Low Fat Chiffon Cake
Indulge in the airy, delicate charm of a Low Fat Chiffon Cake—a guilt-free treat that combines the traditional fluffiness of chiffon cakes with a lighter spin. Perfect for health-conscious dessert lovers, this recipe uses minimal oil and relies on whipped egg whites to achieve its signature spongy texture without compromising flavor. The blend of cake flour, vanilla extract, and a dash of cream of tartar creates a subtly sweet, melt-in-your-mouth experience, while the gradual folding technique ensures that every slice is light as a cloud. With a prep time of just 20 minutes, this versatile cake is ideal for serving with fresh fruit, a sprinkle of powdered sugar, or simply as is for a delightful afternoon snack or dessert. Transform your baking repertoire with this wholesome classic!
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Recipe Information
Ingredients
- 150 grams cake flour
- 10 grams baking powder
- 3 grams salt
- 180 grams granulated sugar
- 6 pieces large eggs, separated
- 120 milliliters water
- 60 milliliters vegetable oil
- 5 milliliters vanilla extract
- 3 grams cream of tartar
Instructions
Preheat the oven to 325°F (165°C).
In a large bowl, sift together the cake flour, baking powder, and salt. Set aside.
In another bowl, whisk together 120 grams of sugar with egg yolks until thick and pale. This will take about 3-5 minutes.
Add the water, vegetable oil, and vanilla extract to the egg yolk mixture, and whisk until combined.
Gradually add the dry ingredients to the wet ingredients and mix until smooth. Be careful not to overmix.
In a separate clean bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed. Once frothy, gradually add the remaining 60 grams of sugar and beat until stiff peaks form.
Gently fold one-third of the egg whites into the batter using a spatula. Once incorporated, fold in the remaining egg whites in two more additions, being careful to maintain the batter's lightness.
Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula to even the surface.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Once done, immediately invert the cake pan onto a cooling rack. Allow the cake to cool completely upside down in the pan to maintain its structure.
Once cooled, run a knife around the edges of the pan to release the cake. Invert onto a plate to serve.
Slice and enjoy your low fat chiffon cake with fresh fruit or a light dusting of powdered sugar if desired.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 303.9 g | 111% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 182.3 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 199 mg | 15% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1080 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
