This sponge cake is made with no added fat (besides the eggs), making it a relatively low fat cake. Split the cake and fill with a layer or jam or preserves and serve with a lightly sweetened whipped cream or a low fat whipped topping.
Prep Time: 18 minutes
Cook Time: 30 minutes
Total Time: 48 minutes
Yield: Serves 8 to 10
- 1/4 cup cocoa powder
- 1/3 cup cornstarch
- 1/3 cup cake flour
- 4 large eggs, separated
- 3/4 cup sugar, divided
- 1 1/2 teaspoons vanilla extract
- dash salt
Heat the oven to 350° F. Spray a 9-inch springform pan with nonstick cooking or baking spray and cut out a piece of parchment paper or wax paper to fit in the bottom.
Sift the cocoa, cornstarch, and cake flour together into a bowl or onto a sheet of wax peper or parchment paper. Set aside.
In a mixing bowl with electric mixer beat the egg yolks with 1/2 cup of the sugar until thick and lemon colored, about 3 to 4 minutes. Beat in the vanilla.
In a large bowl, beat the egg whites with the salt until soft peaks begin to form. Gradually beat in the remaining 1/4 cup of sugar. Beat until firm but soft peaks form.
With a spatula, fold the egg yolk mixture into the beaten egg whites. Add about 1/3 cup of the flour mixture and fold in . Repeat with another 1/3 cup of the mixture, then add the remaining flour mixture and fold into the egg mixture.
Spread in the prepared springform pan.
Bake for 25 to 30 minutes, until the cake is firm to the touch.
Remove from the oven and let cool on a rack for 5 minutes. If necessary, run a knife around the edge to loosen the cake from the sides of the pan. Remove the sides of the pan. Let cool completely.
Split the cake horizontally with a long, sharp knife (stick about 6 toothpicks at even height around the cake to act as a guide).
Fill the cake with preserves, jam, or fresh fruit. Cut into wedges and top with whipped cream. If desired, drizzle with a little chocolate sauce or warm preserves or jam.
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