Side Pannel
Chocolate Sigh Cake
Chocolate Sigh Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes, Low Fat
Ingredients List
- 1 c Cake Flour
- 3/4 c Lowfat Cocoa Powder, Plus,
- -Unsweetened*No
- 1 1/3 c Lowfat Cocoa Powder,
- -Divided, Unsweetened
- 1 1/2 ts Baking Soda
- 1 1/2 ts Baking Powder
- 3/4 c Sugar, Plus
- 1 1/3 c Sugar, Divided
- 3 c Skim Milk, Divided
- 2 1/4 ts Vanilla Extract, Divided
- 6 Egg Whites, Room Temp
- 2/3 c Cornstarch
- Raspberries, For Garnish
- Mint Sprigs, For Garnish
Directions
*NOTE: Original recipe used regular unsweetened cocoa powder.
Preheat oven to 350 deg F. Oil and flour 9" springform pan with removable
bottom.
In bowl combine flour, 3/4 C cocoa powder, baking soda and baking powder.
In another bowl mix 3/4 C sugar, 1 C milk and 2 tsp vanilla.
Mix the ingredients in the first 2 bowls together.
In another bowl with electric mixer at med speed beat egg whites until
frothy. Gradually beat in 1/2 C sugar 1 T at a time until stiff peaks form.
Fold in cocoa mixture. Spoon into springform pan. Gently zigzag a spatula
through bater. Smooth top.
Bake until toothpick inserted into center comes out clean, 45 minutes. Cool
completely (cake will sink in center as it cools).
To prepare frosting, in medium saucepan combine remaining cocoa powder,
remaining sugar, remaining milk and cornstarch until smooth. Over medium
heat; stir in remaining vanilla. With an electric mixer beat to remove
lumps, about 2 minutes. Cool frosting completely. Frost cake. Garnish with
raspberries and mint sprigs.
Per magazine using regular cocoa powder per serving: Cal 293; Fat 3g; Carb
66g; Pro 7g; Sod 243mg
I did not make the frosting and it was wonderful without it...Reggie
This cake is great!! Not a sweet chocolate cake at all.
Preheat oven to 350 deg F. Oil and flour 9" springform pan with removable
bottom.
In bowl combine flour, 3/4 C cocoa powder, baking soda and baking powder.
In another bowl mix 3/4 C sugar, 1 C milk and 2 tsp vanilla.
Mix the ingredients in the first 2 bowls together.
In another bowl with electric mixer at med speed beat egg whites until
frothy. Gradually beat in 1/2 C sugar 1 T at a time until stiff peaks form.
Fold in cocoa mixture. Spoon into springform pan. Gently zigzag a spatula
through bater. Smooth top.
Bake until toothpick inserted into center comes out clean, 45 minutes. Cool
completely (cake will sink in center as it cools).
To prepare frosting, in medium saucepan combine remaining cocoa powder,
remaining sugar, remaining milk and cornstarch until smooth. Over medium
heat; stir in remaining vanilla. With an electric mixer beat to remove
lumps, about 2 minutes. Cool frosting completely. Frost cake. Garnish with
raspberries and mint sprigs.
Per magazine using regular cocoa powder per serving: Cal 293; Fat 3g; Carb
66g; Pro 7g; Sod 243mg
I did not make the frosting and it was wonderful without it...Reggie
This cake is great!! Not a sweet chocolate cake at all.
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