Low Fat Chiffon Cake
Delight in the airy perfection of this Low Fat Chiffon Cake, a delightful twist on the classic chiffon dessert that’s as light on calories as it is on texture. Made with six simple ingredients like cake flour, separated eggs, and a touch of vegetable oil, this cake achieves its signature fluffiness by folding in stiffly beaten egg whites for an irresistibly tender crumb. Infused with vanilla for a hint of fragrant sweetness and baked to golden perfection in a tube pan, it’s an elegant choice for any occasion. Best of all, this guilt-free treat is free from heavy butter, making it a healthier option that doesn’t skimp on flavor. Serve it with a garnish of fresh fruit or a dusting of powdered sugar for a beautifully balanced dessert that’s sure to impress. Perfect for tea parties, celebrations, or a delightful afternoon pick-me-up, this low-fat chiffon cake combines sophistication and simplicity in every bite!
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Ingredients
- 150 grams cake flour
- 10 grams baking powder
- 3 grams salt
- 180 grams granulated sugar
- 6 pieces large eggs, separated
- 120 milliliters water
- 60 milliliters vegetable oil
- 5 milliliters vanilla extract
- 3 grams cream of tartar
Directions
Step 1
Preheat the oven to 325°F (165°C).
Step 2
In a large bowl, sift together the cake flour, baking powder, and salt. Set aside.
Step 3
In another bowl, whisk together 120 grams of sugar with egg yolks until thick and pale. This will take about 3-5 minutes.
Step 4
Add the water, vegetable oil, and vanilla extract to the egg yolk mixture, and whisk until combined.
Step 5
Gradually add the dry ingredients to the wet ingredients and mix until smooth. Be careful not to overmix.
Step 6
In a separate clean bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed. Once frothy, gradually add the remaining 60 grams of sugar and beat until stiff peaks form.
Step 7
Gently fold one-third of the egg whites into the batter using a spatula. Once incorporated, fold in the remaining egg whites in two more additions, being careful to maintain the batter's lightness.
Step 8
Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula to even the surface.
Step 9
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Once done, immediately invert the cake pan onto a cooling rack. Allow the cake to cool completely upside down in the pan to maintain its structure.
Step 11
Once cooled, run a knife around the edges of the pan to release the cake. Invert onto a plate to serve.
Step 12
Slice and enjoy your low fat chiffon cake with fresh fruit or a light dusting of powdered sugar if desired.
Nutrition Facts
| Serving size | (829.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2150.3 |
| Total Fat 83.3g | 0% |
| Saturated Fat 17.5g | 0% |
| Polyunsaturated Fat 34.1g | |
| Cholesterol 1116mg | 0% |
| Sodium 2590.7mg | 0% |
| Total Carbohydrate 303.9g | 0% |
| Dietary Fiber 4.0g | 0% |
| Total Sugars 182.3g | |
| Protein 52.4g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 198.8mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 1080.3mg | 0% |
Source of Calories