Low Fat Low Calorie Chiffon Cake Recipe

Name: Low Fat Low Calorie Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups cake flour; 1 1/2 cups Splenda sugar substitute; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup applesauce (or 1/2 cup butter); 2 egg yolks; 3/4 cup water; 1 teaspoon vanilla extract; 1 teaspoon cream of tartar; 8 large egg whites

Servings: persons

2 1/2 cups cake flour
1 1/2 cups Splenda sugar substitute
1 tablespoon baking powder
1 teaspoon salt
1/2 cup applesauce (or 1/2 cup butter)
2 egg yolks
3/4 cup water
1 teaspoon vanilla extract
1 teaspoon cream of tartar
8 large egg whites

1
Preheat oven to 325 degrees F.
2
In large bowl mix: flour, Splenda, baking powder and salt.
3
Make a well shape in the ingredients.
4
Add into the well: YOLKS, water, vanilla extract, and applesauce, (or butter).
5
With an electric mixer, beat on high until smooth, (usually 30 seconds).
6
In a separate bowl, mix together the WHITES and cream of tartar.
7
Beat until stiff peaks form, (usually 3 minutes).
8
Slowly and gently, (this part is very important), fold the WHITES in to the smooth batter.
9
The batter should look uniform and light in color with no clumps of WHITES.
10
However, WHITES must be folded into batter-- not beaten or mixed.
11
Pour the batter into a 10-inch tube pan, (sprayed with fat free butter flavor PAM).
12
Bake for 60 minutes.
13
Remove the cake from the oven and invert over a cake rack.
14
Let it cool for 45 minutes-- the cake will gently fall out.
15
Remove the pan and yummy yummy yummy!
16
Please resist the temptation of whip cream!
17
Sliced strawberries would be a nice touch though!

948

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 cups cake flour, 1 1/2 cups Splenda sugar substitute, 1 tablespoon baking powder, 1 teaspoon salt, and more.

Yes, Low Fat Low Calorie Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Fat Low Calorie Chiffon Cake

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