I have been testing out the use of prebiotic fibres as partial sugar-replacement for chiffon cakes. Here's what I made in an attempt to use up the excess mandarin oranges after the Lunar New Year!
Orange tiger sugar-free chiffon cake!
I am so glad I found a sugar replacement that can be used together with the prebiotic fibres to replace all white sugar in chiffon cake to make something that is yummy. My diabetic recipients loved the taste!
Why choose to include prebiotic fibres? Because it lowers the overall GI of the cake, is good for gut health and cholesterol management. The flour and sometimes the liquid in the cake contribute to the GI so having the prebiotics in there is helpful for diabetics.
I can't reveal the recipe for my sugar-free chiffon cakes with prebiotic fibres added as I may use it for future classes. But I can tell you it's not monk fruit sugar or erythritol. By the way, almost all commercially sold monk fruit sugar IS erythritol with monk fruit extract. Just read the ingredients carefully and you will find that this is so. It's marketing gimmick. While I use erythritol in some of my sugar-free bakes, I usually use it in small amounts or in combination with other sugar replacements because it has low solubility in water (can potentially cause grittiness in bakes due to undissolved erythritol granules), has a distinctive taste and tends to leave a cooling feeling in the mouth.
Here's a clearer look at the texture...
I couldn't decide at first whether to include the mouth for the tiger
Looks cute too and some people prefer this version based on the poll I did but majority prefer with the mouth
https://www.instagram.com/reel/DGO8fIkJzpJ/?igsh=MXU2Y2R6YXozNDc5eQ==
I have been making more of such cakes in other flavours and designs so keep a lookout for them!
with love,
Phay Shing
