Keto Iron Chef – Keto-Chiffon Cake

Keto Iron Chef - Keto-Chiffon Cake
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Keto-Chiffon Cake
4 – 6 serving size

Ingredients
Dry Ingredients
40g Inulin Powder
20g Casein Protein Isolate
20g Whey Protein Isolate
10g Egg White Protein Powder
10g Egg Yolk Powder
3g Xanthan Gum
2g Salt
3g Baking Powder
2g Baking Soda
15g Sucralose

Wet Ingredient
150g Egg White
30g Egg Yolk
50g Heavy Whipping Cream
50g Coconut Milk
10g Cider Vinegar
50g Cream Cheese (softened)
50g Cheddar Cheese (grated)
100g Butter

Egg Wash
1 Egg yolk
1 tsp Coconut Milk

Topping
20g Cheddar Cheese (grated)
1 tsp Cinnamon Powder

Direction
Whisk all dry ingredients together on a medium bowl, set aside

On a medium glass stir heavy whipping cream, coconut milk and cider vinegar until combines, set aside (let it stay for 5 – 10 minutes before adding it onto the batter)

On a standing mixer with a paddle attachment, beat butter on speed 1 until white. Add egg yolk, cream cheese and cheddar cheese gradually by raising the speed into stage 2, until creamy and light

Keto Iron Chef - Keto-Chiffon Cake

Add the heavy whipping cream and coconut milk mixture onto the batter, and raise the speed into stage 3, until creamy and thick

Lower the mixer speed back into stage 1, then add 1/3 of the whisked dry ingredients until combines. Turn off the mixer then pour the rest of the dry ingredients onto the mixer bowl and stir with a spatula until completely combined and the batter becomes thick

Keto Iron Chef - Keto-Chiffon Cake

Remove the batter onto the medium bowl, set aside

Wash the mixer bowl and the paddle attachment until clean thoroughly without any greasy residues left on the mixer bowl and at the paddle attachment

Preheat the oven into 300F

Beat the egg white on the standing mixer with speed 1 about 10 minutes until stiff peak

Turn off the mixer and pour 1/3 of the batter into the meringues and fold with a spatula until just combines, then pour the rest of the batter and fold again until thoroughly combined

Keto Iron Chef - Keto-Chiffon Cake

pour the batter onto 12 x 12 x 6 cm lightly greased baking pan

Bake for 30 minutes then remove the pan from the oven. Give an egg wash over the half done cake surface evenly using a soft brush

Sprinkle grated cheddar cheese and cinnamon powder evenly over the cake surface then bake again for another 20 minutes or until an inserted tooth pick comes out clean

Turn off the oven, and let the sponge cake cooled for 10 – 15 minutes before removing it onto a serving plate

Keto Iron Chef - Keto-Chiffon Cake

Serve with black coffee or green tea

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