Low-cal Chiffon Cake

Name: Low-cal Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 6 Egg whites; 60 grams Sugar; 2 tbsp Lemon juice; 100 grams Cake flour; 1 and 1/2 teaspoon Baking powder; 3 Egg yolk; 30 grams Sugar; 60 grams Plain yogurt; 20 ml Vegetable oil

cookpad.japan @cookpad_jp

I wanted to eat cake when I was on a diet, so I baked this cake for a treat.

The trick is to whip the meringue well until stiff peaks form. Recipe by mahalo-deri

I wanted to eat cake when I was on a diet, so I baked this cake for a treat.

The trick is to whip the meringue well until stiff peaks form. Recipe by mahalo-deri

cookpad.japan @cookpad_jp

I wanted to eat cake when I was on a diet, so I baked this cake for a treat.

The trick is to whip the meringue well until stiff peaks form. Recipe by mahalo-deri

I wanted to eat cake when I was on a diet, so I baked this cake for a treat.

The trick is to whip the meringue well until stiff peaks form. Recipe by mahalo-deri

Saved

Ingredients

6 servings

6Egg whites
60 gramsSugar
2 tbspLemon juice
100 gramsCake flour
1and 1/2 teaspoon Baking powder
3Egg yolk
30 gramsSugar
60 gramsPlain yogurt
20 mlVegetable oil

Saved

Steps

1

I used artificial sugar instead of sugar, shortening and low-cal oil instead of vegetable oil, and bottled organic lemon juice instead of lemon juice. For the flour, I used organic cake flour from Hokkaido prefecture.
2

In a big bowl, add egg yolks and 30 g of sugar. Whisk using a hand mixer until it turns white. Then add the yogurt and lemon juice.
3

In a separate bowl, add the egg whites and whip. When they become smooth add 60 g of sugar in 2-3 batches. Whip until stiff peaks form.
4

Add vegetable oil to the Step 2 bowl and add the sifted dry ingredients.
5

This is how it looks like when everything has been well mixed.
6

Add the egg whites in 2-3 batches and mix gently.
7

Pour the batter into an ungreased pan. Bake for about 30 minutes in a preheated oven at 180℃. When it's baked, turn the pan up side down to cool.
8

Run a palette knife around the pan to remove the cake. Top with a small amount of powdered sugar instead of cream. If it's not sweet enough, add raisins to the batter.