【Glutinous rice flour and apple 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: beat egg whites very stiff and using folding motion to mix flour and egg yolk batter with beaten egg whites.
Cook time: 35 minutes
Serves: 16 servings
1: 1/2 glutinous rice flour (60g), 1/3 tsp baking powder;
2: 1 small apple (110g);
3: 4 extra large egg whites, 1/2 tsp white vinegar or 1 tsp freshly squeezed lemon juice, 4 tbsp lakanto sugar (58g);
4: 4 extra large egg yolks, 2 tbsp lakanto sugar (29g), 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: Rice 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 345F. Separate 4 large eggs (Picture 1). Remove core and skin of the apple and chop to very fine pieces (Picture 2).
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 4 tbsp lakanto sugar and beat until stiff (Picture 3), about 3-4 minutes, set aside.
3: Beat egg yolks with 2 tbsp sugar for 1 minute and then add 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 (Picture 5) 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, and mix well with a spatula. Then pour it back to the remaining 2/3 beaten egg whites (Picture 6). Fold with a spatula to mix very well. See the video on folding techniques.
5: Pour batter into a 22×22 cm Pyrex baking dish or 8 inch cake mold, smooth the top (Picture 7). Bake in the preheated oven at 345Ffor 35 minutes.
6: Cool the cake upside down for 20 minutes. When cooled (Picture 8), use a knife to loosen sides and loosen the bottom with a silicon knife. Take out the cake, 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.