Low-cal Chiffon Cake

Low-cal Chiffon Cake

This is a light and healthy chiffon cake.

Ingredients: 17 cm chiffon cake pan

Egg whites
60 g
Lemon juice
2 tablespoons
Cake flour
100 g
Baking powder
1 and 1/2 teaspoon
Egg yolk
30 g
Plain yogurt
60 g
Vegetable oil
20 ml


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. For the flour, I used organic cake flour from Hokkaido prefecture.
2. In a big bowl, add egg yolks and 30 g of sugar. Whisk using a hand mixer until it turns white. Then add the yogurt and lemon juice.
3. In a separate bowl, add the egg whites and whip. When they become smooth add 60 g of sugar in 2-3 batches. Whip until stiff peaks form.
4. Add vegetable oil to the Step 2 bowl and add the sifted dry ingredients.
5. This is how it looks like when everything has been well mixed.
6. Add the egg whites in 2-3 batches and mix gently.
7. Pour the batter into an ungreased pan. Bake for about 30 minutes in a preheated oven at 180℃. When it's baked, turn the pan up side down to cool.
8. Run a palette knife around the pan to remove the cake. Top with a small amount of powdered sugar instead of cream. If it's not sweet enough, add raisins to the batter.

Story Behind this Recipe

I wanted to eat cake when I was on a diet, so I baked this cake for a treat.