Low Fat Chocolate Sponge Cake Recipes

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!).

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.

Steps:

• In a large bowl mix together the flour, sugar, cocoa powder, baking soda, and salt, and set aside.
• In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar.
• Add the wet ingredients into the dry ingredients, and whisk well to combine.
• Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate.
• Pour batter into greased 9inch pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• *Note: Double the recipe to make a two layer 9-inch cake or 9x13-inch 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.

Steps:

• Preheat Oven to 170C/Fan 150C/ Gas 5. Place baking paper in a 7inch circular baking tin.
• Using an electric whisk, whisk together the eggs and sugar until it has tripled in size and is stiff. A test of this is to use the whisk to create a line on top of the mixture with the mixture and if it stays, then it is ready.
• Carefully fold in the flour, making sure to knock out as little air as possible so that the cake will rise well, pour the mixture into the tin and put into the oven for 10 minutes.
• (If making Victoria Sponge version) Create two of these cakes and leave to cool, whisk the cream ready.
• Once cooled, spread jam on one of the halves and then place the whipped cream on top. Then place the other half on top and enjoy - best served with a nice cup of tea!!

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
• Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
• To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
• To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.

Steps:

• Preheat oven at 180'C. Grease the cake dish or cupcake tins.
• Melt dark chocolate.
• Combine drinking chocolate, sugar, and boiling water in a large bowl. Add the melted chocolate.Stir until smooth.
• Add the egg yolks and mix well to combine.
• Fold in the almond meal and flour.
• Beat egg whites in a mixer until peaks form. Fold the whites gently into the chocolate mixture.
• Pour into cake dish or cupcake tins.
• Bake for approximately 30 minutes.
• Cool and frost with any faloour frosting that you like.

Steps:

• Pre-heat the oven to 180C (165C fan) 350F. Butter & flour (or use cocoa powder) two 20cm sponge tins or cake tins. Make the instant coffee with the cup of boiling water and leave it to one side to cool a bit.
• Prepare the prune puree: put 250g of pitted prunes and 1/2 cup water into a blender or food processor and blend until smooth. Sometimes I remove a few prunes and replace them pitted dates for extra sweetness/richness.
• Sift together the flour, cocoa, baking powder, baking soda and salt in a large bowl. Roughly chop the chocolate (if using any) and put it in the bowl as well. It doesn't matter too much about the size of the pieces but the larger ones create bubbles of chocolate throughout the cake.
• Use a food processor with the whisk attachment to beat the eggs and egg white until creamy, then add the sugar a little at a time and keep whisking until light in both colour and texture. With the processor still going add the milk and the vanilla extract and keep whisking.
• Now add the prune puree to the eggs and milk, while still whisking. Keep the food processor going now for a few minutes, because the more air you get into it at this point, the better.
• Pour the egg/sugar/milk/vanilla/prune mixture into the dry ingredients and start to fold in, then add the cooled coffee and fold until it is almost incorporated and the mixture is smooth. Don't spend too long folding as the baking soda will already have started reacting with the coffee and starting the rising process.
• Pour the mixture into the tins and bake until firm, 20-30 mins depending on your oven and whether you want collapsingly moist like a fondant or firm for a sandwich cake to be decorated. I've known it to take 35mins without making the cake dry.
• Cool in the pans on a rack for 10 minutes, then remove the cakes from the pans and cool completely on the rack before decorating. They can be sandwiched together with a filling of your choice (raspberry jam or pureed cherries with kirsch are lovely, but children always want chocolate butter icing or Nutella). Decorate the outside if you wish, with cream or more icing.
• If cooked firm, this cake is very strong and I have made 4- or 6-layer versions of it with lots of tempered chocolate poured over the top (such as Scooby Doo would like to eat), simply to see the faces of the children when I carry it into the room.

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, white sugar, cocoa powder, baking powder, and salt in a 9-inch square baking pan; stir well. Add milk, oil, and vanilla extract; stir until smooth.
• Mix together brown sugar and cocoa powder in a small bowl; sprinkle over batter. Pour boiling water over batter but do not stir.
• Bake in the preheated oven until cake springs back when lightly touched in the center, about 40 minutes.

Steps:

• Preheat oven to 350°F.
• Using a nonfat cooking spray (I like the butter flavored, but anything will work just fine) grease a pound cake pan.
• In a medium bowl sift or stir together the salt, baking powder, baking soda, cocoa, and flour.
• Set aside.
• In a medium bowl whisk together the egg whites, sour cream, brown sugar, and vanilla extract.
• Whisk in 1/3 of the flour mixture, 1/2 the milk, 1/3 flour, 1/2 milk, 1/3 flour.
• Got it?.
• tehehe.
• Pour mixture into the greased pan and bake for 25 to 35 minutes or until a wood toothpick comes out clean.