Monday, July 15, 2013

Lemon Glow Chiffon Cakes for Baking Partners Challenge July 2013

I am so happy after making the cake. I love so much. I am thankful to Swathi and Sara for sharing this wonderful cake recipe with us. The cake is moist and soft. This recipe is adapted from The Cake Bible by Rose Levy Beranbaum.

Preparation time – 30 minutes
Cooking time – 50 to 55 minutes

Dry Ingredients
Cake flour / APF – 2 ¼ cups / 225 gm
Caster sugar – 1 ½ cup + 2 Tsp / 300 gm
Salt – ½ tsp / 3.5 gm
Baking soda – ½ tsp
Lemon zest – 1 to 2 Tsp

Wet Ingredients
Canola oil / Sunflower oil – ½ cup / 108 gm
Large egg yolks – 3 no /130 gm
Water – 2/3 cup / 156 gm (room temperature)
Lemon juice – 2 Tsp / 30 gm
Vanilla essence – 1 tsp

For Meringue
Cream of tartar – 1 ¼ tsp / 4 gm
Sugar – 2 Tsp
Large egg whites – 7 no / 300 gm


  1. Preheat oven to 3250F or 1550C. Take the 10 inch tube pan or cup cake tube pan. Don’t grease the pan.
  2. In a large mixing bowl, combine 1 ½ cups of the sugar and the lemon zest. With your finger tips , mix well until the sugar grainy and aromatic.
  3. Add the cake flour, baking soda and salt to the bowl. Beat well on low speed until the ingredients are incorporated. You can also do this by hand with a whisk.
  4. Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla. Mix for about one minute on medium speed until the batter is smooth and there are no lumps.
  5. In a second large bowl, beat the egg whites until they are foamy. Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage.
  6. At this stage don’t over beat the eggs. Add the 2 Tsp sugar and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
  7. Using a whisk, add 1/3 of egg whites to your cake batter and gently stir them until they are incorporated.
  8. Add the remaining egg whites to the batter and very gently fold them into the batter until fully incorporated.
  9. Pour the batter into the ungreased pan and run a small metal spatula to prevent air pockets. Bake for 50 – 55 mins or until the cake is baked.
  10. One cake done, take the cake out of the oven and immediately cool. It can take up to 90 mins.
  11. Use a cake knife to loosen the sides of the cake away from the tin. Turn the cake tin. Sprinkle with a dusting icing sugar to serve.
  12. The cake is fresh for 3 days at room temperature, 10 days refrigerated, 2 months frozen.

Linking to:

Baking Partners: A  Baking  Group    

Friday, July 12, 2013

Tamalapaku Pachadi / Betel Leaves Chutney

Betel leaves / Tamalapakulu - 10
Tamarind pulp – 1 tsp
Jaggery – 2 tsp
Green chillies - 6
Sesame seeds / Nuvvulu dry roasted – 2 Tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dal – 2 tsp
Bengal gram – 3 tsp
Curry leaves – 10
Coriander leaves – ¼ cup
Garlic - 2
Oil – 1 tsp
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – 10
Dry red chillies – 3
Oil – 1 tsp

  1. Heat oil in a pan, add mustard seeds allow them to crackle. Add cumin seeds, bengal gram, urad dal, and fry for 3 mins.
  2. Add green chillies, curry leaves, coriander leaves and fry for 3 mins.
  3. To the mixi jar, add sesame seeds and make it powder. Add betel leaves, above mixture to the same jar, and make it as rough paste.
  4. Add tamarind pulp, jaggery, salt and make it as smooth paste.
  5. Heat oil in a pan, temper it. Add this to chutney. Mix well.
  6. Serve with rice and ghee.
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Wednesday, July 3, 2013

Sprouts Horse Gram Cauliflower Curry / Molakettina Ulavalu Cauliflower Koora

Horse gram sprouts – 1 cup
Water – 4 to 5 cups
Cauliflower florets – 2 cups
Onion chopped – 1 big
Ginger grated – 1 tsp
Garlic chopped – 1 tsp
Tomato chopped – 1 medium
Coriander powder – 1 tsp
Peanut powder – 1 tsp
Red chilli powder – 1 tsp
Coriander leaves for garnishing
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dal – 1 tsp
Garlic cloves – 4
Green chilli chopped – 4
Curry leaves – 10
Turmeric powder – ½ tsp
Oil – 2 tsp

  1. Soak horse gram for overnight. Next day drain it. Place the horse gram in a cloth and tie it tightly. Keep it in a closed box. Sprouts will form.
  2. In a pressure cooker, add horse gram, water, salt and cook for 3 whistles.
  3. When pressure releases, strain it. Don’t throw the water.
  4. Heat oil in a pan and temper it. Add onion and fry until color change.
  5. Add ginger, garlic and fry for 2 mins. Add tomato fry until mushy.
  6. Add cooked horse gram, cauliflower and leave it for 10 to 15 mins. Add little water and mix for 2 mins.
  7. Add coriander powder, peanut powder and mix for 3 mins.
  8. Garnish with coriander leaves. Serve with roti/rice.