Vanilla Chiffon Cake
23 30 mins 5 Servings
Vanilla chiffon cake is a light and airy dessert made with vegetable oil, eggs, and a blend of flour and jaggery. Its delicate texture and subtle vanilla flavor make it a perfect base for various toppings and frostings.
Nutritional info
Per Serving: 1 Slice - 40.0 gm
Nutritional Distribution
Ingredients
Egg
1 Egg Whole (45.0 gm)
Wheat Flour (Whole)
1/2 Cup (72.5 gm)
Vanilla Extract
1 Tsp (3.33 gm)
Baking Powder
1/2 Tsp (2.67 gm)
Baking Soda
1/4 Tsp (1.335 gm)
Jaggery
1/4 Powder Cup (42.16 gm)
Salt
1/8 Tsp (0.56 gm)
Oil
1/8 Cup (22.5792 ml)
Water
As Required (60.0 ml)
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Steps
- Step 1
Whisk 1 egg white with gradually adding 1/4 cup jaggery powder.
- Step 2
In a bowl, add 1/8 cup oil with 1 egg yolk, water, and 1 tsp vanilla extract and whisk it well.
- Step 3
Then add 1/2 cup whole wheat flour, 3/4 tsp baking powder, 1/4 tsp baking soda and mix well.
- Step 4
Once mixed, 1/8 tsp salt.
- Step 5
Fold the mixture into egg whites
- Step 6
Brush a tin with oil and pour batter evenly.
- Step 7
Preheat the oven at 180 degree Celsius and bake at 180 for 25 mins.
- Step 8
Check with a toothpick if the cake is ready.
- Step 9
Serve delicious vanilla cake.
Best paired with
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258 calories
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