Monday, July 22, 2013

Lemon Glow Chiffon Cake For Baking Partners Challenge and Happy Anniversary to Baking Partners!!!

Dear Friends!!!

Am sorry for not posting up due to my health reasons and my hubby's b'day. Herewith I am posting for Baking partners challenge.It was so wonderful and being a member of Baking Partners.I never miss single one.We the members are celebrating this month's anniversary Happy 1st Anniversary for Baking Partners created by Swathi. We are honored as members of your group Swathi.. Here it is.

Here the challenge for this month are was suggested by humi and saraswathi. I had chosen lemon glow chiffon cake as it is airy,so soft and light fluffy cake with strong lemon flavor in it.

Thank you so much Swathi and humi and Saraswathi for the wonderful challenge...

I have reduced to half..You can follow the same as given by Saraswathi's recipe.

Adapted from The Cake Bible by Rose Levy Beranbaum
Dry Ingredients:
2 1/4 cups (8 ounces) / 225g  cake flour
1 1/2 cups + 2 tbsp. / 300g caster sugar
1/2 tsp. / 3.5g salt
1/2 tsp. baking soda
1 ~ 2 tbsp.  lemon zest

Wet Ingredients:
½ cup / 108g canola oil / sunflower oil
3 no / 130g large egg yolks
2/3 cup / 156g water @ room temperature
2 tbsp.  / 30g lemon juice
1 tsp.  Vanilla essence

For Meringue:
1 ¼ tsp. / 4g cream of tartar
2 tbsp.  / 30 g sugar
7 no / 300g large egg whites

I have reduced to half.

Dry Ingredients:

  • 1 cup Sifted cake flour
  • 1/2 Tsp Baking soda.
  • 1/4 tsp salt
  • 1 Cup Sugar
  • 2 Tbsp Lemon zest.

Wet Ingredients:

  • 4 eggs yolks
  • 1/4 cup Lemon juice
  • 1/4 cup water
  • 1/2 Tsp vanilla extract.
  • 1/4 cup vegetable or canola oil
For Meringue:

  • 4 Egg Whites
  • 1/4 Tsp Tartar
  • 1 Tablespoon sugar.
  • Powdered sugar


  1. Preheat the oven to 350 F and I choose tube can use any kind of pan of various sizes must be preferable 9 or 8 inch pan.
  2. Sift the cake flour,baking soda together and add salt to the bowl.Add sugar and lemon zest to it. Keep aside.
  3. Beat the egg yolks along with oil,lemon juice,water and vanilla extract.whisk well until its all mix well.
  4. Add the flour mixture in 3 additions to make sure it is well incorporated.
  5. In an electric stand mixer with whisk attachment or hand mixer with whisk attachment,beat the egg whites and tartar until it is frothy and bubbles forming up.
  6. Add the tablespoon of sugar to it and beat it on medium speed until it gets peak stiff forms.
  7. Once the meringue gets peak stiff form and add to the egg flour mixture in 3 additions.
  8. Fold gently and make sure the flour egg mixture gets covered up and it s well incorporated.
  9. Transfer the batter to the un-greased tube pan fitted with wax paper on all sides and bottom.Tap it gently.
  10. Bake it for about 20 to 30 minutes since I reduced the measurements to half.
  11. Insert the tooth pick into the cake and if it comes out well then it is clean otherwise bake it for fewer minutes.
  12. Allow it to cool. Invert the tube pan on the stainless glass facing it.
  13. It will b easy to release the cake out from the tube pan after inverting it on the glass.
  14. Dust it with powdered sugar once it is completely cool.
  15. Enjoy!!!!
Happy Baking!!!

Linking this entry to Baking Partners Group Challenge 12 by Swathi

Tuesday, July 9, 2013

Apple Kiwi Halwa!!!

Dear Friends!!!

I have made an Apple Kiwi Halwa since I have tasted it at my friend's home..Wow so crazy only with fruits neither flour nor dhals too...It was so taste and passion of fruits only...My friend made apple only..I returned to my home and was thinking how about kiwi..I gave it a try to add both fruits.It came out well and exact looks like halwa..It tasted so lovely..It goes so good for kids :)

Here is the recipe 


  • Apples 2 nos(Peeled,Remove the seed and blend)
  • Kiwi 2 nos(Peeled,Blend or grate)
  • 1/2 cup brown sugar or white sugar(I had used brown sugar)
  • 1/4 Tsp Cardamom powder
  • Few cashew nuts
  • 3 to 4 Tablespoons of Ghee.


