Ingredients
Eggs (room temp) - 3Sugar - 150-180 grams (fine caster or powdered sugar)
Cake flour - 90 grams (from 1 cup maida - 2 tbsp maida +2 tbsp corn flour)
Warm/hot milk - 30 g
Oil - 30g
Caraway seeds (ajwain) - 1 tsp
Baking powder optional - 1/2 tsp
Baking powder optional - 1/2 tsp
Preparation Method
- Separate yolks from whites.
- Add a pinch of salt to yolks and mix properly. Keep aside
- Use egg whites to make meringue. Beat egg whites until fluffy.
- Pour sugar 1 tbsp at a time. Continue beating while pouring.
- Continue beating until stiff peaks form. (Meringue)
- Mix in yolk mixture
- Add cake flour (sifted). Fold in to mix properly <-- if stiff peaks did not form, you can add some baking powder for fluffy cake
- Add Warm milk and oil in a bowl. Add take a little of the cake mix, add caraway seeds and mix well. Add to cake mix and mix well
- Transfer to baking tray and tap to remove any air bubbles
- Bake at 325 F
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