Chiffons are actually very good candidates for low carbo and low sugar bakes. However, it depends a lot on the sugar to beat up the meringue. So what I did was to half the sugar. That way, the meringues are stable enough to hold the cake up.
I also steamed baked this cake because I was worried the cake is not moist enough. Chiffons by nature have very low fat contents, so to cut the sugar by so much might make it dry.
The result is a super moist cake. Nice. Even for a non-chiffon fan, this is a nice cake. 🙂
5 egg yolks
Stevia equivalent to 50g sugar
90ml pandan juice
a few drops of pandan essence
85g corn or sunflower oil
20g corn flour, sifted
80g plain flour, sifted
7 egg whites
1/4 teaspoon cream of tartar
- Beat the egg yolks until ribbon stage. (Google if you do not know what this means), don't overbeat.
- Add all the rest of the ingredients and fold in. If the ingredients do not mix well, sieve it.
- Beat the meringues until almost stiff peaks. (Kitchen aid #6, 4 minutes)
- Fold in the meringue into the egg yolk mixture, 1/3 at a time.
- Pour into a tube tin, level the top as much as you can.
- Bake in 160C over, with a pan of water on a shelf just below the cake's shelf. You want the cake on the lowest shelf possible. Way below the middle.
- Bake for 1 hour.
- Hang it upside down immediately, and remove when it has cooled to 70C, about 20 minutes later.