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Low-cal Chiffon Cake Recipe

Low-cal Chiffon Cake Recipe
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Serving : 6
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Prepare the ingredients before making Low-cal Chiffon Cake in your home. Then, follow these steps below to serve Low-cal Chiffon Cake for your family or friends.

Ingredients: Low-cal Chiffon Cake

  • 6 Egg whites
  • 60 grams Sugar
  • 2 tbsp Lemon juice
  • 100 grams Cake flour
  • 1 and 1/2 teaspoon Baking powder
  • 3 Egg yolk
  • 30 grams Sugar
  • 60 grams Plain yogurt
  • 20 ml Vegetable oil

How to Make Low-cal Chiffon Cake

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Low-cal Chiffon Cake in your home by yourself.

    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.
  • Step 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.
  • Step 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.
  • Step 4
  • Add vegetable oil to the Step 2 bowl and add the sifted dry ingredients.
  • Step 5
  • This is how it looks like when everything has been well mixed.
  • Step 6
  • Add the egg whites in 2-3 batches and mix gently.
  • Step 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.
  • Step 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.
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