Whole Wheat Sugar Free Chiffon Cake

Whole Wheat Sugar Free Chiffon Cake Ingredients

5 large eggs, separate yolks and whites100g organic sprouted whole wheat flour @onedegreeorganics75g avocado oil75g milk10g apple cider vinegar75g monk fruit sweetener @lakanto

Instructions

1 Mix oil, whole wheat flour, egg yolks and milk very well till smooth (No Lumps)2 Using a stand mixer with a wire attachment whisk the egg whites and vinegar；when big bubbles start to form add half of the sugar, and then add the rest of the sugar when the bubbles become small; whisk the egg whites until soft peaks3 Fold the egg whites into the yolk mixture 1/3 at a time until all combined4 Pour the batter into the tube cake pan, and do NOT grease the pan so the cake can climb up the pan5 Loosely cover the cake with an aluminum foil and put it in the oven at 330F degree for 20 minutes Uncover the cake and drop the temperature to 310F degree for another 20 minutes Take it out of the oven and put it upside down on a bottle to cool6 Run the thin knife or thin spatula around the cake pan to separate the cake from the pan when its cooled completely Then release from pan by hand pressing the cake apart from the pan