August is a great excuse to eat a slice of sponge cake. Today is National Sponge Cake Day. Don’t be fooled by sponge cake it isn’t always low fat and it certainly does contain quite a bit of sugar. However, in moderation and the right recipe you can have a slice of cake for dessert without blowing your diet.
The recipe below is for a chocolate sponge cake. How can you beat that? Chocolate cake that you can eat without worrying about breaking your diet. Chocolate does make everything taste better. Until this recipe, I had not had chocolate sponge cake. It is a wonderful treat served with fat free whipped topping, strawberries or raspberries. If you do not like the whipped topping you can add a strawberry sauce or a dollop of yogurt and berries.
Chocolate Sponge Cake
3/4 cup flour
2 tbsps flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder (unsweetened)
2 tbsps cocoa powder
1 cup caster sugar
1 egg
1/2 cup 2% low-fat milk
1/4 cup oil
1 tsp vanilla extract
1/4cup boiling water
Directions
1 Preheat oven to 350
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.
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.