Chocolate Sponge Cake
Recipe: #2770
November 19, 2011
Categories: Snacks, Pacific Northwest, Pacific Rim, Baby Shower, Birthday, Brunch, Easter, Picnic Oven Bake, Diabetic, Heart Healthy, Low Calorie, Low Fat, more
"Lovely moist cake, by the Canadian Diabetes Association. Very good alone or topped with low cal whipped topping and fruit, a real treat !"
Ingredients
Nutritional
- Serving Size: 1 (15.9 g)
- Calories 88.2
- Total Fat - 5.6 g
- Saturated Fat - 3.3 g
- Cholesterol - 0 mg
- Sodium - 1.3 mg
- Total Carbohydrate - 9.1 g
- Dietary Fiber - 0.1 g
- Sugars - 6.7 g
- Protein - 0.3 g
- Calcium - 1.3 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees F. Line an 8 inch square or round cake pan with waxed paper.
Step 2
Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy. Beat in sugar gradually, continue beating until stiff peaks form. Beat in egg yolks and vanilla.
Step 3
Combine flour and cocoa and fold lightly into egg mixture. Spread batter in prepared pan. Bake in 325 degree oven 25-30 minutes or until cake springs back when lightly touched.
Step 4
Loosen sides with a sharp knife. Turn out immediately onto a paper towel lined cake rack to cool.
Tips
No special items needed.