Low Fat Chocolate Sponge Cake
Per serving
If you're looking for a single layer of light moist sponge with depth of flavour you can't go wrong with this recipe. I tend to use Green & Blacks' organic cocoa powder (dutched) for best results. If you're watching your waistline but have a sweet tooth, this is quite a tasty little number which won't massively compromise your diet.
Ingredients
10 serv.Step-by-step instructions
- 1
Preheat oven to 350/gas 4.
- 2
Grease and flour a nine inch round cake tin, set aside.
- 3
Sift dry ingredients into a large bowl and thoroughly combine.
- 4
In a measuring jug lightly beat egg, followed by milk, vanilla extract and oil. Whisk together.
- 5
Pour wet into dry, mix, then beat for two minutes (approx) ensuring batter is well incorporated and smooth.
- 6
Add boiled water and combine. (Don't be disheartened by it's liquid like appearance!).
- 7
Pour into prepared nine inch cake tin and bake for thirty five minutes.
- 8
Once cake is cooked remove from oven and allow to cool for ten minutes before turning out onto a wire rack.
- 9
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.
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