover my elder daughter's friend (who is a vegetarian) had come home for a sleepover. I wanted to give them a treat. So I choose to bake this. And Yea!!! it turned out super yummy and had the right texture and was fudgy-chewy.

If you keep these brownies in the fridge for 1 hour, you can have a neat cut through them. But I was not ready to wait that long. Was eager to know how it tasted... How impatient I am ;)

I would recommend these brownies to all who are looking for an egg less version. Try it out and mark my word, it tastes super excellent.

In Munatycooking blog, some people had commented that it had a slight taste of banana. But I didn't get the taste of banana's in my brownies. Try it out and let me know how you liked it.

Recipe source : Munaty Cooking

Ingredients

1 cup All Purpose flour/ Maida
1/2 cup Sugar
2 tbsp. Hot water
1 pinch Salt
1/2 cup Mashed Banana
3 tbsp. Butter
1/4 cup Dark Cooking Chocolate (chopped)
1 tsp Vanilla essence
1/4 tsp Baking soda
3/4 tsp Baking powder


Method

Sieve maida, salt, baking soda and baking powder. Keep this aside.

In a microwave safe bowl, melt dark chocolate and then add the butter. Mix well and make sure to remove all the lumps. Keep aside.

In a bowl, mix sugar (I powdered the sugar), mashed banana, hot water, vanilla essence and the melted chocolate + butter mixture. Mix well using a electric beater or a wooden spoon.

Pre-heat oven in convection mode at 180 degree Celsius.

Prepare the cake tin by lining with a butter paper. Keep this aside.

Into this wet mixture, add the sieved maida mixture. Mix well using a wooden spoon until just combined. Don't over mix. The batter will be slightly thick than the usual cake batter.

Pour the brownie batter into the prepared tin and spread using the spoon. Tap the tin gently to remove any air bubbles trapped in it.

Place the cake tin in the preheated oven at 180 degree Celsius for 25 minutes or until the tooth pick inserted comes out with little crumbs on it.

Once done, keep it on a wire rack to cool. When cooled, take off from the cake tin and serve it with ice cream or sprinkle little powdered sugar on top. You can even drizzle chocolate sauce on top.

Enjoy!!!


Note:

1. Before cutting these brownies, you can keep it in the refrigerator for an hour.
2. You can use milk chocolate instead of dark chocolate.
3. I powdered the sugar after measuring. You can even add the granulated sugar instead.

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Vettu Cake | Fried Tea Cake

When I was young, I used to enjoy these yummy small cakes from the bakeries in Kerala. I have not seen it in any other place other than in Kerala. If you have seen it in any other place, please do tell me :)

By the time I am posting this recipe, I have made these cakes two times. It's so yummy and melt in mouth that you cant stop by eating just one ;) If you would like, you can add very less sugar while mixing the ingredients and dust with the powdered sugar as per your taste. I did that when I made these cakes the second time. I would suggest you to try it out at least once.... you will keep on trying it again and again ;) These cakes absorb very little oil or you can say... no oil. Try it out, friends....

Its so easy to make and a very yummy treat to surprise your guests within no time. Mix it and fry....you are ready with some yummy cake...isn't it so simple...You can either dust it with powdered sugar or drizzle some chocolate sauce on top...mmm.... yummy....Try it out and Enjoy!!!


A closer look....

Ingredients

1 cup Maida/All purpose flour
1 Egg
1/2 cup sugar (powdered)
1/4 tsp Baking Soda
1/4 tsp Cardamom powder
Oil for deep frying


Method

• In a bowl, add egg and sugar. Mix well using a wooden spoon until combined.
• Now add cardamom powder, baking soda and maida. Mix well and knead it into a smooth dough. If the dough is very sticky, add little maida. Keep aside for 5 minutes.
• Roll the dough into a large rectangular log. Cut it into 1 inch thick slices and put a criss-cross cut on each slice making sure not to separate the slice.
• Heat oil in a deep non stick pan. When the oil is medium hot, put the slices in it. Deep fry till it changes into golden brown colour.
• Transfer them onto a tissue paper and serve them by sprinkling little powdered sugar on top.

Note:

1. Make sure that the oil is not too hot, or else the inside of the vettu cake will not be cooked and the outside will change its colour soon.

