Chiffon Cake

One or two teaspoons of finely shredded lemon and orange peels added to the batter can add extra fruit flavor to this cake.

  • Preparation Time: 20 minutes
  • Baking Time: 60 minutes
  • Servings Size: 1/12 cake
  • Serves: 12
 
Ingredients

     2¼ cups white cake flour, sifted
     1½ cups SPLENDA® Granular
     1 tbsp. baking powder
     1tsp. salt
     ½ cup canola oil
     2 large egg yolks
     ¾ cup water
     1 tsp. vanilla extract
     1tsp. cream of tartar
     8 large egg whites


Directions

  1. Preheat oven to 325o F. Sift together cake flour, SPLENDA, baking soda and salt into a very large mixing bowl.
  2. Make a well in the dry ingredients and add egg yolks, water, vanilla and oil into the well. With an electric mixer beat on high speed for 30 seconds or until smooth.
  3. In a separate bowl, combine egg whites and cream of tartar. Beat with mixer until stiff peaks form, approximately 3 minutes.
  4. Gently fold in 1/5 of the egg whites to the batter. Repeat this step, adding a small portion of the egg whites at a time and folding after each addition. The batter should be uniform and light textured in appearance, clumps of egg whites should not be visible in the mix.
  5. Pour the mixture into a 10" tube pan and bake for 60 minutes.
  6. Remove cake from the oven. Invert cake in pan and place center tube of cake over a narrow bottle neck or inverted funnel. Cool for 45 minutes. Gently loosen cake from sides and tube before turning out of tube pan.

 

Nutrients Per Serving
Serving Size

1/12 cake (78g)
Calories

180
Carbohydrates

17g
Protein

4g
Dietary Fiber

0g
Total Fat
Saturated Fat

10g
1g
Cholesterol

35mg
Sodium

350mg

Exchange
Starch

1
Fat

2


 









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