Eggless Chiffon Cake / Orange Chiffon Cake

My Facebook likes have crossed 500!!!! Thanks to all who have supported me… Celebrating it with a delicious cake!!! Some recipes have a very tempting name and you want to try them, but cannot due to some reason.. That is my issue with the very light Chiffon cake as it is largely dependent on Egg whites and I was so skeptical to try it when Swathi announced it for this month’s Baking Partners which was suggested by Sara. Chiffon cakes are very light and its texture primarily comes from eggs and oil. It also has a longer shelf life compared to the regular sponge cakes as it does not use any butter. I want to thank Gayathri who shared her recipe with me for this delicious cake and it was very yummy!!!. I would do this one again but next will reduce the sugar by a table spoon.


Ingredients
All Purpose Flour - 1 cup
Corn Starch - 1/8 cup
Baking Powder - 3/4 tea spoon
Salt - 1/4 tea spoon
Caster Sugar - 3/4 cup + 1 table spoon
Orange Zest - 1 tea spoon
Orange Juice - 1/3 cup + 1 table spoon
Oil - 1/4 cup
Curd - 1/3 cup
Orange Essence - 1/2 tea spoon
Egg Replacer - 3/4 table spoon
Warm Water - 2 table spoons

Method
Mix orange zest and sugar well
Sieve together all purpose flour, corn starch, baking powder and salt well.
Add the dry ingredients and mix to the zest and sugar
In another bowl, whisk together curd, oil, essence and juice
Make a hole in the center and add the wet ingredients
Preheat the oven to 155 degrees C
Grease and flour a 6 inch round pan and set aside
In another small bowl, beat the egg replacer with the warm water until soft peaks are formed
Add the egg replacer mixture slowly to the batter and gently fold until incorporated
Make sure not to stir them too much or whisk vigorously. The cake might become dense and flat
Pour the batter into the prepared pan and bake it in the preheated oven for 35 - 45 minutes
To check the doneness of the cake, insert a toothpick in the center and it should come clean
Allow it to cool in the pan for 10 minutes and flip it on to the cooling rack and allow it to cool completely before slicing


Serve it as is or dust it with little powdered sugar on top…

Sending this to Kid's delight, Valli's page, Monsoon Temptations, Bake Fest, Vardhini's page, Motions and Emotions, Sara's page, What is with my Cuppa, Nupur's page,