Low Fat Chocolate Sponge Cake – a delicious recipe with flour, flour, baking powder, baking soda, salt, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
656
kcal
Calories
36
g
Fat
83
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 3/4 cup flour, plus, 2 tablespoons flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and more.
Yes, Low Fat Chocolate Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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