A healthy recipe for cappuccino chiffon cake

When chiffon cakes first appeared in the 1940s, the focus was on how easy they were to mix. Today, we still value that they are easy to make, even in healthier variations such as this one.

• Preparation time: 15 minutes.
• Cooking time: 45 minutes.
• Serves 16.

Ingredients:

• 550 g (2 1/4 c) cake flour
• 350 g (1 1/2 c) granulated sugar
• 15 ml (1 tbsp) baking powder
• 3 ml (3/4 tsp) cinnamon
• 2 ml (1/2 tsp) salt
• 125 ml (1⁄2 c) walnut oil or extra-light olive oil
• 2 large eggs, separated, plus 4 large egg whites
• 175 ml (3/4 c) brewed espresso or other dark-roast coffee, at room temperature
• 30 ml (2 tbsp) unsweetened cocoa powder
• 5 ml (1 tsp) vanilla
• 2 ml (1/2 tsp) cream of tartar
• 30 ml (2 tbsp) confectioners' sugar

Instructions:

1. Preheat oven to 160°C (325°F). Stir together cake flour, granulated sugar, baking powder, cinnamon and salt in medium bowl.
2. Whisk the walnut oil, egg yolks, espresso, cocoa powder and vanilla together in large bowl until smooth.
3. Fold flour mixture into egg mixture until well combined.
4. Beat 6 egg whites until frothy in separate bowl. Beat in cream of tartar and continue beating until stiff peaks form. Gently fold egg whites into batter.
5. Spoon batter into an ungreased 25-centimetre (10-inch) tube (Bundt) pan. Bake until cake tester inserted in centre comes out clean, about 45 minutes.
6. Invert pan to cool. Once cooled, run a metal spatula around the inner and outer edges of the cake and invert onto a serving plate.
7. Dust cake with confectioners' sugar.

• Walnut oil is a rich source of heart-healthy monounsaturated fat. A little goes a long way, as walnut oil is intensely flavoured.

Each serving provides:

• Key nutrients: 220 calories, 70 calories from fat, 8 g fat, 1 g saturated fat, 0 g trans fat, 3 g protein, 36 g carbohydrates, 1 g fibre, 80 mg sodium.
• Blood pressure nutrients: 0 mg vitamin C, 9 mg magnesium, 167 mg potassium, 50 mg calcium.

Vanilla Chiffon Cake: Eliminate the espresso and cocoa, and increase the vanilla to 30 millilitres (2 tablespoons).

• Add 50 grams (1/4 cup) very finely chopped walnuts to complement the flavor of walnut oil.

Keep this recipe in mind and satisfy your sweet tooth without overloading on calories.