  1. Take a small frying pan,Add 1 Tablespoon of ghee to it.Add the cashew nuts to it and cook till its roasted brown in color.Keep aside.
  2. Take a grater ,grate the apples or you can blend the apple into the mixie and get apple puree.
  3. Grate the kiwis or blend the kiwi to get kiwi puree.I didn't blend.and is the reason you can see the kiwi seeds black spots one since i grated it.
  4. In the same frying pan,add the apple puree and kiwi puree to it and stir well until the water gets evaporated by adding one or 2 tablespoons of ghee to it 
  5. Keep stirring until it gets thick consistency.
  6. Add the brown sugar /white sugar to it.
  7. Mix well.
  8. Add cardamom powder and cashew nuts to it.
  9. Mix well until you get the halwa consistency.
  10. Grease the bowl with ghee and transfer the halwa to it
  11. Take a serving the bowl with halwa and invert it 
  12. Take out the bowl and the halwa is on the serving plate.
  13. Enjoy it as a dessert!!! 
  14. Garnish it with the remaining cashew nuts.

Happy Cooking!!

Linking this entry to Potluck party cyber style PPCS by Jagruti madam

Eggless Mango Jam Swirled muffins- Baking Eggless Challenge.

Dear Friends

Iam sorry for the delay as I was so busy and returned from the trip :( Here I made an eggless muffins for Baking eggless challenge.This was suggested by Priya Suresh of Priya Versatile Recipes and owned by Gayathri.  It was wonderful to do it..It was so wonderful.I added mango flavor to it instead of vanilla flavor muffins.

You can follow the vanilla flavored muffins..

Recipe Source :Technicolorkitchen

I had reduced to half...You can follow the recipe as given link as above.


  • 1/2 cup oil
  • 1 cup sugar
  • 1/2 cup mango puree
  • 1 cup All purpose  flour
  • 1/4 Tsp salt
  • 1/2 Tsp baking powder*(If you don't want to add baking soda, then add 1 tsp baking powder)
  • 1/2 Tsp Baking soda(Optional)
  • 1 Tsp Vanilla extract
  • Any choice of flavored jam.
  • Lemon juice.
  • Nutella (Optional)


Preheat the oven to 350 F or 180 C. Line the muffin liners into the muffin pan and set aside.
  • Whisk the oil and sugar until creamy and smooth.
  • Sift the flour,salt and baking powder and add to the wet mixture until its well combined.
  • Add mango puree and vanilla extract and stir it well.
  • Mix well util it is well incorporated.
  • If the jam is too thick add few drops of lemon juice to it and make it smooth and gets semi liquid consistency.You can use nutella too.
  • Evenly pour the batter into each and every liner of the muffin pan and add the jam about 1/2 Tablespoon and take a tooth pick to make it swirled effect.
  • If you wish to add nutella..then take a half spoon and put it in the center of the muffin with batter and make it swirled effect with the help of tooth pick.
  • Allow to bake it for about 17 to 20 minutes or just until the toothpick comes out clean.Do not over bake.
  • Remove from the oven and allow to cool on the cooling rack

Serve it,


Happy Baking.

Linking this entry to Baking Eggless group.

Wednesday, July 3, 2013

The Choco - Nana Crinkle Cookies for Vegan Thursdays!

Dear Friends!!!

When I visited Home Bakers group and I was so stunned to see the recipe by my friend Cheryl..Hope you all knew her.She made it fat free cookies!!! I was so thrilled and want to make it exact and it is super vegan  and free from dairy products and fat free and of course guilt free :) It would be great idea to post for Vegan Thursdays!! Here it is. Its wonderful and fun to bake!!!

Enjoy the super delicious cookie along with tea :)

.I have halved into the measurements.You can follow the full measurements in her blog.


  • 1/2 cup plus 1 Tblspoon Atta or All purpose flour or whole wheat flour. ( I used Atta)
  • 1/2 Tsp Baking powder
  • 1/4 Tsp salt.
  • 1/2 cup Sugar
  • 1/4 cup Banana puree.It gives better flavor.
  • 2 Tablespoons of oil.
  • 1/4 cup Cocoa powder
  • 1/2 Tsp vanilla extract


  1. Sieve the flour along with baking powder and salt in a bowl and keep aside.
  2. Mix all together the sugar along with oil,banana puree,cocoa powder and vanilla extract.Whisk well to get creamy.
  3. Add one by one 2 Tablespoon of flour mixture to it and fold it gently. Never dump the flour.It should be gooey.
  4. Once the dough turns sticky.wrap the dough in a bowl with cling wrap and keep it in fridge for about 2 hours or overnight or in freezer for about 1 hour.
  5. Preheat the oven to 350 F.Line the cookie sheet with parchment paper.
  6. Grease the oil with your hands to avoid sticky.Make 1 small ball of golf size.Coat it with powdered sugar by rolling each and every ball.or you can skip the ball without coating directly on the cookie sheet.
  7. Bake it for about 10 to 15 minutes or until the cookie gets crack.It is fine with that.
  8. Allow it to cool on the cooling rack.
  9. Some cookie which are not coated with powdered sugar before baking.You can dust it with powdered sugar after the cookie has cooled down.It is an alternative.
  10. Serve it along with a cup of hot tea :)


Happy Baking!!!!

Linking this entry for Vegan Thursdays!! and you can join for Vegan thursdays by clicking here