Low-cal Chiffon Cake

Directions

1. 1
   I used artificial sugar instead of sugar, shortening and low-cal oil instead of vegetable oil, and bottled organic lemon juice instead of lemon juice.
2. 2
   For the flour, I used organic cake flour from Hokkaido prefecture.
3. 3
   In a big bowl, add egg yolks and 30 g of sugar.
4. 4
   Whisk using a hand mixer until it turns white.
5. 5
   Then add the yogurt and lemon juice.
6. 6
   In a separate bowl, add the egg whites and whip.
7. 7
   When they become smooth add 60 g of sugar in 2-3 batches.
8. 8
   Whip until stiff peaks form.
9. 9
   Add vegetable oil to the Step 2 bowl and add the sifted dry ingredients.
10. 10
    This is how it looks like when everything has been well mixed.
11. 11
    Add the egg whites in 2-3 batches and mix gently.
12. 12
    Pour the batter into an ungreased pan.
13. 13
    Bake for about 30 minutes in a preheated oven at 180C.
14. 14
    When it's baked, turn the pan up side down to cool.
15. 15
    Run a palette knife around the pan to remove the cake.
16. 16
    Top with a small amount of powdered sugar instead of cream.
17. 17
    If it's not sweet enough, add raisins to the batter.