Easiest Way to Prepare Yummy 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).

This old-fashioned sponge cake is made fluffy by two separate foams: an orange zest-enhanced egg yolk foam, and a meringue. They're folded together in a batter flavored with orange juice. By Jackie Lim; Almond Custard Filling. You can cook Low-cal Chiffon Cake using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Low-cal Chiffon Cake

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

This is the filling and topping for Poppy Seed 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.

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..

Add remaining ingredients and mix well. Sweet & Low Moist Lemon Chiffon Cake. This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze. —Rebecca Baird, Salt Lake City, Utah. As a confirmed chocoholic, this is my all-time favorite treat. Great recipe for Heavenly Chiffon Cake (with Lots of Tips).