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Coconut Whole Wheat Jaggery Cake (Egg less)

This is a healthy and tasty cake with the flavor of coconut added in it. Its healthy because I have added whole wheat flour and jaggery in it. This cake tastes different with the taste of jaggery. I would not be able to describe the exact taste of this cake in words. Would suggest you to try it out and enjoy this amazing and distinct taste of this cake.

I baked this cake to celebrate my second blog anniversary and it was a great success. My family enjoyed the cake as always :)

Ingredients

1 and 1/2 cup Whole Wheat flour
1 tsp Baking powder
3/4 tsp Baking Soda
1 pinch Salt
1/2 cup Coconut Powder or Toasted Coconut
1 and 1/4 cup Jaggery (grated)
1 cup Coconut Milk
1/3 cup Vegetable Oil or Canola Oil
1 tsp Vanilla essence
1 tsp White Vinegar


Method

• Grease the cake tin with little oil and spread a butter paper in it. Keep this aside. 
• In a bowl, add whole wheat flour, baking powder, baking soda, salt, coconut powder and jaggery. Mix well till everything is combined properly.
• In another bowl, mix coconut milk, vegetable oil, vanilla essence and white vinegar. Mix well using a wooden spoon or an electric beater.
• Now add the wet ingredients into the dry ingredients and mix gently using a wooden spoon or a silicon spatula, so that everything is nicely incorporated. Do not over mix.
• Pre heat the microwave oven in convection mode at 180 degree Celsius.
• Pour the cake batter into the prepared cake tin and place it in the pre heated oven for 25 - 30 minutes or till the cake is nicely cooked. Insert a toothpick to check whether the cake is done or not.
• Once done, take off from the oven and keep aside to cool completely.
• Once cooled, take off from the cake tin, sprinkle some toasted coconut or coconut powder on top, serve and enjoy!!!

Notes

1. Toast the coconut by spreading it on a pan and dry toasting it, till the coconut turns golden colour.
2. If  you need the cake to be less sweet use only 1 cup of jaggery. If you don't have jaggery, you can replace it with brown sugar.
3. If making cupcakes with the batter, adjust the time to 15 - 18 minutes

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Chocolate Cup Cake (Egg less, Butter less)

I was looking for an egg less version of Chocolate Cake and came across this easy recipe. Its really easy...mix all the ingredients in one go and pour in the cup cake moulds, bake and there you go...tasty and yummy Chocolate cup cakes....isn't it simple?

With half of the batter, I made cup cakes and with the rest, I made a small cake. My kids happily enjoyed the cupcakes and as they needed the cupcakes to be frosted, I spread a little butter cream frosting on top. Sprinklers are their favourite, so decorated with little bit of them.

Bake this super easy cupcakes and enjoy!!!

Ingredients

1 and 1/2 cup Maida/All purpose flour
1 cup Warm water
1 and 1/2 tsp Instant coffee powder
1 cup Sugar (granulated)
1/2 cup Oil
1 tbsp. Vinegar
1/4 tsp Salt
1 tsp Baking Soda
1 tsp Vanilla Extract
1/3 cup Cocoa powder (add more or less as you wish)


Method

• In the warm water add instant coffee powder. Mix well and keep aside.
• Grind the sugar into a fine powder.
• Take a bowl and add maida, salt, vinegar, oil, sugar, warm water + instant coffee powder, baking soda, vanilla extract and cocoa powder.
• Mix the ingredients using an electric beater and make sure that no lumps are formed.
• The batter will be runny and that's the way we want it to be.
• Pre-heat the microwave oven in convection mode at 180 degree Celsius.
• Place the cup cake liners in a cup cake tin and pour the batter in each one of them 2/3 full.
• Place the cup cake tin in the pre-heated oven for about 20 - 25 minutes.
• Check in between using a tooth pick whether it is cooked or not.
• Once done, take off from the oven and let it cool completely.
• You can ice it with a normal Butter Cream Icing or serve just like that and Enjoy!!!

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Banana Chocolate Cake (Egg less and Butter less)

This cake is an absolute chocolate indulgence, when you are in a mood of having one. An easy to mix up and bake cake that you will fell in love with it. 

More over, this cake is egg less, butter less and I have used whole wheat flour too. What else do you want in a cake when you say it is healthy.... My kids loves chocolate a lot....i know many of us like it too....This is the perfect cake to indulge...

This cake is very soft, moist, dense and chocolaty. I would suggest to replace the whole wheat flour with all purpose flour, if you are going to frost the cake. Try it out friends....and enjoy!!!

