How to Bake a Low-Carb Spice Chiffon Cake

A low-carb, sugar-free, fluffy cake that tastes and smells delicious - the combination of spices is similar to those in pumpkin pie.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 c. Carb-quik or other low-carb flour substitute (http://www25.netrition.com/tova_carbquik_page.html)
• 1 1/2 c. Splenda Granulated sweetener
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground allspice
• 1/2 tsp. ground cloves
• 1/2 c. corn or grapeseed oil
• 7 egg yolks, separated
• 3/4 c. cold water
• 2 tsp. vanilla
• 1/2 tsp. cream of tartar
• 1 c. egg whites (7-8)
• ICING
• 1 1/4 c. (8 oz. package) whipped cream cheese
• 1/3 c. heavy cream
• 1/4 c. Splenda Granulated sweetener (or to taste)
• 1 tbs. Expert Foods Wise Choice Mousse Mix (adds texture)
• 10" bundt cake pan
• Butter to grease the pan

1. Preheat oven to 325 degrees.

2. Mix flour, Splenda, cinnamon, nutmeg, allspice, and cloves in a medium-size bowl.

3. Add oil, egg yolks, water and vanilla.

4. Beat until smooth, about 1 minute with an electric mixer.

5. In a large bowl, add cream of tartar to the egg whites.

6. Beat until very stiff, about 5-6 minutes with an electric mixer.

7. Gently fold the yolk mixture into the whites with a rubber spatula. (See Warning.)

8. Butter the pan and pour mixture into it.

9. Bake 55 minutes at 325 degrees F.

10. Increase oven temperature to 350 degrees F for 10-15 minutes, or until top springs back when lightly touched.

11. Allow to cool in pan. Put a plate over the top of the pan and turn over so the cake falls onto the plate.

12. Icing: Use whisk to mix cream cheese, cream, and the mousse mix until it thickens to spreadable consistency. Add Splenda to taste. Spread or drizzle on cake.

Tips & Warnings

• Best served at room temperature, but can be refrigerated.
• This is a great low-carb cake because some brands of low-carb flour have a slightly odd taste, but that's undetectable with the spices used here.
• My mother's version of this cake - not low carb - called for 2 c. regular flour, 3 tsp. baking powder and 1 tsp. salt (instead of the Carb-quik), and 1.5 cups of sugar (instead of the Splenda).
• When folding the yolk and dry ingredient mixture into the beaten egg whites, fold only enough to mix. If you work the mixture too much, the cake won't be as fluffy - although it will still taste delicious.