I made my mother-in-Law some chiffon cake and she loved it. She said to me it’s been such a long time (as she’s a diabetic) that she’s enjoyed a piece of cake and asked if I could make her a low or no sugar cake. Seeing how much she enjoyed that small piece of chiffon cake I decided to experiment a low sugar chiffon.
Sugar is important in a chiffon cake because the egg whites rely on the sugar to hold the shape.
In addition to reducing the sugar substantially, I opted for a healthier sugar option – coconut flower sugar. Don’t get me wrong. I’m not saying you can consume lots of this stuff just because it’s a bit more nutritious than white sugar.
Sugar is sugar so it should only be consumed with moderation.
To enhance the yuzu flavour and without adding more yuzu honey, I used a yuzu extract which my colleague brought back from Japan.
The coconut flower sugar did not whip up as nice and the cake did not have a nice rise.
The cake as expected didn’t turn out as fluffy but the taste was still quite good. I guess for diabetes, being able to enjoy a piece of cake is still a treat even though the cake may not be as fluffy and tasty as a normal cake.
The following recipe makes a 17inch chiffon cake.
- 4 eggs (雞蛋）
- 50grams bread flour （高筋麵粉）
- 65grams cake flour (底筋麵粉）
- 60grams vegetable oil （菜油）
- 1 tablespoons of yuzu marmalade plus water to make 115grams (柚子蜜➕水）
- 1 tablespoon of yuzu concentrate (柚子濃縮汁）
- Zest of 1 orange (橙皮只要橙色部份）
- 20grams coconut flower sugar （椰花糖）
- 1/4 teaspoon baking powder （泡打粉）
- 1/8 teaspoon cream of tartar （塔塔粉）
- Pinch of salt (鹽）
1. Preheat oven to 180C.
2. Separate the egg yolks and egg whites into 2 big bowls.
3. Warm the oil in a pot at low heat until it reaches 55C. Remove from heat and pour the oil into a container. Set aside.
4. Combine the yuzu marmalade, water and orange juice. Use scissors to cut the yuzu in the marmalade mixture into small pieces. Warm in the same pot as you warmed the oil and at low heat until it reaches 55C. Remove from heat and pour into a container. Set aside.
5. In a separate bowl, sift together the flour and baking powder. Set aside.
6. Whisk egg yolk until pale yellow. Keep whisking and slowly add the oil followed by the milk (make sure you keep whisking as you add the liquids) and yuzu concentrate.
7. Add the sifted flour mixture to the egg yolk and whisk until well incorporated. Mix in the orange zest. Set aside.
8. Beat the egg whites on medium speed with a hand whisk or standing mixer. When the egg whites start to turn into white foam add the cream of tartar and 1/3 of the sugar. Add the remaining sugar in two separate batches as you continue to beat the egg whites until stiff peaks are formed.
9. Take a 1/3 of the egg whites and add to the egg yolks. Using a whisk slowly fold the egg whites into the egg yolks. Repeat with the remaining egg whites and gently fold it into the egg yolks in two separate batches.
10. Pour the batter slowly into the cake pan. Tap it gently against your counter top.
11. Bake the chiffon as follows:
i. 8mins at 180C
ii. 10mins at 165C
iii. 30mins at 140C
iv. 3mins at 165C
12. Remove from oven and invert the pan to cool for an hour.
13. Remove the cake from the pan and enjoy with a nice cup of tea.☕️☕️☕️