Low-cal Chiffon Cake
Low-cal Chiffon Cake

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, low-cal chiffon cake. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Low-cal Chiffon Cake is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Low-cal Chiffon Cake is something which I have loved my whole life.

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). Low-cal Chiffon Cake I wanted to eat cake when I was on a diet, so I baked this cake for a treat.

To get started with this recipe, we have to prepare a few components. You can cook low-cal chiffon cake using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Low-cal Chiffon Cake:
  1. Prepare 6 Egg whites
  2. Prepare 60 grams Sugar
  3. Get 2 tbsp Lemon juice
  4. Get 100 grams Cake flour
  5. Get 1 and 1/2 teaspoon Baking powder
  6. Prepare 3 Egg yolk
  7. Prepare 30 grams Sugar
  8. Prepare 60 grams Plain yogurt
  9. Get 20 ml Vegetable oil

I went through a few cookbooks on chiffon cakes as well as various recipes, and I came up with this for a moist, fluffy and foolproof chiffon cake. The perfect meringue is glossy, fine and soft. You can make other variations with this recipe using. Visit this site for details: www.delish.com You can make use of multiple sluggish cookers borrowed from close friends or family to carry out your crockpot Christmas meal.

Steps to make Low-cal Chiffon Cake:
  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.

You can make other variations with this recipe using. Visit this site for details: www.delish.com You can make use of multiple sluggish cookers borrowed from close friends or family to carry out your crockpot Christmas meal. Beaten egg whites are the key to a light and airy chiffon cake. 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. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.

So that is going to wrap this up for this exceptional food low-cal chiffon cake recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!