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The Recipe Instructions |
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Ingredients
3/4 cup sifted cake and pastry flour
1/4 cup unsweetened cocoa powder
2/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
1/4 cup water
1 tsp vanilla
2 egg yolks
4 egg whites
1/4 tsp cream of tartar
Directions
Line bottom only of 8-inch cake pan with waxed paper cut to fit. Or,
alternatively, have 10-inch tube pan ready.
In medium bowl, combine flour, cocoa powder, 1/3 cup sugar, baking powder,
and salt; mix well. Pour in oil, water, vanilla, and egg yolks. Beat for
1 minute or until very smooth. Wash beaters.
In large bowl, and with clean beaters, beat egg whites and cream of tartar
until soft peaks form. Add remaining sugar and beat until stiff peaks
form.
Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until
blended and evenly colored.
Pour into prepared pan. With knife, cut through batter to remove air
bubbles. Smooth top.
Bake in 350 degree oven for 40 minutes or until tester inserted in center
comes out clean.
Cool on wire rack. (Or, if tube pan is used, invert pan and allow to hang
upside down on its own rack or funnel.) Loosen around edge of cake; invert
onto cake plate. Remove waxed paper.
This recipe yields 16 servings. Serving size: 1 slice.
Exchanges Per Serving (Does not include exchanges if a low-fat frosting is
added): 1 Carbohydrate, 1/2 Fat.
Nutrition Facts: Calories 96; Total Fat 4g; Saturated Fat 0g;
Cholesterol 26mg; Sodium 109mg; Potassium 28mg; Carbohydrate 13g;
Protein 1g.
Comments: Unsweetened cocoa powder supplies a rich, chocolaty taste
without adding extra calories. This versatile cake may be dressed up with
a low-fat frosting for celebrations and parties or served on its own as the
finale for a family meal.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1999"
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Per Serving (excluding unknown items): 78 Calories; 4g Fat (46.6% calories
from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 27mg
Cholesterol; 143mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fruit; 1 Fat; 1/2 Other Carbohydrates.
NOTES : Recipe from "World-Class Diabetic Cooking" by Kay Spicer, (©
American Diabetes Association, 1996)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: Kay Spicer
Preparation Time: 0:00
Servings: 16
Diet Chocolate Chiffon Cake Recipe brought to you by Diet Recipes To-Go
Types of dietThe Zone Diet The Zone diet is a diet first detailed by Barry Sears in a series of books, publications and an associated web site. The Zone diet is not distinctly a fat reduction diet, although many 'zone dieters' claim that they actually manage to lose weight by following this system. The theory behind the Zone Diet is that if you can gain control of the amount of two important hormones, (insulin and glucogen), then your body releases eicosanoids which, as a consequence puts your body in a state of equilibrium that is more wholesome than other diets, known as the 'zone'. Sears claims that a body that is in 'the zone' is much more efficient and, as a consequence, doesn't need to build up stores of fat. The main technique of the zone system is to keep tight control over the ratio of carbs to proteins, and to ensure you get plenty of Omega 3 fish oils. |