Birthday

Low- Carb Lemon Chiffon Cake is for Dessert.

Low- Carb Lemon Chiffon Cake takes 15 minutes to prepare.

Low- Carb Lemon Chiffon Cake takes 45 minutes to cook.

Low- Carb Lemon Chiffon Cake makes 10 servings.

The ingredients for Low- Carb Lemon Chiffon Cake are:

8 Egg whites
1/2 c .Granulated Sugar
1 tsp. Cream of tartar,
7 egg yolks
1 c. Whole Wheat Flour,
1/3 c. Lemon Juice
1/4 tsp. salt

Here is how you make Low- Carb Lemon Chiffon Cake:

Preheat oven 325 degrees. In a large bowl, beat egg whites until foamy; add cream of tartar and salt. Beat until soft peaks form; add ¼ c. sugar, beating until stiff. Set aside. In a small bowl, beat egg yolks until light, thick and lemon colored, about 3 minutes. Gradually beat in ¼ c. sugar. Add flour and lemon juice and mix. Fold beaten egg white into yolk mixture.Pour into UNGREASED 10” tube pan and bake @ 325 for 40-50 minutes until top springs back. Invert cake and cool completely. Remove from pan.Number of Servings: 10Recipe submitted by SparkPeople user TRISHJACK.

The nutritional information for Low- Carb Lemon Chiffon Cake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 133.1

• Total Fat: 3.4 g
• Cholesterol: 143.4 mg
• Sodium: 108.0 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 1.5 g
• Protein: 7.5 g

The dietary needs meet for Low- Carb Lemon Chiffon Cake is Low Carb