Low-Fat Chocolate Chiffon Cake
Submitted by 7753
Light chocolate chiffon cake made with egg substitute and sugar substitute for fewer calories. Fluffy whipped egg whites create airy texture without oil or butter.
YIELD
1 cakePREP
20 minCOOK
70 minREADY
90 minThis lightened version of classic chiffon cake delivers that signature airy texture while cutting calories with smart ingredient swaps.
Egg substitute replaces egg yolks and liquid butter flavoring stands in for oil, keeping the fat grams low without sacrificing moisture.
Sugar substitute sweetens the batter while cocoa powder provides rich chocolate taste. Eight whipped egg whites create all that lift and cloudlike texture.
The cake bakes at 325°F for over an hour, then cools upside down to maintain its height and delicate crumb.
Pro Tips
- Let egg whites come to room temperature for maximum volume
- Beat egg whites to stiff but not dry peaks for best texture
- Fold batter gently to preserve the air bubbles you worked to create
- Use an ungreased tube pan so the cake can climb up the sides
- This cake is delicate so handle carefully when removing from pan
Ingredients
Directions
In large bowl, let egg whites warm to room temp, about 1 hour.
Preheat over to 325℉ (160℃).
Place cocoa in a small bowl. Add boiling water, stirring til smooth.
Let mixture cool, about 20 minutes. In another bowl, mix flour, Sugar Twin, baking soda, and lite salt.
Make well in center; pour in liquid butter buds, eggbeaters, vanilla andamp; cooled cocoa.
Beat til smooth with electric mixer. Sprinkle cream of tartar over egg whites.
With an electric mixer, beat on high til stiff peaks form.
Do not overbeat. Pour batter over egg whites. With rubber spatula or wire whisk gently fold into egg whites til just blended.
Turn batter into 10 inch tube pan.
Bake 65 to 70 minutes on 325℉ (160℃).
Invert pan over neck of bottle; let cake cool completely, about 1½ hrs.
With spatula, carefully loosen cake from pan, remove.
Comments
