Chiffon cake
CHIFFON CAKE
INGREDIENTS
- Maida – 1 cup
- Sugar – ½ cup
- Cream – ½ cup [ amul fresh cream or home made malai ]
- Milk – ½ cup
- Baking pwdr – ½ tsp
- Baking soda – ¼ tsp
- Vanilla essence – ¾ tsp
PREPARATION
- Grease a baking tin,
- Preheat oven at 180 *
- Powder the sugar
- Sieve the maida + baking pwdr + baking soda twice.
METHOD
Blend cream + sugar pwdr in a mixie jar till creamy .[ use a beater ]
Add milk + vanilla essence and blend once again.
Transfer this in a mixing bowl .
Slowly add the flour mixture and mix it with a fork or spatula. [don’t blend or beat after adding flour ]
If the batter is very thick you can add 1 tbsp of milk and mix well.
Pour this batter into the greased tin .
Bake it for 35 – 40 mins.
After 35 mins do tooth pick test in the centre ,if it comes clean ,means your cake is done.
Remove and allow it to cool for 10 mins.
Run a knife around the edges of the tin to loosen the cake,
Ready to relish.
I made a butterfly cake of it .
Note – if you refrigerate it because of cream it becomes little hard. [ on refrigeration cream freezes ]
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