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Spice Chiffon Cake

Spice Chiffon Cake

November 18, 2014 at 2:09 PM

How about a light, fluffy dessert after dinner tonight?  Made without butter, this tasty chiffon cake will make your kitchen smell like heaven.  Feel free to experiment with other popular chiffon flavor ingredients by substituting coconut, lemon or orange.

Spice Chiffon Cake

Chiffon-spice-cake.jpg

(Makes 12 slices)

Ingredients

5 egg whites, refrigerated

Part A:

1 cup cake flour

1/4 teaspoon cream of tartar

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Part B:

3/4 cup brown sugar

1/2 teaspoon ground Earl Grey tea leaves

4 egg yolks

3 1/2 fl oz. water

4 tablespoons of canola oil

Preparation

In a large bowl, whip the egg whites with electric mixer until soft peaks form when the beater is slowly raised. Set aside.

Mix Part A ingredients well and sift into a medium bowl. Add brown sugar and tea leaves. Set aside.

In a small bowl, slowly beat in water and oil into egg yolks using an electric mixer. Beat the mixture completely. Pour mixture 3 into the middle of 2 and mix them well using an electric mixer on low speed.

Pour mixture 4 into the whipped egg whites and use a rubber spatula to fold the mixture quickly. Pour the mixture into a 20 cm diameter chiffon cake mold, bake for 45 minutes in the oven at 325°F.

Turn the mold upside down and let it cool before removing it. Leave some open space on the bottom to allow hot steam to escape, this will prevent the cake from sinking and keep the cake surface dry.

Nutrients (per serving)

Calories............................................................. 191 kcals

Carbohydrates...........................................................38 g

Protein........................................................................ 4 g

Fat.............................................................................. 7 g

Sodium...................................................................52 mg

Potassium...............................................................58 mg

Phosphorus............................................................ 47 mg

Recipe from Boon Chuah, Dietitian, Renal Center of North Denton.



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