How to Make Tasty Low-cal Chiffon Cake

Low-cal Chiffon Cake. In large bowl mix: flour, Splenda, baking powder and salt. Make a well shape in the ingredients. Add into the well: YOLKS, water, vanilla extract, and applesauce, (or butter).

Sift flour, sugar, baking powder and salt into large bowl. Using electric mixer at low speed, beat in vegetable oil, egg yolks, lemon juice, water and lemon peel. Great recipe for Heavenly Chiffon Cake (with Lots of Tips). You can have Low-cal Chiffon Cake using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Low-cal Chiffon Cake

1. You need 6 of Egg whites.
2. It's 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. It's 30 grams of Sugar.
8. Prepare 60 grams of Plain yogurt.
9. Prepare 20 ml of Vegetable oil.

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.

Low-cal Chiffon Cake instructions

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..

Beaten egg whites are the key to a light and airy chiffon cake. In a large bowl, combine the flour, cocoa powder, baking soda, salt, optional chips, and sweetener, and stir very well. This coffee cake is best served warm. To prepare ahead, cool completely, wrap (still in the pan) in foil, and leave out at room temperature for up to one day, or freeze for up to three months. If you make it through the gauntlet, you'll have a very special low carb angel food cake.