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Sunshine Cake
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As close to a chiffon cake as low carb baking can get.
1-3/4 cup Atkins Bake Mix
1 cup granulated sugar substitute
1/4 teaspoon salt
1 tablespoon orange zest
9 large egg yolks
3/4 cup cold water
1/2 cup vegetable oil
2 teaspoons vanilla extract
12 large egg whites, at room temperature
1/2 teaspoon cream of tartar
Heat oven to 325ºF. In a large bowl whisk bake mix, sugar substitute, salt and zest. In another bowl, combine yolks, water, oil and vanilla extract. Slowly add liquid to dry mixture with spatula to combine.
With an electric mixer on high, beat whites and cream of tartar until stiff, about 4 minutes.
In three additions fold whites into batter. Pour into ungreased 10 tube pan. Bake 55 minutes until pick inserted in center comes out clean. Cool upside down. (If tube pan does not have legs, invert onto the neck of a heavy bottle.)
To unmold, run knife around center and outside of cake.
Servings: 10
Carbohydrates: 7.7 grams
Net Carbs: 5.5 grams
Fiber: 2.2 grams
Protein: 8 grams
Fat: 16.9 grams
Calories: 260
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