Low-cal Chiffon Cake

1. 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.

2. 2

   For the flour, I used organic cake flour from Hokkaido prefecture.

3. 3

   In a big bowl, add egg yolks and 30 g of sugar.

4. 4

   Whisk using a hand mixer until it turns white.

5. 5

   Then add the yogurt and lemon juice.

6. 6

   In a separate bowl, add the egg whites and whip.

7. 7

   When they become smooth add 60 g of sugar in 2-3 batches.

8. 8

   Whip until stiff peaks form.

9. 9

   Add vegetable oil to the Step 2 bowl and add the sifted dry ingredients.

10. 10

    This is how it looks like when everything has been well mixed.

11. 11

    Add the egg whites in 2-3 batches and mix gently.

12. 12

    Pour the batter into an ungreased pan.

13. 13

    Bake for about 30 minutes in a preheated oven at 180C.

14. 14

    When it's baked, turn the pan up side down to cool.

15. 15

    Run a palette knife around the pan to remove the cake.

16. 16

    Top with a small amount of powdered sugar instead of cream.

17. 17

    If it's not sweet enough, add raisins to the batter.

* Per serving · 4 servings · Values may vary.