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Low-Fat Chocolate Sponge Cake: Ingredients

This recipe is for a low-fat chocolate sponge cake. It contains egg whites, whole eggs, sugar, self-raising flour, cocoa powder, apples, raspberries and icing sugar. The ingredients are mixed together and baked in a greased cake tin for 30 minutes until risen. Once cooled, the cake is sliced in half and a mashed raspberry and icing sugar mixture is spread over one layer before sandwiching with the other. A thin icing is drizzled over the top and decorated with remaining raspberries.

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Gayathri
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80 views2 pages

Low-Fat Chocolate Sponge Cake: Ingredients

This recipe is for a low-fat chocolate sponge cake. It contains egg whites, whole eggs, sugar, self-raising flour, cocoa powder, apples, raspberries and icing sugar. The ingredients are mixed together and baked in a greased cake tin for 30 minutes until risen. Once cooled, the cake is sliced in half and a mashed raspberry and icing sugar mixture is spread over one layer before sandwiching with the other. A thin icing is drizzled over the top and decorated with remaining raspberries.

Uploaded by

Gayathri
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Low-fat chocolate sponge cake

Ingredients

 olive oil cooking spray, for greasing

 4 large free-range egg whites

 pinch salt

 2 large free-range eggs

 1 tsp vanilla extract

 75g/2½oz golden caster sugar

 2 Braeburn apples, peeled, cored and grated

 100g/3½oz self-raising flour, sifted

 40g/1½oz cocoa powder, sifted

For finishing the cake

 150g/5½oz raspberries

 75g/2½oz icing sugar, sifted, plus extra for dusting

Method

1. Preheat the oven to 170C/330F/Gas 3.

2. Grease a 20cm/8in non-stick cake tin with a little olive oil cooking spray. Using an

electric hand whisk, beat the egg whites with a pinch of salt until stiff peaks form

when the whisk is removed from the bowl, then set aside.

3. In a separate bowl, whisk together the whole eggs, vanilla extract and caster sugar

until pale, doubled in volume and the sugar has dissolved.


4. Fold in the apple, flour and cocoa powder with a metal spoon and then fold a third of

the egg white mixture into the cocoa mixture. Once combined, fold this into the

remaining egg white mixture.

5. Spoon the mixture gently into the cake tin and bake for 30 minutes, or until risen

(when cooked the sponge should bounce back when pressed lightly). Transfer to a

wire rack and leave to cool.

6. Once cooled, slice the cake in half horizontally to create two layers. Mash two-thirds

of the raspberries and one tablespoon of icing sugar together roughly in a bowl and

spread this mixture over the top of one of the pieces of cake. Top with the other

piece.

7. Mix together the remaining icing sugar and enough water to bring it together to form

a thin icing of drizzling consistency. Drizzle the icing over the cake, leave for 2-3

minutes to harden slightly and then decorate with the remaining raspberries.

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