Fatless Chocolate Sponge Cake With Eggs Recipes

FATLESS CHOCOLATE SPONGE CAKE WITH EGGS

Steps:

• MethodSieve the flour and cocoa powder. Keep aside.Beat the eggs and sugar in a deep bowl very well until thick and double in quantity with help of an electric beater.Add the vanilla essence and mix well.Fold in the well-sieved flour carefully and mix gently with a spatula.Pour the batter into a greased and dusted 175 mm. (7") diameter round cake tin.Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.The cake is ready when it leaves the sides of the tin and is springy to touch.Take out from the oven and leave for 1 minute. Loosen the sides with a knife, invert the tin over a rack and tap sharply to remove.9. Keep aside to cool and use as required.
• If you like the recipe, given below is the list of similar recipes : Fatless sponge cake Eggless sponge cake Indian style eggless chocolate sponge cake
• To make the Fatless chocolate sponge cake,take a 7" cake tin and line it with parchment paper. Ensure uniform distribution. Use a seasoned tin. To prepare the batter for Fatless chocolate sponge cake with eggs, in a deep bowl place the seive and add the flour. Add cocoa powder. using good quality cocoa powder is very important to get maximum flavours in you fat free chocolate cake. Sift the flour and cocoa powder together and keep aside // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Now, take another deep bowl and break the eggs in it. Add sugar. Beat together the eggs and sugar at medium speed for 3-4 minutes until light and fluffy. this is the most crucial step. Beat very well until thick and double in quantity with the help of an electric beather. You will notice it is pale and fluffy (almost mousse like) after beating perfectly. Add vanilla essence. The role of vanilla essence in sweet baked goods is like the role of salt in savory dishes, it enhances all the other flavors in the recipe. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Mix well using a spatula. Do not over mix or else the aeration from the eggs will settle down and the cake wont rise. Add the well seived flour carefully. Fold in and mix gently with a spatula taking care not to knock off the air from the batter. Mix gently and fold in the dry ingredients, until you cant see flour anymore. Ensure you cut and fold & scrape the bottom as this is where the flour settles down.
• Pour the batter into the lined 7" (175mm) cake tin. Bake as as the batter is ready or it will loose volume as it rests on the counter and the cake would be deflated. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Spread it evenly and tap it gently on you kitchen counter to remove any tarpped air bubbles. Bake in a pre heated oven at 200 deg C (400 deg F) for 25 min The cake is ready when it leaves sides and of the tin and is springy to touch. Before removing you can check the cake by inserting a toothpick in the centre of the cake. If it comes out clean that means the cake is ready or else bake it for some more time. Take out the form the oven and leave for 1 minute. Loosen the sides of the fat free chocolate cake with a knife. Invert the fatless chocolate sponge cake tin over a rack and tap sharply to remove. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Keep the fatless chcocolate sponge cake aside to cool and use as required. You can cut the fatless chocolate sponge cake and relish it as it is or slice from the centre and layer with filling of your choice (raspberry jam or pureed cherries, chocolate butter icing or nuttela). You can decorate the outside if you wish, with cream or more icing and serve a decadent cake. Similarly you can make Fatless Vanilla Sponge Cake and enjoy with your loved ones.

BEST EVER CHOCOLATE SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir butter, white sugar, and brown sugar together in a bowl; add vanilla extract and mix well. Stir eggs, 1 at a time, into butter mixture until smooth.
• Sift flour, cocoa powder, and salt together in a separate bowl. Stir flour mixture, alternating with buttermilk, into butter mixture until batter is smooth, adding more buttermilk if needed to thin out batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

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.