Low Fat Chiffon Cake Recipe
Ingredients
| Cake flour | 1 1⁄8 Cup (18 tbs), sifted | |
| Salt | 1⁄4 Teaspoon | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Oil | 1⁄4 Cup (4 tbs) | |
| Cold water | 6 Tablespoon | |
| Egg yolks | 2 | |
| Vanilla extract | 3⁄4 Teaspoon | |
| Almond extract | 1⁄4 Teaspoon | |
| Egg whites | 4 | |
| Cream of tartar | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 381 Calories from Fat 101
% Daily Value*
Total Fat 11 g17.5%
Saturated Fat 1.7 g8.6%
Trans Fat 0 g
Cholesterol 61.7 mg20.6%
Sodium 430 mg17.9%
Total Carbohydrates 49 g16.5%
Dietary Fiber 2.9 g11.6%
Sugars 26.2 g
Protein 20 g40.7%
Vitamin A 1.4% Vitamin C
Calcium 13.1% Iron 1.8%
*Based on a 2000 Calorie diet
Directions
1. Preheat oven to 325° F.
MAKING
2. Sieve in flour with baking powder, sugar, and salt. Beat in oil, water, vanilla, egg yolks, and almond extracts to a smooth mixture.
3. Beat egg white with cream of tartar to a stiff mixture.
4. Carefully fold egg white into yolk mixture.
5. Transfer to a 9-inch tube pan and bake for 60 minutes or until the cake top springs backwards when pressed using a finger.
6. Take out and invert into a clean plate. Allow to cool.
7. Using a spatula, loosen the cake.
SERVING
8. Serve Chiffon Cake sliced with whipped cream.
Chef
