Before you click this window shut due to its unappetizing title, let me just say that this was purely experimental.
I wanted to know whether i could beat egg whites to its “soft peak” stage (as required in chiffon making), without the use of sugar.
And if the egg white was successfully beaten till soft peaks, would it stay that way during the baking time in the oven? Would it aerate my chiffon the way it should when it is accompanied by its sugar sidekick.
So, to put it shortly,
Is sugar indispensable in chiffon making?
The answer is,
Nope!
And i’ve got proof,
Here’s a banana chiffon cake, made completely without sugar. It rose VERY well,in fact i must say, it rose better than some of the sugared chiffons i made.
So, to everyone out there who are opting the sugar-free ( to whom i offer the utmost respect and admiration ), and gluten free life
and to baby Crustabakes,
This gluten free, sugar free, chiffon cake is dedicated to you!
PS: this cake does not taste as horrible as i would have thought! In fact it’s so light, i managed to scarf down both cakes in one serving.
Sugar Free, Gluten Free Banana Chiffon Cake:
Makes 2 Cupcake size (Sorry about that, told you it was experimental)
15 gram rice flour
5 gram corn starch
5 gram oil
30 gram overripe bananas (mashed)
1 egg white
1 egg yolk
Sift the flour and the starch together.
In another bowl, mix oil and mashed bananas
Dump flour and starch onto the banana bowl, add egg yolk and mix till well combined
Beat the egg white till soft peaks (without sugar it wont be glossy, but it’s ok, it will still work)
Slowly fold in egg white to the egg yolk batter
Pour onto two cupcake cases,
Bake at 170 degree celcius for 30 mins or till fully cooked.
