A bakery staple in China, chiffon cake gets its airy texture from oil and separately beaten egg whites. This lower-sugar version is presented as a lighter dessert with a heart-friendly fat profile.
Whisk the egg yolks with half the sugar, the cooking oil, lukewarm water, flour, baking powder, and lemon zest until smooth.
In a grease-free bowl, beat the egg whites with the remaining sugar until stiff peaks form.
Add the beaten egg whites to the yolk mixture in three batches, gently folding each in without deflating the mixture.
Pour the batter into an ungreased cake pan. Bake in an oven preheated to 165°C / 330°F for 35 minutes, then turn the pan upside down and leave the cake to cool.
Make sure the bowl is completely free of grease when beating the egg whites, or they will not stiffen. Turn the cake pan upside down after removing it from the oven and leave it to cool; otherwise, the airy texture will collapse. Allergens: contains wheat (gluten) and eggs.
Şekerin yarısını tarifte önerildiği gibi eritritolle değiştirdim, köpük tutması gerçekten biraz daha uzun sürdü ama sonunda aynı hacme ulaştı. Tadı beklediğimden çok daha iyiydi, şeker oranını fark etmedim bile.
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