Name: Feather Light Lemon Chiffon Cake. recipe by Jaya Rajesh at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup hung curd; 3/4 cup cake flour; 1/4 cup oil; 1/3 cup sugar; 3 tbsp Milk; 1 tsp Baking powder; 1/4 tsp grated lemon rind (avoid scrapping the white part or else the cake would turn bitter); 1 tsp lemon essence; A pinch of edible yellow color; A pinch of salt.; A small sheet of aluminium paper to cover the tin; A greased six inch cake tin

ABOUT Feather Light Lemon Chiffon Cake. RECIPE

Cake is yet again one of my favorites. I have very nostalgic moments attached to them. My mom use to make really soft awesome and melt in mouth cakes in her old bundt pan. They were always fluffy and light and i always wondered how come she used to get perfect rise and texture in cake without proper measuring cups. On my last visit she told me patience is the key too make a perfect cake. She uses small tea cups to measure all things and also remembers how much the cake will rise.Of all her cakes i loved and will always love her lemon chiffon cake because it use to be feather light and aroma is so good.

Ingredients Serving: 4

1 cup hung curd
3/4 cup cake flour
1/4 cup oil
1/3 cup sugar
3 tbsp Milk
1 tsp Baking powder
1/4 tsp grated lemon rind (avoid scrapping the white part or else the cake would turn bitter)
1 tsp lemon essence
A pinch of edible yellow color
A pinch of salt.
A small sheet of aluminium paper to cover the tin
A greased six inch cake tin

Instructions

Preheat your oven at 180 degree celcious for 20 mins.
Beat hung curd till light and fluffy. Then add in sugar and beat again.
To this mixture add in oil and milk and combine well. Sieve flour and salt and mix again properly.
Once combined add yellow color,lemon rind, lemon essence and baking powder and combine well.
Now grease your baking tin and pour in this mixture and bake it in convection mode for 25 mins. For getting perfect flat top take out the cake tin carefully after first 5 mins and cover it with aluminium foil.
By covering our cake cooks evenly from all sides and we get perfect flat top.
fter 25 mins check your cake by pricking it with tooth pick and if the tooth pick comes out clean your cake is ready. Let it cool for some time and demold it carefully because its very soft.
Sieve some icing sugar in top and serve with coffee or tea.

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