I have been trying to cut back on sugar and refined carbs these last coupe of weeks because in 32 days I will be standing in a short little dress on the beach while by best friend gets married to a wonderful man!
I have a problem though. I don’t like being told what to do or what I can and cannot have, even from myself Diets do not work for me, only exercise and nutrition do and we all know those take the longest to see results. I like desserts but don’t crave them unless I am trying to avoid them… can anyone else relate or am I just a little crazy?!
Anyway, of course I made a cake but I wanted to make a healthier option, may I introduce you to this wonderful Vanilla Chiffon Cake with Strawberries (recipe taken from The Good Housekeeping Cookbook).
All this tall, handsome cake needs is a dusting of powdered sugar and/or some fresh fruit served on the side. The texture is perfect for summer and it will make a cake large enough to share!
Vanilla Chiffon Cake Recipe:
2 1/4 cups cake or AP flour
1 + 1/2 cups sugar, separated
1 T. baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup oil of your choice (canola or sunflower)
5 large eggs, separated + 2 extra egg whites
1 T. vanilla
1/2 tsp. cream of tartar*
Sliced strawberries mixed with a little sugar and Disaronno or other liqueur of choice adds a wonderful sweet and citrus flavor that compliments the cake very well.
Directions: Preheat the oven to 325°. In a large bowl, combine flour, 1 cup sugar, baking powder, and salt. Make a well in center; add cold water, oil, egg yolks, and vanilla to well. With a wire whisk, stir until smooth.
In a separate bowl, with a mixer at high speed, beat egg whites and cream of tartar (* or substitute for a squeeze of fresh lemon juice) until soft peaks form when beaters are lifted. Sprinkle in remaining 1/2 cup sugar, 2 T. at a time, while continuing to beat whites until the sugar has dissolved and whites stand in stiff, glossy peaks. With a rubber spatula, gently fold in 1/3 of the egg whites into the egg yolk mixture, then repeat until all whites are incorporated.
Scape batter into an ungreased 9-10″ tube/bunt pan; spread evenly. Bake until the cake springs back when lightly touched, about 1 hour 15 minutes. Invert cake onto a a large metal funnel or bottle; cool completely. Run the knife around the cake to loosen from side and the center of the tube. Remove cake and place on serving platter. Dust with powdered sugar and serve with fruit of choice, but I highly recommend the strawberries!
This makes a perfect summer treat, and can be very light on the calories if you limit yourself to only one piece!