How To make Chocolate Chiffon Cake/Low Fat
Ingredients
8
each
egg whites, room temperature
1/2
cup
cocoa, unsweetened
3/4
cup
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 buds
5
each
egg beaters
2
teaspoon
vanilla
1/2
teaspoon
cream of tartar
Directions:
Preheat oven to 325 degrees. Place cocoa in a small bowl. Add boiling water, stirring until smooth. Let mixture cool. In a second bowl, sift flour with sugar, soda and salt. Make a well in center; pour liquid butter Buds, Egg Beaters, vanilla and cooled cocoa. With electric mixer, beat until smooth. Sprinkle cream of tartar over egg whites. Beat at high speed, until stiff peaks form. Do not overbeat. Pour batter over egg whites. Gently fold into egg whites until just blended. Turn batter into a 10 inch tube pan. Bake 65-70 minutes. Invert pan over neck of bottle; let cool completely, about 1 1/2 hours.
Per serving: Calories, 178, Fat 0.15g, Choles 0mg, Sodium 50mg.
How To make Chocolate Chiffon Cake/Low Fat's Videos
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노른자 3개
흰자 3개
설탕 90g
박력분 75g
코코아파우더 15g
식용유 30g
우유 40g
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▶Ingredients
3 egg yolks
3 egg whites
Sugar 90g
75g Cake flour
15g Cocoa powder
Vegetable oil 30g
Milk 40g
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Music: bensound.com
Easy Chocolate chiffon cake/Oven Chocolate chiffon cake recipe
Low calorie chiffon cake/ NO oil, NO sugar, NO milk/suitable for fitness people
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????recipe:
65g Cake flour
15g Corn starch
60ml Water
5 Egg
10g Stevia for Egg yolk*
30g Stevia for Egg white*
2g Cream of tartar
5g Vanilla Extract
*1.5 times converted to equal amount of sugar
Because stevia is many times sweeter than regular white sugar, the amount used is very small.
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This 4-inch CHOCOLATE CHIFFON CAKE is so yummy! | Chocolate bento box cake
Here’s a recipe for a pretty little 4-inch chocolate chiffon layer cake with chocolate cream, strawberries and blueberries. It is also a recipe suitable as chocolate bento box cake. This delicious and cute-looking cake is ideal for all kinds of occasion such as Christmas, birthdays, and Valentine’s Day. You will definitely like this 4-inch chocolate chiffon layer cake with strawberries and blueberries!
Things to note:
1. Egg yolks must be at room temperature to get a smooth mixture.
2. Egg whites must be chilled in the fridge to get a more stable peak for the meringue.
3. It is better to sift the cocoa powder as it can be quite lumpy.
4. Beat the meringue and whipping cream till stiff peak, that is, the peak holds when the whisk is turned upside down.
5. If you are not using the silicone mould as shown in the video, use a tin with removable bottom and don’t grease it or use parchment paper. Do not use a non-stick tin.
6. When done, invert the cake and cool it completely before demoulding. Cover it with a wet towel and it should cool within 30 minutes.
7. It can be a little cumbersome to eat the cake as it tends to fall apart after cutting. ????
0:00 Intro
0:30 Making the cake batter
2:02 Making the meringue
3:02 Folding the meringue into the batter
4:15 Demoulding and preparing fruits
4:50 Making the cream filling
5:18 Finishing
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Here’s the ingredients:
Mould: 4-inch cake mould
30g egg yolk (room temperature)
55g egg white (chilled)
5g cocoa powder
17g vegetable oil
27g milk
27g cake flour
24g caster sugar
1 tsp vinegar or lemon juice
Cream filling:
200g whipping cream
18g caster sugar
5g cocoa powder
Finishing:
Strawberries
Blueberries
Icing sugar
~.~.~.~.~.~.
Music: Enjoy every moment by Chiro
Artist : Chiro
Video Link:
#chocolatechiffonlayercake #4inchcake #bentoboxcake #chocchiffoncake #chocolatecreamchiffoncake
basic chocolate chiffon cake recipe (without oven) sponge recipe || Lite baking and cooking
How to make chocolate sponge at home with an easy recipe. It is chiffon cake which is very soft and moist.
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