Recipe source: Madhurams eggless cooking

Ingredients

2 cups Whole Wheat Flour
1 and 1/3 cup Sugar (granulated)
2/3 cup Cocoa Powder
1 and 1/2 tsp Baking Soda
1/4 cup Oil (Vegetable Oil, Olive Oil or Canola Oil)
1 and 1/2 cup Hot Water
1 tsp Vanilla essence
1 cup Banana (mashed)


Method

• In a bowl, add whole wheat flour, sugar, cocoa powder and baking soda.
• Mix well till everything is combined properly.
• Pre heat the microwave oven in convection mode at 180 degree Celsius. 
• Line a baking tin with butter paper, grease it and keep aside.
• Now add the oil, hot water, vanilla essence and the mashed banana.
• Mix well till everything is nicely combined.
• Pour this batter into the lined baking tin, tap it and place it in the pre heated oven at 180 degree Celsius for 30 - 40 minutes.
• After 30 minutes, insert a toothpick to check whether the cake is completely cooked or not.
• Once done, transfer the baking tin on a wire rack and let it cool.
• Once cooled, cut into slices and enjoy !!!

Check the notes given below, before you start baking.......

Note:

1. Every microwave oven has different temperature settings. So keep an eye on the cake while its baking.
2. Instead of whole wheat flour, you can use all purpose flour/Maida. Definitely the texture will be very nice if baked with maida. For a healthier version, i used whole wheat flour.
3. The quantity of sugar mentioned in the recipe was correct as per my taste. If you need it more sweet, add little more of sugar. If you are planing to frost this cake, i would suggest to stick on to the quantity of sugar mentioned in the recipe.
4. If you want the cake to be less chocolaty, reduce the cocoa powder a little.
5. The cake did not have much of banana taste, even though i had added it in this recipe. It was more of chocolaty flavour with a mild banana flavour. 
6. The mashed banana acts as the egg replacer.
7. The cake batter will be little bit watery, but not to worry. Add hot water, little by little till it reaches the correct consistency.

 

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Cake Rusk

A simple and tasty snack with coffee, tea or a glass of milk. It is very crispy and yummy. My kids just love them at any time. 

Tea Cake

When I was young, my mother used to buy me tea cakes (very simple cakes, but tasty ones). I used to enjoy them a lot. Later on, these cakes were no longer available in bakeries. :(

Coconut Cup Cake

A simple and easy cupcake with the flavour of coconut. These cuties are very soft and spongy. If you would like to dress up these cuties, you can put butter cream icing on top of them with a light drizzle of desiccated coconut. 

Lemon Chiffon Cake

As the name suggests, this cake is just like a chiffon.... so soft, spongy and of course yummy. I had seen this cake recipe in many websites and always wanted to try out once. But somehow, i missed all the time.

When i got the message from Swathi, that our Baking partners challenge this month is 'Lemon Chiffon Cake' or ' Honey Cake', i didn't have a second thought....Yea, its of course the Lemon Chiffon Cake that i am going to try!! I was so happy to see the recipe and was ready with my apron.... ;)

There is something special with Baking Partners group this month....Yes, its been a year that this group has started and to tell you the truth it is growing stronger and stronger by each month. I joined this group about 3 or 4 months back, but i feel that i am there with this group from the beginning. That's the kind of togetherness you feel in this group. Through this group, i have made many virtual friends....i don't know them personally, not seen them at least once, but they are there for you when you have a difficult situation in cooking...I really adore this virtual relationship we have in our group. Hat's off to you Swathi for making this happen. To know more about our group, click here.

Happy Anniversary Baking Partners Group

Some days back, a personal from Dalmia Continental wrote a mail to me about a new product Hudson Canola oil, a brand recently launched in India by them. He asked me whether i would be interested in getting a free 1 ltr sample of this oil. I had always heard about Canola oil from my brother who stays in US. He used to tell me about the benefits of this oil. I knew that it was not available in India. So when i saw the mail about the free sample, i readily agreed and the sample was delivered at my door step after a few days.

