Low Fat Low Calorie Chiffon Cake
Light, airy, and effortlessly indulgent, this Low Fat Low Calorie Chiffon Cake is the perfect guilt-free treat for any occasion. Made with wholesome ingredients like low-fat milk and tangy lemon juice, this cake achieves its signature fluffy texture by folding billowy, meringue-like egg whites into a velvety batter. With just 100 grams of sugar and no butter or oil in sight, it’s a healthier alternative to traditional chiffon cakes, while still delivering a tender crumb and delicate sweetness. Perfect for those watching their calorie intake without compromising on flavor, this cake pairs wonderfully with fresh fruit, a dollop of yogurt, or a dusting of powdered sugar. Ready in just over an hour, it’s as satisfying to bake as it is to eat—ideal for light desserts, tea-time indulgences, or celebrations with a healthier twist!
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Recipe Information
Ingredients
- 120 grams Cake flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 100 grams Granulated sugar (divided)
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice
- 120 milliliters Low-fat milk
- 6 large Egg whites
- 0.5 teaspoon Cream of tartar
Instructions
Preheat your oven to 160°C (320°F) and prepare a 20 cm (8-inch) ungreased tube pan.
In a medium bowl, sift together the cake flour, baking powder, and salt. Mix in half of the granulated sugar (50 grams) and set aside.
In a large mixing bowl, whisk the egg yolks, vanilla extract, and lemon juice until combined. Gradually add the milk while whisking continuously.
Add the dry ingredients to the egg yolk mixture in three parts, stirring until smooth and no lumps remain. Be careful not to overmix.
In a separate clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 50 grams of sugar, one tablespoon at a time, and beat until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture in three batches, using a spatula to fold in a circular motion and turning the bowl as you go. Be careful not to deflate the egg whites.
Pour the batter into the ungreased tube pan and smooth the top with a spatula.
Bake in the preheated oven for 50 minutes, or until the cake springs back when lightly pressed and a skewer inserted into the center comes out clean.
Immediately invert the pan onto a cooling rack and allow the cake to cool completely upside down to maintain its structure.
Once cooled, gently run a knife around the edges of the pan to release the cake. Slice and serve, or store in an airtight container for up to two days.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 1464 mg | 64% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 108.3 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 276 mg | 21% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 789 mg | 17% | |
*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.
