Sugar Free Chiffon Cake 無糖戚風蛋糕

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.
糖尿病患者不宜食用太多令血糖快速上升的單糖或雙糖等小分子的糖,自小已是一型糖友的EC曾嘗試以代糖取替白砂糖做甜品,可惜多數無功而回,不是代糖令蛋白打發失敗便是成品有奇怪的餘味。後來唯有自己鑽研低糖食譜,同時亦戒用經過精練的蔗糖。最近捲土重來用天然代糖赤藻糖醇(Erythritol)做戚風,效果出奇的好!蛋糕組織非常鬆軟綿密,吃後也沒有口苦或其他怪怪的感覺。

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 DietWellness 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.
這蛋糕EC試做了三次,發覺以赤藻糖醇做的蛋糕表面很快便上色,因此EC建議烘焙中途加蓋錫紙或將爐溫調低一些並延長烤焗時間。此外,EC覺得蛋糕冷藏後更好吃,可以的話請預早半天做好蛋糕,將其冷藏後隔天才取出享用。


Sugar Free Chiffon Cake
無糖戚風蛋糕

For 7” tube pan
7”中空模份量

Ingredients

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.

材料

中筋麵粉 80克
大蛋 4個
葡萄籽油 50克
牛奶 55克
赤藻糖醇及甜菊糖混合天然甜味劑 50克(或使用等同於50克砂糖的份量)
他他粉 1/2茶匙

註:EC用的大蛋每隻淨重約50克

Directions 做法

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.
分開蛋白和蛋黃,放蛋白的鋼盆必需是清潔的(EC習慣把鋼盆及打蛋器配件預先用廚房紙沾檸檬汁或白醋抹一次去除殘餘油份),焗爐預熱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.
麵粉過篩放入另一鋼盆中,中開一穴倒入油、牛奶和蛋黃,輕手用蛋拂攪拌均勻成順滑蛋黃糊備用。

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.
用電動打蛋器或座枱式攪拌器(使用打蛋器配件)將蛋白打至起粗泡,加入他他粉(可令蛋白霜更穩定)繼續打至蛋白組織變細密,分次加入赤藻糖醇打至有光澤及企身,拉起打蛋器配件時蛋白霜呈尖長而末端輕微下垂狀。

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.
將三分一蛋白霜混入蛋黃糊中用蛋拂以切拌方法充份拌勻,再倒回蛋白霜鋼盆中輕手用膠刮以切拌方法混合至麵糊成均一顔色,盡量輕手並快手完成混合以免蛋白霜消泡。

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.
將麵糊倒入戚風模中(模內不用抹油掃粉),將烤模往枱上輕敲幾下敲出較大的氣泡後抹平表面。

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.
入爐焗30至35分鐘或至竹籤插入蛋糕中心取出後不沾麵糊,赤藻糖醇令蛋糕表面上色較快,因此若蛋糕已上色可在蛋糕表面蓋上錫紙,不同焗爐可能要不同時間,請自行調節,取出後將蛋糕連烤模從半空往枱上捽一下將困於蛋糕內的空氣震破避免蛋糕回縮,在鋼架上倒扣放涼後可脫模。

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