Chocolate Chiffon Cake/Low-Fat Recipe

Name: Chocolate Chiffon Cake/Low-Fat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 each egg whites room temperature; 1/2 cup cocoa powder unsweetened; 3/4 cups water boiling; 1 3/4 cup cake flour sifted; 1 3/4 cup sugar; 1 1/2 teaspoon baking soda; 1/2 teaspoon salt optional; 1/2 cup liquid butter flavoring; 5 each liquid egg substitute; 2 teaspoons vanilla extract; 1/2 teaspoon cream of tartar

Servings: persons

1
Preheat oven to 325F (160C).
2
Place cocoa in a small bowl.
3
Add boiling water, stirring until smooth.
4
Let mixture cool.
5
In a second bowl, sift flour with sugar, soda and salt.
6
Make a well in center; pour liquid Butter Buds, Egg Beaters, vanilla and cooled cocoa.
7
With electric mixer, beat until smooth.
8
Sprinkle cream of tartar over egg whites.
9
Beat at high speed, until stiff peaks form.
10
Do not overbeat.
11
Pour batter over egg whites.
12
Gently fold into egg whites until just blended.
13
Turn batter into a 10 inch tube pan.
14
Bake 65 to 70 minutes.
15
Invert pan over neck of bottle; let cool completely, about 1 1/2 hours.
16
Per serving: Calories, 178, Fat 0.15g, Choles 0mg, Sodium 50mg.

1629

kcal

Calories

103

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 each egg whites room temperature, 1/2 cup cocoa powder unsweetened, 3/4 cups water boiling, 1 3/4 cup cake flour sifted, and more.

Yes, Chocolate Chiffon Cake/Low-Fat falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chiffon Cake/Low-Fat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions