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Low Fat Custard Chiffon Cake

Diet.Chef's picture
Ingredients
  Skim milk 1⁄2 Cup (8 tbs)
  Egg yolks 3
  Flour 1 1⁄2 Cup (24 tbs), sifted
  Salt 1⁄4 Teaspoon
  Baking powder 2 Teaspoon
  Sugar 1 Cup (16 tbs)
  Oil 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 1⁄2 Teaspoon
  Grated lemon rind 1 Teaspoon
  Egg whites 5
  Cream of tartar 1⁄2 Teaspoon
Directions

GETTING READY
1. Preheat oven to 325° F.

MAKING
2. Allow milk to come to boiling.
3. Beat egg yolks. Add hot milk, gradually, stirring continuously to avoid curdling. Allow to cool.
4. Sieve flour along with baking powder, sugar, and salt into a large bowl. Add oil, lemon rind, egg yolk mixture, and vanilla and beat to a smooth mixture.
5. Beat egg whites with cream of tartar to a stiff, but non-dry mixture.
6. Carefully, without beating, fold egg whites into egg yolk mixture.
7. Transfer to a 9-inch tube pan and bake for 60 minutes or until the cake top bounces back when pressed using a finger.
8. Take out and invert into a clean plate. Allow to cool.
9. Using a spatula, loosen the cake.

SERVING
10. Serve Custard Chiffon Cake sliced with whipped cream.

Recipe Summary

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

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