Low- Carb Lemon Chiffon Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 Egg whites1/2 c .Granulated Sugar1 tsp. Cream of tartar,7 egg yolks1 c. Whole Wheat Flour,1/3 c. Lemon Juice1/4 tsp. salt
Preheat oven 325 degrees. In a large bowl, beat egg whites until foamy; add cream of tartar and salt. Beat until soft peaks form; add ¼ c. sugar, beating until stiff. Set aside. In a small bowl, beat egg yolks until light, thick and lemon colored, about 3 minutes. Gradually beat in ¼ c. sugar. Add flour and lemon juice and mix. Fold beaten egg white into yolk mixture.
Pour into UNGREASED 10” tube pan and bake @ 325 for 40-50 minutes until top springs back. Invert cake and cool completely. Remove from pan.
Number of Servings: 10
Recipe submitted by SparkPeople user TRISHJACK.
Pour into UNGREASED 10” tube pan and bake @ 325 for 40-50 minutes until top springs back. Invert cake and cool completely. Remove from pan.
Number of Servings: 10
Recipe submitted by SparkPeople user TRISHJACK.
Nutritional Info Amount Per Serving
- Calories: 133.1
- Total Fat: 3.4 g
- Cholesterol: 143.4 mg
- Sodium: 108.0 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 1.5 g
- Protein: 7.5 g
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