Low-cal Chiffon Cake

Are you looking for recipe inspiration Low-cal Chiffon Cake ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Low-cal Chiffon Cake What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Low-cal Chiffon Cake, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Low-cal Chiffon Cake delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Low-cal Chiffon Cake adalah 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

So, this time, let’s try it, let’s create it Low-cal Chiffon Cake home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Low-cal Chiffon Cake use 9 type of material and 8 manufacturing step. Here’s how to make the dish.

I wanted to eat cake when I was on a diet, so I baked this cake for a treat.nnThe trick is to whip the meringue well until stiff peaks form. Recipe by mahalo-deri

Ingredients and spices that need to be prepared to make Low-cal Chiffon Cake:

  1. 6 Egg whites
  2. 60 grams Sugar
  3. 2 tbsp Lemon juice
  4. 100 grams Cake flour
  5. 1 and 1/2 teaspoon Baking powder
  6. 3 Egg yolk
  7. 30 grams Sugar
  8. 60 grams Plain yogurt
  9. 20 ml Vegetable oil

Steps to make Low-cal Chiffon Cake

  1. I used artificial sugar instead of sugar, shortening and low-cal oil instead of vegetable oil, and bottled organic lemon juice instead of lemon juice. For the flour, I used organic cake flour from Hokkaido prefecture.
  2. In a big bowl, add egg yolks and 30 g of sugar. Whisk using a hand mixer until it turns white. Then add the yogurt and lemon juice.
  3. In a separate bowl, add the egg whites and whip. When they become smooth add 60 g of sugar in 2-3 batches. Whip until stiff peaks form.
  4. Add vegetable oil to the Step 2 bowl and add the sifted dry ingredients.
  5. This is how it looks like when everything has been well mixed.
  6. Add the egg whites in 2-3 batches and mix gently.
  7. Pour the batter into an ungreased pan. Bake for about 30 minutes in a preheated oven at 180℃. When it's baked, turn the pan up side down to cool.
  8. Run a palette knife around the pan to remove the cake. Top with a small amount of powdered sugar instead of cream. If it's not sweet enough, add raisins to the batter.

How ? It’s easy? That’s how to make Low-cal Chiffon Cake which you can practice at home. Hopefully useful and good luck!

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