This fabulous chiffon cake is made with only wholesome ingredients, including whole wheat flour ... and yet it still rose to the heights and retained its fluffy, moist texture until it was consumed -- and even in this household it lasted just over 24 hours. Well, it is a big cake!
Perhaps, I'll try little cakes sometime. You know they do have little tube pans now ... maybe someday.
Anyway, here's the recipe that Margaret shared with me a few years back (Thanks Marg!):
Chiffon Cake
1 1/2 c. ww. flour
3 tsp. baking powder
1/2 c. olive oil
3/4 c. cold water
10 egg whites
10 egg yolks
1/4 tsp cream of tartar
1 c. sugar (or xylitol for lower carbs)
1 tbsp. guar gum
In a smaller bowl mix sugar, baking powder, oil, egg yolks and cold water.
Beat egg whites until stiff. Add cream of tartar. Fold in egg mixture gently until blended.
Pour into ungreased tube pan. Bake in slow oven -- 325 for 55 minutes on lowest rack. Increase temp. to 350 degrees, continue baking for 10-15 minutes. Remove from oven, invert pan to cool.
Remove from pan. Slice & serve with whipped cream & cherry sauce (or other fruit of your choice.)
Where do I find xylitol and guar gum and how would you count this for carbs? I am certain it would be much healthy-er than the angel food cake out of the box.
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Dad's or Mom's Health Food stores in Saskatoon would have both. Since 1 cup ww is 100 carbs and xylitol is the same I think the total carbs for the cake would be 250 -- divide that by 16 slices which equals approx. 15 carbs per piece. Add whipped cream ( a couple more carbs for the sweetner unless you use stevina which is carb-free) and some berries ... this really is a low-carb dessert! Add to that the fact that the ww is complex carbs and all the ingredients are healthy ... well, it is simply pretty good for you.
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