Recipe: Perfect Low-cal Chiffon Cake

Low-cal Chiffon Cake. Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs Explore Tasty Lemon Cake Recipes! Get Inspired On Our Official Site.

Add into the well: YOLKS, water, vanilla extract, and applesauce, (or butter). In a separate bowl, mix together the WHITES and cream of tartar. Low-cal Chiffon Cake I wanted to eat cake when I was on a diet, so I baked this cake for a treat. You can cook Low-cal Chiffon Cake using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Low-cal Chiffon Cake

1. It's 6 of Egg whites.
2. You need 60 grams of Sugar.
3. It's 2 tbsp of Lemon juice.
4. It's 100 grams of Cake flour.
5. You need 1 of and 1/2 teaspoon Baking powder.
6. Prepare 3 of Egg yolk.
7. Prepare 30 grams of Sugar.
8. You need 60 grams of Plain yogurt.
9. You need 20 ml of Vegetable oil.

The trick is to whip the meringue well until stiff peaks form. Sift flour, sugar, baking powder and salt into large bowl. If you make it through the gauntlet, you'll have a very special low carb angel food cake. These sugar-free angel food cakes make beautiful centerpieces.

Low-cal Chiffon Cake step by step

1. I used artificial sugar instead of sugar, shortening and low-cal oil instead of vegetable oil, and bottled organic lemon juice instead of lemon juice. For the flour, I used organic cake flour from Hokkaido prefecture..
2. In a big bowl, add egg yolks and 30 g of sugar. Whisk using a hand mixer until it turns white. Then add the yogurt and lemon juice..
3. In a separate bowl, add the egg whites and whip. When they become smooth add 60 g of sugar in 2-3 batches. Whip until stiff peaks form..
4. Add vegetable oil to the Step 2 bowl and add the sifted dry ingredients..
5. This is how it looks like when everything has been well mixed..
6. Add the egg whites in 2-3 batches and mix gently..
7. Pour the batter into an ungreased pan. Bake for about 30 minutes in a preheated oven at 180℃. When it's baked, turn the pan up side down to cool..
8. Run a palette knife around the pan to remove the cake. Top with a small amount of powdered sugar instead of cream. If it's not sweet enough, add raisins to the batter..

Great recipe for Heavenly Chiffon Cake (with Lots of Tips). I don't like very moist steamed-pudding type textures, so I made a light and airy chiffon. I couldn't take photos of all the steps, but I always remove the mold by hand. I think that's the best way to do it. Line bottoms of pans with waxed paper or parchment paper; grease and lightly flour pans.