I have seen many recipes that used Canola oil. It is one of the rare vegetarian sources for Omega-3, an essential fatty acid. Canola Oil has a very high smoking point, making it ideal for deep frying, high-heat cooking, roasting or grilling and even baking. Its light, neutral taste and aroma allows the natural flavors of food to shine through. Canola Oil is extruded from the seeds of the yellow Canola flower. It has the lowest saturated fat amongst all oils, very high monounsaturated fat, very high Omega-3 and rich Vitamin-E content.

I used this oil in many dishes and came to know that it doesn't have a distinctive taste or smell. I even made this Lemon Chiffon cake with this oil and to tell you the truth, the cake tasted excellent, may be it is due to the Hudson Canola oil i used in it. I am truly satisfied with this product that it can be perfectly used in Indian style of cooking. From now on, i will be using this product in my day to day cooking and ensure that my family is in good health. Thanks to Dalmia Continental for sending me this free sample of Hudson Canola Oil so that i could know the benefits of this oil and could spread the word about it through my blog.





Now back to my Lemon Chiffon Cake....

I had to pass through some difficult situations, while i was in the process of baking this cake. As i was whipping the egg whites to get stiff peaks (with my electric beater), the power went off. Was bit panicked...."How will i bake the cake?" With a positive thinking, that the power will come back soon, I started to whip it with my hand. Oh, god....my hands were paining like hell. But still didn't give up. I couldn't get stiff peaks, but was close to it. "Still the power is not back"  I was again worried as to how will i bake the cake if it doesn't come back. Anyway, I mixed the batter and was ready with it. I was praying to god that let the power come back or else i will have to discard the cake batter......ooh.....and luckily after 15 -20 minutes, the power was back. Thanked god and i was back to my job..... ' in full swing'. 

Baked it and the cake tasted really soft, spongy and a slight wonderful taste of lemon. hmmmm....tasted awesome. The only thing i noticed is that after the cake was baked, the top portion settled down a bit, may be it was because i could not bake the cake directly after mixing. Any way the cake tasted excellent. I am happy with that... Did a bit of changes to the recipe which i had got and the result was really good.

Ingredients

220 gm Maida/ All purpose flour
6 Eggs
140 gm + 75 gm Sugar (powdered)
1 tsp Salt
1 tsp Baking soda
1 - 2 tbsp Lemon zest
100 gm Canola Oil (I used Hudson Canola Oil)
150 gm Water
25 gm Lemon juice
1/4 tsp Cream of tartar (substitutes are 1/2 tsp lemon juice or 1/2 tsp Vinegar)


Method

• Sieve maida and baking soda. Keep this aside.
• Separate egg whites and egg yolks. Put them in a clean and dry bowls. Keep these aside.
• In the bowl which has the egg yolks, add in 75 gm sugar. Beat well using an electric beater till the mixture turns creamy and pale yellow in colour.
• Add in canola oil, lemon juice, water and lemon zest into it.
• Beat well till everything is combined properly.
• Add in the sieved maida and baking soda mix into it. Mix well using a wooden spoon, till everything is combined properly.
• Keep this aside.
• Now, beat the egg whites by adding cream of tartar or any of the substitutes mentioned above.
• Add in the 140 gm sugar, little by little and beat it till stiff peaks.
• Preheat the oven in convection mode at 160 degree Celsius.
• Greese the baking cake tin and line it with the butter paper.
• Add in 1/3 of the egg white mixture into the cake batter (which we had kept aside). Use the cut and fold method to mix them.
• Mix in the rest of the egg white mixture in the cake batter and mix again.
• When everything is nicely mixed, pour the cake batter into the prepared cake tin. Tap the cake tin a bit to get rid off any air bubbles in the cake batter.
• Place the cake tin in the preheated oven for about 50 - 55 minutes. Mine took about 35 - 45 minutes.
• Check in between whether the cake is cooked or not by inserting a toothpick in the center.
• Once it is done, take it out from the oven and flip it on a wire rack and let it cool down completely. Don't take the cake out from the tin unless it is completely cooled. (check notes)
• When it is cooled, take the cake from the tin.....cut and serve.
• Enjoy this soft and spongy lemony chiffon cake!!!

Note:

1. It is said that once the chiffon cakes are baked, the cake tin is turned upside down over the neck of a bottle (as it is usually baked on a tube pan) to cool down for 3 - 4 hours or overnight which helps the cake to set at its maximum volume instead of settling. But instead of placing the cake tin upside down on a bottle, i thought it would be safe it place it on a wire rack.

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Sending this to Guru's Cooking Kid's Giveaway