Monday, 15 July 2013

Lemon glow chiffon cake

   This cake is an part of Baking partner's anniversery challenge! Quite a surprise that  this community has reached almost an year with marvellous output every month they come up with.  Warm anniversery wishes and a great hug for all members!!


Though chiffon cake was quite satisfying with its easy-peasy ingredients, making them was of course a complex process!!  I did go through a lot of tuitoricals as suggested by Saraswathi of Sara's kitchen.  And yes thanks to her for such an helping hand.  Click here, here and here for more info.  Chiffon cake is an  light airy cake resembling like sponge cake usually had on bakery.  The only difference is that here egg whites are beaten into stiff peaks and folded into the batter while for the latter entire egg is added.  Also unlike regular cake which is made of butter, this cake is made of oil which retains their soft texture even after they are refrigerated.

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