June 23, 2015 1Preheat oven to 350 degrees F for 5 minutes. Grease and flour a baking tin.
2Mix the flour, baking powder, and baking soda together by passing them through a sieve a couple of times.
3Extract orange juice and zest from the orange.
4In a large bowl, beat the egg yolks. Add erythritol, stevia, melted butter, orange juice, orange zest and vanilla extract to the mix. Add the dry ingredients and mix well.
5Beat the egg whites until light and fluffy. Add egg whites to the mix.
6Pour the batter into the baking tin and bake 40 to 45 minutes or until toothpick comes out clean. Cool on wire racks for 10 minutes. Cut the cake in slices and serve.
Sugar Free Chiffon Cake
Warning: A non-numeric value encountered in /home/customer/www/sweetsmarts.com/public_html/wp-content/plugins/cooked/templates/cp_recipe/section-recipe_info.php on line 82
Directions
Recipe Walkthrough (With Pictures)
Mix the flour, baking powder, and baking soda together by passing them through a sieve a couple of times. Extract orange juice and zest from the orange (by grating and squeezing).
Add the egg yolks to the mixing bowl
Beat the eggs with an electric mixer until its pale yellow in color.
Add the erythritol and stevia to the mix.
Add butter to the mix. Mix all ingredients with an electric mixer.
Add orange zest to the mix
Add orange juice to the mix
Add dry ingredients (flour, baking powder and soda) to the mix. Mix the ingredients with an electric mixer.
Beat the egg whites with an electric mixer until light and fluffy. Add the egg whites to the mix
Add the batter to a springform cake tin
Place the cake tin in a pre-heated oven for 40 to 45 minutes or until toothpick comes out clean.
Cut the cake in slices and serve
