I have viewers asking for a keto chiffon cake recipe. So here you go! Today, i am going to bake a basic low carb chiffon cake! You may just eat it as it is, lightly sprinkle the top with powdered sweetener or even have it fully decorated with whipped cream and berries! This makes a perfect cake base for a birthday cake for yourself or your loved ones!

The steps are pretty simple too. ⚠️ However, don't over-mix while incorporating the batter and the meringue, or else the air created while beating the egg white will be gone. This will result in a flat cake instead. ⚠️ Every oven and temperature is different too. Therefore baking time may vary depending on your oven's heat.

Ingredients for 8" round tin:
(A)
• 30g Olive oil
• 90g Water
• 6 Egg yolks
• 110g Almond Flour
• 1/2tsp Salt

(B)
• 6 Egg whites
• 60g Erythritol (Not so sweet)
• 1/2tsp Cream of Tartar/ Lemon juice/ White vinegar

Method:
- In a large bowl, add and mix olive oil, water and egg yolks.
- Sift in almond flour and salt. Stir to combine and set aside.
- In another large bowl, add cream of tartar into egg whites. (This is to stablized our meringue)
- With a hand mixer, on low speed, beat egg white until foamy.
- Add sweetener in 3 batches and continue to beat until soft peaks form.
- Now add 1/3 of the meringue into egg yolk batter. Mix and fold in the mixture.
- Add another 1/3 of the meringue and fold in.
- Lastly, pour the yolk batter into the rest of the meringue and fold in. Do not over mix.
- Drop a few times on counter top and use chopstick to swirl around batter to remove big air bubbles.
- Bake in preheated oven. ➡️150°C for 80~90 minutes.
- Once cake is removed from oven, drop tin on counter again for a few times to release hot air.
- Turn cake upsize down and support the edges on 2 bowls. Let cake cools down completely before removing out from cake mold.

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今天，讓我們烤一個基本的低碳戚風蛋糕！
你可以直接吃，或者在上面撒上糖粉，甚至用鮮奶油和漿果裝飾！

材料 (8寸圓模)：
（A）
• 30g 橄欖油
• 90g 清水
• 6 個 蛋黃
• 110g 杏仁粉
• 1/2 茶匙 鹽

(B)
• 6 個 蛋清
• 60g 赤蘚糖醇
• 1/2 茶匙 塔塔粉/檸檬汁/白醋

方法：
- 在一個大碗中，加入並混合橄欖油、水和蛋黃。
- 篩入杏仁粉和鹽。攪拌混合併放在一邊。
- 在另一個大碗中，在蛋清中加入塔塔粉。 （這是為了穩定我們的蛋白酥皮）
- 使用手動攪拌器，低速攪拌蛋白至起泡。
- 分 3 次加入赤藓醇並繼續攪拌直至形成軟峰。
- 將 1/3 的蛋白霜加入蛋黃糊中並攪拌。
- 再加入 1/3 的蛋白霜並折疊起來。
- 最後，將蛋黃糊倒入剩餘的蛋白霜中並折疊。不要過度混合。
- 在檯面上滴幾次，然後用筷子在麵糊周圍旋轉以去除大氣泡。
- 在預熱的烤箱中烘烤。 ➡️150°C 80~90 分鐘。
- 一旦蛋糕從烤箱中取出，再次將錫放在櫃檯上幾次以釋放熱空氣。
- 將蛋糕翻小，並在 2 個碗上支撐邊緣。在從蛋糕模具中取出之前，讓蛋糕完全冷卻。

⚠️每個烤箱和溫度也不一樣。因此，烘烤時間可能會因烤箱的熱量而異。

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