Chocolate Chiffon Cake
|Unsweetened chocolate square||4 Ounce, melted|
|Boiling water||1⁄2 Cup (8 tbs)|
|Granulated fructose||1⁄4 Cup (4 tbs)|
|Cake flour||2 1⁄4 Cup (36 tbs), sifted|
|Sorbitol||3⁄4 Cup (12 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
Blend together melted chocolate, boiling water, and fructose.
Allow to cool completely.
Sift together cake flour, sorbitol, sugar replacement, baking powder, and salt into a large bowl.
Make a well in the center of the flour mixture, and add vegetable oil, egg yolks, cold water, and vanilla.
Beat until mixture becomes very smooth and thick.
Stir cooled chocolate into mixture.
Now beat egg whites and cream of tartar into very stiff peaks.
Pour batter over egg whites in a thin stream.
Fold batter gently into egg whites.
Transfer to ungreased 10 in. (25 cm) tube pan.
Bake at 325°F (165°C) for an hour or until cake tests done.
Invert and cool completely.
Cut around sides and tube stem.
Remove bottom of pan with cake.
Carefully cut between cake and pan bottom.