Recipes · American · Cakes
Chiffon Cake
One serving has 305 kcal and 6 g protein, and at least a fifth of a woman's daily need of selenium (28%), riboflavin (21%), vitamin K (21%) and phosphorus (20%). Ready in 78 minutes.
- Preparation: 20 min
- Cooking: 58 min
- Makes: 1 serving (98.4 g)
- Difficulty: Medium
- Diets: Vegetarian, Dairy-free
- Contains: alcohol, egg, gluten
Ingredients
- 20 g Flour, all-purpose
- 25 g Sugar
- 9 g Egg yolks, raw
- 18 g Egg whites, raw
- 10 g Vegetable oil
- 15 g Orange juice
- 0.8 g Baking powder
- 0.2 g Salt
- 0.4 g Vanilla extract
Method
- Whisk the egg yolks with half of the sugar, the oil, orange juice and vanilla until smooth.
- Sift in the flour, baking powder and salt, and whisk just until combined.
- In a separate clean bowl, whip the egg whites to soft peaks, then gradually beat in the remaining sugar until stiff and glossy.
- Fold the meringue into the yolk batter in three additions, keeping the mixture airy.
- Pour into an ungreased tube pan and bake at 165°C (325°F) for 55-60 minutes until golden and the top springs back when touched.
- Invert the pan and cool completely upside down before running a knife around the edge and unmolding.
- Slice with a serrated knife. Makes 1 slice; multiply the ingredients by 12 for a whole cake.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 305 kcal | 14% |
| Carbohydrates | 42.5 g | |
| Water | 36.4 mL | |
| Fiber | 0.57 g | 2% |
| Protein | 5.6 g | 12% |
| Tryptophan | 0.06 g | |
| Threonine | 0.2 g | |
| Isoleucine | 0.27 g | |
| Leucine | 0.45 g | |
| Lysine | 0.3 g | |
| Methionine | 0.14 g | |
| Cystine | 0.12 g | |
| Phenylalanine | 0.29 g | |
| Tyrosine | 0.21 g | |
| Valine | 0.32 g | |
| Histidine | 0.14 g | |
| Fat | 12.7 g | |
| Monounsaturated | 3.4 g | |
| Polyunsaturated | 6.2 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 5.4 g | |
| Saturated | 2.4 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 97.7 mg | |
| Calcium | 76.8 mg | 8% |
| Copper | 0.05 mg | 6% |
| Iron | 1.3 mg | 7% |
| Magnesium | 8.8 mg | 3% |
| Manganese | 0.15 mg | 8% |
| Phosphorus | 141 mg | 20% |
| Potassium | 91.7 mg | 2% |
| Selenium | 15.6 µg | 28% |
| Sodium | 176 mg | |
| Zinc | 0.36 mg | 5% |
| Thiamin (vitamin B1) | 0.19 mg | 17% |
| Riboflavin (vitamin B2) | 0.23 mg | 21% |
| Niacin (vitamin B3) | 1.3 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.42 mg | 8% |
| Pyridoxine (vitamin B6) | 0.05 mg | 4% |
| Folate (vitamin B9) | 55 µg | 14% |
| Cobalamin (vitamin B12) | 0.19 µg | 8% |
| Choline | 75 mg | 18% |
| Vitamin A | 35.8 µg | 5% |
| Vitamin C | 7.5 mg | 10% |
| Vitamin D (D2 + D3) | 19.6 IU | 3% |
| Vitamin E | 1.1 mg | 7% |
| Vitamin K | 18.5 µg | 21% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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