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Chocolate Chiffon Cake

Diabetic.Foodie's picture
  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
  Salt 1 Teaspoon
  Vegetable oil 1⁄2 Cup (8 tbs)
  Egg yolks 7
  Cold water 3⁄4 Cup (12 tbs)
  Vanilla extract 1 1⁄2 Teaspoon
  Egg whites 7
  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.
Remove cake.

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