Low Fat Chocolate Sponge Cake Recipes

LOW FAT CHOCOLATE SPONGE CAKE

Steps:

• Preheat oven to 350/gas 4.
• Grease and flour a nine inch round cake tin, set aside.
• Sift dry ingredients into a large bowl and thoroughly combine.
• In a measuring jug lightly beat egg, followed by milk, vanilla extract and oil. Whisk together.
• Pour wet into dry, mix, then beat for two minutes (approx) ensuring batter is well incorporated and smooth.
• Add boiled water and combine. (Don't be disheartened by it's liquid like appearance!).
• Pour into prepared nine inch cake tin and bake for thirty five minutes.
• Once cake is cooked remove from oven and allow to cool for ten minutes before turning out onto a wire rack.
• NB. Should you want a chocolate/orange cake, add the grated rind of one orange then substitute 1/4 cup of fresh orange juice for the water part of the recipe.

EXTREME LOW-FAT CHOCOLATE CAKE

Steps:

• Set oven to 350°F.
• Generously grease a 13 x 9-inch baking pan.
• In a medium bowl sift the flour with cocoa powder, baking soda and salt.
• In another bowl beat the sugar with egg whites and vanilla until well combined.
• Mix in the yogurt and applesauce until thoroughly combined.
• Mix the wet ingredients into the dry ingredients and beat on low speed until just combined.
• Transfer to prepared baking dish.
• Bake for about 30-35 minutes or until cake tests done (watch closely, do not over bake!).

ULTRA-DELISH LOW-FAT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.