Soft Chocolate Sponge Cake
Non-stick cooking spray
Unsweetened cocoa powder,
Cream of tartar
Recipe by: Skinny Chocolate - ISBN 0-940625-80-6 NOTE For more intense
chocolate tatse, add a few drops of chocolate extract when you add the
Adjust oven rack to center and preheat oven to 350 F. Line a 9 x
9-inch square cake pan on bottom with baking paper, and spray paper
and pan sides with non-stick cooking spray.
Sift flour with cocoa and baking powder. In electric mixer bowl, beat
egg substitute with vanilla, chocolate extract if used, and 4 Tbs
fructose until very well mixed. Beat in flour/cocoa mixture; then
beat in skim milk.
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 4 Tbs fructose. As soon as sugar
is incorporated, turn off beaters.
Fold meringue into batter. Spoon batter into prepared pan. Bake 20 to
23 mins or until cake tests done in center with cake tester. Remove
from oven and inver onto wire rack to cool.
When cool, cut into 9 squares. Sprinkle liberally with confectioners'
sugar before serving.
NUTRITIONAL DATA PER SERVING Calories 93 % Calories from fat 2 Fat
(gm) 0.2 Sat. fat (gm) trace Cholesterol (mg) 0.1 Sodium (mg)
77 Protein (gm) 4 Carbohydrate (gm) 19