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Low Fat Chiffon Cake

Diet.Chef's picture
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
Directions

GETTING READY
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Almond
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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