Cakes

Chiffon Cake {Oil-Free or Not}

Kate Dean
May 10, 2013
32

This cake didn't start off oil-free. It was the result of trying to make dinner, get this cake in the oven, and keep my three year-old from feeding my eight month-old. As I was making it, I wondered what it would taste like without the oil. Two pre-dinner meltdowns later, the cake was in the oven, but the oil wasn't in the cake. Thankfully, no one seemed to notice, or care, that the oil was missing. Without the oil, the cake was a bit less rich, slightly drier, and had more of a spon

18
7 eggs whites from large eggs

1/2 tsp. cream of tartar

1 ½ c. granulated sugar

2 c. cake flour

1 T. baking powder

1 teaspoon salt

5 egg yolks from large eggs

3/4 c. water

1/2 c. vegetable oil (or not)

2 tsp. vanilla extract

1 tsp. almond extract
Preheat oven to 325 F. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites together with the cream of tartar. Gradually add 1/2 cup of the sugar; continue beating until...
See the full directions on my site
Nutritions

Calories
145

Sodium
504mg
21% DV

Fat
3g
6% DV

Protein
5g
11% DV

Carbs
21g
7% DV

Fiber
1g
4% DV
Baked