Zutaten für Low Fat Chocolate Sponge Cake
- Flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup unsweetened cocoa powder (Green & Black's organic Dutch-processed recommended)
- Cocoa Powder
- Caster Sugar
- 2 large eggs
- 2% Low Fat Milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- Boiling Water
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Zubereitung von Low Fat Chocolate Sponge Cake
- Preheat oven to 350°F (175°C) / Gas Mark 4.
- Grease and flour a 9-inch round cake tin. Set aside.
- In a large bowl, sift together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, and ¾ teaspoon salt. Whisk until thoroughly combined.
- In a separate measuring jug, lightly beat 2 large eggs. Add 1 cup milk, 1 teaspoon vanilla extract, and ¼ cup vegetable oil. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined, then beat for 2 minutes with an electric mixer until the batter is smooth.
- Add ½ cup boiling water to the batter and mix until incorporated.
- Pour the batter into the prepared 9-inch cake tin.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Once cooked, remove the cake from the oven and let it cool in the tin for 10 minutes.
- Turn the cake out onto a wire rack to cool completely.
- For a delicious chocolate orange twist: Add the grated zest of 1 orange to the batter and substitute ¼ cup of fresh orange juice for the ½ cup of boiling water.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
83g
Fat
6g
Carbs
10g
