It is important for people with diabetes to limit their simple carbohydrate intake as these are broken down by the body quickly, resulting in an immediate rise in the blood glucose levels. My type one diabetes has led me to the exploration of diabetes-friendly desserts prepared with sugar substitutes. However, many of the results were disappointing. Not only do the egg whites won’t whip properly, but the sugar substitutes also have a weird aftertaste. Consequently, I only bake with reduced amount of sugar, and for health’s sake I’ve stopped using refined sugars. Recently I begin sugar free baking again with erythritol, a natural sweetener. I was so excited to share the result with my readers as my chiffon cake came out really great! It was fluffy and most importantly, there was no bitter aftertaste at all.
Erythritol is approximately 70% as sweet as table sugar. Pure erythritol is available in granular and powdered form. There are other brands that blend erythritol with other natural sweeteners such as oligosaccharides and stevia. Follow package directions to use product accordingly. Mine is a erythritol and stevia blend and can be used as a one to one replacement for sugar. For more informations about erythritol, read about the articles from The Candida Diet and Wellness Mama.
赤藻糖醇的甜度是白砂糖的70%，市面上有粉狀和顆粒狀的赤藻糖醇，也有混合了其他天然代糖如甜菊糖及寡糖的配方，使用前請根據包裝說明計算份量。EC使用的赤藻糖醇混合了甜菊糖並可與蔗糖作一比一替換。有關赤藻糖醇更多資料可參考The Candida Diet及Wellness Mama。
I’ve made this cake three times and I found that cake containing erythritol browns pretty rapidly. So either cover the cake with a piece of aluminum foil halfway through the baking process or reduce the baking temperature and bake the cake a bit longer. This cake tastes better when chilled. If possible, bake ahead, refrigerate the cake overnight and serve it the next day.
Sugar Free Chiffon Cake
For 7” tube pan
80 g all purpose flour
4 eggs, large
50 g grapeseed oil
55 g milk
50 g stevia and erythritol blend natural sweetener (or an amount equivalent to 50 g of sugar)
1/2 tsp cream of tartar
Notes: The eggs I use are about 50 g each without shells.
Separate the eggs and place the egg whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel dampened with vinegar or lemon juice to remove traces of grease). Preheat oven to 325ºF/170ºC.
Place sifted flour into another mixing bowl. Make a well in the center then pour in the oil, milk and egg yolks. Whisk gently until smooth and incorporated. Set aside.
With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks form. Gradually add erythritol in batches and continue beating until firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
Scoop about one-third of the meringue into the yolk mixture and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until homogeneous.
Pour batter into an unprepared tube pan. Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.
Bake for 30 to 35 minutes or until a wooden skewer inserted in the center of cake comes out clean. To prevent the cake from over-browning, cover the cake with a piece of aluminum foil halfway through the baking process. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding.
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