Chocolate Chiffon Cake Recipe
Chocolate Chiffon Cake made with this recipe looks nice in addition to tasting great! Chocolate Chiffon Cake served as Dessert is the best food to pep me up. It is full of flavor in spite of being a Diabetic recipe. You don't have to be an expert to judge how delicious and flavorful this dish is.
Ingredients
4 sq. unsweetened chocolate, (1 oz.) melted
1/2 cup boiling water
1/4 cup granulated fructose
2 1/4 cup sifted cake flour
3/4 cup sorbitol
1/4 cup granulated sugar
1 tsp baking powder
1 tsp salt
1/2 cup liquid vegetable oil
7 eggyolks
3/4 cup cold water
1 1/2 tsp vanilla extract
7 egg whites
1/2 tsp cream of tartar
Directions
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.
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.
