Chocolate chiffon cake that is light as air, springy, spongy, fluffy with rich chocolate flavor.

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This chocolate chiffon cake is as light as air, springy, spongy, fluffy with a rich chocolate flavor and mild sweetness. All this while, I felt intimidated with using tube pans and until I finally tried it, it wasn't as difficult as I thought. Of course, it took some practicing and there was one time, I accidentally dropped the pan while trying to invert it and the cake fell and broke into pieces haha.. Well, lesson learnt! I still have not perfected my skill of releasing the cake from the tube pan smoothly but hopefully with more practice, I will get there. If you don't have a tube pan, just use any regular baking pan.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 12]
NUTRITION INFO PER SERVING
(COCONUT FLOUR)
Total Carb = 1.7 g
Dietary Fiber = 0.9 g
Net Carb = 0.8 g
Calories = 111
Total Fat = 9.5 g
Protein = 5.7 g

[Total Servings = 12]
NUTRITION INFO PER SERVING
(ALMOND FLOUR)
Total Carb = 2.9 g
Dietary Fiber = 1.4 g
Net Carb = 1.5 g
Calories = 149
Total Fat = 12.6 g
Protein = 7.1 g

INGREDIENTS FOR BATTER
Coconut flour = 30 g (1/4 cup) (OR 120 g/1 cup Almond flour)
Unsweetened cocoa powder = 25 g (4 tbsp)
Baking powder = 4 g (1 tsp)
Monk fruit = 40 g (3 tbsp) (OR any keto friendly sweetener. If you prefer the cake to be sweeter, just add more sweetener.)
Salt = 1/4 tsp
Egg yolks = 5 large (room temperature)
Coconut oil = 60 ml (1/4 cup) (OR any keto friendly oil including melted butter)
Unsweetened pea or almond milk = 80 ml (5 1/2 tbsp) (OR any keto friendly milk)
Vanilla extract = 1 tsp

INGREDIENTS FOR MERINGUE
Egg whites = 5 large (chill in the fridge so it is cold)
Monk fruit = 40 g (3 tbsp) (OR any keto friendly sweetener)

DIRECTIONS
1. Preheat the oven at 340F or 170C.
2. In a big bowl, add the egg yolks, sweetener and whisk until pale and fluffy. Then drizzle in the coconut oil and whisk to combine. Then add the vanilla extract, milk, salt and whisk to combine.
Set the batter aside.
3. In another bowl, add the cold egg whites and beat with a handheld mixer over medium to high speed. Gradually add the sweetener. Beat until stiff peaks.
4. Add 1/3 of the meringue into the batter and whisk or mix to combine and also to loosen the batter. Then add another 1/3 of the meringue and carefully fold to combine so as not to deflate the meringue. Finally, add the balance of the meringue and gently fold to combine. The batter is smooth, light and fluffy.
5. Pour the batter into a 7-inch tube pan at just one spot to prevent air bubbles from forming. Do not grease the pan. You can also use any suitable regular baking pans.
6. Tap the pan a few times then use a wooden skewer or chopstick to swirl around the batter to release the air bubbles.
7. Bake at the lowest rack for about 35 to 40 minutes or until a wooden skewer comes out clean.
8. After baking, immediately invert the tube pan and let the cake cool completely. Do not worry as the cake has not been greased so it will not fall out. Cooling the cake upside down helps it stretch downwards and maintain its height. If you are using a regular baking pan, just omit these steps.
9. Once the cake is completely cooled, turn it over and use an offset spatula to release the sides and the middle ring. Then lift out the cake and use an offset spatula to release the bottom of the cake. Chiffon cake is served upside down with the flat bottom on top. It is fine if the top is not smooth, just dust with some powdered sweetener to mask any unevenness. To brighten the cake up, just decorate with some fresh strawberries or raspberries.
10. The cake can be chilled for up to a week and it actually taste good straight out of the fridge. It can be frozen too, for up to a month.

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