Diabetic Chocolate Sponge Cake

by Tarla Dalal

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 27 cookbooks This recipe has been viewed 15402 times

Here i share low cal version of basic chocolate sponge cake. You can enjoy this cake absolutely guilt-free!!

Add your private note

Diabetic Chocolate Sponge Cake recipe - How to make Diabetic Chocolate Sponge Cake

Tags

Preparation Time: 10 mins Baking Time: 30 to 35 minutes Baking Temperature: 180ºC (360ºF) Cooking Time: 0 mins Total Time: 45 mins Makes 1 cake (8 pieces)
Show me for cake (8 pieces)

Ingredients

1 cup jowar (white millet) flour
4 tbsp cocoa powder
1 tsp baking powder
1/2 cup low fat milk
1/2 cup low fat curds (dahi)
1/4 cup sugar substitute
4 tbsp melted low fat butter
1/2 tsp vanilla essence
2 tsp melted butter for greasing
2 tbsp jowar (white millet) flour for dusting

Method

Sieve the jowar flour, cocoa powder and baking powder together and keep aside.
Combine the milk, curds, sugar, melted butter, vanilla essence and mix well.
Add the prepared sieved jowar flour-cocoa mixture, sugar substitute and approx. ½ cup of water and mix gently with help of a spatula.
The batter should be of dropping consistency.
Grease the cake tin with butter on all the sides.
Dust with jowar flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
Bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes or till done.
The cake is ready when it leaves the sides of the tin and is springy to touch.
When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the sponge.
11. With the help of a sharp knife, cut into 8 equal pieces.
Serve immediately.