Chocolate Chiffon Cake from Healthy Diabetic Recipes

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If you are unsure whether this Chocolate Chiffon Cake recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

~ Waverly Root (1903-1982)

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Chocolate Chiffon Cake Recipe

Recipe Ingredients:

Christine Walsh-XBGF46B
Egg whites
3/4 cup Boiling water
1 2/3 cup Sugar Twin
1/2 tsp Lite salt(optional)
1 1/4 cup Eggbeaters
1/2 tsp Cream of tartar
1/2 cup Unsweetened cocoa
1 3/4 cup Flour
1 1/2 tsp Baking soda
1/2 cup Liquid BUTTER BUDS
2 tbsp Vanilla

Recipe Instructions:

In large bowl, let egg whites warm to room temp, about 1 hour. Preheat over to 325F. Place cocoa in a small bowl. Add boiling water, stirring til smooth. Let mixture cool, about 20 minutes. In another bowl, mix flour, Sugar Twin, baking soda, and lite salt. Make well in center; pour in liquid butter buds, eggbeaters, vanilla & cooled cocoa. Beat til smooth with electric mixer. Sprinkle cream of tartar over egg whites. With an electric mixer, beat on high til stiff peaks form. Do not overbeat. Pour batter over egg whites. With rubber spatula or wire whisk gently fold into egg whites til just blended. Turn batter into 10" tube pan. Bake 65-70 minutes on 325F. Invert pan over neck of bottle; let cake cool completely, about 1 1/2 hts. With spatula, carefully loosen cake from pan, remove. Recipe from Janie Kittle [fxjt64A] with sugar twin instead of sugar. Original recipe from BUTTER BUSTERS by P. Mycoskie

Servings: 12

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

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Important Note: This Chocolate Chiffon Cake recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Chocolate Chiffon Cake recipe is located in our Cake Recipes section.

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This Chocolate Chiffon Cake Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.