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Nutrition Facts
Serving Size 1 (23g) Recipe makes 12 servings
Calories 52
Calories from Fat 8		(15%)
Amount Per Serving		%DV
	Total Fat 0.9g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 31mg		10%
Sodium 68mg		2%
Potassium 34mg		0%
Total Carbohydrate 8.8g		2%
	Dietary Fiber 0.4g	1%
	Sugars 5.7g
Protein 2.2g		4%
detailed view... how is this calculated?

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Chocolate Sponge Cake

Recipe #25340 | 20 min | 10 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: Derf
Apr 16, 2002

Simple, easy and delicious! from Canadian Diabetes Association

SERVES 12 (change servings and units)

Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup sugar
2 egg yolks
1 teaspoon vanilla
1/4 cup all-purpose flour
1/4 cup cocoa

Directions

1
Line an 8 inch square or round cake pan with waxed paper.
2
Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy.
3
Beat in sugar gradually, continue beating until stiff peaks form.
4
Beat in egg yolks and vanilla.
5
Combine flour and cocoa and fold lightly into egg mixture.
6
Spread batter in prepared pan.
7
Bake in 325 degree oven 25-30 minutes or until cake springs back when lightly touched.
8
Loosen sides with a sharp knife.
9
Turn out immediately onto a paper towel lined cake rack to cool.

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Featured Reviews for This Recipe

From: Catherine Robson

On Jul 11, 2009

10 Stars Derf!....My husband & I are counting calories & this recipe is perfect for when we are craving cake with my coffee. Found we were able to portion control the 12 serves better by baking in a muffin tray for 20 minutes. Thank you for such a wonderful treat!

4 people found this review helpful

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From: *buttercup*

On Mar 30, 2009

Great recipe for only 55 calories/serving! Note: When whipping the egg whites into stiff peaks, I've read that you shouldn't use a glass bowl as the sides are too slippery for the egg whites to cling to.

3 people found this review helpful

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From: Soup Fly *

On Jan 5, 2004

Good cake! MY BF commented on the texture and said "it's kind of spongy" and I replied, "well, it is a sponge cake!" I guess that means I did it right. The taste is good, not too rich and satisfying to my sweet tooth. I love that it has so little sugar - this is a real chocolate cake I can actually have a normal size slice of. I sprinkled the top with a bit of powdered sugar. Thanks for the recipe!

8 people found this review helpful

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From: Melisande Beneksri

On Jul 10, 2003

gasps I LOVED this cake. Maybe I'm just still in love with the whole idea of a sponge, or something I did different this time, but I found this cake amazing. I whipped the egg whites and cream of tartar with the vanilla (so they were sort of tinted) until they were truly stiff :-D. I added about half the salt with the whites and half with the yolks. Because I wanted to beat the yolks separately as well, I added all four yolks from the four eggs, so that my little hand blender wouldn't spit egg yolk all over me, and then added just half of the beaten yolks (total 2) to the foamy white. Also, I sifted the cocoa mixture into the egg mixture. Despite the changes, it turned out light and beautiful and airy as anything. Thank you so much for this recipe!

6 people found this review helpful

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