They say you’ve got to eat cake to grow your cake… so here’s your sign to do exactly that! 🍓
This strawberry chiffon cake is light, fluffy, and secretly macro-friendly—coming in at just 200 calories and 14g of protein per slice. Each cake yields 8 slices, making it perfect for when you want something that feels indulgent without completely throwing off your goals.
Made with yoghurt instead of cream, you still get that soft, airy texture and real cake flavour you’re craving, just with a slightly lighter, more balanced twist. It’s the kind of dessert that fits just as easily into your weekly routine as it does into a cute weekend bake.
Nutrition:
- for whole cake: 1600 calories, 112g protein
- per slice: 200 calories, 14g protein
Strawberry Chiffon Cake
Servings 8
Calories 200kcal
Equipment
- 1 x 8-inch cake tin (not a non-stick cake tin)
Ingredients
Chiffon Cake
- 5 eggs
- 85 grams light milk
- 80 grams flour
- 10 grams corn starch (5g for egg yolk mixture, 5g for egg whites)
- 1 tsp baking powder
- 1 tsp vanilla bean paste (substitute for vanilla extract)
- 60 grams sweetener (I use Stevia)
Whipped Yoghurt
- 600 grams greek yoghurt (I use skim)
- 200 grams light cream cheese
- 50 grams sweetener
- 1 tsp vanilla bean paste (Optional)
Decorations
- 200 grams strawberries
Instructions
Prepare the Chiffon Cake
- Separate the egg yolks and egg whites into two bowls. Place the egg whites in the fridge to chill.
- To the egg yolks, add the flour, milk of choice, corn starch (saving some for egg whites), baking powder, vanilla bean paste and sweetener. Mix thoroughly until the batter is smooth and free of lumps.
- Remove the chilled egg whites from the fridge. Add the remaining corn starch and beat with an electric mixer until stiff peaks form. You’ll know they’re ready when you lift the beaters and the peaks hold their shape without drooping.
- Gently fold 1/3 of the whipped egg whites into the egg yolk batter to loosen it. Then pour this mixture back into the remaining egg whites and carefully fold until just combined, being careful not to deflate the mixture.
- Pour the batter into an ungreased 8-inch cake tin (avoid non-stick tins, as the cake needs to cling to the sides to rise properly).Bake at 155°C for 50 minutes.
- Once baked, immediately invert the cake tin and allow the cake to cool completely upside down. Let the cake cool completely.
Prepare the Whipped Yoghurt
- Strain your yoghurt by wrapping it in a clean towel or paper towels. Place something heavy on top and refrigerate for at least 2 hours to remove excess liquid.
- Once strained, combine the yoghurt with light cream cheese and sweetener. Whisk until smooth and creamy.
Assemble the Cake
- Once the cake has completely cooled, run a knife around the edges and remove it from the tin.
- Slice the cake in half horizontally so you get 2 layers of cake.
- Spread 1/4 of the whipped yoghurt mixture over the bottom layer and top with strawberries. Add a little more yoghurt if desired, then place the second cake layer on top.Use the remaining whipped yoghurt to cover the entire cake.
- Garnish with fresh strawberries and serve.