After my disappointment with the Chocolate Orange Cake, I had to try another healthier cake recipe to redeem myself. Sometimes, no, most times, you have to be your own worst critic. One thing I know for sure, no matter what the recipe; everything that’s, healthy-lite-reduced etc, doesn’t always taste good. I’m not fond of eating anything that’s not pleasing to the palate so the quest continues. Healthy and tastes good, can be one and the same darn it!
However, when it comes to cake there are several ways to shave calories, fat, cholesterol and sugar. Check them out:
- Have a cake with out frosting. There goes extra sugar, fat and cholesterol.
- Bake cakes with oil instead of butter or shortening and bid a fond farewell to most of the cholesterol.
- Use egg whites, egg substitute, or more egg whites than yolks and you’ve reduced the cholesterol and some of the fat. Booyah!
- Replacing some or all of the sugar with Splenda or Stevia allows you to still revel in the sweeter things in life.
- And my all time favorite, eat less of the traditionally baked cake, and there’ll be less of you. Can you dig it?
Today’s offering is a Citrus Chiffon Cake, another recipe from MyRecipes.com. This is my first attempt at a chiffon cake and I’m a bit nervous. I’ve graduated from greasing and flouring a pan to using parchment paper and light buttering the sides. But chiffon cakes are baked in an ungreased tube pan, because the light batter has to have something to cling to as it rises. We’ll see. The only changes I made to the original recipe were; adding 2 TBS of King Arthur Flour Cake enhancer and using vanilla bean paste rather than the extract. Combined with citrus zests I thought the tiny vanilla bean specks would be pretty in the cake.
I was so intimidated baking this cake. Chiffon cakes require a very gentle touch, especially when folding in the egg whites. Gentle isn’t my middle name. Releasing the cake from the pan also gave me the chills. First you invert it until it cools. Once inverted it rests on the uprights attached to the top of the pan. Now you have to release it from the sides and bottom. I’m telling you I was a nervous Nelly! I worked my thin spatula around the edges and the center tube. You must do this slowly and gently (there’s that word again) so you don’t dig into the sides. To release the bottom I worked again with the spatula just enough to loosen it from the edges. Then I worked some fishing line under the cake and across the pan. Whew, I did it, go me!!!
What a pleasant surprise this cake was. Very light, moist and with just enough sweetness. Berries, a dusting of powdered sugar, or a light sauce or curd is the only enhancement needed. Please try it.
Citrus Chiffon Cake- adapted from MyRecipes.com
1 ½ tsp baking powder
½ tsp salt
8 oz granulated sugar (about 1 cup), divided
6 oz sifted cake flour (about 1 3/4 cups)
1 TBS grated orange rind
½ cup fresh orange juice (about 1 orange)
1 TBS grated lemon rind
5 TBS canola oil
1 ½ tsp vanilla extract
3 large egg yolks
8 large egg whites
¾ teaspoon cream of tartar
2 tsp powdered sugar
Preheat oven to 325°. Combine baking powder, salt, 7 ounces sugar, and flour in a large bowl, stirring with a whisk until mixture is well combined. Combine orange rind and next 5 ingredients (through egg yolks) in a medium bowl, stirring with a whisk. Add rind mixture to flour mixture, stirring until smooth. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1 ounce sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 45 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Sift powdered sugar over top of cake. 16 servings.