- Eggs - 3, separated
- Vanilla Essence - 1 tsp
- Sugar - 1/3 cup with yellow + 1/6 cup with egg whites
- Jackfruit Bulb Paste - 1 tbsp
- Lemon Zest - 1/4 tsp
- Water - 1 tbsp
- Salt a pinch
- Wheat Flour / Atta - 50g (7 tbsp)
- Baking Soda - 1/4 tsp
- Vinegar - 1/2 tsp
Method:
- Dust and grease a mould with oil followed by dry flour. Tap the excess flour off and keep aside.
- Separate the egg yolks and egg whites.
- Sieve flour with baking soda and salt. Keep aside.
- Beat egg yolks with 1/3 cup of sugar till we get a creamy light yellow mix. With an electric mixer, it will take at-least 5-10 minutes on high speed.
- Add jackfruit paste, lemon zest and vanilla essence to this mixture and beat again for couple of minutes till the ribbon consistency is achieved. Keep aside.
- With a clean and dry whipping attachment, beat egg whites for a minute to form light bubbles. Add vinegar and beat till soft peaks.
- Add 1/6 cup of sugar and continue beating until you get soft peaks. Keep aside.
- Preheat oven to 350 degree F around 175-180 degree C.
- Sieve the dry flour mix in batches to the egg yolk mixture and fold everything well.
- To this, add the egg whites in at-least 3 batches and fold gently without breaking the air pockets formed in the whites. Once everything mixed, stop over mixing as this may make the cake hard.
- Transfer the batter to the greased mould (Max till half the height of mould).
- Bake in the preheated vessel for 35minutes or until a toothpick inserted comes out clean.
- Let it cool down slightly before cutting through the edges to de-mould.
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