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South Seas Chiffon Cake

Diabetic.Foodie's picture
  Sifted cake flour 2 1⁄4 Cup (36 tbs)
  Baking powder 1 Teaspoon
  Salt 1 Teaspoon
  Sorbitol 1 Cup (16 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Liquid vegetable oil 1⁄2 Cup (8 tbs)
  Egg yolks 8
  Grated lemon peel 1 Teaspoon
  Grated orange peel 1 Teaspoon
  Grated lime peel 1 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon
  Lime juice 1 Teaspoon
  Egg whites 8
  Cream of tartar 1⁄2 Teaspoon

Combine cake flour, baking powder, and salt in a sifter.
Sift into a large mixing bowl.
Stir in sorbitol and sugar replacement.
Make a well in the center of the flour mixture, and add vegetable oil, egg yolks, grated fruit peels, and fruit juices.
Beat until mixture becomes very smooth and thick.
Now beat egg whites and cream of tartar together until very stiff peaks form.
Fold egg whites into batter.
Transfer to 10 in. (25 cm) ungreased tube pan.
Bake at 325°F (165°C) for 55 to 60 minutes or until done.
Invert and cool completely.
Remove from pan.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3423 Calories from Fat 1378

% Daily Value*

Total Fat 155 g239.1%

Saturated Fat 27.5 g137.7%

Trans Fat 0 g

Cholesterol 1480.7 mg493.6%

Sodium 2801.1 mg116.7%

Total Carbohydrates 556 g185.3%

Dietary Fiber 49.9 g199.5%

Sugars 282.1 g

Protein 69 g137%

Vitamin A 40.2% Vitamin C 142.5%

Calcium 61.7% Iron 139.5%

*Based on a 2000 Calorie diet

South Seas Chiffon Cake Recipe