Low Fat Low Calorie Chiffon Cake Recipes

Steps:

• Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.

Steps:

• Preheat oven to 325 degrees F.
• In large bowl mix: flour, Splenda, baking powder and salt.
• Make a well shape in the ingredients.
• Add into the well: YOLKS, water, vanilla extract, and applesauce, (or butter).
• With an electric mixer, beat on high until smooth, (usually 30 seconds).
• In a separate bowl, mix together the WHITES and cream of tartar.
• Beat until stiff peaks form, (usually 3 minutes).
• Slowly and gently, (this part is very important), fold the WHITES in to the smooth batter.
• The batter should look uniform and light in color with no clumps of WHITES.
• However, WHITES must be folded into batter-- not beaten or mixed.
• Pour the batter into a 10-inch tube pan, (sprayed with fat free butter flavor PAM).
• Bake for 60 minutes.
• Remove the cake from the oven and invert over a cake rack.
• Let it cool for 45 minutes-- the cake will gently fall out.
• Remove the pan and yummy yummy yummy!
• Please resist the temptation of whip cream!
• Sliced strawberries would be a nice touch though!

Steps:

• Preheat the oven to 200 celsius / 395 fahrenheit.
• Rinse the corn in cold water 2-3 times and drain.
• Puree corn, apple juice and 1 egg until smooth. The puree will smell strongly of corn, but don't worry. The cake won't taste like this.
• In a blender, whisk egg whites until very stiff. Meanwhile, transfer the corn to a bowl and add oats.
• Add baking powder, vanilla and spices to the corn/oat mixture and stir very well. The dough will have a thick oatmeal-like texture. If you want, you can add 1 tsp of peanut butter for extra flavour.
• Cut the banana into coins and each coin into approximately 6 pieces. Chop the walnuts.
• Add banana and walnuts to the corn/oat mixture.
• Use a big flat spoon and scoop an amount equal of 4 tablespoons of the very stiff egg whites into the corn/oat mixture and stir until even.
• Add the corn/oat mixture to the remaining egg whites, but DON'T STIR UNTIL EVEN.
• Just mix lightly. There will be puffs of egg white here and there.
• Add baking sheets to a 10x20 square baking tray or any other equally sized heat resistant tray you may have in handy.
• Pour the thick mixture into the tray and bake for 15 minutes.
• Done! Your fluffy, spicy, moist, sweet, delicious and incredibly healthy cake is ready!