I am happy to share that I am finally revealing my sugar-free chiffon cake recipe with prebiotic fibres added in this class!
I use fresh pineapple puree to make this cake. Prebiotic fibres has the added benefit of further lowering the glycemic index of the cake that simply using sugar replacements don't. The flour and sometimes the liquid used in the cake contribute to the GI so adding prebiotic fibres helps to reduce the effect on blood sugar levels from those ingredients. After years of experimenting on and off, I am finally satisfied with this sugar replacement - prebiotics combo. Choice of sugar replacement is selected based on taste as well. The prebiotics are also beneficial for gut health and cholesterol management. And the best part, it tastes great! No artificial aftertaste and weird mouth feel.
Studio class:
Online class:
with love,
Phay Shing
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