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Chocolate Spongeangel Cake

Author/Submitted by:
Servings: 12
Categories: Cakes / Chocolate / Desserts / Low-Fat/Low-Cal

9  tablespoons  Egg substitute
1 1/2  teaspoons  Vanilla
1  cup  Fructose, divided
2  tablespoons  Unsweetened cocoa, Dutch processed
1  cup  Cake flour
1  tablespoon  Baking powder
6  large  Egg whites
3/4  teaspoon  Cream of tartar
    Confectioner's sugar

Recipe by: Skinny Chocolate - ISBN 0-940625-80-6 Place oven rack in center of oven and preheat oven to 350 F. In electric mixer bowl, beat egg substitute with vanilla until thick. Add 1/2 cup of fructose and beat again. Combine cocoa, flour, and baking powder. With beaters running at low speed, add dry ingredients 2 Tbs at a time until well mixed. In separate bowl, beat egg whites until they hold soft peaks, add cream of tartar, and continue beating until they hold stiff peaks. With beaters running, add remaining 1/2 cup fructose in a thin stream. As soon as sugar is incorporated, turn off beaters. Fold meringue into batter. Spoon batter into an ungreased, 10-inch tube pan. Bake 45 mins or until top of cake springs back when toughed lightly with fingertip. Remove from oven, invert on wire rack and let cool thoroughly. Loosen cooled cake from sides of pan with a thin knife or spatula. At serving time, place cake, right side up, on serving platter and sprinkle generously with confectioners' sugar. Use a serrated knife to cut cake into quarters. Cut each quarter into 3 pieces. NUTRITIONAL DATA PER SERVING Calories 98 % Calories from fat 2 Fat (gm) 0.2 Sat. fat (gm) trace Cholesterol (mg) 0 Sodium (mg) 71 Protein (gm) 4 Carbohydrate (gm) 20

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