Low Fat Low Calorie Chiffon Cake

“I can't believe cake that's low fat and low calorie! I have worked so hard to achieve this! In the past, the flavor was great, but the texture was HORRIBLE! Then, I found this! Please, please, make sure the egg WHITES are folded into the batter...this is so important! Yummy yummy yummy!”
READY IN:
1hr 50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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!

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