Low Fat Chocolate Sponge Cake
Indulge in guilt-free decadence with this Low Fat Chocolate Sponge Cake, a lighter take on the classic dessert that's perfect for any occasion. This airy, moist cake combines the richness of unsweetened cocoa powder with the fluffiness of whipped egg whites, delivering all the chocolatey goodness you crave without the excess fat. Made with simple pantry staples like all-purpose flour, low-fat milk, and just four large egg whites, this recipe achieves its tender texture while keeping things light and wholesome. Ready in just 40 minutes from start to finish, it's an ideal treat for when you want something indulgent yet health-conscious. Serve it plain, with a dusting of powdered sugar, or alongside fresh berries to make every slice irresistible. Whether you're following a low-fat diet or just looking for a better-for-you dessert, this chocolate sponge cake is sure to satisfy your sweet tooth without the guilt.
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Recipe Information
Ingredients
- 120 g All-purpose flour
- 30 g Unsweetened cocoa powder
- 1.5 tsp Baking powder
- 0.25 tsp Salt
- 4 large Egg whites
- 2 large Egg yolks
- 100 g Granulated sugar
- 1 tsp Vanilla extract
- 120 ml Low-fat milk
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large clean mixing bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add half of the granulated sugar (50g) while continuing to beat until stiff, glossy peaks form. Set aside.
In another bowl, whisk the egg yolks and the remaining granulated sugar (50g) until the mixture becomes pale and thick. Add the vanilla extract and low-fat milk, and mix until well combined.
Gently fold the dry ingredients into the egg yolk mixture in three parts, alternating with folding in a third of the beaten egg whites each time. Be careful not to deflate the batter while incorporating all the ingredients.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 23–25 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
Slice and serve as is, or dust with a touch of powdered sugar for an elegant finish. Enjoy your low-fat chocolate sponge cake!
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 1561 mg | 68% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 108.0 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 258 mg | 20% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
