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Soft Chocolate Sponge Cake

Author/Submitted by:
Servings: 9
Categories: Cakes / Chocolate / Desserts / Low-Fat/Low-Cal

    Non-stick cooking spray
1  cup  Cake flour
1 1/2  tablespoons  Unsweetened cocoa powder, Dutch processed
1  tablespoon  Baking powder
1/3  cup  Egg substitute
3/4  teaspoon  Vanilla extract
8  tablespoons  Fructose, divided
1/4  cup  Skim milk
4  large  Egg whites
1/2  teaspoon  Cream of tartar
    Confectioner's sugar

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 vanilla. 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

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