【Almond Flour Chiffon Cake】
This is a delicious, light, low carb, healthy, soft and moist chiffon cake for everyone including diabetic. I used lakanto as sugar, 0 calories. Two key steps that you need to know for making a perfect chiffon cake.
Cook time: 33 minutes
Serves: 16 servings
1: 1/2 cup almond flour (59g);
2: 1/4 cup cake & pastry flour (35g),
3: 1/3 tsp baking powder;
4: 4 extra large egg whites, 1/2 tsp white vinegar or 1 tsp freshly squeezed lemon juice, 3 tbsp lakanto sugar (39g);
5: 4 extra large egg yolks, 2 tbsp lakanto sugar (28g), 2 tbsp avocado oil (25g), 2 tbsp water (30g), 1 tsp vanilla extract;
22×22 cm baking dish or 8” round cake mold.
Preheat oven at 340F.
1: Mix almond flour, flour and 1/3 tsp baking powder in a bowl, set aside. Make sure the container for beating egg whites clean and dry. Preheat oven to 340F. Separate 4 large eggs (Picture 1).
2: Beat egg whites with 1/2 tsp white vinegar or 1 tsp freshly squeezed lemon juice using an electric mixer on high speed until soft peaks form. Then add 3 tbsp lakanto sugar (Picture 2) and beat until stiff, about 3-4 minutes, set aside.
3: Beat egg yolks with 2 tbsp sugar, 2 tbsp oil, 2 tbsp water and 1 tsp vanilla extract with the electric mixer on high speed for about 30 seconds. Add flour mixture of Ingredient 1-3) (Picture 3) and beat at low speed until all combined, then at high speed for a minute.
4: Add 1/3 of the beaten egg white into the yolk and flour mixture (Picture 4), and mix well with a spatula. Then pour it back to the remaining 2/3 beaten egg whites. Fold with a spatula (Picture 5) to mix very well. See the video on folding techniques.
6: Cool the cake upside down for 20 minutes (Picture 7). When cooled, use a knife to loosen sides and loosen the bottom with a silicon knife. Take out the cake (Picture 10), then cut into 16 pieces before serving. Store leftover cake in an air tight container at room temperature for 2 days or in fridge for up to 5 days.