Chocolate Chiffon Cake/Low-Fat
Impress the neighbors at the next dinner you have with them with this decadent and delicious cake.
Yield
8 servingsPrep
20 minCook
70 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
egg whites
room temperature |
*
|
| ½ | cup |
cocoa powder
unsweetened |
|
| ¾ | cups |
water
boiling |
|
| 1 ¾ | cup |
cake flour
sifted |
|
| 1 ¾ | cup |
sugar
|
|
| 1 ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
optional |
|
| ½ | cup |
liquid butter flavoring
|
* |
| 5 | each |
liquid egg substitute
|
* |
| 2 | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
cream of tartar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
egg whites
room temperature |
*
|
| 118 | ml |
cocoa powder
unsweetened |
|
| 177 | ml |
water
boiling |
|
| 414 | ml |
cake flour
sifted |
|
| 414 | ml |
sugar
|
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
optional |
|
| 118 | ml |
liquid butter flavoring
|
* |
| 5 | each |
liquid egg substitute
|
* |
| 1E+1 | ml |
vanilla extract
|
|
| 2.5 | ml |
cream of tartar
|
|
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.
