Chocolate Chiffon Cake/Low-Fat
Light-as-air chocolate chiffon cake with deep cocoa flavor and virtually zero fat, perfect for anyone craving rich chocolate dessert without the calorie bomb.
YIELD
8 servingsPREP
20 minCOOK
70 minREADY
90 minChiffon cake is the magic trick of the baking world: cloudlike texture that practically floats off your fork, but this version skips the egg yolks entirely.
Beaten egg whites do all the heavy lifting here, creating sky-high rise and tender crumb while cocoa powder delivers serious chocolate punch.
Invert the pan over a bottle neck while it cools so gravity doesn’t deflate your masterpiece.
Pro Tips
- Don’t overbeat egg whites or the cake turns dry and crumbly
- Use an ungreased tube pan so the batter can climb the sides as it rises
- Cool completely upside down (about 90 minutes) before releasing
- Run a thin knife around edges to loosen before turning out
Ingredients
Directions
Preheat oven to 325℉ (160℃). Place cocoa in a small bowl. Add boiling water, stirring until smooth. Let mixture cool. In a second bowl, sift flour with sugar, soda and salt. Make a well in center; pour liquid Butter Buds, Egg Beaters, vanilla and cooled cocoa. With electric mixer, beat until smooth. Sprinkle cream of tartar over egg whites. Beat at high speed, until stiff peaks form. Do not overbeat. Pour batter over egg whites. Gently fold into egg whites until just blended. Turn batter into a 10 inch tube pan. Bake 65 to 70 minutes. Invert pan over neck of bottle; let cool completely, about 1½ hours.
Per serving: Calories, 178, Fat 0.15g, Choles 0mg, Sodium 50mg.
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