You are here

Vanilla Chiffon Cake

Diabetic.Foodie's picture
  Cake flour 2 1⁄4 Cup (36 tbs), sifted
  Baking powder 1 Teaspoon
  Salt 1 Teaspoon
  Sorbitol 1 Cup (16 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Egg yolks 8
  Water 3⁄4 Cup (12 tbs)
  Vanilla extract 2 Teaspoon
  Lemon juice 1⁄2 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.
Make a well in the center of the flour mixture, and add vegetable oil, egg yolks, water, vanilla, and lemon juice.
Beat until mixture becomes very smooth and thick.
Now beat egg whites and cream of tartar together until very stiffpeaks 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.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3169 Calories from Fat 1325

% Daily Value*

Total Fat 149 g228.5%

Saturated Fat 25.8 g129.2%

Trans Fat 0 g

Cholesterol 1480.7 mg493.6%

Sodium 2794.2 mg116.4%

Total Carbohydrates 488 g162.8%

Dietary Fiber 78.1 g312.3%

Sugars 171.6 g

Protein 91 g181.6%

Vitamin A 34.6% Vitamin C 1.9%

Calcium 77.4% Iron 23%

*Based on a 2000 Calorie diet

Vanilla Chiffon Cake Recipe