Zutaten für Low Fat Low Calorie Chiffon Cake
- Cake Flour
- Splenda Sugar Substitute
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup unsweetened applesauce
- Egg Yolks
- ½ cup water
- 1 tsp vanilla extract
- 1 tsp cream of tartar
- Egg Whites
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Zubereitung von Low Fat Low Calorie Chiffon Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large bowl, whisk together: 1 ½ cups all-purpose flour, ¾ cup Splenda (or other granulated sugar substitute), 2 tsp baking powder, and ½ tsp salt.
- Make a well in the center of the dry ingredients.
- Add to the well: 4 large egg yolks, ½ cup water, 1 tsp vanilla extract, and ¼ cup unsweetened applesauce.
- Using an electric mixer, beat on high speed until the batter is smooth and well combined (about 2-3 minutes).
- In a clean, grease-free bowl, beat 4 large egg whites with 1 tsp cream of tartar until stiff, glossy peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the egg whites. The batter should be light and airy.
- Pour the batter into the prepared tube pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Invert the cake immediately onto a wire rack and let it cool completely (at least 45 minutes).
- Once cool, carefully remove the cake from the pan. Slice and serve. Garnish with fresh strawberries (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
1g
Fat
1g
Carbs
8g
