When Swathi announced the challenge for this month’s Baking Partners, I was thinking of skipping it. The two cakes she gave are based completely on eggs. The chiffon cake and The Russian Honey Cake are the cakes suggested by members. Saraswathi of Sara’s Kitchen has suggested this chiffon cake which has so many egg yolks and egg whites. The texture of the cake depends mostly on how well we beat the egg whites. Though I wanted to skip this challenge at first, I really wanted to succeed in this challenge. So I searched the web for any egg less chiffon cake recipes and there was not a single recipe. Then I decide to try my hand with my own recipe. Recently I bough a egg re placer and I incorporated it in this recipe. And the cake didn’t disappoint me. When it came out of oven it was hard to touch, but the next day it was so soft and moist , I just couldn’t believe it. The only problem was I used a large cake tin and so the cake was missing the height. So for an 8″ pan, the given recipe has to be doubled otherwise use a smaller pan to bake the given recipe. I served it along with the caramel sauce and my daughter loved it. And to my disbelief my hubby loved it so much that he finished off two slices at one go…
Ingredients:
Dry Ingredients:
Flour-1 cup
Corn Flour-1/8 cup
Caster Sugar-3/4 cup+1 tbs
Salt-1/4 tsp
Baking Powder-3/4 tsp
Lemon Zest-1 tbs
Wet Ingredients:
Oil-1/4 cup
Curd-1/3 cup
Water-1/3 cup
Lemon Juice-1 tbs
Vanilla-1/2 tsp
Organ Egg Replacer- ½ tbs heaped
Water-1 tbs
Procedure:
1. Mix together sugar and zest until finely incorporated.
2. Add flour, corn flour, baking powder and salt and mix.
3. Make a hole in the centre and add all the liquid ingredients and fold to make the batter.
4. In another bowl whisk together the egg replacer and water until soft peaks form.
5. Add it to the batter and fold until incorporated. Do not whisk rigorously.
6. Grease and dust a tin.
7. Preheat oven to 155C.
8. Bake for 45-55 minutes.
9. Test with a tooth pick.
10. Cool in the pan for 10 minutes and then flip it to a wire rack and let it cool completely.
11. Once you take it from oven the crust looks very crispy. But once cool it softens a lot.
12. Slice the cake after resting it overnight.
13. Serve it as it is or with a sweet sauce.
2. Add flour, corn flour, baking powder and salt and mix.
3. Make a hole in the centre and add all the liquid ingredients and fold to make the batter.
4. In another bowl whisk together the egg replacer and water until soft peaks form.
5. Add it to the batter and fold until incorporated. Do not whisk rigorously.
6. Grease and dust a tin.
7. Preheat oven to 155C.
8. Bake for 45-55 minutes.
9. Test with a tooth pick.
10. Cool in the pan for 10 minutes and then flip it to a wire rack and let it cool completely.
11. Once you take it from oven the crust looks very crispy. But once cool it softens a lot.
12. Slice the cake after resting it overnight.
13. Serve it as it is or with a sweet sauce.
Beat together all the wet ingredients.
Mix the dry ingredients.
Beat the egg re placer with water until soft peaks form.
Add it to the batter and gently fold.
Pour into a greased and dusted tin and bake.
It is better to serve it the next day as it becomes very soft and perfectly chiffon like..
Top with caramel sauce and serve..
Moist and yummy cake.
Lovely egg less version of the cake Gayathri! the cake looks so moist and delicious 🙂
Wow !! Looks yum!!
it looks very gud without egg….have work dear
Cake looks yum,can you tell which brand egg re placer you used Gayatri?
I used Organ Egg Replacer Harini…
looks really soft… kudos to you for coming up with an eggless chiffon… 🙂
looks super delicious and thanks a lot for the recip… It was helpful as I was also skeptical!!
Sowmya
intially i had a thought why this cake is flat ! may be because of the pan ! Good clicks !
looks so moist and spongy…yumm
Love your space, happy to follow you.
Yummy and moist cake….
Cake looks lovely !
Yummmm!!! Looks delicious!!!
My post: http://www.thelady8home.com/2013/07/20/minnies-sweet-fresh-cheese-dessert-cups/
Very nice.. Thanks for sharing:)
Looks nommy nommy!
i will definately gonna try to make this….. 🙂
Hai gayathri
Let me know where u bought this replacer i in gummidipoondi nr.Chennai. as my parents are in Madurai I can try.
Hi Sujatha, I got it online at gourmetco. But at present it is out of stock there. Why don’t you try Viveka in Walltax road, Chennai?
1/8 th cup of corn flour will be how much……how do I measure?
Hi Samjeeta, 1 cup of corn flour weighs 160 gm. So 1/8 th cup will measure 20 gm.
hi gayathri..cake looks delicious.one question-what is the difference between chocolate cake and chocolate chiffon cake?
Chiffon cakes are oil based and also are very light due to the beating of egg whites and mixing them to the batter. But in egg less bakes, there is no difference.
Hi Gayathri,
I have been a silent observer of your blog and am amazed by the research you undertake for eggless baking. As like you, i too searched for an eggless chiffon cake recipe and could not find any on the internet. Luckily, i chanced upon your website again and found this lovely recipe. Was wondering if i could bake a plain version of this without the lemon zest and juice? Could the lemon also be substituted with other flavourings such as orange zest and juice?
Eagerly awaiting your reply.
Regards,
Indhu
Hi Indu, thank you so much. Eggless chiffkn cake is tough to find, but you can make this version without lemon juice oe zest. You can use orange juice and zest instead or just omit them for vanilla flavor.
Thanks Gayathri. Will try it out and let you know