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Monday, November 25, 2013

Fat-Free Chocolate Chiffon Cake

This is my first time baking a chiffon cake without any fats [oil].  The cake rose beautifully and of course there are cracks, perhaps I have used a wrong size [18 cm] chiffon pan.  The recipe calls for a 22 cm pan.   Anyway, this chiffon cake is very spongy, soft and moist.  It's worth baking this if you are trying to cut down on fats in your diet, hehehe!
Ingredients for Egg Yolk Mixture- [use 22 cm tube pan]
original recipe from Yum Yum Magazine No. 81
[makes 14 pieces]
5 egg yolks [used large eggs]
70 gm cake flour sifted with 1/4 tsp baking soda
30 gm cocoa powder mix with 100 ml hot water until dissolve
  • Whisk egg yolks with cocoa mixture and flour until well combined and smooth.  Set aside while you whisk the egg  white.  Preheat oven at 180 degrees C.

Ingredients for Egg White Mixture
5 egg white
80 gm sugar
1/4 tsp cream of tartar
  • Whisk egg white until frothy then add in cream of tartar.    Continue whisking until foamy then gradually add in sugar.  Whisk until stiff peaks formed.
  • Fold in 1/3 portion of meringue into egg yolk mixture.  Mix until well incorporated.  Then fold mixture into balance meringue,  Mix well.   
  • Pour  batter into 9" tube pan. Shake a little and tap pan on table top several times to release trapped air .
  • Bake in preheated oven at 180 degrees C for 35-40 minutes.  
  • Invert pan immediately after baking to cool cake.
  • Use a thin spatula to run around the pan.
  • Remove cake from pan, then use a serrated knife to slice cake before serving.

Notes: Visit this site for its Nutritional Facts [here]
I'm linking this post to Cook Your Books Event #6
 hosted by Joyce of  Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

11 comments:

Sapana Behl said...

Cake looks so soft and yummy !

Jozelyn Ng said...

Nice...far free...love it!

Kimmy said...

Hi Sapana, the cake is really soft, spongy and moist even without oil.

Kimmy said...

Hi Jozelyn, this kind of cake should be good for most seniors and health conscious people who love cakes.

kitchen flavours said...

Hi Kimmy,
Your cake looks very soft and spongy!
Thanks for sharing with CYB!

Phong Hong said...

Hmm...no oil. Kimmy, I must try it to believe it hee..hee..I had experience leaving out butter accidentally when baking muffin and the texture was not good at all. But maybe a chiffon is different.

Kimmy said...

Hi Joyce, surprisingly good.

Kimmy said...

Hi Phong Hong, when I saw the recipe without oil, I thought it could be typo error but then I had all other ingredients ready. So I went ahead to bake it... but the result is unbelievable. It's soft, moist and spongy.

DG said...

Healthy version chiffon cake, love the texture.

Kimmy said...

Hi DG, it will be a good recipe for those who love cakes yet worried about the fat content.

Healthy Grocery said...

Fat-free, and low fat food at grocery stores with nutritional facts at http://healthygrocery.blogspot.com

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