A staple of Chinese bakeries, chiffon cake gets its airy texture from vegetable oil instead of butter and separately whipped egg whites. This reduced-sugar version, with its heart-friendlier fat profile, suits anyone wanting something tasty yet lighter.
Whisk the egg yolks with half the sugar, the oil, lukewarm water, flour, baking powder and lemon zest until smooth.
In a grease-free bowl, whip the egg whites with the remaining sugar until stiff peaks form.
Fold the whipped egg whites into the yolk batter in three additions, gently, without knocking out the air.
Pour the batter into an ungreased cake pan and bake in an oven preheated to 165°C for 35 minutes, then cool the pan upside down.
Make sure the bowl has no trace of grease when whipping the egg whites, or they won't stiffen. Turn the cake pan upside down to cool after baking, or the airy texture will collapse. Allergens: contains wheat (gluten) and egg.
If you want to cut the sugar further, you can replace half of it with erythritol; in that case, the egg whites may take a bit longer to stiffen into foam.
Admin DadaGastro · verified in test kitchenŞekerin 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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