Recipe Idea: Chocolate Sponge Cake
I am always looking for new desserts, especially ones that are diabetic friendly. This cake only calls for 1/3 cup of sugar and 1/4 cup flour. Each slice (if the full recipe is divided into 8 servings) is only 77 calories and 1.5 grams of fat, so it meets the requirements. It comes from the cookbook 250 Essential Diabetes Recipes by Sharon Zeiler. Don and I both thought it was delicious.
Chocolate Sponge Cake
4 egg whites (room temperature)
1/4 tsp cream of tartar
1/4 tsp salt
1/3 cup granulated sugar
2 egg yolks
1 tsp vanilla extract
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
Preheat oven to 350F degrees.
Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Add the cream of tartar, salt, and sugar and beat until stiff peaks form. Add the vanilla and egg yolks and beat to combine.
In a small bowl, combine the flour and cocoa. Gently fold these dry ingredients into the egg whites mixture.
Spray a 5″ x 7″ glass baking dish (or 8″ square) with baking spray. Spread the batter in the prepared dish. Bake for 15 minutes or until the cake springs back when lightly touched. Serve with Raspberry Sauce and a few fresh raspberries. Delicious!